RECIPE FOR BRIDE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.
• On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.
• Bake in preheated oven for 30 to 35 minutes, or until golden brown.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.
• Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.
• Using your hands, rub in the butter into the flour mixture.
• Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.
• In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans.
• Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced. Use Decorator Frosting and decorate as desired.