Rout Cake.—Pound 1 lb. sweet almonds, blanched and dried, and 1 lb. loaf sugar in a mortar; sieve; put what will not pass into a mortar again, with 4 yolks of eggs, and the rind of a lemon; pound very fine, put in what has passed through sieve, and mix all together; make any shape; sprinkle lightly with a little water; sift sugar over, and put on tins that have been rubbed with a bit of butter, so as not to touch each other; bake in rather brisk oven till lightly coloured over; if coloured too deep at bottom, put cold tins under to finish baking.
(c) Take shape, butter it, sift sugar into it, and turn out all the sugar that does not stick to the butter; mix ½ lb. sifted sugar, and 6 oz. sifted flour; warm pan, put in sugar, break in 4 whole eggs and 1 yolk; whisk till warm and then cold; stir in flour, turn batter into the shape, and bake in slow oven about 1 hour; when done, turn out bottom uppermost.
Rusks.—Put 1 qt. warm milk into a pan, with 1 oz. German yeast, 4 oz. moist sugar, and about 6 oz. flour; mix, and put aside in warm place to rise. Rub 6 oz. butter into 3½ lb. flour, and make into a dough with the ferment as soon as ready; prove a little, and divide in pieces of about 1½ lb. each; roll in long rolls about size of rolling-pin; place on buttered tins, 3-4 in. apart; flat down a little with the hand; prove well; bake in moderately heated oven; when cold, cut across in slices; place on tins, and brown off on both sides in brisk oven.
Saffron Buns.—Made with the same mixture as hot cross buns, but with the addition of 1 oz. caraway seeds, and colouring with saffron.
Sally Lunns.—Take flour, a little salt and butter, 2 or 3 eggs, a small quantity of yeast, and milk and water; make light dough; set to rise after kneading; make dough into cakes, large enough to slice into rounds for toasting; bake slightly and quickly in hot oven.
Savoy Biscuits.—Powder and sift 1 lb. loaf sugar; sift 1 lb. flour; warm a pan, and put in the sugar; break 1 lb. eggs upon it; beat both together with a whisk till warm; beat till cold; stir in your flour; have a bladder and pipe ready; put batter into the bladder, and force through on sheets of paper; sift sugar over, and bake in quick oven; when cold, turn up, and wet bottom of paper; turn back again, and in 5 minutes they will come off easily.
Savoy Cake.—(a) Hot Mixture.—Take 1 lb. powdered loaf sugar, 1 pint good eggs, and 14 oz. flour. Warm a pan, free from grease, with the sugar in it, in the oven until you can scarcely bear your hand against it; then take out and pour in the eggs; whisk with a birch or wire whisk until quite light and cold, when it will be white and thick. If it should not whisk up well, warm again and beat as before; or it may be beat over the stove fire until it is of the warmth of new milk. When finished, sift the flour and stir it in lightly with a spoon, adding a few drops of essence of lemon to flavour it. Butter some tin or copper moulds regularly, with rather less on the top than the sides. Dust with loaf sugar sifted through a lawn sieve. Knock out all that does not adhere, and again dust with fine flour; turn out, and knock the mould on the board. Tie or pin a piece of buttered paper round the mould, so as to come 2 or 3 in. above the bottom. Fix the mould in a stand and nearly fill it. Bake in a moderate oven. When done, the top should be firm and dry. Try it by pushing in a small piece of stick or whisk, and if it comes out dry, it is done. The surface of the cake should be quite smooth. There is as much art in buttering the mould properly as in preparing the mixture.
(b) Cold Mixtures.—Separate the yolks from the whites when you break the eggs. Put the yolks into a clean pan with the sugar, and the whites in another by themselves. Let the pans be quite free from grease. If they are rubbed round with a little flour, it will take off any which may be left. Wipe out with a clean cloth. Beat up the yolks and sugar by themselves, with a wooden spoon, and afterwards whip up the whites to a very strong froth. If they should happen to be rather weak, a bit of powdered alum may be added. When the whites are whisked up firm, stir in the yolks and sugar. Sift the flour and mix it lightly with the spatula, adding a little essence of lemon to flavour. Fill the moulds and bake as before. When cakes are made in this way, the eggs should be quite fresh and good, otherwise the whites cannot be whipped up. When weak, pickled eggs are used. A good method is to beat the eggs first by themselves, over a fire, until they are warm; then add the sugar, and whip it over the fire until again warm, or make as for hot mixtures, and heat twice.
Scones.—Warm fresh milk almost to boiling; stir in as much flour as will make a mass that will turn clean out of the bowl without leaving anything adhering to the sides, roll out thin; cut into rounds; bake lightly and quickly.
Seed Cake.—As for pound cakes, but instead of currants and candied lemon peel, substitute a few caraway seeds; omit sugar on top.