6 eggs, separated
1/2 lb. of sugar
2 oz. of fine sifted flour

vanilla chocolate icing

Beat together the yolks ef &ix eggs and 1/2 pound of sugar for twenty minutes.

Beat the whites of the eggs to a very stiff froth, then mix them lightly with the yolks and sugar, and rather more than 2 oz. of fine sifted lour.

Pour this mixture into a buttered mould dusted with equal parts of flour and sugar, and bake.

Turn it out on to a sieve or a pastry rack and leave it till perfectly cold when it is iced with vanilla chocolate icing.

The recipe in this entry was taken from "Bread, Cakes and Biscuits" by S. Beaty-Pownall. The cookbook was published in London by Horace Cox in 1906. For the complete copyright-free cookbook visit www.archive.org.... Image: Antonio Canaletto (1697-1768): "Place at Venice."

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