The "A1" cookery book

A Rich Cake. — £ lb. butter, 7 eggs, 1^ lbs. flour, | pint of cream, f lb. sugar, 1 wineglass of brandy, 1 lb. raisins, flavouring. Beat the butter and sugar well together and add the well-beaten yolks of the seven eggs and the brandy ; then add the well-whisked whites of the eggs, stir in the flour gradually and the raisins chopped fine, and lastly the cream. Line the tin with buttered paper and bake. Richer Pound Cake. — 1 lb. flour, 8 eggs, 1 lb. butter, 1 lb. raisins or sultanas, 1 lb. castor sugar, 1 lb. currants, i lb. mixed peel, 2 oz. almonds (blanched). Beat the butter to a cream with a silver fork, stir in the sugar, then the eggs, each one separately, stirring lightly but thoroughly all the time, then by degrees stir in the flour, then the peel and chopped-up almonds, and lastly the fruit, and after that is added the mixture must be extremely lightly handled. Line a tin with buttered paper, put in the cake, and on the top put some of the almonds, and bake in a moderate oven three or four hours. Superior Rock Cakes (very good). — 1 lb. flour, l lb. castor sugar, ^ lb. butter, 2 eggs, 2 oz. sultanas, 1 oz. candied peel, 1 oz. Jordan almonds, 2 tablespoons of brandy, 2 tablespoons of sherry. Rub the butter very lightly into the flour until it is like breadcrumbs, have ready all the dry ingredients mixed well together, stir into the butter and flour, then add the well-whisked eggs and brandy and sherry. Drop in rocky lumps on to a baking sheet that has been spread with a piece of buttered paper. Bake in a moderate oven about twenty minutes. Rock Cakes (plain). — | lb. flour, 3 oz. butter or dripping, 2 oz. currants, 3 oz. sugar, 2 eggs, and a few drops of brandy if liked, 1 teaspoon of baking powder. Rub the butter into the flour, add the other dry ingredients, the eggs well beaten, and the brandy. Drop in rocky lumps and bake in a brisk oven. Scotch Shortbread. — f- lb. flour, f lb. ground rice, i lb. butter, | lb. castor sugar, 1 egg (yolk only), comfits. Take the butter in the lump and work into the butter the dry ingredients with the palms of your hands, and work well. Roll out and cut into six-inch squares of half an inch thick, put them on a flat tin covered with buttered paper, prick over the top with a fork, and put comfits on them. Bake for twenty minutes in a moderate oven. Shortbread. — 4 oz. flour, 1 oz. rice flour, 3 oz. butter, 2 oz. sugar. Mix the sugar and butter together, and then the flour. Knead together with the hand, roll out, and cut into squares. Scones (1). — 1 lb. flour, buttermilk or sour cream, 1 teaspoon of salt, 1 teaspoon baking powder. Mix it rather soft, roll out once, and cut the size you want. Bake at once in a quick oven. Scones (2). — 2 tablespoons of Paisley flour, 1 lb. ordinary flour, a small teaspoon of salt, about a breakfast-cup of milk. Mix the Paisley flour, ordinary flour, and salt in a basin. Make into a dough quickly with the milk. Do not knead more than is necessary. Roll out on a floured board till about half an inch thick, and cut into circles. Put at once on a floured tin into the oven and bake quickly.