Filbert Cakes with Rum—Small

Roast half a pound of filberts; clean them well by removing their outer reddish skins, then pound with three-quarters of a pound of sugar, two eggs and half a gill of rum, making it into quite a fine paste; lay this in a vessel and soften it gradually with eight egg-yolks, continuing to beat until it is frothy, then add two ounces of finely shredded citron, four ounces of potato fecula, four ounces of melted butter and lastly six firmly beaten egg-whites. Pour this paste on a buttered sheet covered with paper, spread it out to half an inch in thickness and cook in a slow oven. Turn the cake over on a grate when done and leave to cool and set until the following day. Pare and cut it either in lozenges, oblongs or other shapes; steep each one slightly in Jamaica rum and ice over, dipping them into Jamaica rum fondant (No. 58); bestrew the cakes with chopped-up roasted filberts.