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GATEAU COBURG (Coburg Cake)

Take three-quarters of a pound of sifted flour, half a pound of butter, a quarter of a pound of white sugar, four tea-spoonfuls of ground cinnamon, and the yolks of five eggs, and mix all together to a fine paste. Line a small bakingtin, about an inch deep, with this paste. Sprinkle on the bottom a few currants, crushed ratafias, and shreds of lemon-peel. Pare a few apples, slice them, and flavour them with lemon-juice, and place them in the tin. Whip the whites of five eggs, add a quarter of a pound of ground cinnamon and a quarter of a pound of fine flour. When well mixed, add the yolks with half a pint of sour clotted cream, and beat well together. Pour the mixture over the apples, and bake in a moderate oven until thoroughly cooked through. (Communicated by Mr. A. F. Feltham, G.C.A., chef to her late Majesty Queen Victoria.)