FoodNetArchive

Cookery for every household

1914

Page 929 · 4 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Note. — This cake is not so good eaten cold, but if not required at once, it may be toasted and buttered hot before serving. Time to bake, 4 to £ hour. Probable cost, 9 d. 2789. Holiday Cake 1 lb. flour. £ lb. butter. I lb. currants. £ lb. mixed peel. I lb. sultanas. £ lb. Demerara sugar. 2 tea-sps. mixed spice. ! pint stout. Rind of 1 lemon. 1 tea-sp. carbonate of soda. 4 eggs. First prepare the fruit carefully, and mix it with a little of the flour. Then put the rest of the flour into a large basin, and rub in the butter until free from lumps. Add the fruit and other dry ingredients except the soda, mix all together, and make a well in the centre. Heat the stout in a small saucepan and add the soda to it. Mix quickly, and while still frothy pour it into the centre of the dry ingredients. Add also the eggs well beaten, and beat all together for 15 minutes. Pour the mixture into a lined cake tin, and bake in a slow oven until well risen and firm to the touch. Note. — This cake if iced will make a very good Christmas or birthday cake. It is excellent for taking to the country or seaside, as it does not readily become dry. Time to bake, about 3 hours. Probable cost, Is. 10 d. 2790. Invalid Cake 3 oz. flour. 2 eggs. 2 oz. castor sugar. | tea-sp. baking powder. 2 oz. butter. £ lemon rind grated. Cream the butter, sieve the sugar on the top of it, and mix the two together. Then add one egg and half the flour, sieved, and beat well for a few minutes. Add the second egg and the remainder of the flour, and beat again until very light. Add the lemon rind and the baking powder at the last, pour the mixture into a lined cake tin, and bake in a moderate oven until nicely browned and cooked through. Or, the mixture may be baked in small patty pans that have been greased and dusted out with flour and sugar ; 10 or 15 minutes will he sufficient to cook them. Time to bake, about 1 hour. Probable cost, 6 d. 2791. Johnny Cake \ lb. Indian corn meal. i lb. flour. 2 oz. butter. | pt. sweet milk. £ lb. castor sugar. 3 tea-sps. baking powder. 3 eggsJohnny Cake. Sieve the meal, flour, sugar, and baking pov'der into a basin, and rub in the butter with the tips of the fingers until free from lumps. Make a well in the centre. Beat up the eggs in a separate basin, and add the milk to them. Pour this into the centre of the dry ingredients, and mix from the centre outwards until all the flour, &c., is gathered in. Beat quickly for a few minutes, and pour the mixture into a well-greased Yorkshire pudding tin. Bake in a moderate oven until nicely browned 2792. Jubilee Cake 10 oz. butter. 10 oz. sugar. 14 oz. flour. \ lb. candied peel. | lb. glace cherries. A few drops of vanilla essence. £ lb. sultanas. 2 oz. sweet almonds. 6 eggs. Almond Paste. — £ lb. ground almonds, £ lb. castor sugar, £ lb. icing sugar, 1 tab.-sp. brandy, and 1 or 2 whites of eggsJubilee Cake. White Glace Icing. — Recipe 2838. Decorations. — 2 oz. shred and browned almonds, some red jam, and a few pistachio nuts.