The handy dictionary of cookery

Put into a bowl one pound of flour, one teaspoonful of baking powder, a pinch of salt; mix them well together. Rub in very finely a quarter of a pound of lard, butter or dripping, a quarter of a pound of sugar, a tablespoonful of carraway seeds, a quarter of a teaspoonful of grated nutmeg; make a well in the centre ; pour into it a well-beaten egg and just enough milk to make a stiff batter. Pour it into a well-greased tin, and bake for the first ten minutes in a very hot part of the oven. Then remove it to a cooler part for one hour and a quarter. ♦ Cake, Rich Seed. A Put into a bowl half a pound of flour, half a pound of rice flour and a teaspoonful of baking powder ; mix them well together. Then rub in finely half a pound of butter, ten ounces of sugar, two teaspoonfuls of carraway seeds, a quarter of a pound of candied peel finely cut up ; beat up three eggs, and pour them in the centre of the flour, with just enough milk to make a stiff paste, so that’ the spoon will stand upright in it. Have ready a well-greased tin ; pour the cake into it, and bake it two hours in a good oven. Note. — A wooden spoon is best for mixing cakes. Cake, Shrewsbury. Beat a quarter of a pound of butter to a cream ; then add a quarter of a pound of sugar, one egg, and a teaspoonful of grated lemon rind. Beat all well together, and then stir in eight ounces of flour smoothly. Flour a board and turn the paste on to it ; roll it out as thin as possible, and cut it - into rounds with a cutter or a floured wine-glass. Put them on a greased baking-tin in the oven to bake for twenty minutes, when they will be ready for use. Cake, Snow. Cream one and a half ounces of butter with three ounces of castor sugar. Rub a quarter of a pound of corn-flour through a sieve ; mix with it half a teaspoonful of baking powder. Break two eggs into a basin; beat them well together ; add the flour and a little of the egg alternately ; beat well mixed. Pour into a well-greased tin, and bake for a few minutes in a hot part of the oven ; then remove it to a cooler part and bake for twenty minutes. Cake, Spice. Cream a cup of butter with two cups, of sugar; add to it the yolks of three eggs well beaten, one teacup of milk. Put into a separate basin three cups of flour, and mix well with it two teaspoonfuls of mixed spice, one teaspoonful of cream of tartar, half a teaspoonful of carbonate of soda. Add the contents of the last basin to the first, and pour quickly into a well-greased tin and bake. Fruit or seeds may be added if desired. Cake, Spong-e. Take four eggs with their weight in sugar, and the weight of two eggs in flour ; put the sugar into a basin ; break on to it the yolks of the eggs ; stir them one way with a wooden spoon ten minutes. Put the whites upon a clean dry plate ; add to them a tiny pinch of salt, and with a clean dry knife whip them to a stiff froth. Mix very lightly the beaten whites and flour alternately into the creamed yolks and sugar ; pour quickly into a well-greased tin, and bake in a moderate oven thirty-five minutes. Note. — The tin should be well greased, and a little floui and fine sugar sifted over it. Cake, Plum.