# 319 Milanese Cake No. 1
2 1/2 lbs butter
2 1/2 lbs. sugar
5 lbs. flour
15 or i6 eggs
1/8 oz. ammonia
the grated rind of two lemons

For topping
egg-wash or icing
almonds or angelica and cherries

Cream the butter and sugar, add flavor and work in the eggs; add the ammonia and flour; set on ice to harden, or make the day before using.

Roll out into a thin sheet, cut in rings, stars, leaves or crescents; egg-wash and sprinkle with chopped almonds; bake in medium heat to a nice color.

These cakes may be decorated before baking with a firm Macaroon paste, with bag and star tube; or iced with royal icing, decorated with angelica and cherries, etc.

The recipe in this entry was taken from "Paul Richard's Pastry Book, comprising breads, cakes, pastries, ices and sweetmeats, especially adapted for hotel and catering trades...." The cookbook was published in Chicago by The Hotel Monthly Press -- John Willy Inc. in 1907. For the complete copyright-free cookbook visit www.archive. org. Photo: Mary Melfi.

Back to main list