The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

put with those ingredients, and the dough afterwards set to rise by the fire. The heat of the oven is of great importance for cakes, especially large ones. If not pretty quick, the batter will not rise; and if too quick, put some white paper over the cake to prevent its being burnt. If not long enough lighted to have a body of heat, or it is become slack, the cake will be heavy. To know when it is soaked, take a broad-bladed knife that is very bright, and thrust it into the centre; draw it out instantly, and if the paste in any degree adheres, return the cake to the oven, and close it up. If the heat is sufficient to raise but not to soak the baking, a little fresh fuel should be introduced, after taking out the cakes and keeping them hot, and then returning them to the oven as quickly as possible. Particular care however should be taken to prevent this inconvenience, when large cakes are to be baked. CAKE TRIFLE. Bake a rice cake in a mould; and when cold, cut it round with a sharp knife, about two inches from the edge, taking care not to perforate the bottom. Put in a thick custard, and some spoonfuls of raspberry jam; and then put on a high whip. CALF'S FEET BROTH. Boil two feet in three quarts of water till reduced to half the quantity; strain it, and set it by. When to be used, take off the fat, put a large tea-cupful of the jelly into a saucepan, with half a glass of sweet wine, a little sugar and nutmeg, and heat it up till it be ready to boil. Then take a little of it, and beat it by degrees to the yolk of an egg, adding a bit of butter the size of a nutmeg; stir it all together, but do not let it boil. Grate a little fresh lemon peel into it.--Another way is to boil two calves' feet with two ounces of veal, and two of beef, the bottom of