The "A1" cookery book

Sponge Cake (very good). — 5 large eggs (quite new-laid), the weight of 4 in castor sugar and of nearly 3 in flour, the rind of one grated lemon or vanilla. Break the eggs and separate the whites from the yolks ; beat the yolks in a bowl for ten minutes, strew in the sugar gradually, and beat well with the whisk. Beat the whites to a stiff froth (this is most easily done by putting the whites on a plate and whisking with the flat blade of a knife in a cool place), add when stiff to the yolks, and when well blended stir the flour gently to them, but do not beat it into the mixture ; then add the flavouring. Brush over the cake tins with melted butter, and shake in powdered sugar till thickly coated. Tie a strip of oiled paper about six inches in depth outside the tin. Pour in the sponge cake mixture, and bake one hour in a moderate oven. Vienna Bread. — i lb. Vienna flour, \ oz. German yeast, i oz. butter, i pint milk, i egg, salt. Melt the butter and then add the milk. Pass the flour through a sieve into a basin. Make a well in the centre and break in the egg. Cream the yeast with a teaspoon of sugar, then add it to the warm milk and butter. Pour the mixture into the hole in the centre of the flour, and mix the whole together. Place it to rise for about an hour before the fire. Form it into twists, rolls, and horseshoes. Place on a floured baking sheet. Place it again near the fire to rise and then bake. Yule Cake (a Yorkshire recipe for Christmas cakes). — 1£ lbs. flour, 6 oz. moist sugar, l lb. currants, 12 oz. butter (clarified), a wineglass good brandy. Melt the butter as coolly as possible. Put all the other ingredients into a basin and mix well, then stir in the melted butter quickly with the wineglass of brandy. Butter some round shallow cake tins (not more than 2I inches high) and put in the mixture. This quantity will make four cakes. These cakes are exceedingly good, but a little difficult to mix on account of the butter so quickly settling ; so long as the mixture just binds it is sufficient Anchovy Savoury.— 2 eggs, \ oz. butter, chopped parsley, cochineal, cayenne, lemon juice, anchovies. Take as many anchovies as you want, and bone and wash them. Boil the eggs hard and put the yolks in a mortar with the anchovies, butter, cayenne, and salt, and a few drops of lemon juice. Pound all together and add a very little cochineal to colour the mixture. Then rub it through a coarse hair sieve and arrange on some crofltons of fried bread, sprinkle with chopped parsley, and serve very hot. Anchovy Toast. — 3 anchovies beaten to a paste, add a pinch of dry mustard, 1 egg, 1 tablespoon of cream, a little butter. Put in a saucepan, stir well. Make quite hot, but do not let the mixture boil. Fry some rounds of bread in a little butter and pour some of the mixture on each. Serve very hot.