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Classic
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page 403
102. Sugar Drop Cakes. 1/2 pound of cornstarch, 1/2 pound of sifted sugar, 4
fresh eggs, the grated peel of a lemon.
The eggs are stirred with sugar and spices, and beaten for 1/4 hour; add the
beaten whites of the eggs and the cornstarch is then quickly stirred through it.
This is put into a waxed pan, a spoonful at a time! and baked in a moderate
oven.
103. Almond Drop Cakes. 1/2 pound of sifted flour, 1/2 pound of sifted sugar, 2
ounces of butter, 2 ounces of grated almonds, 4 eggs, the grated peel of half a
lemon.
Cream the butter, stir in the eggs, sugar, spices and almonds, and beat for 1/4
hour, mix the flour into the mass and put into a buttered pan, a teaspoonful at
a time, and bake in a moderate oven.
104. Spiced Drop Cakes. 2 pounds of flour, 2 pounds of sugar, 12 large or 14
small eggs, the peels of 2 lemons, 2 ounces of citron, a little ground cloves,
cinnamon and pounded cardamom seeds.
Eggs, sugar and spices are stirred for half an hour, and then gradually add the
flour. The pan is waxed, the batter dropped in with a teaspoon and baked to a
golden brown.
105. Cinnamon Stars. 1 pound of sifted sugar, 1 pound of almonds, washed, dried
and grated with the brown skin, the whites of 6 eggs, cinnamon and the finely
cut peel of a lemon.
Stir sugar and lemon peel together, beat the whites of the eggs and add sugar,
stir for 1/4 hour, add cinnamon, set part of the mixture aside, roll out the
dough and cut it into stars with a cutter of that design, brush with the white
of the egg and sugar and bake slowly on a waxed pan. The cakes will keep for a
long time.
106. Coffee Pretzels. Make a dough of 3/4 pound of flour, 1 ounce of freshly
roasted and finely ground coffee, 2 whole eggs, the yolks of 2 eggs, 5 ounces of
sugar, 3 ounces of butter, vanilla, grated lemon peel a pinch of salt and a
teaspoonful of baking powder. Make into small pretzels and bake in a moderate
oven to a light brown color.
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