Cassell's dictionary of cookery

half a pound of fresh butter to cream. Work in with it half a pound of powdered white sugar, half a pound of dried flour, and a pinch of salt. Add these ingredients gradually, and beat the mixture weU Ibetween every addition. Whisk four large fresh eggs, stir them into the cake, and beat again for some minutes. Butter a shallow baking-tin, pour the batter into it, and bake in a well-heated oven. Let it got cold ; spread a little good jam upon one half, place the other half upon it, press the pieces together, and sift powdered white sugar on the top. Cut the cake into long fingers with a sharp knife, pile these crosswise on a glass dish, and they will be ready for serving. Time to bake the cake, twenty minutes. Probable cost, Is. 6d. Suflicient for half a dozen persons. Victoria Sauce for Sweet Puddings. — Beat the yolk of an egg with three tablespoonfuls of cream; boil a table-spoonful of sugar to a sjTup with a little water, stir into it the egg, &c., and a dessert-spoonful of curacao. Beat the sauce rapidly over the fire till it begins to thicken; it is then ready for serving. It should look like rich cream. Time, a quarter ( 1091 ) VIN of an hour. Probable cost, 6d. Sufficient for four or five persons. Victoria Soup (said to be a favourite with the Queen). — Wash half a pound of best Carolina rice. Throw it into boiling water, and boil it quickly for ten minutes. Drain it, put it in a stewpan, and pour upon it three pints of good nicely-flavoured white stock. Let it simmer gently tiU quite tender. Put aside two heaped table-spoonfuls of the rice ; rub the rest through a sieve, and stir the pulp into the stock. Let it boil, and pour it upon the whole rice. Season with salt and pepper if required, and stir into it half a pint of boiling cream or milk. Serve immediately. If liked, pearl barley may be used instead of rice. It must, of course, be partially boiled in water to remove the impurities before it is put into the stock. Time to boil the rice, about an hour and a half. Suflicient for six or seven persons. Vienna Cake (a German recipe). — Make four or five white paper plates by stretching the paper over any round utensil — a large dinner or soup-plate will do — plait up an edge an inch deep, and tack it round with needle and thread to keep it upright. Butter these papers, and lay them on baking-tins. Spread over each a layer of "sand tourte" mixture not thicker than a thin pancake. The sand tourte mixture is made thus : — Stir haK a pound of butter to a cream, then add the yolks of twelve eggs and half a lemon-peel grated. Add by degrees half a pound of sifted sugar, quarter of a pound of fine flour, and the same of potato flour. When these ingredients are well mixed, add the egg-whites whipped to a snow. Bake the cakes in a moderate oven a nice yellow ; do not let them tinge brown. When cold cut away the paper round, turn the cakes over, and peel off the bottom paper without breaking them. Lay one cake over the other, with different coloured preserves and marmalades between, till all are piled up. Dissolve powdered sugar ■with a little lemon-juice, spread it thickly over the top and sides of the cake to make a glazing. Put it into a cool oven to dry, and when cold ornament the top with preserved fruit or marmalade. — German National Cookery.