The new century cookery book

Work the butter and sugar to a cream, add gradually (one by one) the yolks of eggs, and continue to beat the mixture for about twenty minutes. Work in the finely grated rind of half a lemon, the cinnamon, the rum, and lastly the flour. Whisk the whites of eggs to a stiff froth, adding a pinch of salt before commencing to whisk them, and work these into the mixture. Fill one or two well-buttered and floured flat cake moulds with the mixture ; when half full sprinkle over with the grated chocolate, then add the remainder of the mixture and smooth the surface with a potato knife. Bake in a moderate oven for about fifty minutes. Unmould, let cool, and cover with water icing. Decorate tastefully with glace fruit. 1761. Gateau au Chocolat {Chocolate Cake). — \ lb. fresh butter, \ lb. caster sugar, £ lb. grated chocolate, £ lb. Vienna flour {sifted), 4 eggs, 1 oz. ground rice, i teaspoonful vanilla essence, chocolate icing. Beat the butter and sugar to a cream ; add the grated chocolate and work in the eggs one at a time. Now add the flour and ground rice, and lastly the vanilla flavouring. Beat the mixture for at least ten minutes (longer if possible). Fill a well-buttered gateau mould and bake for about three-quarters of an hour in a moderately heated oven. When done turn out on to a sieve and let cool, cover with chocolate icing and decorate to taste with glace royale. The same mixture put into a buttered pudding-mould and steamed for one and a half hour will make a very delicious pudding. 1762. Chocolate Icing. — Put four ounces of chocolate on a plate in the oven, make soft, then put it in a stewpan with half a pound of icing sugar, moisten with half a gill of water, and stir over the fire until quite hot and smooth. This mixture must be very hot, but should not be allowed to boil. 1763. Gateau Trois Freres. — | lb. caster sugar, 8 large eggs, £ lb. butter, 1 lemon, 6 oz. flour, blanched and peeled almonds, pistachios, angelica, and glace cherries, apricot marmalade. Put the sugar in a clean basin or a copper egg-bowl, add gradually the yolks of eight -eggs and the butter ; work till it resembles a creamy substance. Add the finely grated rind of a lemon and half its juice (strained). Whisk the whites of egg till stiff and stir (fold) in carefully with the flour, which should be previously sifted. Pour the mixture into a trois frères mould ; failing this, use a fancy cake mould, and bake in a moderately heated oven from forty to forty-five minutes. Coat the cake whilst still warm with some dissolved apricot marmalade ; use a brush for this purpose. Decorate with strips of almonds, pistachios, angelica, and cherries. 1764. Gateau Mille Feuilles. — 1 lb. best puff-paste {feuilletage), No. 1944, f pint vanilla bavaroise set in a plain mould, 2 to 3 tablespoonfuls strawberry or raspberry jam, 1 oz. chopped pistachios, royal icing, 1 teaspoonful ground cinnamon.