A second Dudley book of cookery and other recipes

TDUT two or three spoonfuls of good thick yeast, the yolks of four eggs, a pint of milk, two ounces of butter and a little salt into a saucepan, and just warm them sufficiently to melt the butter. Add two pounds of flour, and mix it all together into as light a dough as possible. Let it rise for half an hour before the fire, and make into moderate-sized cakes. Then set them to rise for half an hour longer and bake in a quick oven for half an hour. % 366 TEA CAKES, ETC. COCOANUT CAKE THREE eggs, four ounces of butter, four ounces of sugar, six ounces of flour, one small tea- spoonful of baking powder and one ounce of dessicated cocoanut. Beat the butter to a cream ; add the sugar and work them well together ; then add the beaten eggs, and, lastly, the flour, baking powder and cocoanut. Bake for about three-quarters of an hour. Allow to cool and ice with wet icing, and sprinkle quickly with cocoanut. 9 SNOW CAKE /"YNE pound of arrowroot, eight ounces of sugar, eight ounces of butter, the whites of seven eggs, whipped, and flavouring. Mix the butter to a cream ; then add the sugar and arrowroot, and lastly the eggs. % CANADIAN CAKES A POUND and a half of sifted flour, one pound of sifted sugar, one pound of fresh butter, ten eggs, two teaspoonfuls of orange-flower water, two 367 THE DUDLEY RECIPES teaspoonfuls of brandy, half a pound of currants and the peel of half a lemon, grated. Beat the mixture until it is light and creamy ; have ready some square tins lined with buttered paper ; put the mixture into them half an inch deep and bake in a quick oven and cut into squares or diamonds. Bake for fifteen minutes. This cake may be iced, but it must be cut before the icing is done. POUND and a half of butter, a pound and a half of sugar, two pounds of flour, fourteen eggs, three pounds of currants, three pounds of sultanas, half a pound of ground almonds, two wineglassfuls of brandy, spice to taste. Mix the butter and sugar first and beat it until it looks like cream ; then beat in the eggs, one at a time. Be sure to keep it well beaten. Then put in the fruit, and lastly the flour and brandy and a teaspoonful of baking powder. Bake in a moderate oven for about two hours and a half. RICH CAKE 368 TEA CAKES, ETC. ALMOND SIMNEL CAKE HALF a pound of butter, half a pound of sugar, two ounces of rice flour, four eggs, seven ounces of flour and half a pound of currants. Mix all together in the same way as for a plum cake. Put a layer of the mixture in a cake tin ; then a layer of almond icing ; then another layer of the mixture. Bake in a moderate oven, and when nearly cooked, take it out and place tiny balls of almond icing round the top of the cake. For the Almond Icing : — Take quarter of an ounce of bitter almonds, half an ounce of Valentia almonds, ten ounces of sugar and the whites of two eggs. 1 OMELET PAN ICE CAKE rTTEN ounces of potato flour, two ounces of flour. twelve ounces of pounded sugar, twelve ounces of butter, two teaspoonfuls of baking powder, seven eggs and one lemon, grated, or vanilla. Work the butter and sugar to a cream ; add the eggs one by one ; pass the flour and baking powder through a sieve and add these at the last. 369 THE DUDLEY RECIPES POUND CAKES TO MAKE THREE SMALL ONES