These cakes are much better when baked in paper cases; tins being generally too thick for them. No cake requires greater care in baking. If the oven is not hot enough, both at top and bottom, they will fall and be heavy, and lose their shape.
CROQUETTES.
Take a pound of powdered sugar, a pound of butter, half a pound of wheat-flour, and half a pound of Indian meal; mix all together, and add the juice and grated peel of a large lemon, with spice to your taste. Make it into a lump of paste. Then put it into a mortar, and beat it hard on all sides.
Roll it out thin, and cut it into cakes with the edge of a tumbler, or with a tin cutter.
Flour a shallow tin pan. Lay the cakes into it, but not close together. Bake them about ten minutes. Grate sugar over them when done.
MARGUERITES.
Beat together till very light, a pound of butter and a pound of powdered sugar. Sift a pound of flour into a pan. Take the yolks only, of twelve eggs, and beat them till very thick and smooth. Pour them into the flour, and add the beaten butter and sugar. Stir in a grated nutmeg, and a wine-glass of rose-water. Mix the whole together, till it becomes a lump of dough.
Flour your paste-board, and lay the dough upon it; sprinkle it with flour. Roll it out about half an inch thick, and cut it into round cakes with the edge of a cup. Flour a shallow pan, put in the cakes (so as not to touch), and bake them about five minutes in a quick oven. If the oven is too cool, they will run.
When the cakes are cool, lay on each a large lump of currant jelly. Take the whites of the eggs, and beat them till they stand alone. Then add to them, by degrees, sufficient powdered sugar to make the consistence of icing, and ten drops of strong essence of lemon. Heap on each cake, with a spoon, a pile of the icing over the currant-jelly. Set them in a cool oven till the icing becomes firm and of a pale brownish tint.