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Classic
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page 235
Little short Cakes.
Rub into a pound of dried flour four ounces of butter, four ounces of white
powder-sugar, one egg, and a spoonful or two of thin cream to make into a paste.
When mixed, put currants into one half, and caraways into the rest. Cut them as
before, and bake on tins.
Plum Cake.
Mix thoroughly a quarter of a peck of fine flour, well dried, with a pound of
dry and sifted loaf sugar, three pounds of currants washed, and very dry, half a
pound of raisins stoned and chopped, a quarter of an ounce of mace and cloves,
twenty Jamaica peppers, a grated nutmeg, the peel of a lemon cut as fine as
possible, and half a pound of almonds blanched and beaten with orange-flower
water. Melt two pounds of butter in a pint and a quarter of cream, but not hot,
put to it a pint of sweet wine, a glass of brandy, the whites and yolks of
twelve eggs beaten apart, and half a pint of good yeast. Strain this liquid by
degrees into the dry ingredients, beating them together a full hour, then butter
the hoop, or pan, and bake it. As you put the batter into the hoop, or pan,
throw in plenty of citron, lemon, and orange-candy.
If you ice the cake, take half a pound of double-refined sugar sifted, and put a
little with the white of an egg, beat it well, and by degrees pour in the
remainder. It must be whisked near an hour, with the addition of a little
orange-flower water, but mind not to put much. When the cake is done, pour the
iceing over, and return it to the oven for fifteen minutes; but if the oven be
warm, keep it near the mouth, and the door open, lest the colour be spoiled.
Another.-- Flour dried, and currants washed and picked, four pounds, sugar
pounded and sifted one pound and a half, six orange, lemon, and citron-peels,
cut in slices: mix these.
Beat ten eggs, yolks and whites separately; then melt a pound and a half of
butter in a pint of cream; when lukewarm, put it to half a pint of ale-yeast,
near half a
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Classic
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