SAVOY CAKE.
Ingredients.—The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. Mode.—Break the 7 eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; heat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for ¼ hour, butter a mould, pour in the cake, and bake it from 1¼ to 1½ hour. This is a very nice cake for desert, and may be iced for a supper table, or cut into slices and spread with jam, which converts it into sandwiches. Time.—1¼ to 1½ hour. Average cost, 1s. Sufficient for 1 cake. Seasonable at any time.
SEA-BREAM, Baked.
Ingredients.—1 bream. Seasoning to taste of salt, pepper, and cayenne; ¼ lb. of butter. Mode.—Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than ½ an hour. To stuff this fish before baking, will be found a great improvement. Time.—Rather more than ½ an hour. Seasonable in summer.
Note.—This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine.
SEA-KALE, Boiled.
Ingredients.—To each ½ gallon of water allow one heaped tablespoonful of salt. Mode.—Well wash the kale, cut away any worm-eaten pieces, and tie it into small bunches; put it into boiling water, salted in the above proportion, and let it boil quickly until tender. Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce, a little of which may be poured over the kale. Sea-kale may also be parboiled and stewed in good brown gravy: it will then take about ½ hour altogether. Time.—15 minutes; when liked very thoroughly done, allow an extra 5 minutes. Average cost, in full season, 9d. per basket. Sufficient.—Allow 12 heads for 4 or 5 persons. Seasonable from February to June.
BOILED SEA-KALE.