The "ideal" cookery book

59. Christmas or Wedding Cake. i-lb. flour. 1 - lb. butter. i-lb. Demerara sugar, ^-lb. Valencia raisins. i.J-lbs. currants. ^-lb. candied peel. A-lb. citron. 9 English eggs. ^ nutmeg. Wine glass of rum. Beat the butter to cream, add sugar, add flour by degrees, then eggs, and beat with a wooden spoon 20 minutes. Add raisins (weighed after they are stoned and chopped) and rest of fruit, etc. and mix well and put in a tin. Cut the citron in thick pieces (1 inch long) and push into the cake here and there. Bake 5 hours in slow oven. Almond Paste. i^-lbs. ground almonds. 2^-lbs. castor sugar. £ small packet of gelatine. Mix the almonds and sugar and bind with a very little dissolved gelatine. Put on the cake with a knife. Icing. Put 2-lbs. icing sugar in a bowl and moisten with the beaten whites of 2 eggs and lemon juice, or a little dissolved gelatine. Pour over the cake and make smooth with a knife dipped in water. Ornament with crystalized fruits or crystals put on when the icing is soft. Put in dry place to dry. 60. Split Cakes. Rub 3-oz. butter into i-lb. flour; add 1 tablespoonful castor sugar and 2 teaspoonsful baking powder. Form into small flat cakes, and bake just in time to serve hot. Split open and butter. 61. Baking Powder Rolls. Mix one dessertspoonful of baking powder with ^-lb. flour, and add 1 teaspoonful salt; moisten with milk to rather stiff dough. Roll out and bake quickly. 62. American Cake. ½-cup of flour. J-cup sugar (castor). 3 eggs. 2 teaspoonsful baking powder Little milk. Whisk eggs for 15 minutes, add sugar and whisk 10 minutes more. Stir in the flour and baking powder, and add a little milk to moisten. Pour into shallow tins, and bake in a quick oven. When baked, put orange filling between layers of cake. Orange Filling. Grate 2 apples and the rinds of 2 oranges and 2 lemons, add 2-oz. sugar, 2 teaspoonsful arrowroot, 1 egg, a little milk, and i-oz. butter. Put all in a pan, and cook till thick. 63. Shrewsbury Cakes. 3-oz. castor sugar 4-oz. butter. 1 egg. 1 lemon rind (grated). 8-oz. flour. Cream the butter aud sugar, add egg and lemon rind, stir well, shake flour in gradually, making a smooth paste. Roll out thinly, cut in rounds, aud bake in a moderate oven. 64. Swiss Roll. 2-oz. butter. 2 eggs. i teaspoonful baking 2-oz. castor sugar. J-lb. flour. 2½ teaspoonsful milk. Grated rind of $ a lemon powder. Bake about 8 minutes in a long dripping tin, turn out on sugared paper, spread jam on, and roll quickly. 2 teaspoonsful baking powder. 3-oz. cocoanut. Cream the butter and sugar, add eggs and rest of ingredients. Drop on floured baking-tiu and bake. 66. Sally Lunn Tea Cakes. (No. 2). Mix J teaspoonful salt in J -lb. flour, and add 3 tablespoonsful sugar. Melt J-oz. butter in J-pint of new milk, and when milk-warm pour it over £-oz. German yeast. Add a well-beaten egg and grated nutmeg. Stir lightly into the flour with a wooden spoon, cover with a cloth, and set in a warm place to rise. Place in tins, and bake 15 to 20 minutes. 65. Westwood Buns. 3-oz. butter. 3 eggs. 6-oz. castor sugar i-lb. flour. 6y. Queen Cakes (No. 2).