The "A1" cookery book

Orange Cake. — The weight of 3 eggs in castor sugar, butter, and flour. Beat the sugar and butter to a light cream, add two eggs (whites and yolks beaten together), then half the flour, beating well ; then add the grated rind of an orange and half the juice. Put in the rest of the flour and a small teaspoon of baking powder and the other egg. Line a cake tin with buttered paper and pour in the mixture. Bake in a moderate oven. This cake is very nice iced, and the icing should be flavoured and coloured with a little orange juice and ornamented with dried fruits or sweets. See general directions for icing cakes. Pretoria Cake. — i lb. butter, £ lb. castor sugar, i pint boiling milk, 1 lb. flour, 3 eggs, 8 oz. sultanas, 1 very small teaspoon of carbonate of soda, flavouring. Work the butter and flour into small crumbs, and well mix with them the sugar, and then the boiling milk and well-whisked eggs, the flavouring, and sultanas or currants. Beat the whole well and lightly together and add the soda, which must be rubbed through a sieve with a little sugar. Beat for three or four, minutes and bake for one and a quarter hours. Queen’s Buns. — 4 eggs, their weight in flour, butter, and in castor sugar, 12 drops of essence of almonds, | teaspoon baking powder, a few currants. Beat the butter to a cream, stir in the eggs, add the sugar, and beat again ; add the essence, and stir in the flour. Bake in fancy tins (previously brushed over with melted butter) about a quarter of an hour. Queen Cakes. — i lb. flour, \ lb. butter, 1 oz. sweet almonds, 1 lb. sugar, 1 teaspoon of baking powder, 2 eggs, a dessert-spoon of cream. Beat the butter to a cream, dredge in the flour, then the sugar and chopped almonds. Whisk the eggs and add them with the cream. Beat for ten minutes with a silver fork, stir in the baking powder, and bake in a quick oven in small buttered tins. They should be heart-shaped. Rice Cake. — i lb. each of flour, ground rice, butter, and sugar, 2 oz. candied peel, 2 eggs, i pint warm milk, 1 lemon rind grated, i teaspoon baking powder. Rub the butter into the flour and rice, add the sugar and peel and lemon rind. Beat the eggs and mix with the other ingredients, using a silver fork to mix with ; add the warm milk, beat all together a few moments, and lastly add the baking powder. Bake from two to three hours. Rice Cakes (i). — i lb. ground rice, 2 oz. castor sugar, 2 oz. butter, 1 egg. Beat the butter to a cream, stir in the rice and sugar, and moisten with the egg, which should have been well beaten. Roll out the paste, cut with a round cutter, and bake in a very slow oven about twenty minutes. Rice Cakes (2). — I egg, I oz. of flour, 1^ oz. castor sugar, i| oz. ground rice, 2 oz. butter, ii oz. currants, a few thin slices of peel. Whisk the egg, stir in the sugar, and beat these ingredients well together. Beat the butter to a cream, stir in the ground rice, currants, and peel, and after adding the egg stir in the flour. Bake in small fancy tins, previously brushed over with melted butter, for about half an hour.