The King's College Hospital book of cooking recipes

Mix the flour, salt and sugar, and put in a warm pan before the fire. Dissolve the yeast in a small part of the water and milk, add it to the rest and stir it all into the flour. Then knead all together immediately for 20 minutes, then put the dough into warm, greased tins, dig it with a warm knife two or three times, and leave to rise, over or before the fire, from three-quarters to one hour. Bake for nearly an hour in a hot oven. Avoid draughts and use everything warm. Miss M. Perkin 180 Additional Recipes. CAKES. American Cake. ilb. white Sugar, jib. Butter. 4 teaspoon fuls Cream of Tartar. 2 teaspoonfuls of Soda. Juice and rind of i Lemon or Essence of Lemon, ijlbs. Flour. 4 Eggs, i cup of Milk. Mix the butter and sugar, add the eggs well beaten, then the flour and lemon, and lastly the milk, in which the soda and cream of Tartar should be dissolved. Miss Barry. Brompton Cake. i lb. of Flour, sib. of Sugar, sib. of Butter. A1oz. of ground Caraway. 1 teaspoonful of Soda. 1 teaspoonful of Baking Powder. 1 pt. of Milk. 3 Eggs. Mix well together and bake. Miss M. Harrison. Brown Cake. 1 lb. Flour. 1 lb. brown Sugar. 2ozs. mixed Peel. 1 teaspoonful of Carbonate of Soda, 1 lb. Butter. 1/2 lb. Raisins. 2 Eggs. Beat the butter and sugar to a cream, add the eggs, flour, raisins, etc., then the carbonate of soda dissolved in a little milk; beat all well together and bake two hours in a moderate oven. Lady Methuen. Brown Raisin Cake. i lb. Flour. ilb. Butter or Dripping, ilb. Raisins (chopped), i teaspoonful Carbonate of Soda. 1/4 glass Brandy. 6 Eggs. Beat the butter to a cream, add the flour, raisins, and 1/2 lb. sugar. Beat the eggs separately, adding the whiles last of all; mix the soda with a little warm water. Beat well together, and bake in a moderate oven. Be very careful or it will soon burn. Miss M. Harben. Buttermilk Cake. 5 breakfastcupfuls of Flour, 1 qt. of Buttermilk. 2 cupfuls of Sugar. i tablespoonful of Butter or Dripping, i teaspoonful of Carbonate of Soda. 2ozs. mixed Spice. Mrs. Doxat. Mrs. Carter’s Cake. 1/2 teacupful of Butter. 1 teacupful of Flour. 1 teacupful of Cornflour. 1 teacupful of Sugar. 2 Eggs. i teaspoonful of Baking Powder. Beat the butter to a cream with the sugar, add the flour and cornflour, which should be sifted ’lid scattered lightly in. Beat the yolks of the eggs to a froth and add them. Beat all well together, and add lastly, the whites of the eggs beaten to a stiff froth, and the baking powder. Bake in three shallow round tins. Spread with jam, or lemon cheese mixture or chocolate mixture, and put the three cakes on each other. Ice over and ornament with glace cherries. / Mrs. Douglas Smith. Chocolate Cake (1). 1/2 cupful of Butter. 1/4 cupful of Milk. 1 1/2 cupfuls of Caster Sugar. 1 1/2 cupfuls of Flour. 3 Eggs. 3 teaspoonfuls Baking Powder. 3 tablespoonfuls Chocolate. 3 tablespoonfuls boiling Milk. Cream the butter and add the sugar; the eggs well beaten, and the milk. Mix the baking powder with the flour, and add gradually to the mixture; dissolve the chocolate in the boiling milk and add last. Put into a tin and bake about one hour. M. W. Chocolate Cake (2). fib. Chocolate (grated).