23.—Balloon or Prussian Cakes.
Take currant bun dough and make it into a round flat cake of any required size, and place it on a buttered tin. When it is about half proved, divide it with a long, flat piece of wood having a thin graduated edge, into eight equal parts, and place it again to prove. When it is proved enough, brush over the top lightly with the white of an egg well whisked, dust it with fine powdered sugar and sprinkle it with water, just sufficient to moisten the sugar. Bake it in a rather cool oven to prevent the icing getting too much coloured.