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(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)

Stir together till very light, half a pound of fresh butter and
half a pound of powdered white sugar. Beat twelve eggs very light,
and stir them into the butter and sugar, alternately with a pound
of sifted flour. Add a beaten nutmeg, and half a wine-glass of
rose-water. Have ready a flat circular plate of tin, which must be
laid on your griddle, or in the oven of your stove, and well
greased with butter. Pour on it a large ladle-full of the batter,
and bake it as you would a buck-wheat cake, taking care to have it
of a good shape. It will not require turning. Bake as many of
these cakes as you want, laying each on a separate plate. Then
spread jelly or marmalade all over the top of each cake, and lay
another upon it. Spread that also with jelly, and so on till you
have a pile of five or six, looking like one large thick cake.
Trim the edge nicely with a penknife, and cover the top with
powdered sugar. Or you may ice it; putting on the nonpareils or
sugar-sand in such a manner as to mark out the cake in triangular
divisions. When it is to be eaten, cut it in three-cornered slices
as you would a pie.
_To make a red colouring for icing_. Take twenty grains of
cochineal powder, twenty grains of cream of tartar, and twenty
grains of powdered alum. Put them into gill of cold soft water,
and boil it very slowly till reduced to one half. Strain it
through thin muslin, and cork it up for use. A very small quantity
of this mixture will colour icing of a beautiful pink. With pink
icing, white nonpareils should be used.

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