The handy dictionary of cookery

upon a sheet of paper with sugar sifted over it ; spread some jam between, and place one slice on the top of the other. Dredge over some sugar and serve. N'ote. — It should be placed on a sieve when taken from the oven, to allow the steam to escape. Cake, Madeira. Take four ounces of flour ; rub finely into it two ounces of butter, and two ounces of fine sugar ; bind together with two well-beaten eggs. Just at the last mix in half a teaspoonful of baking powder ; pour quickly into a well-greased tin, and bake one hour. Cake, Plain Luncheon. Put into a basin three cups of patent flour ; rub finely into it two ounces of butter, one cup of sugar, half a cup of currants ; mix with an egg well beaten and a little milk. Bake in a flat tin about three inches deep. [ Cake, Plain Currant. Rub a quarter of a pound of dripping into a pound of ij;' flour, a quarter of a pound of sugar, half a teaspoonful of grated nutmeg, one teaspoonful of baking powder, a quarter of a pound of currants, lastly, mix well. Add one egg, well f beaten, and just enough milk to make a stiff dough. Pour it;. quickly into a well-greased tin, and bake one hour and a g quarter. Cakes, Rock. Put into a basin one pound of flour, a teaspoonful of baking powder, a pinch of salt, and mix them well together ; then rub in finely a quarter of a pound of lard, butter or dripping. a quarter of a pound of sugar, a quarter of a teaspoonful of grated nutmeg, one ounce of candied peel finely cut up, a quarter of a pound of well cleansed currants. Beat up an egg ; pour it in the centre of the flour ; then add just enough milk to form a very stiff paste. Place it with two forks upon a greased baking-tin in small cakes all of one size, leaving them rocky ; bake in a hot oven fifteen minutes. Lift them at once on to a sieve, so that the air may pass all round. Cake, Seed. Rub very finely three ounces of butter and three ounces of lard, into three quarters of a pound of flour; next add half a pound of sugar, one tablespoonful of carraway seeds,two ounces of candied peel finely cut up, and lastly, one teaspoonful of baking powder; mix all well together. Grease a baking tin thoroughly well; make a hole in the centre of the flour, and pour in three well-beaten eggs and just enough milk to make a stiff paste, so that the spoon will stand upright in it. Pour the mixture quickly into the tin, and bake in a good oven an hour and a half. Note. — After the first fifteen minutes the cake should be removed to a cooler part of the oven. Cake, Family Seed. Put into a bowl three quarters of a pound of flour, six ounces of butter ; rub them very finely together with the tips of the fingers until they look like bread-crumbs. Then add a teaspoonful of baking powder, a tablespoonful of carraway seeds, half a pound of sugar, two ounces of candied peel finely cut up ; mix them all well together. Make into a stiff paste with three well-beaten eggs and about a quarter of a pint of milk. Pour the cake into a well-greased tin, and bake in a moderate oven one hour and a quarter. Cake, Plain Seed.