Cassell's dictionary of cookery

Victoria Biscuits. — Put three ounces of fresh butter into a bowl, and beat it to cream ; add, gradually, half a pound of powdered white sugar, six ounces of dried flour, three ounces of pounded bitter almonds, and the rind of a lemon which has been rubbed upon sugar and crushed to powder. Moisten the mixture with a small glassful of liqueur, butter some small tins, dredge flour upon them, and bake in a tolerably brisk oven till they are lightly browned. Spread upon them thinly a little orange marmaland dip them in glaze, and put them on a drainer in a cool oven for a few minutes till it is set. The glaze may be prepared as follows : — Boil together over a quick fire half a pound of refined sugar and a quarter of a pint of water. When bubbles appear on the surface of the syrup, dip the finger and thumb in cold water,, and take a little of the sugar between them. Open them instantly, and when the thread between them is strong: C 1090 ) and thick, take the sugar from the fire, let it cool a few minutes, and stir into it, gradually but briskly, whatever liquid flavouring is to be used. The glaze is now ready for the biscuits. Victoria Buns. — Beat two ounces of fresh butter to cream ; add two ounces of powdered white sugar, an ounce and a half of ground rice, an ounce and a half of currants, a small piece of candied peel thinly sliced, a • pinch of salt, and a well-beaten egg. Beat the mixture between every addition, and add as much flour as will make the dough firm and smooth. Divide it into eight portions, roll these into balls, place them on a buttered baking-tin, and bake them immediately in a brisk oven. If left to stand they will become heavy. Time to bake the buns, about half an hour. Probable cost, buns, |d. each. Victoria Cake. — Put a pound and a quarter of fresh butter into a bowl, and beat it to cream. Add six ounces of powdered sugar, six ounces of pounded sweet almonds, "with two or three bitter ones, half an ounce of cinnamon powder, half a pound of dried cherries, a quarter of a pound of candied peel finely shred, a pound and a quarter of flour, a little salt, and four eggs. Beat the mixture quickly for a few minutes ; then add gradually, beating the batter all the time, three-quarters of a pound of flour, eight eggs well beaten, and a large wine-glassful of brandy. Dissolve an ounce and a half of fresh German yeast in a spoonful of lukewarm water ; make a hollow in the centre of the batter, pour in the yeast, and knead it thoroughly into the cake. Whip half a pint of cream to froth, and add this to the rest. Line a baking-tin with buttered paper, half fill it with the mixture, cover with a cloth, and set it in a warm place till it has risen to double the size, then bake immediately in a moderately-heated oven. When the cake is lightly browned, and when a skewer pushed into it will come out clean and dry, it is done enough. If liked, this cake may be served as a pudding, with custard sauce. Probable cost, 6s.