Domestic cookery

ingredients; pour into a mould well-lined with buttered paper ; bake three hours in a moderate oven ; after the first hold the heat must be reduced, and the cake finished slowly. This should be kept 3 or 4 weeks, then covered with the almond paste about half an inch thick, and if liked, it may be cut through the centre and half an inch of almond paste put between— if the two layers of paste are used, three-quarters of a pound of ground almonds will be required, if one, just half the quantity will be sufficient — when this is set, cover the cake with the sugar icing ; allow the first coating to set, then decorate ; set in a warm place until quite set ; then the cake is ready for use. It will take about IJ lb. of icing sugar to cover and decorate the cake. No. 277. CHERRY CAKE. 10 oz. flour 3 eggs lb. sugar 3 oz. candied cherries A little grated lemon rind ^ lb. butter About pint milk 1 teaspoonful baking powder Beat the butter and sugar to a cream, beat up the eggs, add alternately with the flour and milk, and beat thoroughly j lastly add the lemon rind, fruit, and baking powder ; pour’ into a mould well lined with oiled paper. Bake in a moderate oven 1^ hours. ' No. 278. COCOANUT CAKE. 10 oz. flour 1 teaspoonful baking powder i lb. desiccated cocoanut Grated rind of ^ lemon 4 eggs ^ lb. butter lb. sugar Beat the butter and sugar to a cream, beat up the eggs and add alternately with the flour, sifted, to the butter and sugar; beat thoroughly, and lastly stir in the baking powder and the cocoanut ; pour into a mould well lined with oiled paper. Bake in a moderate oven hours. No. 279. ALMOND CAKE. See Cocoanut Cake (page 118). Leave out the cocoanut, and add the same quantity of ground almonds. 1 lb. flour i lb. brown sugar ^ lb. butter No. 280. EASTER CAKE. G oz. currants ^ wine glass of brandy I teaspoonful allspice Dissolve the butter ini the brandy, but do not allow it to boil ; mix all together with the dissolved butter ; roll out ^ inch thick, cut in rounds, and bake 30 minutes in not too hot an oven ; serve with castor sugar dusted over the top. These will keep for some time. . . No. 281. ECCLES CAKE. 2 oz. currants Some scraps puff pastry 1 oz. candied peel, finely minced 1 oz. sugar Roll out the pastry, about 9 inches wide, lay along one side the currants, sugar, and peel, roll up like a roly-poly, cut in pieces about 1 inch, roll out flat, keeping the currants in the centre ; if not round, cut with a round cutter ; paint over with vater, and sprinkle with coarse sugar. Bake 8 to 1(> minutes. No. 282. GINGER BREAD SPONGE. ^ lb. golden syrup 2 oz. butter 1 large egg or 2 small ones i oz. ground ginger 10 oz. fiour 2 oz. brown sugar About 2 tablespoonfuls milk 1 small teaspoonful allspice ^ teaspoonful soda Pass the flour through a sieve into a basin, mix with it the ginger, allspice, and sugar ; put the milk, syrup, butter. \ k and soda into a saucepan, heat until all is dissolved, add this to the flour, also the egg, -well beaten ; mix thoroughly, and pour into a mould well lined with buttered paper. Bake 1 to 1^ hours. No. 283. GINGER BUNS i ft. flour 1^ teaspoonfuls baking powder 1 teaspoonful grated ginger Pinch salt 1 egg 1^ oz. butter l| oz. dripping or lard 3 oz. brown sugar 1 oz. mixed candied peel A little milk