Put the sugar and eggs into a basin, and with a whisk
or two forks beat well for 10 to 15 minutes, till it is a
nice smooth froth.
Mix the carbonate of soda and cream of tartar care-
fully with the dry flour and stir it in, then the water with
essence of lemon mixed. The flour must be very gently
and carefully mixed.
Put into a papered tin, and bake in a moderate oven
for about half an hour.
LIGHT TEA CAKE.
1 teacupful Flour. 3 Eggs.
1 teacupful Sugar. 1 table-spoonful Milk.
2 teaspoonfuls Baking Powder.
Mix in a basin the flour, sugar, and baking powder ;
then beat up the eggs in a small bowl, and add the milk
to them. Stir all quickly but thoroughly into the basin,
and mix till quite smooth. Have a shallow tin buttered,
102
COOKERY.
into which pour the cake, and bake for a quarter of an
hour.
Cut up the cake in square pieces, or it may be split
up, and jam spread inside.
CURRANT
1 lb. Flour.
£ lb. Sugar.
£ lb. Dripping or Butter.
\ lb. Currants.
1 Egg.
CAKE.
1 teaspoonful Carbonate ot
Soda.
\ teaspoonful Tartaric Acid.
^ pint Milk (a breakfast-
cupful✪ Currant Cake.
Mix together in a basin the flour, sugar, butter or
dripping, and add the currants after being well washed in
cold water and dried. The dripping must be crumbled
down by rubbing it with the fingers. Beat up the egg,
and mix the milk thoroughly with it. Now put into a
dry basin the carbonate of soda and tartaric acid, and
pour on this the milk and egg, stirring quickly till it
effervesces, when at once pour the whole in among the
ingredients in the basin, and mix well and very quickly.
Have a cake-tin greased before you begin, and into it
pour the cake at once, put it into a warm oven to bake
for about an hour. Before beginning to make this cake,
the oven should be heated and the cake-tin prepared.
Sultana raisins may be substituted for the currants.
ROCK CAKES.
£ lb. Flour.
£ lb. Sultana Raisins.
1 large table-spoonful of Sugar.
1 table-spoonful of Butter.
1 Egg.
teaspoonfuls of Baking
Powder.
1 teaspoonful of Ground
Ginger.
A little Milk✪ Rock Cakes.
Put into a basin the flour and sugar, among which
rub in the butter; add the raisins after being well washed
and dried ; also the baking powder and ginger, and mix
all well together. Beat up an egg well, add to it
CAKES AND BAKING.
103
2 or 3 table-spoonfuls of milk, and mix ; use more milk
if necessary, but the ingredients in the basin must be
just barely wet. Have an oven-tin greased and warm,
with a spoon or fork lift small portions of this mixture,
about half the size of an apple, on to the tin, leaving
an inch between each. Dust some sugar over, and bake
quickly for about 10 minutes.
TEA CAKES.
1 lb. Flour.
1 large teaspoonful Sugar.
1 small breakfast-cupful
Sweet Milk.
l£ teaspoonfuls Baking
Powder.
1 table -spoonful Butter.
2 Eggs
l lb. Sultana Raisins.
1 teaspoonful Essence of
Lemon✪ Tea Cakes.
Page 42 · 5 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the sugar and eggs into a basin, and with a whisk or two forks beat well for 10 to 15 minutes, till it is a nice smooth froth.
Mix the carbonate of soda and cream of tartar carefully with the dry flour and stir it in, then the water with essence of lemon mixed. The flour must be very gently and carefully mixed.
Put into a papered tin, and bake in a moderate oven for about half an hour.
LIGHT TEA CAKE.
1 teacupful Flour. 3 Eggs.
1 teacupful Sugar. 1 table-spoonful Milk.
2 teaspoonfuls Baking Powder.
Mix in a basin the flour, sugar, and baking powder ; then beat up the eggs in a small bowl, and add the milk to them. Stir all quickly but thoroughly into the basin, and mix till quite smooth. Have a shallow tin buttered,
into which pour the cake, and bake for a quarter of an hour.
Cut up the cake in square pieces, or it may be split up, and jam spread inside.
CURRANT
1 lb. Flour.
£ lb. Sugar.
£ lb. Dripping or Butter.
\ lb. Currants.
1 Egg.
CAKE.
1 teaspoonful Carbonate of Soda.
\ teaspoonful Tartaric Acid. ^ pint Milk (a breakfastcupful.
Mix together in a basin the flour, sugar, butter or dripping, and add the currants after being well washed in cold water and dried. The dripping must be crumbled down by rubbing it with the fingers. Beat up the egg, and mix the milk thoroughly with it. Now put into a dry basin the carbonate of soda and tartaric acid, and pour on this the milk and egg, stirring quickly till it effervesces, when at once pour the whole in among the ingredients in the basin, and mix well and very quickly.
Have a cake-tin greased before you begin, and into it pour the cake at once, put it into a warm oven to bake for about an hour. Before beginning to make this cake, the oven should be heated and the cake-tin prepared. Sultana raisins may be substituted for the currants.
ROCK CAKES.
£ lb. Flour.
£ lb. Sultana Raisins.
1 large table-spoonful of Sugar. 1 table-spoonful of Butter.
1 Egg.
teaspoonfuls of Baking Powder.
1 teaspoonful of Ground Ginger.
A little Milk.
Put into a basin the flour and sugar, among which rub in the butter; add the raisins after being well washed and dried ; also the baking powder and ginger, and mix all well together. Beat up an egg well, add to it
2 or 3 table-spoonfuls of milk, and mix ; use more milk if necessary, but the ingredients in the basin must be just barely wet. Have an oven-tin greased and warm, with a spoon or fork lift small portions of this mixture, about half the size of an apple, on to the tin, leaving an inch between each. Dust some sugar over, and bake quickly for about 10 minutes.
TEA CAKES.
1 lb. Flour.
1 large teaspoonful Sugar. 1 small breakfast-cupful Sweet Milk.
l£ teaspoonfuls Baking Powder.
1 table -spoonful Butter.
2 Eggs
l lb. Sultana Raisins.
1 teaspoonful Essence of Lemon.
Records on this page
Currant CakeLight Tea CakeRock CakesCream SconesTea Cakes