Reserve part of the white of the egg and 1 oz. of the sugar
for decoration, for which some small pieces of citron peel✪ Pentecost Biscuits will
also be required. Place the butter in a basin and stand it on
the top of the oven for 2 or 3 minutes so that it may be warmed
through, but not reduced to the consistency of oil. Mix in the
flour and sugar, the egg (well beaten), and the noyau. Make
it into a stiff paste; turn it on to a floured board, roll it out
thin, and cut it into shapes with small round cutters or with
the top of a wine-glass. Place them on a floured baking-tin,
brush them over with white of egg, sprinkle them with the
castor sugar, and put a piece of citron peel on the middle of
each biscuit. Bake them in a moderate oven for 15 minutes,
and when done, place them on a sieve till cool.
RICH PLUM CAKE.
£ lb. flour.
| lb. butter.
5- lb. currants.
5- lb. moist sugar.
5 lb. peel.
2 oz. whole almonds.
£ teaspoonful carbonate of soda.
I teaspoonful sal-volatile.
1 pinch salt.
1 gill warm milk.
2 eggs✪ Rich Plum Cake.
Mix the soda and flour, rub in the butter, add the other dry
ingredients, and then the well beaten eggs, beaten with the
warm milk. Beat this mixture 10 minutes, then add the sal-
volatile and beat 2 minutes longer. Put quickly into a buttered
tin and bake in a quick oven for 2^ hours, not opening the
oven-door for f hour.
M
162
DAINTY DINNERS AND DISHES.
RICH PLUM CAKE FOR HANUCAH.
6 oz. butter.
£ lb. currants.
£ lb. candied peel.
^ lb. flour.
1 tablespoonful treacle or
golden syrup.
A little mixed spice.
6 oz. brown sugar.
^ lb. sultanas.
2 oz. almonds.
| pint hot milk.
3 eggs.
^ teaspoonful carbonate of soda✪ Rich Plum Cake for Hanucah.
Blanch and chop the almonds, cut the peel thinly, pick the
sultanas, and clean the currants. Warm the butter slightly and
cream it with the sugar ; add the eggs, one at a time, and beat
in the treacle. Mix in the fruit, then the flour in which the
spice has been mixed, and lastly, the soda dissolved in the
warm milk. Mix all thoroughly and pour it into a cake-tin
which has been lined with 3 thicknesses of kitchen paper. Let
the paper come 2 inches above the top of the tin. It need not
be greased. Bake about 3^ hours in a slow oven. It is improved
by icing, when quite cold, as follows :
Almond Icing.
^ lb. ground almonds. | £ lb. icing sugar.
IV ix well together with sufficient orange-flower water to bind
it. Spread this smoothly on the top and cover with
Royal Icing.
1 lb. icing sugar. | 2 egg whites.
Stir these together till quite smooth and thick. Spread the top
and sides with this icing, and colour the remainder pink.
Decorate with a forcing pipe.
GERMAN POUND CAKE.
8 oz. butter.
10 oz. flour.
8 oz. castor
sugar.
4 eggs.
1 lemon.
4 oz. sultanas.
2 oz. candied peel✪ German Pound Cake.
Cream the butter with the hand in a basin; add the flour,
previously passed through a sieve, the castor sugar and eggs,
mixing all thoroughly with the butter. Grate the rind of the
lemon° into the basin, add the sultanas and the peel shredded,
stirring all with a wooden spoon. Line a cake-tin with buttered
paper ,°pour in the mixture, and bake for 2 hours.
1G3
CAKES, BREAD AND BISCUITS.
QUEEN CAKES.
3 oz. butter.
4 oz. castor sugar.
2 oz. currants or sultanas.
2 oz. candied peel.
2 or 3 eggs.
^ gill warm milk.
| teaspoonful baking-powder.
6 oz. flour✪ Queen Cakes.
Page 89 · 5 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
Reserve part of the white of the egg and 1 oz. of the sugar for decoration, for which some small pieces of citron peel will also be required. Place the butter in a basin and stand it on the top of the oven for 2 or 3 minutes so that it may be warmed through, but not reduced to the consistency of oil. Mix in the flour and sugar, the egg (well beaten), and the noyau. Make it into a stiff paste; turn it on to a floured board, roll it out thin, and cut it into shapes with small round cutters or with the top of a wine-glass. Place them on a floured baking-tin, brush them over with white of egg, sprinkle them with the castor sugar, and put a piece of citron peel on the middle of each biscuit. Bake them in a moderate oven for 15 minutes, and when done, place them on a sieve till cool.
RICH PLUM CAKE.
£ lb. flour.
| lb. butter.
5- lb. currants.
5- lb. moist sugar. 5 lb. peel.
2 oz. whole almonds.
£ teaspoonful carbonate of soda. I teaspoonful sal-volatile.
1 pinch salt.
1 gill warm milk.
2 eggs.
Mix the soda and flour, rub in the butter, add the other dry ingredients, and then the well beaten eggs, beaten with the warm milk. Beat this mixture 10 minutes, then add the salvolatile and beat 2 minutes longer. Put quickly into a buttered tin and bake in a quick oven for 2^ hours, not opening the oven-door for f hour.
M
RICH PLUM CAKE FOR HANUCAH.
6 oz. butter.
£ lb. currants.
£ lb. candied peel.
^ lb. flour.
1 tablespoonful treacle or golden syrup.
A little mixed spice. 6 oz. brown sugar.
^ lb. sultanas.
2 oz. almonds.
| pint hot milk.
3 eggs.
^ teaspoonful carbonate of soda.
Blanch and chop the almonds, cut the peel thinly, pick the sultanas, and clean the currants. Warm the butter slightly and cream it with the sugar ; add the eggs, one at a time, and beat in the treacle. Mix in the fruit, then the flour in which the spice has been mixed, and lastly, the soda dissolved in the warm milk. Mix all thoroughly and pour it into a cake-tin which has been lined with 3 thicknesses of kitchen paper. Let the paper come 2 inches above the top of the tin. It need not be greased. Bake about 3^ hours in a slow oven. It is improved by icing, when quite cold, as follows :
Almond Icing.
^ lb. ground almonds. | £ lb. icing sugar.
Mix well together with sufficient orange-flower water to bind it. Spread this smoothly on the top and cover with
Royal Icing.
1 lb. icing sugar. | 2 egg whites.
Stir these together till quite smooth and thick. Spread the top and sides with this icing, and colour the remainder pink. Decorate with a forcing pipe.
GERMAN POUND CAKE.
8 oz. butter. 10 oz. flour. 8 oz. castor
sugar.
4 eggs.
1 lemon.
4 oz. sultanas. 2 oz. candied peel.
Cream the butter with the hand in a basin; add the flour, previously passed through a sieve, the castor sugar and eggs, mixing all thoroughly with the butter. Grate the rind of the lemon into the basin, add the sultanas and the peel shredded, stirring all with a wooden spoon. Line a cake-tin with buttered paper, pour in the mixture, and bake for 2 hours.
1G3
QUEEN CAKES.
3 oz. butter.
4 oz. castor sugar.
2 oz. currants or sultanas. 2 oz. candied peel.
2 or 3 eggs.
^ gill warm milk.
| teaspoonful baking-powder. 6 oz. flour.
Records on this page
Pentecost BiscuitsRich Plum CakeRich Plum Cake for HanucahGerman Pound CakeQueen Cakes