G drops orange-flower water.
4 lemon.✪ Dainty Cake
Beat the butter and sugar together, add the yolks of eggs,
then the flour and orange-flower water, and the grated lemon
rind. When thoroughly mixed, add the stiffly beateu whites of
eggs. Half fill small buttered tins, sprinkle the top with blanched
and chopped almonds, and bake a delicate brown.
DUNDEE CAKE.
£ lb. Vienna flour.
\ lb. butter.
\ lb. castor sugar.
3 oz. sultanas.
2 oz. currants.
The rind of 1 lemon.
2 oz. chopped peel.
1 teaspoonful baking-powder.
3 eggs.
2 tablespoonsful milk.
2 oz. almonds.✪ Dundee Cake
Bub the butter into the flour, add the sultanas, currants,
chopped lemon rind and candied peel, and then the sugar and
baking-powder. Break the eggs into a basin, whip them tho-
roughly, add the milk, and mix all into the dry ingredients.
Pour into a well buttered and papered tin, and cover the top
with split and blanched almonds. Bake about lj hours.
CAKES, bread and biscuits.
157
FAIRY CAKES.
2 eggs. 1 teaspoonful baking-powder.
Their weight in castor sugar. Ratafia or almond flavouring.
The weight of 1 egg in butter, ltemylina cornflour, and fine flour.✪ Fairy Cakes
Cream the butter and sugar together, add the well beaten
eggs ; mix the flour and cornflour and baking-powder together,
and sift it in to the mixture gradually. Flavour it with almond
or ratafia essence, and bake in little buttered tins. Scatter a
few chopped almonds on the top of each cake before baking.
LITTLE FRUIT CAKES.
3 oz. castor sugar.
3 oz. butter.
2 eggs.
5 oz. flour.
i teaspoonful
Beat the butter and sugar
3 oz. glace cherries.
1 oz. angelica.
1 oz. cition peel.
Few drops essence of lemon,
baking-powder.
to a cream, add the flour and
eggs alternately, then the fruit, cut small, and lastly, the baking-
powder. Mix well and quickly, half till well buttered fancy
moulds or patty-pans with the mixture and bake in a moderate
oven from 15 to 20 minutes.
GINGER
^ lb. flour.
| lb. castor sugar,
j lb. butter.
BISCUITS.
^ oz. ground ginger.
1 po'er
x
A little milk if necessary.
Partly melt the butter, mix in the flour, sugar and ginger,
beat up the egg, pour part of it into the mixture, use enough
egg and milk to make a very stiff paste, turn it on to a board,
roll it out* to a \ inch in thickness, cut in rounds, place them
on a greased tin, and bake in a moderate oven 10 to 15 minutes.
i lb. flour.
GINGERBREAD CAKE.
1 oz. blanched and chopped
almonds,
i teaspoonful ground ginger.
I teaspoonful carbonate of soda.
1 pinch of salt.
^ gill warm milk.
Beat all the ingredients well together for \ of an hour, turn
the mixture into a well greased cake-tin, place a few shredded
almonds on top and bake in a slow oven for 2 hours.
2 oz. brown sugar.
| lb. golden syrup.
1 small egg.
2 oz. butter.
158
dainty dinners And dishes.
ALMOND ICING.
4 lb. ground almonds. 2 egg whites.
4 lb. icing sugar. Flavourings.
Mix the almonds and sugar together, then add sufficient un-
beaten egg whites to make a stiff paste, flavour, and turn it
out on to a sugared board. Work it w7ith the hands to a
smooth paste. Form it into a round the shape of the cake,
put it on the top, and smooth it with a knife. If this icing is
firm, it may be covered at once with Royal (sugar) icing ; if
it is soft, leave it to dry in the kitchen for a day before icing
again.
BUTTER ICING or VIENNESE ICING.
2 oz. fresh butter. 1 dessertspoonful brand}', coffee ✪ Marbled Cake
Page 86 · 11 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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G drops orange-flower water.
4 lemon.
Beat the butter and sugar together, add the yolks of eggs,
then the flour and orange-flower water, and the grated lemon
rind. When thoroughly mixed, add the stiffly beateu whites of
eggs. Half fill small buttered tins, sprinkle the top with blanched
and chopped almonds, and bake a delicate brown.
DUNDEE CAKE.
£ lb. Vienna flour.
\ lb. butter.
\ lb. castor sugar.
3 oz. sultanas.
2 oz. currants.
The rind of 1 lemon.
2 oz. chopped peel.
1 teaspoonful baking-powder.
3 eggs.
2 tablespoonsful milk.
2 oz. almonds.
Bub the butter into the flour, add the sultanas, currants,
chopped lemon rind and candied peel, and then the sugar and
baking-powder. Break the eggs into a basin, whip them tho-
roughly, add the milk, and mix all into the dry ingredients.
Pour into a well buttered and papered tin, and cover the top
with split and blanched almonds. Bake about lj hours.
CAKES, bread and biscuits.
157
FAIRY CAKES.
2 eggs. 1 teaspoonful baking-powder.
Their weight in castor sugar. Ratafia or almond flavouring.
The weight of 1 egg in butter, ltemylina cornflour, and fine flour.
Cream the butter and sugar together, add the well beaten
eggs ; mix the flour and cornflour and baking-powder together,
and sift it in to the mixture gradually. Flavour it with almond
or ratafia essence, and bake in little buttered tins. Scatter a
few chopped almonds on the top of each cake before baking.
LITTLE FRUIT CAKES.
3 oz. castor sugar.
3 oz. butter.
2 eggs.
5 oz. flour.
i teaspoonful
Beat the butter and sugar
3 oz. glace cherries.
1 oz. angelica.
1 oz. cition peel.
Few drops essence of lemon,
baking-powder.
to a cream, add the flour and
eggs alternately, then the fruit, cut small, and lastly, the baking-
powder. Mix well and quickly, half till well buttered fancy
moulds or patty-pans with the mixture and bake in a moderate
oven from 15 to 20 minutes.
GINGER
^ lb. flour.
| lb. castor sugar,
j lb. butter.
BISCUITS.
^ oz. ground ginger.
1 po'er
x
A little milk if necessary.
Partly melt the butter, mix in the flour, sugar and ginger,
beat up the egg, pour part of it into the mixture, use enough
egg and milk to make a very stiff paste, turn it on to a board,
roll it out* to a \ inch in thickness, cut in rounds, place them
on a greased tin, and bake in a moderate oven 10 to 15 minutes.
i lb. flour.
GINGERBREAD CAKE.
1 oz. blanched and chopped
almonds,
i teaspoonful ground ginger.
I teaspoonful carbonate of soda.
1 pinch of salt.
^ gill warm milk.
Beat all the ingredients well together for \ of an hour, turn
the mixture into a well greased cake-tin, place a few shredded
almonds on top and bake in a slow oven for 2 hours.
2 oz. brown sugar.
| lb. golden syrup.
1 small egg.
2 oz. butter.
158
dainty dinners And dishes.
ALMOND ICING.
4 lb. ground almonds. 2 egg whites.
4 lb. icing sugar. Flavourings.
Mix the almonds and sugar together, then add sufficient un-
beaten egg whites to make a stiff paste, flavour, and turn it
out on to a sugared board. Work it w7ith the hands to a
smooth paste. Form it into a round the shape of the cake,
put it on the top, and smooth it with a knife. If this icing is
firm, it may be covered at once with Royal (sugar) icing ; if
it is soft, leave it to dry in the kitchen for a day before icing
again.
BUTTER ICING or VIENNESE ICING.
2 oz. fresh butter. 1 dessertspoonful brand}', coffee