From Yesteryear

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SEVENTY-FIVE RECEIPTS FOR PASTRY, CAKES, AND SWEETMEATS - Part II - Cakes

BY MISS LESLIE, OF PHILADELPHIA.

1832
PREFACE.

The following Receipts for Pastry, Cakes, and Sweetmeats, are
original, and have been used by the author and many of her friends
with uniform success. They are drawn up in a style so plain and
minute, as to be perfectly intelligible to servants, and persons
of the most moderate capacity. All the ingredients, with their
proper quantities, are enumerated in a list at the head of each
receipt, a plan which will greatly facilitate the business of
procuring and preparing the requisite articles.

There is frequently much difficulty in following directions in
English and French Cookery Books, not only from their want of
explicitness, but from the difference in the fuel, fire-places,
and cooking utensils, generally used in Europe and America; and
many of the European receipts are, so complicated and laborious,
that our female cooks are afraid to undertake the arduous task of
making any thing from them.

The receipts in this little book are, in every sense of the word,
American; but the writer flatters herself that (if exactly
followed) the articles produced from them will not be found
inferior to any of a similar description made in the European
manner. Experience has proved, that pastry, cakes, &c. prepared
_precisely_ according to these directions will not fail to be
excellent: but where economy is expedient, a portion of the
seasoning, that is, the spice, wine, brandy, rosewater, essence of
lemon, &c. may be omitted without any essential deviation of
flavour, or difference of appearance; retaining, however, the
given proportions of eggs, butter, sugar, and flour.

But if done at home, and by a person that can be trusted, it will
be proved, on trial, that any of these articles may be made in the
best and most liberal manner at _one half_ of the cost of the
same articles supplied by a confectioner. And they will be found
particularly useful to families that live in the country or in
small towns, where nothing of the kind is to be purchased.

CONTENTS.

PART THE SECOND

General directions
Queen Cake
Pound Cake
Black Cake, or Plum Cake
Sponge Cake
Almond Cake
French Almond Cake
Maccaroons
Apees
Jumbles
Kisses
Spanish Buns
Rusk
Indian Pound Cake
Cup Cake
PART THE SECOND.

Cakes continued>>

CAKES.

GENERAL DIRECTIONS.

In making cakes it is particularly necessary that the eggs should
be well beaten. They are not sufficiently light till the surface
looks smooth and level, and till they get so thick as to be of the
consistence of boiled custard.

White of egg should always be beaten till it becomes a heap of
stiff froth, without any liquid at the bottom; and till it hangs
from the rods or fork without dropping.

Eggs, become light soonest when new-laid, and when beaten near the
fire or in warm dry weather.

Butter and sugar should be stirred till it looks like thick cream,
and till it stands up in the pan.

It should be kept cool. If too warm, it will make the cakes heavy.

Large cakes should be baked in tin or earthen pans with straight
sides, that are as nearly perpendicular as possible. They cut into
handsomer slices, and if they are to be iced, it will be found
very inconvenient to put on the icing, if the cake slopes in
towards the bottom.

Before you ice a cake dredge it all over with flour, and then wipe
the flour off. This will enable you to spread on the icing more
evenly.

Before you cut an ice cake, cut the icing by itself with a small
sharp penknife. The large knife with which you divide the cake,
will crack and break the icing.

Large Gingerbread, as it burns very easily, may be baked in an
earthen pan. So also may Black Cake or Pound Cake. Tin pans or
moulds, with a hollow tube in the middle, are best for cakes.

If large cakes are baked in tin pans, the bottom and sides should
be covered with sheets of paper, before the mixture is put in. The
paper must be well buttered.

Sponge cakes, and Almond cakes should be baked in pans that are as
thin as possible.

If the cakes should get burnt, scrape them with a knife or grater,
as soon as they are cool.

Always be careful to butter your pans well. Should the cakes
stick, they cannot be got out without breaking.

For queen-cakes, &c. the small tins of a round or oval shape are
most convenient. Fill them but little more than half.

After the mixture is completed, set it in a cool place till all
the cakes are baked,

In rolling out cakes made of dough, use as little flour as
possible. When you lay them in the pans, do not place them too
close together, lest they run into each other.

When you are cutting them out, dip the cutter frequently in flour,
to prevent its slicking.

QUEEN CAKE.

One pound of powdered white sugar.
One pound of fresh butter–washed.
Fourteen ounces of sifted flour.
Ten eggs.
One wine-glass of wine and brandy, mixed.
Half a glass of rose-water, or twelve drops of essence of lemon.
One tea-spoonful of mace and cinnamon, mixed.
One nutmeg, beaten or grated.

Pound the spice to a fine powder, in a marble mortar, and sift it
well.

Put the sugar into a deep earthen pan, and cut the butter into it.
Stir them together, till very light.

Beat the eggs in a broad shallow pan, till they are perfectly
smooth and thick.

Stir into the butter and sugar a little of the beaten egg, and
then a little flour, and so on alternately, a little egg and a
little flour, till the whole is in; continuing all the time to
beat the eggs, and stirring the mixture very hard. Add by degrees,
the spice, and then the liquor, a little at a time. Finally, put
in the rose-water, or essence of lemon. [Footnote: In buying
essence or oil of lemon, endeavour to get that which is white, it
being much the strongest and best. When it looks greenish, it is
generally very weak, so that when used, a double or treble
quantity is necessary.] Stir the whole very hard at the last.

Take about two dozen little tins, or more, if you have room for
them in the oven. Rub them very well with fresh butter. With a
spoon, put some of the mixture in each tin, but do not fill them
to the top as the cakes will rise high in baking. Bake them in a
quick oven, about a quarter of an hour. When they are done, they
will shrink a little from the sides of the tins.

Before you fill your tins again, scrape them well with a knife,
and wash or wipe them clean.

If the cakes are scorched by too hot a fire, do not scrape off the
burnt parts till they have grown cold.

Make an icing with the whites of three eggs, beaten till it stands
alone, and twenty-four tea-spoonfuls of the best loaf-sugar,
powdered, and beaten gradually into the white of egg. Flavour it
with a tea-spoonful of rose-water or eight drops of essence of
lemon, stirred in at the last. Spread it evenly with a broad
knife, over the top of each queen-cake, ornamenting them, (while
the icing is quite wet) with red and green nonpareils, or fine
sugar-sand, dropped on, carefully, with the thumb and finger.

When the cakes are iced, set them in a warm place to dry; but not
too near the fire, as that will cause the icing to crack.
[Footnote: You may colour icing of a fine pink, by mixing with it
a few drops of liquid cochineal; which is prepared by boiling very
slowly in an earthen or china vessel twenty grains of cochineal
powder, twenty grains of cream of tartar, and twenty grains of
powdered alum, all dissolved in a gill of soft water, and boiled
till reduced to one half. Strain it and cork it up in a small
phial. Pink icing should be ornamented with white nonpareils.]

POUND CAKE.

One pound of flour, sifted.
One pound of white sugar, powdered and sifted.
One pound of fresh butter.
Ten eggs.
Half a glass of wine \
Half a glass of brandy }mixed.
Half a glass of rose-water /
Twelve drops of essence of lemon.
A table-spoonful of mixed mace and cinnamon.
A nutmeg, powdered.

Pound the spice and sift it. There should be twice as much
cinnamon as mace. Mix the cinnamon, mace, and nutmeg together.

Sift the flour in a broad pan, or wooden bowl. Sift the powdered
sugar into a large deep pan, and cut the butter into it, in small
pieces. If the weather is very cold, and the butter hard, set the
pan near the fire for a few minutes; but if the butter is too
warm, the cake will be heavy. Stir the butter and sugar together,
with a wooden stick, till they are very light, and white, and look
like cream.

Beat the eggs in a broad shallow pan with a wood egg-beater or
whisk. They must be beaten till they are thick and smooth, and of
the consistence of boiled custard.

Pour the liquor and rose-water, gradually, into the butter and
sugar, stirring all the time. Add, by degrees, the essence of
lemon and spice.

Stir the egg and flour alternately into the butter and sugar, a
handful of flour, and about two spoonfuls of the egg (which you
must continue to beat all the time,) and when all is in, stir the
whole mixture very hard, for near ten minutes.

Butter a large tin pan, or a cake mould with an open tube rising
from the middle. Put the mixture into it as evenly as possible.
Bake it in a moderate oven, for two, or three, or four hours, in
proportion to its thickness, and to the heat of the fire.

When you think it is nearly done, thrust a twig or wooden skewer
into it, down to the bottom. If the stick come out clean and dry,
the cake is almost baked. When quite done, it will shrink from she
sides of the pan, and cease making a noise. Then withdraw the
coals (if baked in a dutch oven), take off the lid, and let the
cake remain in the oven to cool gradually.

You may ice it either warm or cold. Before you put the icing on a
large cake, dredge the cake all over with flour, and then wipe the
flour off; this will make the icing stick on better–If you have
sufficient time, the appearance of the cake will be much improved
by icing it twice. Put on the first icing soon after the cake is
taken out of the oven, and the second the next day when the first
is perfectly dry. While the last icing is wet, ornament it with
coloured sugar-sand or nonpareils.

BLACK CAKE, OR PLUM CAKE.

One pound of flour sifted.
One pound of fresh butter.
One pound of powdered white sugar.
Twelve eggs.
Two pounds of the best raisins.
Two pounds of currants.
Two table-spoonfuls of mixed spice, mace and cinnamon.
Two nutmegs powdered.
A large glass of wine \
A large glass of brandy }mixed together.
Half a glass of rose-water /
A pound of citron.

Pick the currants very clean, and wash them, draining them through
a colander. Wipe them in a towel. Spread them out on a large dish,
and set them near the fire, or in the hot sun, to dry, placing the
dish in a slanting position. Having stoned the raisins, cut them
in half, and, when all are done, sprinkle them well with sifted
flour, to prevent their sinking to the bottom of the cake. When
the currants are dry, sprinkle them also with flour.

Pound the spice, allowing twice as much cinnamon as mace. Sift it,
and mix the mace, nutmeg, cinnamon together. Mix also the liquor
and rose-water in a tumbler or cup. Cut the citron in slips. Sift
the flour into a broad dish. Sift the sugar into a deep earthen
pan, and cut the butter into it. Warm it near the fire, if the
weather is too cold for it to mix easily. Stir the butter and
sugar to a cream.

Beat the eggs as light as possible. Stir them into the butter and
sugar, alternately with the flour. Stir very hard. Add gradually
the spice and liquor. Stir the raisins and currants alternately
into the mixture, taking care that they are well floured. Stir the
whole as hard as possible, for ten minutes after the ingredients
are in.

Cover the bottom and sides of a large tin or earthen pan, with
sheets of white paper well buttered, and put into it some of the
mixture. Then spread on it some of the citron, which must not be
cut too small. Next put a layer of the mixture, and then a layer
of citron, and so on till it is all in, having a layer of the
mixture at the top.

This cake is always best baked in a baker’s oven, and will require
four or five hours, in proportion to its thickness. [Footnote:
After this cake is done, it will be the better for withdrawing the
fire (if baked in an iron oven) and letting it stay in the oven
all night, or till it gets quite cold.] Ice it the next day.

SPONGE CAKE.

Twelve eggs.
Ten ounces of sifted flour, dried near the fire.
A pound of loaf sugar, powdered and sifted.
Twelve drops of essence of lemon.
A grated nutmeg.
A tea-spoonful of powdered cinnamon and mace, mixed.

Beat the eggs as light as possible. Eggs for sponge or almond
cakes require more beating than for any other purpose. Beat the
sugar, by degrees, into the eggs. Beat very hard, and continue to
beat some time after the sugar is all in.

No sort of sugar but loaf will make light sponge-cake. Stir in,
gradually, the spice and essence of lemon. Then, by degrees, put
in the flour, a little at a time, stirring round the mixture very
slowly with a knife. If the flour is stirred in too hard, the cake
will be tough. It must be done lightly and gently, so that the top
of the mixture will be covered with bubbles. As soon as the flour
is all in, begin to bake it, as setting will injure it.

Put it in small tins, well buttered, or in one large tin pan. The
thinner the pans, the better for sponge-cake. Fill the small tins
about half full. Grate loaf-sugar over the top of each, before you
set them in the oven.

Sponge-cake requires a very quick oven, particularly at the
bottom. It should be baked as fast as possible, or it will be
tough and heavy, however light it may have been before it went
into the oven. It is of all cakes the most liable to be spoiled in
baking. When taken out of the tins, the cakes should be spread on
a sieve to cool. If baked in one large cake, it should be iced.

A large cake of twelve eggs, should be baked at least an hour in a
quick oven.

For small cakes, ten minutes is generally sufficient. If they get
very much out of shape in baking, it is a sign that the oven is
too slow.

Some think that sponge-cakes and almond cakes are lighter, when
the yolks and whites of the eggs are beaten in separate pans, and
mixed gently together before the sugar is beaten into them.

If done separately from the yolks, the whites should be beaten
till they stand alone.

ALMOND CAKE

Two ounces of blanched bitter almonds, pounded very fine.
Seven ounces of flour, sifted and dried.
Ten eggs.
One pound of loaf sugar, powdered and sifted.
Two table-spoonfuls of rose-water.

Take two ounces of shelled bitter almonds or peach-kernels. Scald
them in hot water, and as you peel them, throw them into a bowl of
cold water, then wipe them dry, and pound them one by one in a
mortar, till they are quite fine and smooth.

Break ten eggs, putting the yolks in one pan and the whites in
another. Beat them separately as light as possible, the whites
first, and then the yolks.

Add the sugar, gradually, to the yolks, beating it in very hard.
Then by degrees, Beat in the almonds, and then add the rose-water.

Stir-half the whites of the eggs into the yolks and sugar. Divide
the flour into two equal parts, and stir in one half, slowly and
lightly, till it bubbles on the top. Then the other half of the
white of egg, and then the remainder of the flour very lightly.

Butter a large square tin pan, or one made of paste-board which
will be better. Put in the mixture, and set immediately in a quick
oven, which must be rather hotter at the bottom than at the top.
Bake it according to the thickness. If you allow the oven to get
slack, the cake will be spoiled.

Make an icing with the whites of three eggs, twenty-four
tea-spoonfuls of loaf-sugar, and eight drops of essence of lemon.

When the cake is cool, mark it in small squares with a knife.
Cover it with icing, and ornament it while wet, with nonpareils
dropped on in borders, round each square of the cake. When the
icing is dry, cut the cake in squares, cutting through the icing
very carefully with a penknife. Or you may cat it in squares
first, and then ice and ornament each square separately.

FRENCH ALMOND CAKE.

Six ounces of shelled sweet almonds.
Three ounces of shelled bitter almonds, or peach-kernels.
Three ounces of sifted flour, dried near the fire.
Fourteen eggs.
One pound of powdered loaf-sugar.
Twelve drops of essence of lemon.

Blanch the almonds, by scalding them in hot water. Put them in a
bowl of cold water, and wipe them dry, when you take them out.
Pound them, one at a time, in a mortar, till they are perfectly
smooth. Mix the sweet and bitter almonds together. Prepare them,
if possible the day before the cake is made. [Footnote: While
pounding the almonds, pour in occasionally a little rose-water. It
makes them much lighter.]

Put the whites and yolks of the eggs, into separate pans. Beat the
whites till they stand alone, and then the yolks till they are
very thick.

Put the sugar, gradually, to the yolks, beating it in very hard.
Add, by degrees, the almonds, still beating very hard. Then put in
the essence of lemon. Next, beat in, gradually, the whites of the
eggs, continuing to beat for some time after they are all in.
Lastly, stir in the flour, as slowly and lightly, as possible.

Butter a large tin mould or pan. Put the cake in and bake it in a
very quick oven, an hour or more according to its thickness.

The oven must on no account be hotter at the top, than at the
bottom.

When done, set it on a sieve to cool.

Ice it, and ornament it with nonpareils.

These almond cakes are generally baked in a turban-shaped mould,
and the nonpareils put on, in spots or sprigs.

A pound of almonds in the shells (if the shells are soft and
thin,) will generally yield half a pound when shelled. Hard,
thick-shelled almonds, seldom yield much more than a quarter of a
pound, and should therefore never be bought for cakes or puddings.

Bitter almonds and peach-kernels can always be purchased with the
shells off.

Families should always save their peach-kernels, as they can be
used in cakes, puddings and custards.

MACCAROONS.

Half a pound of shelled sweet almonds.
A quarter of a pound of shelled bitter almonds.
The whites of three eggs.
Twenty-four large tea-spoonfuls of powdered loaf-sugar.
A tea-spoonful of rose-water.
A large tea-spoonful of mixed spice, nutmeg, mace and cinnamon.

Blanch and pound your almonds, beat them very smooth, and mix the
sweet and bitter together; do them, if you can, the day before you
make the maccaroons. Pound and sift your spice. Beat the whites of
three eggs till they stand alone; add to them, very gradually, the
powdered sugar, a spoonful at a time, beat it in very hard, and
put in, by degrees, the rose-water and spice. Then stir in,
gradually, the almonds. The mixture must be like a soft dough; if
too thick, it will be heavy; if too thin, it will run out of
shape. If you find your almonds not sufficient, prepare a few
more, and stir them in. When it is all well mixed and stirred, put
some flour in the palm of your hand, and taking up a lump of the
mixture with a knife, roll it on your hand with the flour into a
small round ball; have ready an iron or tin pan, buttered, and lay
the maccaroons in it, as you make them up. Place them about two
inches apart, in case of their spreading. Bake them about eight or
ten minutes in a moderate oven; they should be baked of a pale
brown colour. If too much baked, they will lose their flavour; if
too little, they will be heavy. They should rise high in the
middle, and crack on the surface. You may, if you choose, put a
larger proportion of spice. [Footnote: Cocoa-nut cakes may be made
in a similar manner, substituting for the pounded almonds half a
pound of finely-grated cocoa-nut. They mast be made into small
round balls with a little flour laid on the palm of the hand, and
baked a few minutes. They are very fine.]

APEES.

A pound of flour, sifted.
Half a pound of butter.
Half a glass of wine, and a table-spoon of rose-water mixed.
Half a pound of powdered white sugar.
A nutmeg, grated.
A tea-spoonful of beaten cinnamon and mace.
Three table-spoonfuls of carraway seeds.

Sift the flour into a broad pan, and cut up the butter in it. Add
the carraways, sugar, and spice, and pour in the liquor by
degrees, mixing it well with a knife; add enough of cold water to
make it a stiff dough. Spread some flour on your pasteboard, take
out the dough, and knead it very well with your hands. Cut it into
small pieces, and knead each separately, then put them all
together, and knead the whole in one lump. Roll it out in a sheet
about a quarter of an inch thick. Cut it out in round cakes, with
the edge of a tumbler, or a tin of that size. Butter an iron pan,
and lay the cakes in it, not too close together. Bake them a few
minutes in a moderate oven, till they are very slightly coloured,
but not brown. If too much baked, they will entirely lose their
flavour. Do not roll them out too thin.

JUMBLES.

Three eggs.
Half a pound of flour, sifted.
Half a pound of butter.
Half a pound of powdered loaf-sugar.
A table-spoonful of rose-water.
A nutmeg grated.
A tea-spoonful of mixed mace and cinnamon.

Stir the sugar and butter to a cream. Beat the eggs very light.
Throw them, all at once, into the pan of flour. Put in, at once,
the butter and sugar, and then add the spice and rose-water. If
you have no rose-water, substitute six or seven drops of strong
essence of lemon, or more if the essence is weak. Stir the whole
very hard, with a knife.

Spread some flour on your paste-board, and flour your hands well.
Take up with your knife, a portion of the dough, and lay it on the
board. Roll it lightly with your hands, into long shin rolls,
which must be cut into equal lengths, curled up into rings, and
laid gently into an iron or tin pan, buttered, not too close to
each other, as they spread in baking. Bake them in a quick oven
about five minutes, and grate loaf-sugar over them when cool.

KISSES.

One pound of the best loaf sugar, powdered and sifted.
The whites of four eggs.
Twelve drops of essence of lemon.
A tea-cup of currant jelly.

Beat the whites of four eggs till they stand alone. Then heat in,
gradually, the sugar, a tea-spoonful at a time. Add the essence of
lemon, and beat the whole very hard.

Lay a wet sheet of paper on the bottom of a square tin pan. Drop
on it, at equal distances, a small tea-spoonful of stiff currant
jelly. [Footnote: It is better to put a little of the beaten white
of egg and sugar at first under the currant jelly.] With a large
spoon, pile some of the beaten white of egg and sugar, on each
lump of jelly, so as to cover it entirely. Drop on the mixture as
evenly as possible, so as to make the kisses of a round smooth
shape.

Set them in a cool open, and as soon as they are coloured, they
are done. Then take them out and place them two bottoms together.
Lay them lightly on sieve, and dry them in a cool oven, till the
two bottoms stick fast together, so as to form one ball or oval.

SPANISH BUNS.

Four eggs.
Three quarters of a pound of flour, sifted.
Half a pound of powdered white sugar.
Two wine-glasses and a half of rich milk.
Six ounces of fresh butter.
A wine-glass and a half of the best yeast.
A table-spoonful of rose-water.
A grated nutmeg.
A large tea-spoonful of powdered mace and cinnamon.

Sift half a pound of flour into a broad pan, and sift a quarter of
a pound, separately, into a deep plate, and set it aside. Put the
milk into a soup-plate, cut up the butter, and set it on the stove
or near the fire to warm, but do not let it get too hot. When the
butter is very soft, stir it all through the milk with a knife,
and set it away to cool. Beat the eggs very light, and mix the
milk and butter with them, all at once; then pour all into the pan
of flour. Put in the spice, and the rose-water, or if you prefer
it, eight drops of essence of lemon. Add the yeast, of which an
increased quantity will be necessary, if it is not very strong and
fresh. Stir the whole very hard, with a knife. Add the sugar
gradually. If the sugar is not stirred in slowly, a little at a
time, the buns will be heavy. Then, by degrees, sprinkle in the
renaming quarter of a pound of flour. Stir all well together;
butter a square iron pan, and put in the mixture. Cover it with a
cloth, and set it near the fire to rise. It will probably not be
light in less than five hours. When it is risen very high, and is
covered with bubbles, bake it in a moderate oven, about a quarter
of an hour or more in proportion to its thickness.

When it is quite cool, cut it in squares, and grate loaf-sugar
over them. This quantity will make twelve or fifteen buns.

They are best the day they are baked.

You may, if you choose, bake them separately, in small square
tins, adding to the baiter half a pound of currants or chopped
raisins, well floured, and stirred in at the last.

In making buns, stir the yeast well before you put it in, having
first poured off the beer or thin part from the top. If your yeast
is not good, do not attempt to make buns with it, as they will
never be light.

Buns may be made in a plainer way, with the following ingredients,
mixed in the above manner.

Half a pound of flour, sifted into a pan.
A quarter of a pound of flour, sifted in a plate, and set aside to
sprinkle in at the last.
Three eggs, well beaten.
A quarter of a pound of powdered sugar.
Three wine-glasses of milk.
A wine-glass and a half of the best yeast.
A quarter of a pound of butter, cut up, and warmed in the milk.

RUSK.

A quarter of a pound of powdered sugar.
A quarter of a pound of fresh butter.
One pound of flour sifted.
One egg.
Three wine-glasses of milk.
A wine-glass and a half of the best yeast.
A table-spoonful of rose-water.
A tea-spoonful of powdered cinnamon.

Sift your flour into a pan. Cut up the butter in the milk, and
warm them a little, so as to soften the butter, but not to melt it
entirely. Beat your egg; pour the milk and butter into your pan of
flour, then the egg, then the rose-water and spice, and lastly the
yeast. Stir all well together with a knife.

Spread some flour on your paste-board: lay the dough on it, and
knead it well. Then divide it into small pieces of an equal size,
and knead each piece into a little thick round cake. Butter an
iron pan, lay the cakes in it, and set them in a warm place to
rise. Prick the tops with a fork. When they are quite light, bake
them in a moderate oven.

INDIAN POUND CAKE.

Eight eggs.
One pint of powdered sugar.
One pint of Indian meal, sifted, and half a pint of wheat-flour.
Half a pound of butter.
One nutmeg, grated,–and a tea-spoonful of cinnamon.
Half a glass of mixed wine and brandy.

Stir the butter and sugar to a cream. Beat the eggs very light.
Stir the meal and eggs, alternately, into the butter and sugar.
Add the spice and liquor. Stir all well. Butter a tin pan, put in
the mixture, and bake it in a moderate oven.

This cake should be eaten while fresh.

CUP CAKE.

Five eggs.
Two large tea-cups full of molasses.
The same of brown sugar rolled fine.
The same of fresh butter.
One cup of rich milk.
Five cups of flour sifted.
Half a cup of powdered allspice and cloves.
Half a cup of ginger.

Cut up the butter in the milk, and warm them slightly. Warm also
the molasses, and stir it into the milk and butter: then stir in,
gradually, the sugar, and set it away to get cool.

Beat the eggs very light, and stir them into the mixture
alternately with the flour. Add the ginger and other spice, and
stir the whole very hard.

Butter small tins, nearly fill them with the mixture, and bake the
cakes in a moderate oven.

cakes continued >>