Silver Cake

Scald in a bowl of boiling water two ounces of shelled bitter almonds. As you peel off the skins throw each almond into a bowl of ice-cold water. When all are blanched, take them out, and wipe them dry on a clean napkin. Put them, one at a time, into a very clean marble mortar, and pound each one separately to a smooth paste, adding, as you pound them, a few drops of strong rose-water, till you have used up a large wine-glass full. As you remove the pounded almonds from the water, lay them lightly and loosely on a plate. When all are done, put them into a very cool place. In a deep earthen pan cut up a pound of fresh butter into a pound of powdered sugar, and with a wooden spaddle stir the butter and sugar together till perfectly light. Into another pan sift three quarters of a pound of fine flour, and in a broad shallow pan beat with small rods the whites only of eighteen eggs till they are stiff enough to stand alone. Then, gradually, and alternately, stir into the pan of beaten butter and sugar the flour, the beaten white of eggs, and the pounded almonds. Give the whole a hard stirring at the last. Transfer it to square tin pans greased with the same butter, and bake it well. When cool, cut it into square cakes, and send it to table on china plates, piled alternately with pieces of golden cake, handsomely arranged. If you ice silver cake, flavor the icing with strong rose-water.

These cakes, (gold or silver) if made as above, will be found delicious. The yolk of egg left from the silver cake may be used for soft custards. But yolk of egg alone, will not raise a cake; though white of egg will.

Apees

Cut up a pound of fresh butter into two pounds of sifted flour, and rubbing the butter very fine, and mixing in a pound of powdered sugar, with a heaped tea-spoonful of mixed spice, nutmeg, mace, and cinnamon, and, four tea-spoonfuls of carraway seeds. Moisten the whole with a large glass of white wine; and barely sufficient cold water to make a stiff dough. Mix it well with a broad knife, and roll it out into a sheet less than half an inch thick; then with the edge of a tumbler, or a tin cake-cutter, divide it into round small cakes. Bake them in oblong pans, (tin or iron) slightly buttered; and do not place them so closely as to touch. Bake them in a quick oven, till they are of a pale brown. These cakes are soon prepared, requiring neither eggs nor yeast.

Marmalade Meringues

Make a mixture as for apees, omitting only the carraway seeds. Roll out the sheet of dough quite thin; cut it into round flat cakes with the edge of a tumbler, and bake them a few minutes, till lightly colored. Take them out of the oven and spread them thickly with very nice marmalade, or with ripe strawberries or raspberries, sweetened, and mashed without cooking. Have ready a stiff meringue of beaten white of egg and sugar. Pile it high over the marmalade on each cake. Heap it on with a spoon, so as quite to conceal the marmalade, and do not smooth it on the top. It should stand up uneven as the spoon left it. Set it again in the oven for a minute or two, to harden it.