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Classic
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page 113
for half an hour; if it is so thick that it will not run, put in some rose
water; let the cake be nearly cool; dry it in an oven that is nearly cool.
ANOTHER WAY.
Put the white of one egg and a little rose water into half a pound of pulverized
sugar, and beat them together till they stand; when it is nearly light enough,
add a few drops of lemon juice, or a small portion of tartaric acid, dissolved
in a little water. It must be beaten in a bowl which has never had any thing
greasy in it, (either cream or butter.) The cake must have a little flour sifted
over it, and wiped off with a towel, then cover it with a thin coat of the
icing, set it under the stove or in a place that is a little warm, and let it
harden; then add the second coat thicker; this will be perfectly white, but the
first is always dark and has crumbs through it.
A Rich Fruit Cake.
Have the following articles prepared before you begin the cake: dry and sift
four pounds of flour, four pounds of butter with the salt washed out, two pounds
of loaf-sugar pounded, one ounce of nutmegs grated, an ounce of mace pounded;
wash four pounds of currants; dry, pick, and rub them in flour; stone and cut
two pounds of raisins; slice two pounds of citron, blanch a pound of sweet
almonds and cut them in very thin slices; break thirty eggs, separate the whites
and yelks, and beat them till very light; work the butter with your hand till it
is soft as cream; put in alternately the flour, sugar and eggs. When all are
mixed in, and the cake looks very light, add the spice, fruit, almonds, and half
a pint of brandy; set it in a
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