Little Russian Cakes.
(Petits Gâteaux à la Russe.)
Put seven ounces of butter in a basin and beat it till of
a creamy consistency, add the finely chopped peel of a lemon,
six or eight drops of vanilla essence, six ounces of castor
sugar, and work together for eight to ten minutes; then add
by degrees six ounces of fine flour which have been passed
through a sieve and three whole eggs, and work again for six
or eight minutes, then mix in three ounces of dried cherries
that have been shredded and three ounces of Valencia almonds,
blanched, skinned, and shredded. Brush over a baking tin or
saute pan with warm butter, and then paper it with buttered
kitchen or foolscap paper and pour in the mixture to about
one inch thick, and bake it in a moderate oven for about half
an hour; when cooked, turn it out on to a pastry rack or sieve
and let it get cold; then cut it out in any fancy shapes, and
glaze them over with maraschino glace and ornament them
with shredded almonds and shredded pistachio.
This same cake mixture can be baked in any fancy cake
mould if preferred.