Mrs. Maclurcan's cookery book

This can also be made with the recipe of vanilla cream. Leave out the vanilla and add the passion fruit. 653— LEMON ICES (Water) 1 pt. lemon juice Rinds of 3 lemons 1 pt. water 1 pt. syrup. Ices, Etc. Mode. — Boil the rinds of the lemons with the juice and pint of water for ten minutes ; strain, then mix with the pint of syrup Freeze as in the first recipe ; serve in glasses. 654— ROMAN ICES. 1 qt. syrup 2 glasses of white rum Juice of 6 lemons ^ pt. water, Mode. — Mix the rum and lemon juice well together with the water ; strain into the syrup and freeze. This takes longer than other ices to freeze on account of the spirit. 655— CHOCOLATE CREAM ICES. 3 ozs. chocolate Yolks of 3 eggs 2 ozs. powdered sugar 1 pt. milk. Mode. — Dissolve the chocolate over the fire in a little water, then add the sugar, and work it all very smooth with a wooden spoon ; beat up the yolks of the eggs and pour the hot chocolate upon them as quickly as possible ; mix thoroughly by beating them with a whisk ; strain through a fine sieve and mix with the milk ; then freeze in the usual way. CAKES. 656— SCONES. 1 lb. flour Teaspoonful of carbonate of 1 teaspoonful of cream of soda tartar Pinch of salt Sour milk. Mode. — Sift the flour, cream of tartar, carbonate of soda and salt in a basin ; mix with it sufficient sour milk to make it nice and light ; mix it very lightly with your hands ; break off small pieces ; pat them with your hand and put them on a buttered tin and bake in a quick oven for fifteen minutes. 657— ALMOND CAKE. ^ lb. sugar 2 ozs. butter J lb. almonds lb. i lb. cornflour Essence of lemon and almonds 6 eggs flour. Mode. — Separate the whites from the yolks of the eggs ; beat the whites very stiff, then the yolks and sugar well together ; mix well altogether ; sift the flour and cornflour, and mix lightly with the eggs, then add half the almonds (which must be blanched and chopped), the essence of lemon and three drops of almond essence ; next melt the butter and pour it in last of all, stirring quickly ; make ready a greased and lined tin for the mixture and bake from an hour to an hour and a half ; before putting in the oven sprinkle the remainder of the almonds, blanched and chopped, or cut in half, over the top of the cake. When it is coloured a nice brown cover with a greased paper. Cakes. f lb. flour 658— SULTANA CAKE. 2 eggs 6 ozs. butter 2 ozs. orange peel 1 lb. sultanas 1 1/2 teaspoonfuls Elliott's Queensland baking powder Essence of lemon and vanilla i cup of milk. Mode. — Sift the flour and the baking powder ; beat the butter with the sugar to a cream ; beat the eggs separately (the yolks from the whites), keeping the whites back till the last ; add the yolks and finely chopped orange peel or grated rind of fresh oranges to the sugar and butter, then a little essence of vanilla and lemon, and the sultanas carefully cleaned ; add the milk and the flour, and lastly, the whites of the eggs ; stir very lightly ; turn into a tin lined with buttered paper, and bake for an hour to an hour and a quarter.