The handy dictionary of cookery

a quarter of a pound of dried cherries, three ounces of candied peel cut up finely, the rind of one lemon, and half a nutmeg grated, and lastly, a teaspoonful of baking powder. Mix well. Pour quickly into a well-greased tin and bake at once. Cake, Excellent Currant. Beat half a pound of butter to a cream ; add to it half a pound of fine sugar, ten ounces of flour, and five eggs, dropped in one at a time with a handful of flour. Beat well with a wooden spoon after each egg and handful of flour. Then add to them six ounces of currants, cleaned and picked, two ounces of candied-peel cut into small pieces, and one teaspoonful of baking powder. Mix quickly. Pour into a well-greased tin ; bake one hour and a half.^ Cake, Genoa. Place in a bowl eight ounces of butter ; beat it to a cream. Add to it half a pound of fine sugar ; pass ten ounces of flour through a sieve ; blanch, chop and pound three ounces of almonds, also one ounce of pistachio nuts. Carefully pick half a pound of sultanas ; grate the rind of one lemon into the bowl to the creamed butter and sugar. Take five eggs, drop them in one at a time with a handful of flour, beating well between each egg and handful of flour, until all are in ; beat well. Add, lastly, the fruit, almonds, pistachio nuts and a teaspoonful of baking powder. Have a shallow tin lined with greased paper ; pour the cake quickly into it ; bake in a moderate oven an hour and a half. Take it out of the tin and place it on a sieve till cold. Cake, German Pound. Cream eight ounces of butter, with eight ounces of fine sugar. Add by tablespoonfuls ten ounces of flour, beaten in with four eggs, dropping in one at a time, the grated rind of one lemon, a quarter of a pound of sultanas cut up, also two ounces of candied peel. Just at the last put in half a i teaspoonful of baking powder ; pour it quickly into a well- ^ greased tin, and bake two hours. ' Cake, Ginger. Melt half a pound of treacle with half a pound of lard. Mix in a basin one pound of flour, half an ounce of ground ginger, a quarter of an ounce of ground cinnamon, a quarter of a pound of sugar, half a teaspoonful of carbonate of soda and two well-beaten eggs. When the treacle and lard are cool pour them in and use half a cup of water to mix it. Pour into a well-greased tin, and bake in a slow oven two hours. Cake, Irene. Put into a basin one quarter of a pound of corn-flour, two \ = - ounces of fine sugar, the rind of one lemon finely chopped, ^ ■ half a teaspoonful of baking powder ; mix well together. , ' Cream three ounces of butter ; add to it a little of the above ; then add a well beaten egg, then the rest of the flour. Beat all well together. Drop a teaspoonful into greased pattypans; bake five minutes. ' ; i Cake, Jelly. Place in a basin two teacups of flour, and rub finely into it two ounces of butter and a teaspoonful of baking powder. ^ Cream the yolks of three eggs with three ounces of fine sugar ; whip up the whites to a stiff froth on a dry plate with . | a pinch of salt, using a broad-pointed knife. Mix the flour, ; butter, baking powder, eggs and sugar together with about ' | half a teacup of milk, and lastly, the whites very lightly stirred * in. Spread the mixture over two flat well-greased tins of ;• . * equal sizes ; bake in a hot oven twenty minutes. Turn it out /