Cookery for every household

Beat the butter in a warm basin until very light and creamy. Mix the grated orange and lemon rind with the sugar and add them to the butter, beating them well together. Next work in the yolks of the eggs with a spoonful of flour, and handle all very lightly. Mix the cream of tartar and carbonate of soda with the remainder of the flour and add them gradually to the other ingredients along with the milk. Whip the whites of the eggs to a stiff froth, and stir them in quickly and lightly at the last. Bake in a lined cake tin until well risen and firm to the touch. When ready, turn out of the tin and allow the cake to cool. Then cut the cake in three or four slices, spread each piece with chocolate Vienna icing (p. 590) and put the cake together again. Coat with chocolate glace icing (see p. 589), and decorate to taste with preserved fruits or finely chopped pistachio nuts. Time to bake, 1 to 1£ hours. Probable cost, Is. 6d. 2 eggs. £ lb. flour. 2 oz. castor sugar. £ lb. butter. 2769. Chocolate Roll 2 oz. chocolate. 1 table-sp. water. Vanilla flavouring. £ tea-sp. baking powder. Vanilla butter icing. Grate or shred the chocolate and melt it slowly in the water without allowing it to boil. Then make the mixture according to directions given for Swiss Roll (Recipe 2831), adding the melted chocolate, and bake it in the same way. When ready, turn on to sugared paper, sprinkle more sugar on the top, trim the edges, and roll up quickly. When cold, unroll, spread with vanilla butter icing, and then re-roll the cake. Time to bake, about 20 minutes. Probable cost. Is. 2d. 2770. Chocolate Tea Cake 4 oz. butter. 3 oz. castor sugar. 3 oz. grated chocolate. 1 oz. ground almonds. Grated rind of £ lemon. 4 oz. Vienna flour. 1 tea-sp. baking powder. 1 dessert-sp. orange flower water. A pinch of ground cinnamon. A pinch of nutmeg. 3 small eggs. Beat the butter to a soft creamy consistency, Bieve the sugar, cinnamon, chocolate, and nutmeg on the top and mix them well in. Then add the eggs and flour by degrees, beating and mixing well between the addition of each egg. Flavour to taste, and add the baking powder at the last. Pour into a tin that has been greased and dusted out with flour and sugar mixed, and bake the cake in a moderate oven about 1 hour until well risen, and until it feels dry when tested with a skewer. Note. — When cold, this cake may be iced with chocolate glace icing, and then decorated with crystallised violets and leaves cut out of angelica or any other suitable decoration that will form a nice contrast to the brown icing. Time to bake, 1 hour. Probable cost, without icing. Is. 2771. Christmas Cake, 1 1£ lbs. flour. 1 lb. butter. 1 lb. brown sugar. 10 eggs. 2 table-sps. treacle. 1 gill brandy. 1 lb. currants. \ lb. candied peel. | lb. glac6 cherries. 6 to 8 oz. chopped almonds. Grated rind 1 lemon. £ tea-sp. grated nutmeg.