The Samaritan cookery book

Beat butter to a cream, add sugar and eggs and the other ingredients, baking powder last, and bake. When cold, ice the cake with the juice of half the orange, mixed with icing sugar. Mrs. James W. Sinclair, 420 Sauchiehall Street, Glasgow PRINCESS CAKE. £ lb. flour I l gill milk 5 ozs. sugar 5 ozs. butter 1$ ozs. candied peel I 5 ozs. currants or raisins 3 small eggs Whip the butter to a cream, then put in the sugar and stir it. Put in the eggs, one at a time, then the flour. Stir in the fruit last. Bake in hot oven. Note. — The eggs are to be dropped in whole without beating. Miss Bowie, Glasgow. RICH PLUM CAKE. £ lb. flour | lb. raisins, stoned 5 lb. currants \ lb. peel £ lb. moist sugar A little milk 1 nutmeg, grated J lb. butter 5 eggs, well beaten 2 ozs. sweet almonds ^ teaspoonful baking soda Blanch the almonds, and cut them into strips. Clean the currants, and set them before the fire to dry and plump. Mix all the dry ingredients and put into a basin. Beat the butter to a cream, add to the mixture, add the eggs well beaten. Mix the soda with a little warm milk. Stir this into the mixture before putting the cake into the oven. Miss Bowie, Glasgow TWELFTH CAKE. i lb. sifted sugar % lb. butter | lb. flour i lb. currants 2 ozs. citron peel 2 ozs. mixed peel 2 ozs. almonds \ oz. spice 5 eggs Cream the butter and sugar together. Mix in the spice (all spice, cinnamon, ginger, mace, and grated nutmeg). Beat the eggs, and add them gradually with the flour ; add the fruit and the almonds chopped. Mix well, and if more moisture is required add a little milk. Bake in a hot oven. ICING FOR CAKE. £ lb. sugar | £ lb. ground sweet almonds J white of egg Beat egg, and mix in sugar and almonds. Spread on cake, and then cover with white icing. Miss Anna Russell, Woodend, Langside. SEED CAKE. i lb. butter i lb. castor sugar i lb. flour 9 eggs i glass brandy A pinch salt Rind of a lemon £ lb. stoned raisins £ lb. Sultana raisins £ lb. currants £ lb. cherries £ lb. almonds, blanched and chopped £ mixed peel Cut the raisins, cherries, and peel into small pieces, then blanch and chop the almonds. Beat the butter and sugar to a cream. Beat them together 20 minutes, then add one by one the yolks of the eggs and the brandy. Beat a few minutes longer, then add the fruit nicely prepared. Whip up the whites of the eggs very stiffly and sift the flour. Add them alternately to the cake. Put the mixture into a tin which has been greased and papered, and bake in a very moderate oven about 2\ hours. SIMNEL CAKE. 5 ozs. butter 6 ozs. flour 2 ozs. of citron peel 5 ozs. sugar (castor) £ lb. currants 3 eggs . i of a rind and juice of lemon i tablespoonful brandy A little baking powder Warm bowl and beat butter to a cream. Add sugar, yolks of eggs, and brandy. Then fruit, and the whites beaten up stiffly, alternately with the flour ; lastly a little baking powder. Inside for Cake. i lb. ground almonds I J teaspoonful vanilla essence 6 ozs. castor sugar | Yolks of two eggs Mix together, split the cake, and put icing between. Outside Icing. £ lb. ground almonds I \ teaspoonful vanilla essence 6 ozs. castor sugar | White of an egg Mix together and spread over cake. Miss L. C. Millar, Glasgow. SNOW CAKE. i lb. cornflour I J lb. butter 6 ozs. sugar | 3 eggs