Cakes and confections à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Cakes and confections à la mode / by Mrs. De Salis. Source: Wellcome Collection.

    19/80 (page 7)
    a stiff snow, a wine-glassful of brandy, and add these to the mixture. Put it into a well-buttered mould, and bake for three-quarters of an hour in a brisk oven. Cocoa-nut Buns. Weigh out I^r lb. of soda flour, and make a hole in the centre ; sprinkle two ounces of desic- cated cocoa-nut round the flour, put in six ounces of crushed sugar, six ounces of lard, two eggs, and a few drops of essence of lemon. Rub all together till smooth ; then add half a pint of milk, and make it into a nice smooth dough, not too soft, and lay it on greased flat tins: this will make 24 when laid out. Wash the buns lightly over with milk, and sprinkle cocoa-nut over and bake in a hot oven. Cocoa-nut Dessert Cake. Take one pound of butter, cream it with one pound of castor sugar, add one pound of flour, and flavour with essence of almond. Put it into shal- low tins three inches in diameter, and when baked ice with water icing, and while wet sprinkle granu- lated cocoa-nut on it, put two together, and pipe the top one with pink and white icing. Como Cake. Blanch and pound in a mortar a quarter of a pound of sweet almonds and six bitter ones, with a little orange-flower water to prevent their oiling ; when soft let them soak in half a pint of cream for an hour, then pass through a tammy cloth, rubbing the paste well; beat three-quarters of a pound of