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Classic
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page 379
with 1/4 pound of sifted sugar and 1 tablespoonful of water; then follow the
directions under No. 9. By taking l-2 teaspoonfuls of raspberry juice the
frosting will be of a pretty red color; when using this omit the water so that
the frosting will not be too thin. Decorate the top layer with candied orange
slices.
22. Chocolate Cake. Stir 1/2 pound of butter to a cream and add 6 ounces of
sugar, the yolks of 8 eggs. 6 ounces of dissolved chocolate, 1 spoonful of
vanilla, l spoonful of lemon sugar and 1/4 pound of flour constantly stirring,
and beat the dough for 1/4 hour. Then stir through it the beaten whites of 6
eggs, pour into a buttered mould and bake in a moderately hot oven for 1 hour.
Spread with an icing made of 2 ounces of chocolate, 4 spoonfuls of water and 3
ounces of sugar, and before serving spread over all some whipped cream.
23. Potato Cake. 1 1/4 pounds of grated potatoes , 16 eggs, 3/4 pound of sifted
sugar, 5 ounces of sweet and 1 ounce of bitter almonds, 1 lemon, 2 heaping
tablespoonfuls of sifted potato flour.
Boil the potatoes in their jackets the day before, but not too tender, peel when
cold, grate and then weigh them. Of this take 1 1/4 pounds, spread on a flat
dish and set aside until the next day. Then stir the yolks of the eggs, and the
sugar with the lemon peel grated over it, with the juice and the almonds for
half an hour, gradually add the potatoes and then lightly stir through the mass
the beaten whites of the eggs and the potato flour. The cake is immediately
tilled into a buttered form, put into the oven and baked the same as almond
cake. Very mealy potatoes are necessary.
24. Farina Cake. Farina biscuits are easy to make and are nice for the sick, but
the finest farina is required. To 1/2 pound of farina take 8-10 eggs, 3/4 pound
of sugar, 1 lemon and almonds if liked. Stir the yolks of the eggs to a cream
with the sifted sugar, beat the whites of the eggs to a stiff froth, stir into
the farina a little at a time, then season with lemon peel grated on sugar and
the juice of 1 lemon.
Bake the cake in a buttered mould dusted with fated wheat bread, for 1 hour in a
moderately hot oven.
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