surface rather thickly with apricot jam, and decorate tastefully with whipped cream.
Time.—1½ to 2 hours. Average Cost, 2s. to 2s. 6d. Sufficient for 2 or 3 tarts. Seasonable at any time.
3696.—SANDTORTE. (Sandy Cake.) (Fr.—Tourte Sablée.)
Ingredients.—7 ozs. of potato flour or cornflour, 1 oz. of Vienna flour, 8 ozs. of butter, 6 ozs. of castor sugar, 1 oz. of ground almonds, the whites of 3 eggs, the yolks of 2 eggs, 1 teaspoonful of finely-grated lemon-rind, the juice ½ of a lemon.
Method.—Clarify the butter and put it aside until lightly set, then add the sugar and beat until creamy and white'. When the proper consistency has been obtained, beat in the yolks of eggs, add the ground almonds, lemon-rind and lemon-juice, and lastly the flour and potato flour. Whip the whites of eggs to a very stiff froth, add them as lightly as possible to the rest of the ingredients, then pour the mixture into a flat cake tin, which must be previously well buttered and lightly covered with cake crumbs. Bake in a moderate oven from 35 to 40 minutes, and when cold, glaze with fondant or other icing (see No. 3461), and decorate to taste.
Time.—About 1 hours. Average Cost, 1s. 3d. Sufficient for 1 cake. Seasonable at any time.
3697.—SCHLACHTBRATEN OR SAUERBRATEN. (A Sour Roast.)(Fr.—Rôti de Boeufaigre.)
Ingredients.—3 lbs. of beef, fillet or any lean tender meat, 2 ozs. of butter, larding bacon, 1 onion sliced, 1 lemon thinly sliced, the juice of ½ a lemon, 1 tablespoonful of flour, 1½ gills of vinegar, 1 gill of sour cream or milk, ½ a gill of stock or water, 1 oz. of loaf sugar, 2 bay-leaves, salt and pepper.
Method.—Trim the meat, skewer it into a good shape, and lard one side of it rather closely. Heat the butter in a large stewpan, add any trimmings of bacon there may be, and fry the meat until the entire surface is lightly browned. Now sprinkle the flour over the side that is not larded, and continue the process a little longer, frying the onion at the same time. Add the stock or water, vinegar, cloves and bayleaf, bring to the boil, stirring well from the bottom of the pan meanwhile, then remove the stewpan to a moderate oven, and cook gently for about 1½ hours, or until the meat is quite tender. Place the sugar with a few drops of water in a small stewpan, and cook over a slow fire until it acquires a deep brown colour, then add the sour cream or milk, and stir until well mixed. Take up the meat, keep it hot, strain the liquor, and add it to the cream and sugar, season to taste, put in the lemon-juice, boil for a few minutes, then pour it over and round the