The encyclopædia of practical cookery

and bake it for an hour in a moderate oven. When cooked, turn the Cake on to a sieve, and leave it till it has cooled. Cut a round of genoa Cake, 2in. thick, and a little larger than the savoy Cake, and bake it in a flat stewpan. Coat the surface of the round of Cake with orange icing, place it on a dish, and put the savoy Cake in the centre. Make a slight aperture in some oranges on the sides near the stem, and empty them with a vegetable-spoon ; when quite cleared, stop up any holes in the rind with butter and place the orange-peels on powdered ice. Fill the hollows of the oranges with alternate layers of blanc-mange and slightly reddened orange-jelly. When the mixture in the oranges is firm, divide them into quarters from top to bottom, cut an end off each of the quarters so that they will stand upright, surround the savoy Cake with small baskets made out of mandarines, and garnish the base of the round of Cake with the imitation oranges (see Fig. 294) and serve. School Cake.— (1) Mix together 21b. of flour and Jib. of moist sugar ; make a hollow or bay in the centre, and put in 1 table-spoonful of fresh yeast and J pint of warmed milk ; knead it well, and put in a warm place to rise. Dissolve Jib. of butter in a little warm milk, and mix with the dough when it has risen ; wash and well dry 1½lb. of currants, chop a little mixed candied peel, and add to the dough with 1 teaspoonful of powdered allspice and the grated rind of one lemon. When thoroughly mixed, put it in a buttered tin and set in a warm place to rise. Bake in a moderate oven. (2) Into lib. of flour mix thoroughly Jib. of brown sugar, Jib. of butter, warmed, 1 teaspoonful of bicarbonate of soda, 1 breakfast-cupful of warm milk, and after all are thoroughly incorporated add Jib. of well-cleaned and dried currants, and mix again. Place the paste in a buttered tin, and bake in a moderate oven. Scotch Cakes.— (1) Put Jib. of butter in a basin and work it to a cream, then add lib. of flour, dried and sifted, lib. of caster sugar, and 1 teacupful of milk. Make it into a dough, and roll it out to about Jin. in thickness. Cut it into Cakes with a biscuit-cutter, and bake until they are lightly coloured. (2) Rub Jib. of butter into lib. of sifted flour ; mix in lib. of caster sugar and 1 large table-spoonful of powdered cinnamon, and make into a dough with three well-beaten eggs. Roll it out into a sheet, cut it in round Cakes, and bake them in a quick oven ; they will require but a few minutes to bake. (3) Rub 12oz. of lard into 3Jlb. of flour, mix in 12oz. of sugar and Joz. of volatile salt, adding sufficient milk to dissolve the sugar and salt. Roll it out to about Jin. in thickness, cut out with a small round cutter, dock each one well, and pinch round the edges with the thumb and finger. Put them on wiped but not greased tins, and bake in a moderate oven.