Cassell's dictionary of cookery

containing a large spoonful of orange-flower ■water. Have ready the yolks of seven eggs and the whites of five beaten separately and then mixed, whisk them well, and as you do so pour into them the hot syrup. Continue whisking the mLxture for an hour longer, then strew in half a jjound of well-dried flour. This flour must bo stirred in, not beaten in with the whisk. Add a little finely-shred lemon-peel, and put the batter into the baking-pan, which must not be buttered, but only covered with clean writing-paper. This cake may be made without the orange-flower water. Sponge Cake, Almond, Superior. — Blanch a pound of sweet almonds, throw them into cold water as they arc done, diy them well, and pound smoothlj-, sprinlding the whole of three eggs upon them during the process. Work thoroughly with them a spoonful of grated lemon-rind, a pound of powdered sugar, and the well-beaten yolks of fifteen eggs. Take the remaining whites of the eggs (making altogether fifteen, inclusive of these which were mixed with the almond-paste), whisk these to a firm froth, and stir them into the cake. Dredge into it a quarter of a pound of dried flour, and beat it briskly for a few minutes. Butter a mould, sift powdered sugar into it, pour the batter in till it is half full, and bake immediately. Lot the cake stand a few minutes, turn it out carefully, and put it on a sieve. Time to bake, about an hour. Probable cost, 2s. Sponge Cake, Almond (another way).— Sec Almond Sponge Cake. Sponge Cake Pudding.— Take three or fom- stale sponge biscuits, or an equal quantity of stale sponge cake, cut it into slices, put these into a thickly-buttered dish, and pour upon them a pint and a half of boiling milk which has been sweetened and flavoured with a table-spoonful of brandy and with lemon or almond flavouring. Cover the dish with a plate, and let the pudding soak for an honr. Beat it up with a fork, stir into it three or four well-beaten eggs, pom- some clarified fresh butter upon the top, sift powdered sugar on the surface, and bake the cake in a moderate oven. If liked, cream may bo used instead of milk. Time to bake, about three-quarters of an hour. Probable cost, Is. 4d. Sufficient for five or six persons. Sponge Cake, Vanilla {see Vanilla Sponge Cake). Sponge Cakes, Cocoa-nut {see Cocoanut Sponge Cakes). Sponge Cakes, Iced. — Make some sponge batter in the usual way, and bake it in a moderate oven in a large flat cake an inch thick. When done enough take it out, let it get cold, and with a sharp knife cut it into fancy shapes of any size and form. Put these on a baking sheet, spread jam over them, and place on this a coating of icing a quarter of an inch thick. Put them in a screen or in a warm situation till the icing is firmly sot, and use them for dessert, &c. The icing may be prepared as follows : — Break the wliites of two eggs into a bowl, stii- into them half a pound of finelypowdered and sifted sugar, and beat the mixture briskly with a wooden spoon. Add every now and then one or two di'ops of lemon -juice till it forms a thick white slimy liquid, when it will be ready for use.