6&teau i, la Carey. — Two cups flour, 74 cup butter, 1 cup pow-
dered sugar, 6 eggs, 1 teaspoonf ul vanilla, and 1 teaspoonful baking
powder. Wash the batter in several cold waters, and dry it in a
napkin. Put butter in a mixing bowl and stir it with a silver spoon
for 10 minutes ; add to this Y^ the sugar, and stir 20 minutes more ;
next add the yolks one at a time, stirring a few minutes between
each addition. Beat the whites to a stiff froth ; add the lemon and
the remaining % cup sugar, beat for 5 minutes ; then add slowly by
spoonfuls the above mixture while constantly beating with an egg
beater. Sift flour and powder together, stir it lightly through the
mixture, bake in a well-buttered and paper-lined form 1 hour in a
medium-hot oven. If the cake should brown too much on top put
a piece of buttered paper over. Bemove when done, when cold
cover with a layer of pineapple marmalade, then ice it carefully
with sugar glaze (see recipe 927 in my book Desserts and Salads),
and decorate the tops with candied plums.
CAKES, TORTEN, Era 563
St. Honore Cake. — Bake a small sponge cake in a deep jelly
tin 1 inoh in thickness to serve as the bottom of St. Honore. Divide
3 seedless oranges in section and lay them on paper to dry ; have
ready 2 dozen large grapes. Boil 1 pound sugar with 1 cup water
to a crack ; dip in the oranges when dry, and lay them on a buttered
tin pan ; treat the grapes the same way. Prepare half the quantity
of cream-cake paste (see page 571), put it into a pastry bag with a
No. 3 tube, and press on to buttered tins small round cakes Vs ii^ch
in diameter, brush over with beaten egg and bake to a pale brown ;
when done, cut them open on the side and fill them with currant
jelly, and glaze them the same as the oranges. Add to 1 pint of
whipped cream 1 gill of pounded and sifted macaroons, y, gill of
sherry wine, 1 gill of powdered sugar, and 1 teaspoonful of vanilla.
Put a fancy paper on a cake board, place the St. Honore bottom on
top, cover the center with a layer of pineapple or apricot marmalade,
leaving 1 inch margin around the edge free. Have some sugar
boiled to a crack. Dip the one side of the cakes lightly into the
sugar, and set them close together on the edge of the bottom to
form a crown, then dip in the oranges, and set them on top the
little cakes, the thick part upward, each one adhering to the other
until they form a crown, then dip in the grapes lightly and place
them on top of the oranges where the ends meet ; and put a small
piece of candied cherries in center of each piece of orange section.
Then fill the empty space with half the cream ; put the remaining
in a pastry bag, with a fancy tube, and with it decorate the top
artistically.
Macaroons of Sweet Almonds.— Blanch, dry, and grind fine
7, pound of almonds, put them into a bowl, add 1 pound powdered
sugar, and gradually the whites of 4 or 6 eggs ; work the paste with
the hand until smooth, flavor either with lemon rind or vanilla
sugar, put the paste into a pastry bag, press small portions on sheets
of paper 1 inch apart. Put a damp towel over the macaroons, press
666 CAKES, TORTEN, Etc.
whites of 2 of the eggs ; add last 2 ounces of flour sifted with %
teaspoonful of cream of tartar. Bake in a small paper-lined form
in a very slow oven. ✪ Câteau à la Carey
Page 375 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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6&teau i, la Carey. — Two cups flour, 74 cup butter, 1 cup pow-
dered sugar, 6 eggs, 1 teaspoonf ul vanilla, and 1 teaspoonful baking
powder. Wash the batter in several cold waters, and dry it in a
napkin. Put butter in a mixing bowl and stir it with a silver spoon
for 10 minutes ; add to this Y^ the sugar, and stir 20 minutes more ;
next add the yolks one at a time, stirring a few minutes between
each addition. Beat the whites to a stiff froth ; add the lemon and
the remaining % cup sugar, beat for 5 minutes ; then add slowly by
spoonfuls the above mixture while constantly beating with an egg
beater. Sift flour and powder together, stir it lightly through the
mixture, bake in a well-buttered and paper-lined form 1 hour in a
medium-hot oven. If the cake should brown too much on top put
a piece of buttered paper over. Bemove when done, when cold
cover with a layer of pineapple marmalade, then ice it carefully
with sugar glaze (see recipe 927 in my book Desserts and Salads),
and decorate the tops with candied plums.
CAKES, TORTEN, Era 563
St. Honore Cake. — Bake a small sponge cake in a deep jelly
tin 1 inoh in thickness to serve as the bottom of St. Honore. Divide
3 seedless oranges in section and lay them on paper to dry ; have
ready 2 dozen large grapes. Boil 1 pound sugar with 1 cup water
to a crack ; dip in the oranges when dry, and lay them on a buttered
tin pan ; treat the grapes the same way. Prepare half the quantity
of cream-cake paste (see page 571), put it into a pastry bag with a
No. 3 tube, and press on to buttered tins small round cakes Vs ii^ch
in diameter, brush over with beaten egg and bake to a pale brown ;
when done, cut them open on the side and fill them with currant
jelly, and glaze them the same as the oranges. Add to 1 pint of
whipped cream 1 gill of pounded and sifted macaroons, y, gill of
sherry wine, 1 gill of powdered sugar, and 1 teaspoonful of vanilla.
Put a fancy paper on a cake board, place the St. Honore bottom on
top, cover the center with a layer of pineapple or apricot marmalade,
leaving 1 inch margin around the edge free. Have some sugar
boiled to a crack. Dip the one side of the cakes lightly into the
sugar, and set them close together on the edge of the bottom to
form a crown, then dip in the oranges, and set them on top the
little cakes, the thick part upward, each one adhering to the other
until they form a crown, then dip in the grapes lightly and place
them on top of the oranges where the ends meet ; and put a small
piece of candied cherries in center of each piece of orange section.
Then fill the empty space with half the cream ; put the remaining
in a pastry bag, with a fancy tube, and with it decorate the top
artistically.
Macaroons of Sweet Almonds.— Blanch, dry, and grind fine
7, pound of almonds, put them into a bowl, add 1 pound powdered
sugar, and gradually the whites of 4 or 6 eggs ; work the paste with
the hand until smooth, flavor either with lemon rind or vanilla
sugar, put the paste into a pastry bag, press small portions on sheets
of paper 1 inch apart. Put a damp towel over the macaroons, press
666 CAKES, TORTEN, Etc.
whites of 2 of the eggs ; add last 2 ounces of flour sifted with %
teaspoonful of cream of tartar. Bake in a small paper-lined form
in a very slow oven.