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Genoese Cake

Melt half a pound of butter by letting it stand near the fire. Mix thoroughly half a pound of flour, half a pound of sugar, a pinch of salt, and the finely-minced rind of a lemon. Make them into a paste with a wine-glassful of brandy, four eggs, well beaten, and the clarified butter. Beat for ten minutes with a wooden spoon. Pour the mixture into a well-buttered pie-dish, and bake in a moderate oven. When the cake is sufficiently cooked (this may be ascertained by pushing a skewer into it, and if it comes out dry and clean the cake is done enough), take it out, and cover it with sugar and blanched almonds (see GENOA CAKE). Time, three-quarters of an hour to bake, a quarter of an hour extra to brown the almonds. Sufficient for a pudding-dish two inches deep and five inches square. Probable cost, 1s 6d., exclusive of the brandy.