Cassell's dictionary of cookery

Cabinet Pudding, Rich. — Butter a plain round mould; fill it with alternate layers of dried apricots or candied fruits of any kind, and crumbled macaroon and Savoy biscuits. Pour a wine-glassful of sherry or brandy over this ; then make a custard of a pint of new milk and the well-beaten yolks of four eggs. Let the biscuits and other ingredients soak in the custard for half an hour. Cover the top of the mould with buttered paper, tie it in a cloth, and allow it to steam for one hour. Sufiicient for four or five persons. Probable cost, 2s. Cafe au Lait. — Make some strong clear coffee. Pour it into the cup with an equal quantity of boiling milk, and sweeten according to taste. This is the coffee which is served in Francefor breakfast, and it is both palatable and nutritious. Allow one breakfast - cupful for each person. Probable cost, 4d. per cup. Cafe Noir.— This is the coffee which is handed round in small cups after dessert in France. It is sweetened, but neither milk or cream is added. It should be made exceedingly strong, and will be found useful in warding ofi: the somnolency which is often the first result of a good dinner. It should be made in the same way as breakfast coffee, allowing a cupful of freshly-ground coft'ee for every four cupfuls of boiling water. Probable cost, 4d. per cup. A small cupful will be sufficient for each person. Cakes, General Remarks on.— In making cakes, great care should be taken that everything which is used should be perfectly dry, as dampness in the materials is very likely to produce heaviness in the cake. It is always best to have each ingredient properly prepared before beginning to mix the cake. Currants should be put into a colander and cold water poured over them two or three times, then spread upon a dish and carefully looked over, so that any little pieces of stone or stalk may be removed. The dish should then be placed before the fire, and the currants turned over frequently until they are quite dry. Butter should be laid in cold water before it is used, and, if salt, should be washed in several waters. It should be beaten with the hand in a bowl till it is reduced to a cream, pouring off the water until no more is left. Flour. — The flour for cakes should be of the best quality. It should be weighed after it is sifted and dried. Eggs. — Each egg should always be broken into a cup before it is put to the others, as this will prevent a bad one spoiling the rest. The yolks and whites should be separated, the specks removed, and then all the yolks transferred to one bowl and the whites to another. The yolks may be beaten with a fork till they are light and frothy, but the whites must be whisked till they are one solid froth, and no liquor remains at the bottom of the bowl. The eggs should be put in a cool place till required for use. Wlien the whites only are to be used, the yolks, if unbroken, and kept covered, will keep good for three or four days. Sugar. — Loaf sugar is the best to use for cakes ; it should be pounded and sifted. Lemon. — Peel should be cut very thin, as the white, or inner side, will impart a bitter flavour to the cakes.