Domestic cookery

Pass the flour thi’ough a wire sieve, rub into it the butter and lard, add all the dry ingredients, beat up the egg with a little milk, mix thoroughly, arrange in little high heaps on a greased baking sheet ; put on the top of each a small piece of candied peel ; bake in rather a hot oven 16 minutes. This quantity should be.divided into 12 cakes. No. 290. RICE CAKE. S oz. rice flour Grated rind of ^ lemon J lb. sugar 1 teaspoonful baking powder 6 oz. fine flour 4 small eggs J lb. butter Beat the butter and sugar to a cream, beat up the eggs, add alternately with the flour, sifted ; beat thoroughly, add the rice flour, lemon rind, and baking powder ; pour into a mould lined with buttered oiled paper. Bake 1^ hours in a moderately heated oven. No. 291. . SPONGE CAKE (No. 1). Yolks of 7 eggs Whites of 5 eggs f lb. flour Grated rind of 1 lemon 1 lb. loaf sugar J pint water Beat up the yolks of the eggs with the lemon rind, whip up the whites of five to stiff froth and add to yolks ; boil the sugar in the water, add to eggs when slightly cooled and whisk for 20 minutes, stir in gently the flour, sifted ; on no account beat the mixture while adding the flour ; butter some moulds thoroughly, and dust them with castor sugar, pour in the mixture, and bake in a slow oven 1^ hours if in one mould, three-quarters of an hour if in two moulds. No. 292. SPONGE CAKE (No. 2). 3 eggs 1 3 oz. flour 3 oz. castor sugar [ The rind of J a lemon, grated Put the eggs and sugar into a basin, set over a pan of hot water and whip until warm and frothy, about 20 minutes ; toss in lightly the flour (which should be sifted), and the lemon rind ; pour into a well-buttered mould, dusted with castor sugar. Bake about three-quarters of an hour in a slow oven. K No. 293. SEED CAKE (Rich). i lb. fine flour 6 oz. butter 1 oz. carraway seeds 6 eggs ^ lb. castor sugar A little lemon rind, grated Beat the butter and sugar to a cream, beat the yolks of all the eggs and two whites together, add these alternately with the flour (which should be sifted) to the butter and sugar, and beat thoroughly ; add the remainder of the ingredients, and the whites of the eggs, whipped to a stiff froth and stirred lightly in ; pour the mixture into a mould lined with well-buttered paper. Bake in a moderate oven hours. No. 294. SEED CAKE (Cheap). :J lb. flour 1 oz. candied peel ^ oz. carraway seeds J lb. brown sugar 2 teaspoonfuls baking powder A little nutmeg 2 oz. dripping or lard 2 oz. butter Finch of salt 1 egg About i pint milk Pass the flour through a sieve, rub into it the butter and lard, add all the above dry ingredients except the baking powder ; beat up the egg with the milk, strain this to the cake mixture and beat five minutes ; lastly add the baking powder ; pour into a mould lined with oiled paper. Bake IJ to 1 J hours. No. 295. SIMNEL CAKE. i lb. flour j lb. butter i small nutmeg 1 lb. castor sugar 5 oz. German yeast 2 tablespoonfuls brandy 10 oz. currants 3 eggs • IJ oz. citron l| oz. lemon peel ½ teaspoonful cinnamon About i pint milk Rub the butter into the flour, add all the dry ingredients, warm the milk slightly, add to the yeast, also a teaspoonful