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Classic
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page 124
of molasses where it will get warm, and stir into it a tea-spoonful of
saleratus. Sprinkle two table-spoonsful of ginger in the flour, and mix it up
with the molasses; roll them, cut them into any shape you fancy, and bake in a
quick oven.
ALMOND CAKES.
Beat up six ounces of sweet almonds, very fine, when they are sufficiently
pounded, break in the yolks of seven eggs, and beat them well together; add half
a pound of crushed sugar, and four lemon-peels, grated; beat it till it is quite
light and fair. Whisk the whites of the eggs to a strong froth, mix them with
the paste, then add six ounces of flour; mix it as light as possible Butter the
mould, and bake in a slack oven an hour, with two sheets of paper under, and one
on top.
SAVOY CAKES.
Beat the yolks of ten eggs and a pound of crushed sugar, for twenty minutes.
Beat the whites to a strong froth, and stir them in by degrees; add three
quarters of a pound of well-dried flour. Bake in a slack oven.
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