- ¼ lb. sweet chocolate
- 1 cup of water
- ¼ lb. ground almonds
- ¼ lb. of butter
- 3 eggs
- 1¼ cups of sugar
- 1½ tsps. of baking powder
- 2 cups of flour
For Filling.
- 1 pt. of whipped cream
Preparation: Stir the butter, sugar and yolks of eggs to a cream. Add the chocolate dissolved in water, unblanched, ground almonds, flour and baking powder and the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake in a slow oven. Mix the whipped cream with sugar and vanilla and fill or cover the tart with it before serving.
No. 92—ENGLISH BRIDE’S CAKE (FRUIT CAKE).
- 1 lb. of butter
- 1 lb. brown sugar
- 10 eggs
- 1 lb. of flour
- 1 pt. of brandy
- 1 tbsp. ground cinnamon
- 2 lbs. finely cut citron
- ½ tbsp. of ground cloves
- 4 ground nutmegs
- 1 tsp. of baking soda
- 1 cup of molasses
- 10 lbs. of raisins
- 4 lbs. of currants
- 1 tbsp. of ground bark of nutmeg
Preparation: The butter is stirred to a cream with sugar and yolks of eggs. Then work in ½ lb. of flour, the brandy mixed with the spices and the molasses in which the soda is dissolved, the beaten whites of eggs, then raisins, currants, citron and the other ½ lb. of flour. The cake is baked 3 to 4 hours.
Remarks: This cake may be kept 20 years and longer and will still be palatable. Wine is served with it.
No. 93—GOOD TART DOUGH.
- ¼ lb. of butter
- 2 yolks of eggs
- ¼ lb. of blanched, ground almonds
- ¼ lb. of sugar
- 1 tbsp. of brandy
- 2 cups of flour
- ½ cup of cracker crumbs