The new Albatross recipe book

Grate the rind of a lemon or orange and add this with the sugar. Add 1 tablespoon of the juice of either in place of 1 tablespoon of warm water. SPONGE BUNS 4 oz. Albatross Self-Raising 2 eggs Flour 4 oz. castor sugar Pinch of salt 1 tablespoon warm water Warm and grease 12 buntins. Sprinkle the insides with 1 teaspoon sugar and 1 teaspoon flour mixed together. Sieve flour and salt together. Break the eggs into a bowl and whip with a whisk very well for 2-3 minutes. Add the sugar and whip again for 5minutes. Add the water and then fold the flour in lightly. Fill the prepared tins, three-quarters full, and sprinkle with a little more flour and sugar, and bake for 17-18 minutes in a moderately hot oven. (Regulo Mark 5 or 375-400° Fahr.). RICH FRUIT CAKE 6 oz. Albatross Self-Raising 1 tablespoon black treacle Flour 4 teaspoon vanilla essence 5 oz. plain flour 4 gill brandy or sherry # teaspoon mixed spice 1 lb. currants 4 teaspoon salt 1 lb. raisins or sultanas 4 Ib. butter or margarine 6 oz. chopped mixed peel 4 Ib. soft brown sugar 2 oz. glace cherries 4-5 eggs 2 oz. ground almonds Sift the flours, spice and salttogether. Cream the butter and sugar very well. (Using your bare hand will work them up more quickly). Beat each egg in thoroughly before adding the next. If the mixture looks like separating, add a bare tablespoon of the dry ingredients and go on beating in the eggs. Add the treacle and two-thirds of the dry ingredients, then add the essence, brandy (or sherry), fruit, peel, quartered cherries and the ground almonds with the remaining flour. Lightly grease and flour a round cake tin measuring 84-94” across. Line it with two rounds of thick paper, the one next the cake greased, reaching 14” above the tin. Turn the mixture into it and bake for 44 hours in a very slow oven. (Regulo Mark $ or 275° Fahr.) or bake it for 1 hour at Regulo Mark 2 or 325° Fahr., then reduce the heat to Regulo Mark 4 or 275° Fahr., and bake for a further 3 hours. Test with a thin shiny skewer, first warming it before inserting it into the cake. It should come out clean if the cake is baked. Or gently press the top of the cake with your finger. If no depression remains, the cake is cooked. Remove the cake from the oven and leave it in the tin, out of paper to cool, then lift it out on to a cake rack to become quite cold. This cake will keep for months. Note.—If the fruit appears to be not very clean, turn it into a colander two or three days before making the cake, well wash it under a running tap and leave it to drain dry. It will not require any further drying except in very cold weather, when you should place the drained fruit over the cooker if it seems a little too damp. Wash the raisins separately, as you will have to seed them. It is a good idea to cut some of the sultanas in halves in order to release their flavour into the cake. Do not, of course, wash the peel. CHRISTMAS CAKE 9 oz. Albatross Self-Raising Flour j} teaspoon almond essence 4 teaspoon salt 1-14 lb. mixed dried fruit 5-6 oz. margarine (washed ) 5-6 oz. sugar (brown if possible) Grated rind of orange or 2-3 eggs lemon + teaspoon lemon essence Lukewarm tea, milk, diluted + teaspoon vanilla essence orange squash or cider to mix Grease and flour a tin 8”-84” across, or line it with greased paper. Cream the margarine very well. Work in the sugar and beat to creamy consistency. Add the eggs one atatime and beat well. If tendency to curdle, sprinkle in a little of the flour and go on beating. Beat in the essence and add half the flour and salt, sifted together. Then add the fruit and remaining flour, and enough liquid to make a thick batter, which falls from the spoon when it is lifted free of batter and turned. Turn into the prepared tin and spread level. Bake for 3 hours in a moderately cool oven. (Regulo Mark 2 or 340° Fahr.).