Home cookery

Mix the cream of tartar with the flour. Beat the butter to a cream, beat in the sugar and eggs ; beat well, then add the flour in which the cream of tartar has been mixed. Last of all stir in the carbonate of soda mixed with a little lukewarm milk. Bake in a shallow tin. When cold cut into pieces of equal size, but not too small. Lay them one on the top of the other till they form a good sized cake, having previously spread each piece with the following mixture : — The whites of two eggs. Castor sugar. The juice of one, and the grated rind of half a lemon. Beat the whites of the eggs, beat in the sugar and lemon. The cake should be iced, and should not be cut till two or three days after it is made. Marbled Cake. Make two different cake mixtures, using whites oi eggs in the one and yolks in the other. Add a little saffron to the latter to make it a deeper colour. Take out half of this cake mixture and. add to it a large tablespoonful of grated chocolate mixed smoothly with a scant tablespoonful of milk. Colour half oi the cake mixture made with whites of eggs, a pink shade with cochineal. Thus you will have four different colours — -yellow, white, brown and pink. Drop these in alternate layers in a well-greased cake tin (not too deep). Bake in a moderately quick oven. When cold, cut into slices, and the cake will be found prettily marbled with the different shades. Yellow Mixture, Butter Castor sugar Flour Yolks of eggs Whole egg Cream of tartar Carbonate of soda ... Cinnamon Milk 5 oz. 8 oz. 1 teaspoonful. 2 or 3 tablespoonfuls. White Mixture. Butter Castor sugar Flour Whites of eggs Carbonate of soda .. Cream of tartar Almond flavouring. Milk 4 oz. 8 oz. 10 oz. 5 (beaten stiffly), ^ teaspoonful. a little. Sift the cream of tartar and soda thoroughly with the flour, cream the butter, and add gradually the flour and eggs, lastly the flavouring. Beat the mixture well. Petits Gateaux Glaces au Chocolat. Eggs Flour Butter Sugar (sifted) ... Chocolate (grated) Baking powder Vanilla essence 6 oz. 4I oz. 4 oz. 3 oz. I teaspoonful. Cream the butter well; mix in the sugar and flour gradually, adding the eggs (well beaten), and beat the mixture well. Stir the chocolate lightly into the other ingredients ; add the flavouring and baking powder. Bake in a flat tin (lined with buttered paper) in a moderately hot oven about half an hour. When a day or two old, the cake can be cut into fancy shapes. A little whipped cream, sweetened and flavoured with vanilla, may be inserted in each little shape, and then iced over with Chocolate Icing (p. 200). The cake mixture can also be baked in small tins ; they may be iced with chocolate, and cocoanut sprinkled over. Cream the butter and sugar, add the flour and eggs gradually. Beat well, stir in the nuts (chopped), cherries (cut in halves), brandy, and baking powder. Bake in well buttered fancy moulds, in a moderate oven, for fifteen minutes. Petits Choux aux Abricots. ( By kind permission of Mrs. A. B. Marshall.)