Sort the flour ; chop up the lard and butter in the flour,
whisk well the yolks of the eggs; dissolve the. soda in a little
warm water. Make all these ingredients into a soft paste. Roll
, lightly into two sheets ; lay the bottom crust iri a greased square
pan ; strew thickly with berries, sprinjcle with sugar and cover
with the upper crust. Bake about half an hour ; cut into
squares and send to table piled upon a dish. Split and eat
with butter and sugar.
558. Chocolate Cake— Ingredients— ^ a lb. of butter, yolks of 12

eggs, }i lb. of white sugar, same of ground almonds, % lb. of
chocolate, 2 tablespoonfuls of cinnamon, ^ teaspoonful of pounded
cloves.
Melt the butter and stir it until it froths, beat the yolks of
the eggs and stir into the butter ; add the sugar and pounded
almonds, grated chocolate, cinnamon and pounded cloves,
beat well for fifteen minutes ; then beat the whites of the eggs
to a froth, and add these to the above mixture ; butter the
mould, and bake the above in a moderate oven for an hour
and a quarter.
559. Chocolate Cake (2).
Beat for ten minutes the yolks of three eggs, stir them into
the butter, add two ounces of sugar, two ounces of Jordan
almonds, blanched and pounded, two ounces of powdered



Bread and Cakes. 167

chocolate, half a teaspoonful of cinnamon, and the same of
cloves, pounded. Stir well for a quarter of an hour, then add
the whites of the eggs, beaten to a froth; butter a mould and
bake in a moderate oven for an hour.
560. Ratafias — Ingredients — 8 oz. of sweet almonds, 4 of bitter, 10 oz.
