Cassell's dictionary of cookery

Cinnamon Cake (another way).— Mix thoroughly half a pound of powdered sugar, half a pound of fine flour, half a pound of fresh, butter, a quarter of an ounce of powdered cinnamon, the grated peel of a quarter of a small lemon, and the whites of eight eggs beaten to a solid froth. If preferred, a glass of brandy or rum may be added. Pour the mixture into a buttered mould, and bake it in a good oven. Two eggs and a cupful of sour cream may be used instead of eight eggs, and the mixture may be spread on a flat, well-buttered tin, instead of being put into a mould. Time, half an hour. Probable cost. Is. lOd. Sufficient for a quart mould. Cinnamon Cordial, — Pour three pennyworth of oil of cinnamon upon eight or nine large lumps of sugar, and put them into a large bottle Avith a quart of spirits and half a pound of sugar boiled to a syrup, with a cupful of water. Shake all well together, and let the bottle remain in a cool place for a few days ; then strain or filter the liquid until it becomes bright and clear. Bottle for use. Time to infuse, a week. Probable cost, uncertain, depending on the spirits. Sufficient for one quart of cordial. Cinnamon Drops. — Mix half an ounce of powdered cinnamon, or half a tea-spoonful of oil of cinnamon, with a pound of pounded sugar and half a pint of water ; boil the syrup to a candy height or until it snaps when put into cold water ; then spread it on a large flat dish, well oiled, and score it, before it hardens, into small squares, or di-op it evenly on paper. Time to boil, about a quarter of an hour. Probable cost, 8d. 0 Cinnamon, Essence of. — Put two drachms of oil of cinnamon into four ounces of strong spirit. Bottle for use. Sufficient, two or three drops will flavour half a pint of sauce or liquid. Cinnamon Ice Cream.— Mix half an ounce of powdered cinnamon with half a pound of sifted sugar, the yolks of two eggs, and half a pint of new milk ; boil the custard over a slow fire, stirring it all the time until it thickens ; then add one pint of thick cream and the juice of a small lemon. Pour into a mould and freeze. Time to prepare, twenty minutes. Probable cost, 2s. 2d. Sufficient for a quart of ice cream. Cinnamon Sauce. — Boil a stick of cinnamon, which has been broken into a dozen pieces, in half a pint of water for half an hour; add two glassfuls of sherry, two bayleaves, and two table-spoonfuls of pounded sugar. Simmer gently for ten minutes, strain, and serve. Probable cost, exclusive of the wine, 3d. Sufficient for a pint of sauce. Cinnamon Tablet. — This is made in the same way as cinnamon drops, but instead of being scored into small squares or formed into drops, it is marked into squares of about one inch and a half. CIN ( 139) CLA 0 Cinnamon, Tincture of.— Put three ounces of bruised cinnamon into a bottle of the best French brandy. It will be ready for use in a week. The probable cost will depend upon the quality of the brandy. Sufficient, two tea-spoonfuls may be put into a little cold water, or one tea-spoonful into a glass of wine. The latter, if beaten up with the yolk of an egg, and sweetened, is agreeable and restorative.