The English-Chinese cookery book

&o- Ho® #.*,«* # $.« ^ ® i# H £ U,M ft M g tt0£.3® $ ?ft Jj§ So COMPOSITION CAKE. HALF a cup of butter, one and half of sugar, one half cup of milk, two and a half of flour, three eggs, one teaspoonful of cream of tartar, one half teaspoonful of soda, spice and fruit to taste. This makes one large loaf. Bake in a moderate oven one hour. m M - <3 * ■o •O’o-" * : m m tit.fli M m tr II H a A itt ^ $ A # tr Mr $ H W f® I# m tt :* * **,» »,= » 5 POUND CAKE. ONE and a half cups of butter, three of sugar, four of flour, ten eggs — beat the whites separately — one teaspoonful of mace. Bake in a rather quick oven forty minutes. m # M ft. 3 + 0 = « M » A,® fi - ii ^ s n m n>m $ » m - — 145 — MARBLE CAKE. milE White part . — Half a cup of butter; one and a half cups of sugar, two of flour, half a cup of milk, the whites of four eggs, half a teaspoonful of cream of tartar, one fourth oi soda. Flavour with lemon. Dark part.— Half a cup of butter, one of sugar, half a cup of treacle, two and a half of flour, half a cup of milk, the yolks of four and the white of one egg, half a teaspoonful of soda, same quantity of cream of tartar, one teaspoonful of cloves, cinnamon^ nutmeg, and mace. Drop the white and black in spoonfuls alternately. This will make two loaves. Bake two hours in a moderate oven. Ik tr '® o ts m h #.t m hP0t*.is & m sj m ft ‘X a m m iffii c rp s s n ii m % m m u g » ffl a m p m m * h xmww w H rr'A ^ 0 # ft n is m # vfl h, i# m ® m 0 m ft tr HE ^ O ft H h*. M Jtfc a H I# £ H ft h) # K # n ® tr » ® m M Bfl H ^ a o H-otf- f# © =£ nr tr T htP.it % # la $o5 ihitt ffl st a 75 in % & 3ha i - mM m is TUMBLER CAKE. ONFi tumbler of butter, one of sugar, one of treacle, one of milk, five of flour, four eggs, one teaspoonful of soda, two of cream of tartar, spice to taste ; one pound of raisins, one of currants, half a pound of citron. Bake in a moderate oven two hours. — 146 — IS % M - « & g. s **, # jr m m ft si ^ 9i,r w m * ^ m z 'M,e # pit «,» k.vih. ffi It Jtc# * ffl ffi tr PU $ m *t, I# ffl.ffl $£ A PIT » ?ft — lk &a m « m is * $ » - i*. * tg QUEEN’S CAKES. rPAKE as much butter as will equal the weight of six eggs, and nine I of powdered sugar, put together in an earthen pan, and beat well until forming a smooth cream, when add by degrees nine eggs, and when well beat, stir in the weight of nine eggs of flour and half a pound of currants ; have ready buttered about a dozen little round cake-pans, fill each one rather more than three quarters full with the mixture, shake sugar over, and bake them in a moderate oven. If there are no cake-pans, the mixture may be dropped upon paper in pieces half the size of a walnut, and an inch and a half apart, shake sugar over them, bake in a warm oven, and, when done, remove them from the papers. o '> m m,% itii a.® m,m m » ffl _t » ^ ffl -F S SI % « Is m ffi.H ^ + f ii m % ».= «,a.« JUft&WfflliJiJWBi&AtrS- D ‘X ii # M # 5i| a $r # ^ SJ — if O li ^ Pfjq HI # ® f® in s$ H ® ffl Sc® i# m m. m m *sl $ a fi0* a- & a □ tj % m & se & a,» a vfl * a a jm s a.w » nt «,# Jli) A-oS — 147 — tl tHF M m If, a - >& M.eg m ®, ffl «t, ffl & z 2, ffl ie n % * ft ?# ALMOND CAKES.