|
Classic
Cook Books
< last page | next page >
page 392
whites of the eggs together with 3 ounces of flour, and spread on the pan to the
thickness of 1/32 of an inch. Bake to a light yellow, take out of the pan, turn,
and spread with any kind of fruit marmalade. Roll, put into the oven for a few
minutes, pour over it a sugar icing and cover with preserved fruits. This can
also be used as a pudding, serving it cut into slices and cover with a wine
sauce.
65. Chocolate Cake. 14 eggs, 1/2 pound of sifted sugar, 1/2 pound of grated
almonds, 6 ounces of finely grated and sifted sweet chocolate, 1/8 ounce of
cinnamon and a teaspoonful of baking powder.
The yolks of 12 eggs and 2 whole eggs are whipped with sugar, almonds and
chocolate for 1/4 hour, or stirred for 1/2 hour, then lightly stir through it
the beaten whites of the eggs, quickly stirring in the baking powder and bake
the cakes for 1 hour as directed for almond cake.
66. Currant Cake. 1 pound of melted butter, poured from the settlings, 1 pound
of cornstarch, 3/4-1 pound of sifted sugar, 1/4 pound of washed and dried cur
rants, the grated peel of a lemon, 1 grated nutmeg or a teaspoonful of mace, 12
eggs, 1/2 glassful of arracorrum.
Cream the butter and stir in the sugar and spices, yolks of eggs one by one;
then stir briskly for 1/2 hour longer. Add the currants, after these the beaten
whites of the eggs, then the cornstarch and at last the arrac.
67. Grape Cake. Take 1 pound of flour, 3/4 pound of butter, 1 cupful of sugar,
cinnamon, salt and the yolks of 5 eggs, and knead quickly.
Roll out the dough, lay it into a buttered pan and sprinkle over it finely
pounded almonds; then beat the whites of 12 eggs, mix with 1 1/2 pounds of
pounded sugar and 3 pounds of white grapes, fill into the pan and bake. This
will make 2: medium-sized cakes.
68. Cup Cake. 4 eggs, 1 1/2 cupfuls of butter, 2 cup fuls of sifted sugar, 3
cupfuls of flour, 1 cupful of milk, 3 cupfuls of raisins, currants, cloves and
the grated peel of a lemon.
Stir the butter to a cream, add spices and eggs, then milk and flour and at last
raisins and currants.
< last page | next page >
Classic
Cook Books
|
