spoon until light and frothy. Then sift in the
flour very lightly, and add a little milk if necessary.
This will depend on the size of the eggs ; the mix-
ture must be soft enough to drop easily from the
spoon. Add flavouring to taste, and the baking
powder last of all. Bake and finish with jam as
above.
Time to bake, 15 minutes. Probable cost, 6 d.
2833. Vinegar Cake
J lb. flour.
2 oz. butter or dripping.
1 lb. sugar.
4 lb. raisins.
2 oz. candied peel.
| tea-sp. baking powder.
\ tea-sp. mixed spice.
A pinch of salt.
| tea-sp. carbonate of
soda.
1 gill milk.
1 table-sp. vinegar.✪ Vinegar Cake
Sieve the flour, salt, baking powder and spice
into a basin, and rub in the butter or dripping
until free from lumps. Then add the fruit carefully
prepared, mix it in, and make a well in the centre.
Put the carbonate of soda into a cup, and mix it
smoothly with the milk, then add the vinegar, and,
while the mixture is still effervescing, pour it into
the centre of the dry ingredients. Mix quickly
and lightly, pour at once into a greased flat tin,
and bake in a moderate oven until well risen,
lightly browned and firm to the touch. Turn out
to cool, and then cut in square pieces.
Note. — The fruit may be varied to suit in-
dividual taste.
Time to bake, about \ hour. Probable cost, 8 d.
2834. Walnut Cake
J lb. fresh butter.
£ lb. castor sugar.
A pinch of salt.
I lb. shelled walnuts.
\ tea-sp. baking powder.
3 oz. fine flour.
4 whites of eggs.
A pinch of nutmeg.✪ Walnut Cake
Decoration. — Tea glace icing — a few half walnuts
and crystallised violets or pieces of angelica.
First put the walnuts on a tin in the oven for a
few minutes, and when toasted, crush them rather
small in a mortar, or with a bottle filled with water.
Then prepare the cake mixture : Cream the butter
in a basin, and, when very light and frothy looking
stir in the prepared walnuts, sugar, salt, and nut-
meg, and mix well. Have the whites of eggs beaten
to a stiff froth, and stir them in very lightly and
alternately with the flour. Add the baking powder
at the last, and pour the mixture into a rather
shallow tin lined with paper. Bake in a moderate
and steady oven until the cake is nicely browned
and firm to the touch. Turn out on a wire tray or
sieve, and, when cold, coat with tea glace icing
(see p. 589), and decorate with halves of walnuts
and a few pieces of angelica or crystallised violets.
Time to bake, about 1 hour. Probable cost.
Is. 4d.
2835. Wedding Cake
1 J lb. fresh butter.
| lb. dark treacle.
1J lb. raw sugar.
J pt. warm milk.
1 pt. brandy.
I tea-sp. salt. 12 eggs.
4 lbs. currants.
1 lb. sweet almonds.
2 or 3 bitter almonds.
J lb. citron peel.
£ lb. orange and lemon
peel.
2 lbs. flour.
Almond and royal icing✪ Wedding Cake.
Put the butter into a large and warm basin, and
beat it to a cream with the hand or with a large
589
BREAD, BISCUITS, AND CAKES
Page 943 · 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.
AI-modernized reading of the original text
spoon until light and frothy. Then sift in the flour very lightly, and add a little milk if necessary. This will depend on the size of the eggs ; the mixture must be soft enough to drop easily from the spoon. Add flavouring to taste, and the baking powder last of all. Bake and finish with jam as above.
Time to bake, 15 minutes. Probable cost, 6 d.
2833. Vinegar Cake
J lb. flour.
2 oz. butter or dripping.
1 lb. sugar.
4 lb. raisins.
2 oz. candied peel.
| tea-sp. baking powder.
\ tea-sp. mixed spice.
A pinch of salt.
| tea-sp. carbonate of soda.
1 gill milk.
1 table-sp. vinegar.
Sieve the flour, salt, baking powder and spice into a basin, and rub in the butter or dripping until free from lumps. Then add the fruit carefully prepared, mix it in, and make a well in the centre. Put the carbonate of soda into a cup, and mix it smoothly with the milk, then add the vinegar, and, while the mixture is still effervescing, pour it into the centre of the dry ingredients. Mix quickly and lightly, pour at once into a greased flat tin, and bake in a moderate oven until well risen, lightly browned and firm to the touch. Turn out to cool, and then cut in square pieces.
Note. — The fruit may be varied to suit individual taste.
Time to bake, about \ hour. Probable cost, 8 d.
2834. Walnut Cake
J lb. fresh butter.
£ lb. castor sugar.
A pinch of salt.
I lb. shelled walnuts.
\ tea-sp. baking powder.
3 oz. fine flour.
4 whites of eggs.
A pinch of nutmeg.
Decoration. — Tea glace icing — a few half walnuts and crystallised violets or pieces of angelica.
First put the walnuts on a tin in the oven for a few minutes, and when toasted, crush them rather small in a mortar, or with a bottle filled with water. Then prepare the cake mixture : Cream the butter in a basin, and, when very light and frothy looking stir in the prepared walnuts, sugar, salt, and nutmeg, and mix well. Have the whites of eggs beaten to a stiff froth, and stir them in very lightly and alternately with the flour. Add the baking powder at the last, and pour the mixture into a rather shallow tin lined with paper. Bake in a moderate and steady oven until the cake is nicely browned and firm to the touch. Turn out on a wire tray or sieve, and, when cold, coat with tea glace icing (see p. 589), and decorate with halves of walnuts and a few pieces of angelica or crystallised violets.
Time to bake, about 1 hour. Probable cost. Is. 4d.
2835. Wedding Cake
1 J lb. fresh butter.
| lb. dark treacle.
1J lb. raw sugar.
J pt. warm milk.
1 pt. brandy.
I tea-sp. salt. 12 eggs. 4 lbs. currants.
1 lb. sweet almonds.
2 or 3 bitter almonds.
J lb. citron peel.
£ lb. orange and lemon peel.
2 lbs. flour.
Almond and royal icing.
Put the butter into a large and warm basin, and beat it to a cream with the hand or with a large
Records on this page
Vinegar CakeWalnut CakeWedding CakeWedding Cake