407. Three eggs,
Three-quarters of a pound of powdered white sugar,
Half a pound of sweet almonds,
Two ounces of bitter almonds.
Whisk the eggs till they are very dry, then add gradually a tea spoonful of the sugar at a time, for if too much is put in at once it will thin the egg. Beat it hard until all the sugar is in. Have your almonds blanched and bruised in a mortar, but they must not be pounded to a paste. Then stir in the almonds, drop a spoonful in a place, on sheets of white paper laid on tins, and bake them in a cool oven till they have just a tinge of brown.
LADY CAKE.
408. Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
One pound of flour,
The whites of sixteen eggs,
Half an ounce of bitter almonds,
Two table spoonsful of rose water.
Beat the butter and sugar to a cream; pour boiling water over the almonds, let them stand a little time, blanch them, pound them in a mortar, adding but a few at a time, with a little rose-water to prevent them from getting oily, add to them the remainder of the rose-water, then stir the almonds into the butter and sugar. Whisk the whites very dry, and stir them gradually into the butter and sugar with the flour. Butter your pans and bake them in a moderate oven. It may be baked in one large cake.
COMPOSITION CAKE.
409. Two cups of butter,
Three cups of sugar,
Five cups of flour,
Five eggs,
One cup of milk,
One tea spoonful of dissolved salæratus,
Two table spoonsful of brandy,
One pound of raisins,
Half a nutmeg grated.
Stir the butter and sugar to a cream, beat the eggs and add to it, then the spice, liquor and salæratus; lastly the raisins, which must be seeded and floured. Line your pans with paper well buttered, pour in the mixture, and bake in a moderate oven.
SCOTCH LOAF.
410. One pound of flour,
Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
Ten eggs,
Half a gill of rose-water,
One table spoonful of dissolved salæratus,
One pound of dried currants,
Two tea spoonsful of ground cinnamon.