The Ideal cook book

chocolate, 2 tablespoonfuls of cinnamon, % teaspoonful of pounded © cloves. Melt the butter and stir it until it froths; beat the yolks of the eggs and stir into the butter ; add the sugar and pounded almonds, grated chocolate, cinnamon and pounded cloves, __ beat well for fifteen minutes; then beat the whites of the eggs to a froth, and add these to the above mixture; butter the mould, and bake the above in a moderate oven for an hour and a quarter. 559. Chocolate Cake (2). Beat for ten minutes the yolks of three eggs, stir them into the butter, add two ounces of sugar, two ounces of Jordan almonds, blanched and pounded, two ounces of powdered chocolate, half a teaspoonful of cinnamon, and the same of ‘cloves, pounded. Stir well for a quarter of an hour, then add the whites of the eggs, beaten to a froth; butter a mould and bake in a moderate oven for an hour. 560. Ratafias—Ingredients—8 oz. of sweet almonds, 4 of bitter, 10 oz. of white sugar, 4 eggs. Blanch and skin the almonds, and pound them in a marble mortar with the white of an egg ; add gradually the sugar, and the whites of three eggs, having previously well whisked them. Take a large sheet of cartridge paper and drop the mixture through a biscuit syringe upon it and bake for about twelve minutes. The oven should be rather quick, and the cakes should not be larger than a 25c. piece. 561. Macaroons-— Ingredients—4 oz. of almonds, 4 spoonfuls of orange flower water, 1 lb. of white sugar, wafer paper, 4 eggs. Blanch the almonds, and pound with the orange flower water ; whisk the whites of four eggs to a froth, then mix it, and a pound of sugar sifted with the almonds, to a paste; and laying a sheet of wafer paper on a tin, put it on in different little cakes, the shape of macaroons. Bake from fifteen to twenty minutes. 562. Malaga Cake—Ingredients—1 cupful of butter, 2 cupfuls of sugar, % cupful of sweet milk, 2 teaspoonfuls of baking powder, 3 cupfuls of flour, whites of 6 eggs. Filling :—Whites of 3 eggs beaten with sugar, I cupful of seeded and chopped raisins, 2 teaspoonfuls of extracts of lemon. Beat to acream the butter and sugar, add the milk ; mix the baking powder with the flour; beat the whites of the eggs to a froth, stir all together and flavor with lemon. Bake in sheets, and when done spread with the above filling. 563. Charlotte a La Polonaise—Ingredients—A sponge cake, cream, sugar, sweetmeats. Make a sponge cake, cut it transversely, dip each piece in cream, and then place them back where they were, so as to give the cake its original form as near as possible. When thus reformed, cover it with cream, dust with sugar, and decorate it with any kind of sweatmeats. Besides the sweetmeats that are placed here and there all round, some currant jelly may be used to decorate. Place on ice for some time and serve. - Wa - Paar ji OR 4 168 THE DoMINION Cook. Book. 564. Cocoanut Cake—Ingredients—6 oz. of butter, 1 lb. of sugar, I Ib. of flour, 1 large cupful of milk, 1 teaspoonful of soda, 2 of — cream of tartar. Rub the butter into the flour ; add the sugar and cream of tartar ; well whisk the eggs; dissolve the soda in a little warm water, adding these to other ingredients. Bake in layers as fur jelly cake. Icing to place between the layers : —eight ounces of white sugar, whites of two eggs. Well whisk the eggs and sugar, add the grated cocoanut and place between the layers. 565. Scotch Snow Cake—Ingredients—7 oz. white sugar, 1 1b. arrowroot, % lb, butter, whites of 7 eggs, any flavoring that is preferred.