Slide down a tube (No. 2) into the pastry bag ([No. 1079]), place the preparation in it. Have two well-buttered baking-pans ready, press the preparation down into the pans, in strips one and a half inches long by a quarter of an inch thick, and one inch apart from one another. When all done, place the pans in a very brisk oven to bake for eight minutes. Remove from out the oven, lay the pans on a table, and let cool off for thirty minutes. Carefully lift the cakes up, with a palette-knife or a cake turner, from underneath, place them in a glass jar, and serve when required.
N. B.—Should the pastry pans not be sufficiently large to bake the cakes at one time, bake them at two different times.
1508. Cakes à la Rusk.
—Crack into a vessel three fresh raw eggs, adding half a pound of powdered sugar, half a pound of well-sifted flour, and a saltspoonful of ground cinnamon, and with the spatula mix well together for five minutes; pour in a gill of sweet cream, mixing well again for two minutes.
Slide down a tube (No. 1) into the pastry-bag ([No. 1079]); well butter two pastry baking-pans, put the preparation into the bag, press down the preparation in strips five inches long and one and a half inch apart from one another; place one pan in a brisk oven to bake for five minutes, then pull the pan to the oven door, and with a rolling-pin six inches long by half an inch thick take up a strip with the hand and turn it around the pin in curl shape; lightly blow over it so as to slightly cool, then take from off the pin, lay it on a dish, and then proceed exactly the same with the rest; place them in a tin box or a jar, and serve when required.
If the two above-mentioned pans should not be sufficiently large to hold the preparation, they can easily be baked at different times.
1509. Patience Cakes à la Mrs. Sullivan.
—Peel and then pound in a mortar, as in [No. 1207], a quarter of a pound of sweet almonds; transfer it into a vessel with a pound of powdered sugar, half a pound of well-sifted flour, and a teaspoonful of anisette essence; beat up in a copper basin the whites of five fresh eggs with the wire whip to a soft froth for five minutes, and then add it to the ingredients in the vessel, mix the whole well together with the spatula for eight minutes; slide down a tube (No. 2) into the pastry bag ([No. 1079]); well butter and flour two pastry baking-pans, pour the preparation into the bag, and gently press it down on each pan, giving them all an S shape, one and a half inch long and one inch apart from one another; chop up very fine three ounces of peeled and dried sweet almonds, then sprinkle them evenly over the cakes; place the pans on shelves, in a dry place, for twenty-four hours; then put them in the hot oven to bake for fifteen minutes; remove from out the oven, lay the pans on a table and let cool off for thirty minutes; take the cakes up from the pans, lay them in a glass jar, and they will be ready to serve when desired.
1510. Patience Cakes à la Mrs. General Sheridan.
—Place in a vessel half a pound of powdered sugar, half a pound of flour, crack in three and a half eggs—no more and no less—and pour in a teaspoonful of anisette essence, and then with the spatula thoroughly mix for ten minutes. Slide a tube (No. 2) into the pastry bag ([No. 1079]), transfer the preparation into it; butter and flour two pastry baking-pans; take hold of the bag and press down the preparation into each pan, into small round forms the size of twenty-five-cent pieces, keeping them half an inch apart from one another, and when done lay on shelves, in a dry place, for twenty-four hours. Place them in the hot oven to bake for fifteen minutes; take from out the oven, lay the pans on a table, and let cool off for thirty minutes; place them in a glass jar and serve when desired.