The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

yolks of the same also beaten till quite smooth and thin, and half a nutmeg grated; lastly, work in one pound of well-washed currants, half a pound of mixed candied peels, cut small, and a glass of brandy; bake for two hours. * * * * * DIET-BREAD CAKE. Beat together five eggs and half a pound of white sugar, then add six ounces of flour well dried and sifted, a little lemon-juice and grated lemon-peel; bake in a moderate oven. * * * * * DROP CAKES. Mix one pound of flour with the same quantity of butter, sugar, and currants; make these into a paste with a couple of eggs, add a little orange flower-water and a little white wine; if the paste is likely to be too thin when two eggs are used, omit the white of one; drop the mixture when ready on a tin plate, and bake. * * * * * A COMMON CAKE. Rub in with one pound of flour six ounces of butter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, half a pound of sugar, and a quarter of a pint of milk; add currants or carraways, and beat well together. If required to be richer, put more butter and eggs, and add candied citron and lemon-peel. * * * * * A SODA CAKE. Mix with the above ingredients one drachm of soda, which should be rubbed in with the flour. This is reckoned a wholesome cake, and half the quantity of eggs are required, or it may be rendered a fine rich cake by increasing the quantity of eggs, butter, and fruit. * * * * * A PLAIN CAKE. Work into two pounds of dough a quarter of a pound of sugar, the same of butter; add a couple of eggs, and bake in a tin. * * * * * A POUND CAKE. Beat to cream a pound of butter and a pound of sifted loaf sugar; add eight beaten eggs, stir in lightly three quarters of a