The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1897-04-24
III" - o 100
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pounds OF moist sugar, half pound of
butter, half pound of almonds, half a
pound of lemon-peel, quarter of an
ounce of ground nutmeg, a quarter of an
ounce of ground mace, half an ounce of
cinnamon, one pound of honey, one pound
of syrup and one ounce of ground ginger.
Sift the flour into a pan, rub the butter
into the flour, cut the peel up in thin
Slices blanch the almonds and cut them up
into iillets; then put the honey and syrup
in pan over clear fire, let it get quite
hot, then mix the spice well in, then turn
it on to the flour and mix into a nice paste.
Lay it aside till next day. On the morrow
work it well up, roll into deep edged tin,
and bake golden color in a slow oven.
When baked gloss over as in the recipe
above. If you want to cut this cake you
should do so while it is warm. This cake
should sell at one shilling per pound in
good shops as it is very nice article, and
rightly named.-Baker's Helper.
GENOA CAKE.-Beat one-half pound of
butter and one-half pound of white sugar
to cream, add four well-beaten eggs, one
by one; ten ounces of currants, one.quarter
pound chopped and seeded rasins, and six
ounce. of candied peel, cut very small.
Beat it all WELL then add nine ounces of
flour and beat it again. Pour it into a but
tered tin, and just before putting it into
the oven strew the top thickly with almonds
that have been blanched and cut in halves.
Bake in moderate oven for one hour and
half
ALMOND TARTLETs.- Roll out puff paste
to one-fourth of an inch thick, cut it into
rounds, put them in pattypans, press them
out with the finger and thumb and put a
little jam in each. When baked cover with
the following mixture: Mix well together
the yolks of three eggs, three tablespoon
fuls of powdered sugar, and three ounces of
blanched and groun' almonds. Spread it
over each tartlrt and put them back in the
oven for five minutes.
FLURRIED EGGS. Beat whites Of eggs
to stiff froth, sailing slightly. Spread
roughly on platter; make a cavity for each
yolk some distance apart Season again,
and bake till white is delicate brown
ALMOND PIE. - Mix together eight
ounces of white sugar, eight ounces of sifted
flour, and eight well-beaten eggs. When
smooth add two glasses of sweet milk, and
stir it all over the fire until it comes to a
boil, then add one-quarter pound of soft
butter and one-quarter pound of sweet
almonds, blanched and chopped very finely.
Next pour the mixture into pie dishes that
have been lined with rich puff paste. This
also makes delicious filling for almond
cheese cakes.
EGGS EN- CoQrILLE. thick slices of
bread in large rounds; then with a smaller
cutter cut half through and scoop out the
centre, leaving them shaped like patty
shell Toast or fry as preferred, Arrange
on platter dropping in each shell raw
egg. Pour around these a chicken gravy
or white sauce. Bake ten minutes.
EGG SALAD.-lIard boil eggs twenty
minutes Remove the white carefully,
leaving the yolk perfect. Chop whites
moderately fine, arrange lettuce on plate,
placing on it one or more yolks and a
tablespoonful OF chopped whites. Pour over
a tablespoonful of any good salad dressing,
or use the following, which is preferred by
the writer:
SALAD DRESSING Beat yolks of two
eggs with one-half teaspoonful each of salt
and dry mustard. Rub smooth, then very
gradually add four tablespoonfuls of melted
butter; when thick, add, still very gradu-
ally, six tablespOonfuls of vinegar. Put in
double boiler and cook creamy, tAen whisk
whites of eggs and pour hot mixture on
them, stirring constantly; "A cup of whipped
cream added just before serving is an addi-
ton.
EGG GEMS. Moisten bread crumbs with
Ilbu lllllh. 'NtaSOn VIGIL, utiilllS one tOS LOT
every pint of crumbs. Heat gem irons hot
butter well; drop in spoonful of mixture
and break il raw egg on each. Bake about
ten minutes; put bit of butter and dash
of seasoning on each at serving term.
STEWED LAME WITH POTATOES. Trim
the fat and bones from shoulder or breast
Of lamb, weighing three pounds, and fry
with an ounce of butter and six small
onions for ten minutes, or until of good
golden color add three tablespoonfuls of
flour; and dilute with three pints of water
or weak broth. If the meat is cut up a
couple of hours before it is time to put it
over the fire Il broth can be made from the
bones Season with salt, pepper and nut
meg, and simmer slowly, until half done
add a quart of diced potatoes and cook
until tender Five minutes before taking
from the fire throw i'll tablespoonful each
of minced parsley and celery top.
VEAL CRoQUETTEs. Cold veal at once
suggested the most delightful number of
made-over dishes. Veal croquetts are al
ways excellent if properly prepared. A
simple mince of veal warmed up in brown