1507 | Cakes à la Mrs. Russell.
—Place in a vessel half a pound of well-washed butter, with half a pound of powdered sugar, and with the hand thoroughly knead for fully fifteen minutes; then crack in a whole raw egg, sharply knead for two minutes, crack in another, again kneading for two minutes, and another one, kneading the same; then add a saltspoonful of powdered cinnamon and a gill of sweet cream; sharply knead for one minute. Add now twelve ounces of well-sifted flour, slowly and carefully incorporate it with the rest for five minutes.
Slide down a tube (No. 2) into the pastry bag (No. 1079), place the preparation in it. Have two well-buttered baking-pans ready, press the preparation down into the pans, in strips one and a half inches long by a quarter of an inch thick, and one inch apart from one another. When all done, place the pans in a very brisk oven to bake for eight minutes. Remove from out the oven, lay the pans on a table, and let cool off for thirty minutes. Carefully lift the cakes up, with a palette-knife or a cake turner, from underneath, place them in a glass jar, and serve when required.
N. B.—Should the pastry pans not be sufficiently large to bake the cakes at one time, bake them at two different times.