, or in
lozenge shape--the true diamond--but in either case the cutting must be
exact. The best way to have it so is to mark the lines very lightly with
the point of a penknife on the icing, using a measure. Trim off the edge
of the cake with a sharp knife, so that it is neat all round, no excess
of marmalade oozing out, or tears of icing running down. Then warm a
sharp carving-knife (I am supposing the cake is on a board), and cut
through the lines you have marked, without hesitation, so that there
may be no crumbs or roughness, which slow, over-careful cutting causes.
When cut up you should have, if neatly done, an assortment of very
delicious and ornamental cakes.
FRENCH SWEET SAUCES FOR PUDDINGS, ETC.
_Sauce Madere a la Marmalade._--A half-pound of apricot marmalade; half
a tumbler of Madeira or sherry; boil three minutes, then pass through a
sieve, and serve as sauce to soufflees, cabinet puddings, etc.
_Sauce des Oeufs au Kirsch._--Beat the yolks of eight eggs, put them
in a saucepan with half a tumbler of kirsch, five ounces of powdered
sugar, and half the rind of a lemon grated. Stir all in a double boiler
till the mixture sticks to the spoon; then remove from the boiling
water; stir for a minute to prevent curdling; then it is ready to serve.
_Chaudeau Sauce._--Take two whole eggs, six yolks of eggs, and eight
lumps of sugar (each one rubbed on lemon-peel), two pints of Chablis,
and the juice of half a lemon; beat them over a slow fire in a double
boiler till a light froth is formed; be very careful the eggs do not
curdle when the boiling-point is reached; take the sauce off the fire,
and continue beating for a minute or two. If small streaks appear on the
froth the sauce is done. Stir in a tablespoonful of fine rum, and the
sauce is ready to serve.
_Sherry Sauce for Puddings._--Six yolks of eggs, one ounce of sugar,
half a pint of sherry, and the thin peel of a lemon. Beat the eggs with
the sugar; when the wine is warm, stir them into it (let the lemon-peel
steep in the wine while warming); stir all together till as thick as
cream; then remove from the fire, and take out the peel. In making all
these sauces with eggs the same precaution is required as in making
custard.
_Wine Sauce_, No. 2.--Three gills of water, one cup of sugar, one
teaspoonful of corn-starch, and one gill of wine. Mix the corn-starch
with a little water; pour the rest boiling to it, stirring till smooth;
then add the sugar, a
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