Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

325— GERMAN ALMOND STRIPS.— PLAIN. , „ , ,y ,^ J, 1 teaspoonful of salt, i J^ oz. ground ginger, 1 lb. sugar 5/4 lb. butter 1/2 lb. flour 3 eggs ^a pinch of ammonia; 5/4 oz. allspice, 6 lbs. flour,, a pinch of ammonia; vanilla flavor. '^ ,, ... J • 1 1 Good weights. Bake same as No. 324; cut in strips and sprinkle . . i_,o_js Mix sugar, lard, molasses and spices; dissolve the soda and ammonia in the water, and work in 326— JAPANESE CAKE. ^^^ g^^j,. Let stand over night, or mix early in I lb. sugar 1 lb. of almonds with the skins on jj,e morning and use later. Work the mixture I lb. flour 8 ozs. butter 8 whites of eggs over before using. Wet with a damp cloth, after Pound the almonds fine in the mortar and mix {^ey are cut out, and bake in medium heat of 250 with the sugar and flour; work together with the 250 to 300 degrees Fahrenheit. butter, and add the whites of the eggs to form a smooth paste. Set to cool, and roll out into a 331-SCOTCH CAKE, square sheet one-eighth inch thick. Cut the 4 lbs. sugar (half granulated and half powdered), sheet in two-inch strips, wash with eggs and 2 lbs butter, 16 eggs, i pt. molasses. S lbs. flour, sprinkle with almonds. Place two strips one on 'A °^- ammonia dissolved in milk, i oz. g-'nger, top of the other; press down along the center of i °^- vanilla extract, the strip with the rolling pin, and cut the strips Mix and bake same way as for ginger snaps. 4° 332— ENGLISH MOSS CAKE I lb. sugar, ^ lb. butter, i qt. molasses, 1 pt. milk, jyi oz. soda, ^ lb. citron, ^ lb. currants, yi oz. cloves, % oz. allspice, % oz. lemon extract, 5 lbs. flour. Chop citron and currants together very fine, and mix the same way as for ginger snaps. Put away to cool over night. Beat three whites of eggs firm and mix with icing sugar to a thin icing. Roll the mixture out same as for snaps, spread the icing over very thin and cut out in cakes with a two- or three-inch cutter. Put on pans and bake same way as for snaps in a medium heat. The icing should break nicely in baking to have a moss-like appearance. 333— VANILLA CRISPS, i^ lb. sugar % lb. butter ^ oz. ammonia 1 pt. eggs 4 lbs. flour i lb. cornstarch vanilla flavor, milk to mix. Mix same as for cookies. Roll into a very thin sheet, cut with oval cutter, wash and turn on almonds; put on pans and bake in a medium heat. 334— ROCK CAKES. 2 lbs. sugar 1% lb. butter 7 eggs i pt. milk I oz. ammonia 4 lbs. flour lemon extract. Mix same as for sugar cookies; break out in pieces; put on pans and stamp with the rock cake stamp, or use a fork and press down cross wise; wash and bake in good heat. 335— ENGLISH ROCK CAKE. 1 lb. sugar, % lb. butter, 4 ozs. currants, 3 eggs, % pt. milk, yi oz. soda, i oz. cream of tartar, 2 lbs. flour, 2 ozs. citron peel chopped fine, a little mace, the grated rind of one lemon. Rub the butter in the flour and sift in the cream of tartar; dissolve the soda in the milk, and mix in the other ingredients; mix only lightly, and drop on the greased pans in spoonfuls; wash lightly and sprinkle with coarse sugar; bake in a good heat. 336— NEW YORK JUMBLES, NO. i. 1 lb. sugar % lb. butter 6 eggs }4 pt. milk 2 lbs. flour %oz. baking powder vanilla flavor Cream butter and sugar; add eggs, flavor and flour. Dress on greased pans in rings, or in form of S; or use a jumble forcer, which is a very handy machine. Bake in medium heat. 337— NEW YORK JUMBLES, NO. 2. 1% lb. sugar, i^lb. butter, i pt. eggs, i pt. yolks, 2}^ lbs. flour, ij^ oz. baking powder, vanilla flavor. Mix same as No. 336. 338— JUMBLES. I lb. sugar i lb. butter 2 lbs. flour 10 eggs lemon or vanilla flavor. Mix same as No. 336. 339— ALMOND JUMBLES.