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Classic
Cook Books
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page 164
EASY CAKE FOR YOUNG COOKS
Take two cups of flour, sift it and to each cup put a teaspoonful of yeast
powder. Beat the yolks of three eggs and one cup of fine white sugar, together
with half a cup of water mixed with extract or wine; beat this well in the yolks
and sugar (only half a cup); froth up the whites of the eggs, add them, and last
of all, beat in the flour with the powder in it. Bake quickly in square or jelly
cake pans.
YOUNG COOKS' JELLY ROLL
Make the sponge for your jelly roll by taking a cup of white sugar, one cup of
flour, and three eggs. Mix, etc.; add baking powder with the flour. Bake in a
stewpan with a quick fire; turn the cake out on a towel when done; spread the
jelly while it is still warm and soft, and roll it carefully. Cut it in slices
when cold; a spoonful of water beaten with the eggs makes the cake lighter, as
it breaks the tissue of the eggs if it is added to them when beaten up.
ALMOND DROPS
Blanch and pound five ounces of sweet, and three ounces of bitter almonds (or
peach kernels), with a little white of egg. Put half a pound of sifted flour on
your dough board, make a hole in the middle of the flour, in which put the
almonds, with a pound of sugar, four yolks of eggs, and a little salt. Make into
a paste. Cut in pieces the size of a nut, lay them half an inch apart, on sheets
of paper, in a baking-pan, and bake in a moderate oven for fifteen or twenty
minutes.
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