Take 1 lb. butter, 1 lb. powdered loaf-sugar, 18 oz. flour, 12 eggs, 1/2 lb. citron and lemon-peel. Mix as for pound-cake. If the mixture begins to curdle, which is most likely from the quantity of eggs, add a little of the flour. When the eggs are all used, and it is light, stir in the remainder of the flour lightly. Bake in long, narrow tins, either papered or buttered; first put in a layer of the mixture, and cover with the peel cut in large thin slices; proceed in this way until 3/4 full, and bake in a moderate oven.
Take 1 lb. butter, 1 lb. powdered loaf-sugar, 12 oz. flour, 1/2 lb. ground rice, and 12 eggs. Mix as Italian bread, and bake in a papered hoop. If required with fruit, put 2 lb. currants, 3/4 lb. peel, 1 grated nutmeg, and a little pounded mace.
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.
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 in 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.
Take 1 lb. blanched sweet almonds (4 oz. of them may be bitter), 2 lb. sugar, 1 pint yolk of egg, 1/2 pint of whole eggs, 1 lb. flour, and the whites of 12 eggs beaten to a firm froth. Pound the almonds with the sugar in a mortar, and sift through a wire sieve, or grind in a mill, and mix with the sugar in the mortar. First mix the whole eggs well with the almonds and sugar, then add the yolks by degrees, stirring until quite light; then mix in the whites, and afterwards the flour lightly; prepare some moulds as for Savoy cakes, or only butter them. Fill the moulds f full, and bake in a moderate oven. For almond hearts, butter some tins in the shape of a heart, but without bottoms; cover a baking-plate with paper; place the tins on it, and fill nearly 3/4 full with the mixture; dust a little sugar on the top, and bake in a moderate oven.
Cut a Savoy cake in slices 1/2 to 3/4 in. thick, in a parallel direction from the bottom to the top spread each slice with raspberry or apricot jam, or some of each alternately, or any other sort of preserve. Replace each piece in its original form; when completed, make an icing as directed for cakes, with 4 whites of eggs to 1 lb. sugar, which will make it rather thin. It may be coloured with cochineal, etc.; spread it over the cake, which, being thin, will run into the flutes and mouldings of the cake, when it will appear of the same form as before. Let dry in the mouth of the oven, but be careful it does not get discoloured. When dry, ornament with piping. Savoy cakes are often done in the same manner, without being cut in slices, to ornament them; or they may be done without icing, and either piped, or ornamented with gum paste borders, etc, which are fixed on with dissolved gum arabic. Volutes or high and projecting figures are supported with pieces of small wire.
Bake a cake in a melon-mould; when cold, cover with icing as for a Venice cake. Whilst wet, stick on pieces of loaf-sugar, to imitate the surface of the melon. Strew over some yellow and green sugar-sands; or paint when dry-to imitate nature. Form the stalk and leaves out of gum paste, and fix in the centre, on the top.
Bake a cake in a mould of that form; blanch some Valentia or Jordan almonds; cut them into small fillets and stick them over the surface, to form the quills or prickles of the hog. Put in two currants for the eyes.
Take 4 oz. sugar, 4 oz. butter, 8 oz. flour, the yolk or white of 1 egg, and 1/2 teacupful of milk or water. Melt the butter in the water; mix the egg, sugar, and flour together, adding, by degrees, the melted butter and water; or, instead of the butter, it may be made into a thin batter with cream, and a little orange-flower water, or any other essence, to flavour. The mixture may be coloured. Make the wafer-tongs hot over the hole of a stove or clear fire. Rub the inside surfaces with butter or oil, put in a spoonful of the batter, and close the tongs immediately; put them on the fire, turning them occasionally until the wafer is done, which a little practice will soon enable you to ascertain; roll the wafers on a small round stick, stand on their ends in a sieve, and put in the stove to dry; serve with ices.