The tea-time recipe book (B book)

No. 50.—MONDAMIN CAKE. A MOST DELICATE CAKE OF FINE TEXTURE THAT MELTS IN THE MOUTH LIKE BUTTER. 8 oz. Brown & Polson’s ‘‘ Patent ” Corn Flour, I Oz. § Paisley Flour. 1 oz. Ground Candied Peel. 6 small Eggs. 8 oz. Butter, 7 oz. Castor Sugar. Measure out the ingredients. Butter a two-pound circular baking tin with a hole in the centre. Beat the butter to a cream. Break four of the eggs into separate cups and beat each well. Add one beaten egg to the creamed butter, and with it a table-spoonful ot Corn Flour and one of sugar. Beat for five minutes. After four eggs have been so added (after the addition of each egg five minutes’. beating), stir in the two yolks of the remaining eggs, together with the remaining sugar, Corn Flour, and the lemon peel. Beat for ten minutes. Put in the Paisley Flour, and stir it lightly through the mixture. Pour into the buttered cake tin, and bake in a moderately heated oven for three-quarters of an hour. Remove from the tin and lay on a wire tray to cool. Suecess in making this cake depends on mixing it well, and should always be stirred the same way. Tin.—A special tin with pipe in centre for baking this cake can be had from Brown & Polson, Paisley, for 1/4, post free. No. 51.—SPONGE CAKE, 8 oz. Brown & Polson’s ‘‘ Patent” Corn Flour. 1, ORs) 's 5 a Paisley Flour. 8 oz. Sifted Sugar. 6 Eggs. Chipped Cocoanut or Ground Bitter Almonds. Measure out the ingredients. Butter and flour a two-pound cake tin. Beat the eggs, sugar and flavouring for half-an-hour, or till thick and creamy. Mix the Corn Flour and Paisley Flour well together. Sift it into the egg mixture very lightly and gradually, mixing with a fork or iron spoon. Pour at once into the prepared cake tin, which should only be half full, as this cake rises very high. Put at once into a quick oven and bake for about three-quarters of an hour: Remove from the tin and cool on a wire tray, No. 52.-—LEMON SPONGE CAKE. 40z. Brown & Polson’s ‘‘ Patent” Corn Flour. UAE AGES Tes oe Paisley Flour. 4 oz. Sifted Sugar. 4 Eggs. Grated Rind of half a Lemon. Measure out the ingredients. Butter and flour a one-pound baking tin. Beat the eggs and sugar for half-an-hour, or till thick and creamy. Sift in the Corn-Flour very lightly and gradually. Mix with a fork or iron spoon. Add the lemon rind and Paisley Flour. Pour into the prepared cake tin and bake in a hot oven for about one hour, Cool on a wire tray. Cakes. No. 53.-CHRISTMAS PLUM CAKE. ¥, oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 4 oz. Castor Sugar. 2 oz. Raisins or Sultanas. 2 oz, Currants. 5 oz. Butter. 2 Eggs: Y% gill Milk. ¥%, tea-spoonful Ground Cinnamon. © I oz. Mixed Peel. ‘ Measure out the ingredients. Butter a one pound cake tin. Clean the fruit and dry in the oven. Shred the peel. Sift the flour well with the Paisley Flour, aud mix with the fruit, peel, and cinnamon. Put the sugar in a basin, and beat with the butter to a smooth cream. Add the two yolks of eggs and beat all well together. Whisk the whites of the two eggs to a stiff snow. Mix the dry ingredients gradually into the egg, sugar and butter mixture. If not moderately soft dough, add sufficient of the milk to make it so. Beat in lightly the stiff snow of the whites of eggs. Pour at once into the prepared cake tin. Bake in a moderately-heated oven for about two hours. Cool ona wire tray. No. 54.—CHERRY. CAKE. 2 oz. Brown & Polson’s ‘4 Patent Corn Flour. , 1% oz. 65. i Paisley Flour. . 4 0z. Ordinary Flour. 4 oz. Castor Sugar. 4 oz. Butter. 04 eos: 4 oz. Preserved Cherries. % tea-spoonful Grated Lemon Rind. Measure out the ingredients. Butter and flour a 1 Ib. cake tin. Beat the butter and sugar to a cream. Add the eggs one by one, beating; well. Mix the Corn Flour and the ordinary flour well together, and stir ' lightly into the batter. Cut the cherries in two, and