Part 98 (1/2)

=BROD TORTE=

9 eggs.

2-1/2 cupfuls of sugar.

2 cupfuls of bread-crumbs--Graham preferred.

2 teaspoonfuls of ground cinnamon.

Citron size of small egg.

3/4 cupful of blanched almonds.

Grated rind of one lemon.

1/4 cupful of brandy or rum.

2-1/2 ounces of chocolate.

1 teaspoonful of ground allspice.

Put into a bowl the bread-crumbs, dried and pounded fine, the citron and almonds both chopped fine, the spices and lemon-rind and the chocolate grated fine; mix them thoroughly and evenly together. In a second bowl put the yolks of the nine eggs and whites of five with one and one half cupfuls of sugar. Beat them until quite stiff. In a third bowl put the whites of four eggs; beat them to a stiff froth; then stir in the remaining cupful of sugar. Now gradually and lightly mix the dry ingredients of bowl No. 1 with No. 2; then add the whites from No. 3.

Lastly, add the brandy or rum, and quickly put it into the oven to bake for three quarters of an hour. Cover with chocolate icing, and decorate with lines of white icing.

[Ill.u.s.tration: ICED CAKE DECORATED WITH CANDIED CHERRIES CUT IN HALVES, ANGELICA CUT INTO TRIANGULAR PIECES, AND A SCALLOPED LINE OF ICING.]

[Ill.u.s.tration: CAKE COVERED WITH CHOCOLATE ICING AND ORNAMENTED IN CENTER WITH LINES OF WHITE ICING.]

[Ill.u.s.tration: CAKE ORNAMENTED WITH A MEDALLION IN CENTER FORMED BY A RING OF CANDIED PLUMS CUT IN QUARTERS AND STOOD ON EDGE. THE CENTER OF THE CIRCLE IS COVERED WITH BOILED ICING AND DECORATED WITH CANDIED CHERRIES AND ANGELICA. THE CAKE OUTSIDE THE MEDALLION IS BRUSHED WITH WHITE OF EGG AND THEN COVERED WITH BLANCHED ALMONDS CUT IN THIN SLICES.]

=FRUIT CAKE=

1 pound of flour.

1 pound of sugar.

1 pound of b.u.t.ter.

1/2 pound of candied citron (sliced).

4 pounds of currants.

4 pounds of raisins (stoned and chopped).

9 eggs.

1 tablespoonful of ground cinnamon.

1 tablespoonful of mace.

1 tablespoonful of nutmeg.

3 gills of brandy.

Mix the fruit together and flour it; mix the spices with the sugar.

Cream the b.u.t.ter and sugar; add the beaten yolks, then the whipped whites and the brandy, then the flour, and lastly the fruit. Put the mixture in two large tins lined with double paper, and bake in a moderate oven for three hours. If preferred, add the sliced citron in layers as the mixture is poured into the pans. One pound of chopped almonds may be subst.i.tuted for one of the pounds of currants. This cake will keep any length of time, therefore the quant.i.ty may not be too great to make at one time.