The English-Chinese cookery book

f t s ti - s h n a # a, m m u p> & m & 't «> h a0 0 ■m m p - m s ar n m m ® n ‘M m # m «a m a m z ± z A WHITE CAKE. BEAT half a pound of butter to a cream, add to it an equal weight of sugar ready sifted ; the yolks and whites of eight eggs separately whisked ; two ounces of candied peel ; half a teaspoonful of mace ; a glass of brandy ; one pound of flour, stirred in by degrees ; and a pound and a quarter of currants. Directly it is mixed bake the cake in a well heated oven for two hours. Four ounces of pounded almonds are sometimes added to the cake. %sz m si $r ms # itt z -p ii w # # p a m # p m0'P ss s is m m ® t M'l o % m — m m i *&.* to 3& M 2* *,1 ii « #, Tj to * tf ^2 mmm mmto- m m a.«.a in# ^ :,f» II 5S # & ffi Z iSoltt vB A Its !c !H 33 — M Sffi — W,S A #o£,JR m ra ^ ^ si g itt _t SPONGE CAKE. 1111 B weight of four eggs in sugar, and the weight of three in flour. Beat the eggs and sugar together twelve minutes, and gradually add the flour. The flavouring used must be put in the sugar. mmm — mm m ^)>$t hunt is sji ii M S M Z H A tr It S. fl! $ $ ^.1 sK hr A0^ ft.sg f,i hi 0 H tk = jtt a n s m 'S n tt A # « w # + tr ® ^ # hi ic.ii ^ m =. m - r.m AMERICAN CAKE. A teacupful of melted butter, five of flour, one of treacle, one of sugar, and one of cream, four eggs, one pound of currants, half a pound of raisins, stoned and chopped, two ounces of candied peel, one teaspoonful of carbonate of soda, and the same of vinegar. Put the five teacupfuls of flour into a basin, add the currants, the chopped raisins, the candied peel, and sugar. Beat the eggs, and add the cream to them, then the treacle, butter, carbonate of soda, and vinegar ; stir this well into the dry ingredients, then put 'the mixture into a cake-tin lined with buttered paper, and bake in a moderate oven for two hours, or it may be put into two small tins and baked one hour. This cake will keep well. m HR M 3? hi ft. © m JR M =£ m « «i tus & - w # at - sa. g m m,$k * t m - # m & # M + S. — 136 — £ m n » «,« » m ».tg0® mvkmnm, a.* m m m .§ js.s n k #.» s gg KiiifiWSP-# &$ isi* t*,- # I# H 80ffl « *,z a* * i# » ft n m m & #0 # M A,f» jft flt SJ «F §1 *.&,« *SAO &0 * in k.k six # - *t* 4> «s fin.A a,« at ^o'X $.!tt ft (1 ^ itt i#o£ » ffl ‘k ffi.i# ft as m m $ m &,* « *■ TEA CAKES. ON E egg ; half a pound of flour ; one ounce of sifted sugar ; six ounces of butter ; one teaspoonful of baking powder. Mix all together and bake. m,z,% ® ft m nmm a ® m i#0# bu * m, a ^ $ ff x - as. f i I S $ ® BSi ft *. FI o TEA CAKES. ONE spoonful of butter, one cup of sugar, one of milk, one teaspoonful of soda, two of cream of tartar, half a pound of flour. Beat the sugar and butter together, and then the two eggs ; next stir the milk with them, and then stir in the flour in which the soda and cream of tartar have been thoroughly mixed. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm. — 137 — mftmnmBfi- «.ci ns m % m m m a m © m am m *r o tr - * g & a ffi il ?e 41 m o ini ^ ^ £ $7 fAvffl $ M b$,- o © *t,»,#. a, a,® x wm - #oin \h $1 -i ft tt ^ ffi h If Iff 9 M »„Kf a ah a ffl 11 ^oA At tr ;vg m o # » tr « 5# ® 4^ ^ H *Jc £f,f* # l®.#T 4" © f® vft ^ #>**. Jf lit « IMIS #. # »gt 4" PLAIN CUP CAKE.