[565]. Gâteau Savarin. Put three ounces of flour in a bowl, with half a cake of yeast, adding about two sherry-glasses of lukewarm milk, so as to form a soft paste, to which, when risen double its height, add twelve ounces of flour, seven ounces of butter (a little warm), a pinch of salt, an ounce of sugar, and seven eggs. Beat up your mixture well with a wooden spoon, and, while beating, add, one by one, four eggs. When the mixture no longer sticks to the bowl, you have beaten it enough; then add to it half an ounce of citron cut in very small pieces, and put it in rather a warm place for about two hours. Butter a tin mold, which sprinkle with a few chopped almonds, fill the mold one half with your mixture, and let it rise half as much again; then send to a moderate oven, slip the point of a knife into the cake, and, if it comes out dry, it is sufficiently done. Turn it out of your mold; put four ounces of sugar, with a glass of water, in a saucepan on the fire, boil five minutes, add a tablespoonful of anisette, two tablespoonfuls of rum, and one of curaçoa, which pour gradually over your cake until absorbed, and serve.
[566]. Manquet. Put the yolks of eight eggs in a bowl with half a pound of sugar, and stir with a wooden spoon three or four minutes; then add the grated peel of a lemon. Whip the three whites of your eggs until very stiff, add them gradually to the above ingredients, also an ounce of melted butter, and stir all together lightly. Butter a tin mold, dust it with flour, pour into it your mixture, and send it to a gentle oven for about half an hour. Slip the point of a knife into your cake, and, if it comes out dry, it is sufficiently done.
[567]. Sponge Cake. Put in a bowl a pound of flour, three quarters of a pound of powdered sugar, two eggs, two glasses of milk, and the grated rind of a lemon. Mix all well together, and then add six ounces of melted butter, and a teaspoonful of Royal Baking Powder. Butter a tin mold, in which pour your mixture; send it to a gentle oven, and, when sufficiently colored, slip the point of a knife into it, and, if it comes out dry, your cake is done. Turn it out of the mold, and serve.
[568]. Lady Fingers. Put four ounces of powdered sugar in a bowl, with the yolks of four eggs, and stir them well together with a wooden spoon, until they become white and slightly consistent; then add three ounces of flour and a little grated lemon-peel. Beat up the whites of your eggs until very stiff, then mix them lightly, in small quantities at a time, with your other ingredients. Pour your mixture into a cornucopia made of stiff paper, with a hole in the end, through which press it on a pan (on which you have spread a sheet of white paper), forming it into lady fingers, about five inches long and not quite an inch wide, sprinkle each with powdered sugar, and send them to a very gentle oven, watching them, so that they do not color too much. When they are firm, slip the blade of a knife underneath them, so as to remove them from the pan, and serve.
[569]. Savoy Cake. Put the yolks of three eggs in a bowl, with four ounces of powdered sugar, beat them well until slightly consistent, and add to them an ounce and a half of flour, an ounce of corn starch, a few drops of extract of vanilla, and mix all well together. Beat up the whites of your eggs very stiff, and stir them lightly with your other ingredients. Butter a mold, which sprinkle with sugar, and into which pour your mixture. Send it to a gentle oven, and, when it is done (of which you may judge by slipping the point of a knife into it, and, if it comes out dry, your cake is sufficiently baked), turn it out of the mold, let it become cold, and serve.
[570]. Macaroons. Put half a pound of almonds in boiling water, remove the skins, then put the almonds in cold water, which drain off, and put them in the oven to dry. Pound them to a paste, adding, by degrees, the white of an egg; then add a pound and a half of powdered sugar, again pound well, adding, little by little, the whites of two eggs. Spread on a pan a sheet of white paper, form your mixture in little rounds, somewhat smaller than a twenty-five cent piece, place them on top of the paper in your pan, each about an inch and a half apart from the other. Send them to a gentle oven for about twelve minutes, the door of the oven shut, and, at the end of that time, if they are well colored, remove them from the oven, let them become cold, turn the paper upside down, moisten it with a little water underneath, and remove the macaroons.
[571]. Tea Cakes. Put on a table a pound of flour, which you have previously sifted, make a hole in the middle, in which place half a pound of butter, six ounces of powdered sugar, a pinch of ginger, and four eggs. Mix all well together, and roll out your paste extremely thin, cut it out in rounds or squares, which put on a pan, which you have buttered lightly, brush your cakes with beaten egg, sprinkle them on top with half a pound of currants. Send them to the oven, and, when colored a bright yellow, remove them, and serve when needed.
[572]. Chocolate Cakes. Make the same mixture as for Savoy cake (Art. 569), put it in a cornucopia made of stiff paper, with a hole in the end, through which press it on a pan (on which you have spread a sheet of white paper), and form it into small rounds about the size of a fifty-cent piece. Send them to a gentle oven until they are quite firm, then let them become cold, and cut them all the same size with a small round cutter. Spread a layer of peach or other marmalade on the half of your cakes, which cover with the other half. Melt about two ounces of chocolate in about two tablespoonfuls of water. Put in a saucepan on the fire half a pound of sugar, with half a glass of water, boil for about eight to ten minutes, lift out some of the sugar with a spoon, drop it into cold water, place it between the thumb and third finger, and, if you may draw the sugar out into a long fine thread without breaking, you have reached the desired result. Then put your chocolate in a bowl, add your sugar, stirring until beginning to thicken. Take as many little wooden skewers as you have cakes, sharpen them to a fine point, stick one into each cake, which dip into your chocolate and sugar, covering it entirely. Put a colander upside down on a table, and in the holes place the ends of your sticks, thereby allowing the cakes on the opposite end to dry, after which remove your cakes from the sticks, and serve when needed.
[573]. Angel Cake. Beat the whites of eleven eggs very stiff. Mix with half a pound of sifted flour, half a pound of sugar, and a teaspoonful of cream of tartar. Flavor with extract of almond or extract of pineapple. Then mix all together with the whites of eggs, and bake in a moderate oven for about forty minutes, or until thoroughly done, of which you may judge by passing the point of a knife into your cake, and, if it comes out dry, it is sufficiently done. Do not butter the pan for this cake.
[574]. Pound Cake. Put in a bowl half a pound of butter, which you have put in rather a warm place, so as to be a little soft. Add two eggs, which beat well together with the butter for four or five minutes. Add another egg, which also beat five minutes, and then another, and beat all together the same length of time, and mix with the foregoing half a pound of flour, four ounces of currants, and the same of raisins, which you have stoned. Butter a mold, put a piece of paper in the bottom, and also around the sides, pour your mixture into the mold, and send it to a moderate oven for about an hour. Pass the point of a knife into your cake, and, if it comes out dry, it is sufficiently done.