Method. — Mix flour and ginger together and pass through a wire sieve into a basin ; then add the peel cut in thin shreds. Put the butter, treacle, and sugar into a stewpan and set it just over a glimmer of gas so as to melt slowly and not burn. Then add it, when melted and only lukewarm, to the flour. Dissolve the soda in the milk, beat the eggs slightly with a fork, then mix altogether and stir well. Pour into a greased Yorkshire tin and bake for half an hour or 40 minutes. Note. — Place the Yorkshire pudding tin on a grid shelf just underneath the hot plate, with the gas flame p2-in. long. In ten minutes lower the gas to j^-in., and in ten minutes more lower still, and turn gas out for the last few minutes, or move cake to the top of oven or lower shelf to finish. Xuncb Cake. Ingredients.— X lb. Flour, X lb. Butter, X lb. Currants, X lb. Sugar (sifted), 2 Eggs, 2 teaspoonsful Baking Powder, 1 teacupful of Milk✪ Lunch Cake. Method. — Cream the sugar and butter together, then beat in one egg and half the flour and baking powder, then the other egg and the remainder of flour and baking powder; add currants and milk, and bake about three-quarters of an hour. I 130 BREAD AND CAKES. /iftaftetra Cafee. Ingredients. — X lb. Flour, X lb. Butter, X lb Sugar, 3 Eggs, 1 tablespoonful of Milk, Citron. Method. — Cream the butter and sugar well to- gether for five minutes with the hands, and beat in the eggs separately for five minutes each, then sift the flour and add it by degrees, the milk last of all. Clarify the butter for buttering the mould, and line it also with buttered paper. Bake about three-quarters of an hour in a moderate oven, and put some citron on the top of the cake, which should be smoothed with a knife. UMum Cake. Ingredients. — X lb. Flour, X lb- Sultanas, 2 ozs. Candied Peel, 2 Eggs, 3 ozs. Butter or Dripping, X lb. Sugar, 1 gill Milk, X teaspoonful of Baking Powder. Method. — Rub the butter in the flour ; add the sultanas and peel ; mix the baking powder thoroughly with the castor sugar and add next. Beat the yolks of the eggs with the milk and mix with the ingredients. Lastly, whip up the whites of the eggs to a stiff froth and add very lightly to the mixture. Pour into a cake tin lined with buttered paper and bake an hour. IPoun& Cafees. Ingredients.— X lb. Flour, X lb. Currants, X lb. Sugar, 4 Eggs, X lb- of Butter, X lb Sultanas, 2 ozs. Peel. BREAD AND CAKES. 131 Method. — Whip the sugar and eggs for ^ hour, then add the flour, and a little baking powder and the currants ; melt the butter and pour in last. Bake in little tins for 20 minutes, or the whole cake 1^3 hours. GHueeit Cakes. Ingredients.- — X lb. Sugar, X lb. Butter, 2 Eggs, 5 ozs. Flour, ]/2 oz. Currants, a little Nutmeg or Lemon Peel (grated)✪ Gueeit Cakes. Method. — Cream the sugar and butter, and beat in the eggs one at a time ; add the flour lightly, lastly the currants and flavouring. Bake in patty pans ten minutes in a hot oven. IRock Cakes. Ingredients. — y2 lb. Flour, X lb. Dripping, % lb. Currants, % lb. Castor Sugar, 2 Eggs, 1 oz. Candied Lemon Peel, 1 tea- spoonful Baking Powder. ✪ Rock Cakes

AI-modernized reading of the original text

Method. — Mix flour and ginger together and pass through a wire sieve into a basin ; then add the peel cut in thin shreds. Put the butter, treacle, and sugar into a stewpan and set it just over a glimmer of gas so as to melt slowly and not burn. Then add it, when melted and only lukewarm, to the flour. Dissolve the soda in the milk, beat the eggs slightly with a fork, then mix altogether and stir well. Pour into a greased Yorkshire tin and bake for half an hour or 40 minutes. Note. — Place the Yorkshire pudding tin on a grid shelf just underneath the hot plate, with the gas flame p2-in. long. In ten minutes lower the gas to j^-in., and in ten minutes more lower still, and turn gas out for the last few minutes, or move cake to the top of oven or lower shelf to finish. Lunch Cake. Ingredients.— X lb. Flour, X lb. Butter, X lb. Currants, X lb. Sugar (sifted), 2 Eggs, 2 teaspoonsful Baking Powder, 1 teacupful of Milk. Method. — Cream the sugar and butter together, then beat in one egg and half the flour and baking powder, then the other egg and the remainder of flour and baking powder; add currants and milk, and bake about three-quarters of an hour. Alastcra Cake. Ingredients. — X lb. Flour, X lb. Butter, X lb Sugar, 3 Eggs, 1 tablespoonful of Milk, Citron. Method. — Cream the butter and sugar well together for five minutes with the hands, and beat in the eggs separately for five minutes each, then sift the flour and add it by degrees, the milk last of all. Clarify the butter for buttering the mould, and line it also with buttered paper. Bake about three-quarters of an hour in a moderate oven, and put some citron on the top of the cake, which should be smoothed with a knife. Upum Cake. Ingredients. — X lb. Flour, X lb- Sultanas, 2 ozs. Candied Peel, 2 Eggs, 3 ozs. Butter or Dripping, X lb. Sugar, 1 gill Milk, X teaspoonful of Baking Powder. Method. — Rub the butter in the flour ; add the sultanas and peel ; mix the baking powder thoroughly with the castor sugar and add next. Beat the yolks of the eggs with the milk and mix with the ingredients. Lastly, whip up the whites of the eggs to a stiff froth and add very lightly to the mixture. Pour into a cake tin lined with buttered paper and bake an hour. Pound Cakes. Ingredients.— X lb. Flour, X lb. Currants, X lb. Sugar, 4 Eggs, X lb- of Butter, X lb Sultanas, 2 ozs. Peel. Method. — Whip the sugar and eggs for ^ hour, then add the flour, and a little baking powder and the currants ; melt the butter and pour in last. Bake in little tins for 20 minutes, or the whole cake 1^3 hours. Guenet Cakes. Ingredients. — X lb. Sugar, X lb. Butter, 2 Eggs, 5 ozs. Flour, ]/2 oz. Currants, a little Nutmeg or Lemon Peel (grated). Method. — Cream the sugar and butter, and beat in the eggs one at a time ; add the flour lightly, lastly the currants and flavouring. Bake in patty pans ten minutes in a hot oven. IRock Cakes. Ingredients. — y2 lb. Flour, X lb. Dripping, % lb. Currants, % lb. Castor Sugar, 2 Eggs, 1 oz. Candied Lemon Peel, 1 teaspoonful Baking Powder.

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