1278. Scotch Bread

Ingredients: - One pound of flour, one pound of sugar, one pound of butter, eight eggs, half a pound of candied lemon, orange, and citron peel in equal proportions, a gill of Cognac brandy, a very little Bait, and four ounces of white comfits.

Put the butter in a basin, work it with a wooden spoon until it presents the appearance of thick cream; then add the flour, sugar, eggs, and salt, gradually, throwing in a handful of each, and two eggs at a time; when the whole is thoroughly mixed, the candied peel (cut in shreds), also the brandy and the rind of two oranges or lemons (rubbed on sugar) must next be added. This paste should now be poured into tins of an oblong shape, about two inches deep, spread with butter, and after the comfits have been strewn over the surface, a little fine sugar should be shaken over the top previously to placing them in the oven on baking-sheets: they must be baked of a very light color.

Note. - This kind of cake is a general favorite in Scotland, being served on most occasions, at breakfast, luncheon, or for casual refreshment, and also with the dessert.

1279. Plain Seed Cake

Ingredients : - One quartern of dough, six eggs, eight ounces of sugar, eight ounces of butter, half an ounce of caraway-seeds, and a teaspoonful of salt.

Spread the dough out on the pastry-slab, then add the whole of the above-named ingredients, work them well together with the hands, so as thoroughly to incorporate them with the dough : the eggs should be added two at a time.

When the paste is ready, put it into a plain mould (previously spread with butter), and set it to rise in a warm place. As soon as the fermentation has taken place in a satisfactory manner, the cake should be immediately put into the oven and baked of a light color. When done, serve it cold for luncheon, or otherwise.

This kind of cake may be varied by introducing raisins, currants, or candied orange or lemon peel.

1280. Brussels Biscuits, Or Rusks

Ingredients required: - One pound of flour, ten ounces of butter, half an ounce of German yeast, four ounces of sugar, four whole eggs, and four yolks, a teaspoonful of salt, and a gill of cream.

Mix the paste in the manner described for the preparation of the Compiegne cake, excepting that this must be beaten with the hand on the slab until it presents an appearance of elasticity; the sponge should then be added, and after the whole has been well worked once more, the paste must be placed in long narrow tins, about two inches deep, and of about the same width : preparatory to placing the paste in the moulds, these should be first well floured inside (to prevent the paste from sticking), then the paste rolled out to their own length, and about one inch and a half thick, dropped into them, and set in a warm place to rise. When the paste has sufficiently risen, it must be gently turned out on a baking-sheet previously spread with butter, then egged all over with a soft paste-brush, and baked of a bright deep-yellow color. When done, cut them up in slices about a quarter of an inch thick, place them flat on a baking-sheet, and put them again in the oven to acquire a light-yellow color on both sides.

These form a superior kind of rusks, and are well adapted for the refreshment table at evening parties, or for the breakfast table.

Note. - Rusks may also be made with brioche-paste, pound cake, or Savoy cake; in the latter case a few caraway seeds are sometimes added.