The tea-time recipe book (B book)

cake tin or two half-pound cake tins. Blanch the almonds and cut the peel into small pieces. Melt the treacle, sugar, and lard together. Mix the ordinary flour and spices, almonds, peel, and salt well together ina bowl, dry. Beat up the eggs well. Make a hole in the centre of the flour mixture. Pour the melted treacle, &c., into this, and stir well. Then add the beaten eggs, and lastly sufficient milk to make a soft batter. Beat well. Mix in the Paisley Flour lightly, and pour at once into the cake tin or tins. Put at once into a moderately hot oven. Bake for three quarters of an hour to one hour. When baked, take out of the tin and allow to cool on a wire tray. Novte.—Fruit may also be added, if liked, in which case it should first be well dried, and then mixed with the flour. ses No. 39.—ORANGE CAKE. ¥Y oz. Brown & Po'son’s Paisley Flour. 2Eggs. Their weight in Butter, Castor Sugar 1 table-spoonful Milk. and Ordinary Flour. Grated Rind of 2 Oranges. Measure out the ingredients. Butter and flour a small cake tin. Beat Ny the eggs. Beat the butter and sugar to a cream. Mix well “together the Paisley Flour and ordinary flour. Add the flour mixture and the eggs alternately to the butter ta mix well, then stir in the grated oran ge d. Pour into the prepared tin and “bake in a moderately-heated oven. Cool on a wire tray. 7 “No. 40. -CARAWAY SEED CAKE. OZ, Brown & Polson’s Paisley Flour. i Ordinary Flour. 4 0z. Butter. | 6 oz. Moist Sugar. % oz, Caraway Seeds. “1 Egg. A pinch of Salt. Sweet Milk to mix. Measure out the ingredients. Butter a one-pound | cake tin. Rub the butter into the flour. Add the sugar, caraway seeds, Paisley Flour, and a pinch of salt and mix well. Beat up the egg. add a little milk to it and stir it into the rest, making the mixture rather soft. Pour into the prepared ‘cake tin, and bake for one hour in a moderately heated oven. If preferred, fruit may be used instead of caraway seeds, in which case it should first be well dried, and then mixed with the flour. When baked, take out of the tin and allow to cool on a wire tray. _ Cakes. No. 41.—VANDUARA LUNCH CAKE. 4 0z. Brown & Polson’s “ Patent”? Corn Flour. I oz, vy Paisley Flour. 2-0z, Ordinary Flour. 4 0z. Sifted Sugar. 3 oz. Butter. 3 oz. Sultana Raisins. 20z, Candied Peel. 2 Eggs. 4 tea spoonful grated Lemon Rind, and a_ pinch of Salt. Measure out the ingredients. Butter a one-pound cake tin. Clean and yick the raisins, and cut the peel into small dice. Beat the butter and sugar to a cream. Beat the eggs well. Mix the Corn Flour and the ordinary flour together, and add to the butter and sugar alternately w ith the eggs. Beat well, then add the raisins, the peel, and the lemon rind and salt. Last of all put in the Paisley Flour, and mix lightly through the mixture. Pour into the prepared cake tin, and bake for about one hour in a moderately heated oven. When baked, take out of the tin and allow to cool on a wire tray. No. 42.—MADEIRA CAKE. 2 0z. Brown & Polson’s ‘‘ Patent” Corn Flour. 34 OZ. 35 Paisley Flour, 6 oz. Ordinary Flour. 40z. Butter, 5 oz. Castor Sugar. 3 Eggs. Pinch of Salt. Y tea-spoonful grated Lemon Rind or a few drops Essence of Lemon. Measure out the ingredients. Butter a one- -pound cake tin. Beat the butter and sugar to a cream. Beat up the eggs well. Mix the ordinary flour and Corn Flour together. Add a little of the flour mixture to the butter and sugar, beating well, then a little of the egg, and go on repeating till both egg and flour are used up. Add the salt and ‘erated lemon rind, and last of all the Paisley Flour. Mix well and pour into the prepared cake tin. Bake for one hour in a mcderately heated oven. When baked, remove from the tin and lay on a wire tray to cool. The success of this cake depends mostly on the beating, which should be continued all the time the mixing is taking place.