1228 | Milan Cake.
—One pound of flour, half a pound of butter, half a pound of powdered sugar, and four whole eggs. Sift the flour on the table. Make a hollow in the centre, and fill it with the sugar and butter, and the grated rind of a lemon. Knead well the butter and sugar for three minutes; add the eggs, one at a time, and incorporate the flour slowly, so as not to burn the paste. Let it rest for about half an hour in a cool place. Then roll out about a quarter of an inch thick. Cut out six pieces with a round cake-cutter; glaze the surfaces with beaten egg and milk, and bake in a moderate oven for twenty minutes. When cold, dress on a dessert-dish with a folded napkin, and serve. Keep the rest of the paste for further use, as it will remain sweet and fresh for two or three days.