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Classic
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page 234
and three quarters of a pound of sweetmeats cut not too thin. Let all be kept by
the fire, mix all the dry ingredients; pour the eggs strained to the butter; mix
half a pint of sweet wine with a large glass of brandy, pour it to the butter
and eggs, mix well, then have all the dry things put in by degrees; beat them
very thoroughly, you can hardly do it too much. Having half a pound of stoned
jar-raisins chopped as fine as possible, mix them carefully, so that there shall
be no lumps, and add a tea-cupful of orange-flower water. Beat the ingredients
together a full hour at least. Have a hoop well buttered, or, if you have none,
a tin or copper cake-pan; take a white paper, doubled and buttered, and put in
the pan round the edge, if the cake batter fill it more than three parts; for
space should be allowed for rising. Bake in a quick oven. It will require three
hours.
Rout Drop Cakes.
Mix two pounds of flour, one ditto butter, one ditto sugar, one ditto currants,
clean and dry; then wet into a stiff paste, with two eggs, a large spoon of
orange-flower water, ditto rose-water, ditto sweet wine, ditto brandy, drop on a
tin-plate floured: a very short time bakes them.
Flat Cakes, that will keep long in the house good.
Mix two pounds of flour, one pound of sugar, and one ounce of caraways, with
four or five eggs, and a few spoonfuls of water, to make a stiff paste; roll it
thin, and cut it into any shape. Cake on tins lightly floured. While baking,
boil a pound of sugar in a pint of water to a thin syrup; while both are hot,
dip each cake into it, and put them on tins into the oven to dry for a short
time; and when the oven is cooler still, return them there again, and let them
stay four or five hours.
Little White Cakes.
Dry half a pound of flour, rub into it a very little pounded sugar, one ounce of
butter, one egg, a few caraways, and as much milk and water as to make a paste;
roll it thin, and cut it with the top of a canister or glass. Bake fifteen
minutes on tin-plates.
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