- 1 lb. sugar.
- ½ lb. butter.
- 1 lb. flour.
- Yolks of ten eggs—well beaten.
- Grated rind of one orange, and juice of two lemons.
- 1 teaspoonful soda dissolved in hot water.
Cream the butter and sugar, and stir in the yolks. Beat very hard for five minutes before putting in the flour. The soda next, and lastly the lemon-juice, in which the grated orange-peel should have been steeped and strained out in a piece of thin muslin, leaving the flavoring and coloring matter in the juice.
Flavor the icing also with lemon.
Silver Cake. ✠
- 1 lb. sugar.
- ¾ lb. flour.
- ½ lb. butter.
- Whites of ten eggs—whipped very stiff.
- 1 large teaspoonful essence bitter almonds.
Cream butter and sugar; put next the whites of the eggs; then the flour, lastly the flavoring.
Make gold and silver cake on the same day; bake them in tins of corresponding size, and lay them in alternate slices in the cake-basket. Flavor the icing of silver cake with rose-water.
Almond Macaroons.
Prepare the almonds the day before you make the cakes, by blanching them in boiling water, stripping off the skins, and pounding them when perfectly cold—a few at a time—in a Wedgewood mortar, adding from time to time a little rose-water. When beaten to a smooth paste, stir in, to a pound of the sweet almonds, a generous tablespoonful of essence of bitter almonds; cover closely, and set away in a cold place until the morrow. Then to a pound of the nuts allow:—
- 1 lb. powdered sugar.
- The beaten whites of eight eggs.
- 1 teaspoonful nutmeg.
- 1 teaspoonful arrowroot.