A Handbook of Cookery for a Small House

keep well for some days if kept in a closed tin. * * * * * _Note._ It is a golden rule worth remembering that all biscuits or rusks (also cakes) will keep perfectly crisp if kept in a closed tin. Cakes, of course, should not be placed under any cover till quite cold. The same cake mixture as for Gâteau de Milan may be treated in the following manner to make quite a different cake. Instead of cutting the mixture into small cakes, make two rounds only of the same size and thickness. Place them on a buttered baking tin, but do not allow them to touch. From one of these pieces cut a round out of the centre with a small cake cutter. Bake them in a steady oven till they are a beautiful light brown colour; let them get cold. Upon the piece that is not cut in the centre spread a layer of smooth jam, place the other piece over it, trim the edges to have both exactly the same size; on this border spread some more jam, then sprinkle with a little sugar, not finely powdered but in grains. Arrange on a dish and fill the hole in the centre with a little fruit jelly. _191. Tea Cakes_ Take half a pound of flour, six ounces of butter, two yolks of eggs, one whole egg, one and a half ounces of sugar, a quarter of a pint of cream, and a little salt. Make the paste the same as for the Gâteau de Milan, let it rest from ten to fifteen minutes. Roll out the paste about an inch thick. Form into little cakes with a pastry cutter about two inches round, brush lightly with the yolk of an egg and bake in a good oven from twenty-five to thirty minutes. THE END PRINTED IN GREAT BRITAIN BY WOODS AND SONS, LTD., LONDON, N.1 Transcriber’s Notes In a few cases, obvious omissions or errors in punctuation were corrected. The recipe for roast lamb is not numbered in the original. The recipe numbering in the original