When in very sultry weather cream becomes acid from being sent to a distance, or from other causes, it may still be made available for delicate pastry-crust, and superlative cakes, biscuits, and bread; but if ever so slightly putrid it will be fit only to be thrown away. The following receipt is given exactly as it was used with perfect success on the thought of the moment, when we first had it tried. Crumble down five ounces of good butter into a pound of fine flour, then mix thoroughly with them half a pound of sifted sugar, a few grains of salt, and
For the convenience of having it baked in a small iron oven, this quantity was divided into two cakes, one of which was gently pulled apart with a couple of forks while still hot, and then set again into the oven and crisped with a gentle heat quite through: it was thus converted into the very nicest sweet rusks. Sufficient cream should be used for the cakes to convert the ingredients into a very lithe paste or thick batter, which can be properly worked or mixed with a wooden spoon, with the back of which it should be very lightly beaten up before it is moulded. About three-quarters of an hour will bake it in a moderate oven. It should be firm on the surface —as all light cakes should be—that it may not sink and become heavy after it is drawn out. Turn it from the mould, and lay it on its side upon a sieve reversed, to cool.