Name: The tea-time recipe book (B book)
Author: Brown & Polson

| % No. 43.-CORN FLOUR CAKE, 4 0z. Brown & Polson’s ‘Patent’ Corn Flour. A OY A : Paisley Flour. 2 oz. Butter. 3 oz. Sifted Sugar. 2 Eggs. Grated Rind of 1 Lemon✪ Corn Flour Cake, Measure out the ingredients. Butter a one-pound cake tin. Mix the Corn Flour and Paisley Flour well together, dry. Beat the butter to a cream. Add the sugar and mix well. Break in the eggs and beat all well together. Stir in lightly the Corn Flour mixture and beat well till thoroughly mixed. Stir in the grated rind of a lemon. Pour into the prepared cake tin and put at once into a quick oven. Bake for half an hour, turn oyt and cool op a wire tray. 23 Cakes. No. 44.—GLENIFFER CAKE. | 4 oz. Brown & Polson’s “ Patent’’ Corn Flour, MONOZ oi) ys - Paisley Flour. 1% oz. Good Pure Cocoa. 5 oz. Castor Sugar. ¥Y,.oz. Dessicated Cocoanut. : 3 Eggs✪ Gleniffer Cake. Measure out the ingredients. Butter and flour a 1 lb. cake tin. Beat up the yolks of the eggs with 3 oz. of the sugar till quite thick. Mix together the Corn Flour, cocoa, and cocoanut. Mix this lightly into ~ the eggs and sugar mixture, stirring always the one way, until thoroughly mixed. Now whisk up the three whites with the remaining 2 oz. of the sugar to a stilt snow, and stir lightly into the rest of the cake. Pour at once into a prepared tin, and bake in a hot oven about half an hour. Cool on a wire tray. Ice and decorate as follows :— Icing :—8 oz. Icing Sugar. 4 oz, Fresh Butter. 1 dessert-spoonful Vanilla, Rub the icing sugar through a sieve. Put the butter into a basin, and work it with a wooden spoon for a few minutes. Add gradually to it the icing sugar, and beat to a smooth cream. ‘hen stir in gradually the -vanilla. When the cake is cold, cut off the top quite even, and coat the cake round the sides with the icing mixture, occasionally dipping the knife in hot water so as to make the surface smooth. Then ice the top in the sarne manner. Put the remainder of the icing into a forcing bag, with a rose forcer, and decorate accord- ing to taste. This is a delicious cake to serve with coffee. No. 45.—ERIN CAKES. 1¥% oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 3 Yolks of Eggs. 2% oz. Butter. 1 White of Egg. 1 gill Sweet Milk. 4 oz. Castor Sugar✪ Erin Cakes. Measure out the ingredients. Butter and flour a shallow square baking tin, same as used for No. 20. Beat the butter and sugar to a cream. Add the yolks of the eggs oné by one, beating each thoroughly out of sight. Add the milk and the ordinary flour alternately, beating all the time. Whip up the white stiffly and add it along with the Paisley Flour. Pour into the prepared tin, and bake in a moderately-heated oven for about half an hour. Turn out and allow it to cool ona wire tray. The cake should be about 1¥% inches thick, Prepare the following icing :— Icing :—2 oz. Grated Chocolate, 2 oz. Icing Sugar. White of 1 Egg. Rub the icing sugar through a sieve, then mix it in a basin with the grated chocolate. Beat up the white stiffly and add it. Mix all thoroughly, and spread smoothly over the top of the cake. Out out with a shamrock cutter, or in smal] squares and diamonds. 24 Cakes. No. 46.—MOCHA CORN FLOUR CAKE. 4 0z. Brown & Polson’s “‘ Patent’’ Corn F'our. Lom OZ (ey: i Paisley Flour. ‘4 0z, Castor Sugar. 4 Eggs✪ Mocha Corn Flour Cake. Measure out the ingredients. Butter and flour a round shallow cake tin. Separate the yolks from the whites of the eggs. Add the sugar to the yolks, and heat them well.together for ten minutes. Mix the two flours together. Beat the whites to a stiff froth, aud add them alternately with the flour mixture to the yolks and sugar, mixing lightly. Pour'into the pre- pared tin, and bake in a quick oven for 40 minutes. Cool on a wire tray. When cold, ice with the following Icing :—1 lb. Icing Sugar. 1 oz. freshly ground Coffee, 8 oz. Fresh Butter, ¥ gill Water.

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| % No. 43.-CORN FLOUR CAKE, 4 0z. Brown & Polson’s ‘Patent’ Corn Flour. A OY A : Paisley Flour. 2 oz. Butter. 3 oz. Sifted Sugar. 2 Eggs. Grated Rind of 1 Lemon, Measure out the ingredients. Butter a one-pound cake tin. Mix the Corn Flour and Paisley Flour well together, dry. Beat the butter to a cream. Add the sugar and mix well. Break in the eggs and beat all well together. Stir in lightly the Corn Flour mixture and beat well till thoroughly mixed. Stir in the grated rind of a lemon. Pour into the prepared cake tin and put at once into a quick oven. Bake for half an hour, turn oyt and cool op a wire tray. 23 Cakes. No. 44.—GLENIFFER CAKE. | 4 oz. Brown & Polson’s “ Patent’’ Corn Flour, MONOZ oi) ys - Paisley Flour. 1% oz. Good Pure Cocoa. 5 oz. Castor Sugar. ¥Y,.oz. Dessicated Cocoanut. : 3 Eggs. Measure out the ingredients. Butter and flour a 1 lb. cake tin. Beat up the yolks of the eggs with 3 oz. of the sugar till quite thick. Mix together the Corn Flour, cocoa, and cocoanut. Mix this lightly into ~ the eggs and sugar mixture, stirring always the one way, until thoroughly mixed. Now whisk up the three whites with the remaining 2 oz. of the sugar to a stilt snow, and stir lightly into the rest of the cake. Pour at once into a prepared tin, and bake in a hot oven about half an hour. Cool on a wire tray. Ice and decorate as follows :— Icing :—8 oz. Icing Sugar. 4 oz, Fresh Butter. 1 dessert-spoonful Vanilla, Rub the icing sugar through a sieve. Put the butter into a basin, and work it with a wooden spoon for a few minutes. Add gradually to it the icing sugar, and beat to a smooth cream. ‘hen stir in gradually the -vanilla. When the cake is cold, cut off the top quite even, and coat the cake round the sides with the icing mixture, occasionally dipping the knife in hot water so as to make the surface smooth. Then ice the top in the sarne manner. Put the remainder of the icing into a forcing bag, with a rose forcer, and decorate accord- ing to taste. This is a delicious cake to serve with coffee. No. 45.—ERIN CAKES. 1¥% oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 3 Yolks of Eggs. 2% oz. Butter. 1 White of Egg. 1 gill Sweet Milk. 4 oz. Castor Sugar. Measure out the ingredients. Butter and flour a shallow square baking tin, same as used for No. 20. Beat the butter and sugar to a cream. Add the yolks of the eggs oné by one, beating each thoroughly out of sight. Add the milk and the ordinary flour alternately, beating all the time. Whip up the white stiffly and add it along with the Paisley Flour. Pour into the prepared tin, and bake in a moderately-heated oven for about half an hour. Turn out and allow it to cool ona wire tray. The cake should be about 1¥% inches thick, Prepare the following icing :— Icing :—2 oz. Grated Chocolate, 2 oz. Icing Sugar. White of 1 Egg. Rub the icing sugar through a sieve, then mix it in a basin with the grated chocolate. Beat up the white stiffly and add it. Mix all thoroughly, and spread smoothly over the top of the cake. Out out with a shamrock cutter, or in smal] squares and diamonds. 24 Cakes. No. 46.—MOCHA CORN FLOUR CAKE. 4 0z. Brown & Polson’s “‘ Patent’’ Corn F'our. Lom OZ (ey: i Paisley Flour. ‘4 0z, Castor Sugar. 4 Eggs. Measure out the ingredients. Butter and flour a round shallow cake tin. Separate the yolks from the whites of the eggs. Add the sugar to the yolks, and heat them well.together for ten minutes. Mix the two flours together. Beat the whites to a stiff froth, aud add them alternately with the flour mixture to the yolks and sugar, mixing lightly. Pour'into the pre- pared tin, and bake in a quick oven for 40 minutes. Cool on a wire tray. When cold, ice with the following Icing :—1 lb. Icing Sugar. 1 oz. freshly ground Coffee, 8 oz. Fresh Butter, ¥ gill Water.