Girl's home manual of cookery, home management, home nursing and laundry

Cream butter, add sugar by degrees, and molasses, beat well. Add the eggs whole, one at a time, beat the mixture thoroughly between each. Dissolve soda in milk and add to butter mixture. Add prepared currants, raisins cut in half, peel shredded, almonds shredded and browned in the oven, lemon rind grated, and spice. Cut and fold in the flour. Place in a round cake tin lined with paper. Bake in a slow oven about 2% hours, or steam two hours and then dry off in a slow oven one hour. This cake, if kept in an air-tight tin, will remain moist for months. It weighs about three pounds. It may be covered with almond paste and white icing. Decorate with angelica and cherries cut into fancy shapes. aie Sponge Cake. eo 4 egg yolks. 7% cup flour. 34 cup fine sugar. : yy tsp. salt. 1 tbsp. lemon juice. 4 egg whites. grated yellow rind of % lemon. Beat the egg yolks with the sugar until thick and pale in colour. Add the lemon juice and grated rind. Sift flour and salt. Whisk egg whites until stiff and dry. Cut and fold the egg yolks into the whites, and when partly mixed cut and fold in flour. Do this carefully, otherwise the cake will not be light. Pour the mixture into a fancy or plain deep cake tin greased and floured. Bake in a moderate oven about thirty minutes. Duck Egg Sponge Cake. Use two eggs to above quantities with %4 cup hot water. Whisk (whole) eggs, sugar, hot water and flavouring twenty minutes. Cut and fold in flour. This is a delicious cake and keeps well. Chocolate Sponge Layer Cake. 3 egg yolks. Y% tsp. salt. 1 cup sugar. ¥% cup cold water. 1 cup flour. 3 egg whites. 1 tbsp. cocoa or chocolate. 1 tsp. vanilla. ½ tsp. baking powder. Whisk egg yolks until light, mix gradually with them the sugar and beat well. Sift the dry ingredients and add with water to the egg yolks. Lastly cut and fold in whites beaten to a stiff froth, and vanilla. Bake on greased plates. Put together with butter icing between. Orange Cake (No Butter). 3 eggs. % cup cold water. 1 scant cup sugar. 1 cup flour. grated rind of 1 orange. 1% tsp. baking powder. 3 tbsp. orange juice, Y% tsp. salt. Separate white from yolks. Whip whites stiff and the yolks until thick and pale. Add yolks to whites and beat again. Add rind, juice and water and beat again. Sift flour and baking powder, cut and fold into the egg mixture. Pour into a prepared baking tin. Bake in a moderate, not hot, oven about thirty minutes. Fruit Cake Without Eggs. 1 cup shortening (lard and 3% cups flour. butter mixed). 2 tsp. mixed spice. 1% cups sugar. 1 tsp. cinnamon. 1% cups milk (sweet or sour). % tsp. cloves. 2 tsp. (level) soda. % tsp. nutmeg. 2 tbsp molasses. 4 2 cups fruit. 1 tsp. salt. , 2 pieces candied peel. 1 tbsp. vinegar. Cream butter and sugar, add molasses mixed with soda, then milk. Sift all flour and spices together, add to moist ingredients, beat well. Last of all add the Prepared fruit, peel and vinegar, mix quickly and turn at once into a prepared tin. Bake in a moderate oven 114 hours if a deep tin is used, less if in a shallow tin. Fs Swiss Jelly Roll (no Butter). 2 «eggs. 1% tsp. baking powder. Yy cup sugar. 1% tbsp. milk or water. 1 scant cup sifted flour. Y tsp. flavouring. Y% tsp salt. 3% cup fruit jelly. Whisk eggs, add sugar, and whisk until thick and pale in colour. Add flavouring. Sift flour, salt and baking powder together. Cut and fold into the egg mixture. Pour into a flat tin lined with greased paper. Bake in a hot oven about seven minutes. Turn on to a sugared paper. Spread with warm jelly. Roll up quickly and wrap in the paper to keep in shape. This must be done quickly or the cake will not roll.