High-class cookery recipes

Beat the eggs and sugar together to a smooth cream ; add the flour and baking-powder sifted, and the orange juice and rind. Mix all well together, and bake in a quick oven for a quarter of an hour. When cold, ice it with French icing made of half a pound of icing sugar worked well with the juice of the orange ; when well mixed, pour this all over the cake. Queen Cakes. Ingredients, Quarter pound of Butter. Quarter pound of Castor Sugar. Quarter pound of Currants or dried Cherries. Two ounces of Candied Peel. Six ounces of fine Flour. The Rind of two Lemons (grated). Three Eggs. Quarter of a teaspoonful of Baking Powder. Cream the butter and sugar, then add the eggs and flour by degrees, then the fruit, peel, and other ingredients ; put this mixture into small queen cake tins, and bake a pale brown in a moderate oven from fifteen to twenty minutes. Rich Plum Cake. Ingredients, One pound of fresh Butter. One pound of Castor Sugar, One pound of Mixed Peel. One pound and a half of Flour. One pound of dried Cherries. One pound of Sultana Raisins. Eight ounces of Almonds. Half a pint of Brandy. Ten Eggs. One teaspoonful of Salt. One ounce of Allspice. Cream the butter and sugar well together, then sift in the flour and salt gradually, add the eggs one at a time, beating with your hand till all is well and smoothly mixed. Chop the cherries a little, chop the peel and the almonds, add these with the sultanas and the allspice, mix well together, and add last of all the brandy, a little at a time. Be sure that all is thoroughly mixed. Line a cake- tin with buttered paper, putting three rounds of buttered paper at the bottom, and bake for three hours in a moderate oven. The heat of the oven must not rise after the cake goes in. Savarin. Ingredients, Half a pound of Vienna Flour. Half an ounce of German Yeast. Quarter of a teaspoonful of Castor Sugar, Half a pint of Milk. Five Eggs. Five ounces of Butter. Warm one gill of milk, mix the yeast and sugar together, and stir the warm milk to them. Sift the flour into a basin, make a well in the middle, and pour in the milk with the yeast and sugar in it ; just mix a little flour with it, and put it in a warm place to rise. When this sponge has risen to twice its original size, add the other gill of milk and two eggs ; beat it well with the hand, adding by degrees the other three eggs and the butter beaten to a cream. Work all this well together, and put it into a mould to rise ; when it has risen, bake it in a moderate oven for forty-five minutes. Turn it out, and when cold pour a good rum syrup over it. Sponge Cake. Ingredients. Half a pound of Vienna Flour, Half a pound of Loaf Sugar. Quarter of a pint of water. Eight Eggs. Sift the flour. Make a syrup of the sugar until it sticks to your fingers. Beat the eggs well and add to the syrup, beat these well together for ten minutes, then work in the flour very lightly and by degrees, bake in a moderate oven from thirty to forty minutes. Cake Icing. Ingredients, Two pounds of Icing Sugar. Four Whites of Eggs. The juice of two Lemons.