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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated.1862 Excerpt: ... inches long and four broad, brush with lard, drop the cake in equal quantities on each of them, smooth with a knife on the top, and bake ten minutes in a quick oven. When you take them out, turn over on clean paper, and spread with various preserves. Lay the one above the other, pare the edges, and ice all over (see Icing for Cakes). Ornament with icing, angelica., and variously coloured jellies. This makes a very nice side-dish for a sweet course. York Cake. Take one pound of soft sugar, ten eggs, add two of them to the sugar, and beat five minutes with a wooden spoon, then add other two, still beating, until you have added all the ten; mix in gently one pound of flour, paper a pan about twelve inches square, pour it in, and bake twenty minutes in a quick oven; after which, take it out, turn up the pan, when the cake will fall out, take off the paper and cut in square pieces according to the size wanted. If wanted for rout cakes, ice them on the top. French Cake. Take six eggs, separate yolks from whites, beat the yolks with half a pound of soft sugar and two ounces of butter; blanch and pound with two ounces of sugar, two ounces of sweet and half an ounce of bitter almonds; beat up the whites to a snow, mix in half a pound of common flour, a quarter of rice flour, and a little volatile, put all together, and season with the grate and juice of one lemon. Bake one hour in a moderate oven. Old Maid's Cake. Beat up half a pound of fresh butter with half a pound of sugar, for fifteen minutes; add one egg occasionally till you have added five. Have half a pound of currants, mixed with three-quarters of a pound of flour, mix all together, by stirring as little as possible. Bake in a moder ate oven for two hours. Jenny Lind Cake. One pound of loaf-sugar beat up w...
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