eis, ueitew lato 4-6 oz. currants, seeded raisins,
: sultanas.
1 teaspoon salt. 2 oz. candied peel.
3 eggs. i pint milk.
Beat butter and sugar to a cream, add beaten eggs, then
milk (stirring in gradually), add flour sifted with rising and
salt. Add.fruit and mix all well together. Put in tin lined
bottom and sides with brown paper. Bake 2 to 24 hours in a
moderate oven (375 deg.).
Good Fruit Cake.
1 lb. butter. 3 lb. chopped and_ seeded
1 lb. sugar. raisins.
9 eggs. 4 lb. sultanas.
3 lb. plain flour. + lb. mixed peel.
8 lb. self-raising flour. + lb. chopped almonds.
1 lb. currants.
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(30)
Cream butter and sugar thoroughly. Beat whites of eggs
to a stiff froth and then drop in the yolks one by one. Add
gradually to the creamed butter and sugar. Have fruit, peel,
and blanched almonds mixed with the flour, and add gradually
to the butter and eggs. Mix well, and bake in a moderate
oven (375 deg.) for about 4 hours. May be cooked quicker
for a shorter period, but does not make such a good cake.
Plain Fruit Cake.
6 oz. butter. 6 oz. self-raising flour.
6 oz. sugar. 6 oz. sultanas✪ Birthday Cake.
3 eggs and a little milk. 6 oz. currants.
6 oz. plain flour.
Cream butter and sugar, add eggs one at a time, and beat
in well; add milk with a few drops of essence of vanilla or al-
mond. Mix fruit through the sifted flour, and then add gradually
to the butter mixture. Put in a greased tin, lined with paper,
and bake in a moderate oven (375 deg.) for 14 hours. Half
a nutmeg grated or a teaspoon of cinnamon may be used as a
_ change from the essence.
Columbia Cake.
6 oz. butter. 2 teaspoons mixed spice.
6 oz. sugar. Piece of candied peel, chopped
12 oz. flour. fine.
3 eggs. % teaspoon cinnamon.
1 gill milk. Jam.
2 teaspoons cream of tartar. 2 oz. almonds _ (blanched,
1 teaspoon carb. soda. chopped, and browned in
4 cup raisins. oven).
1 dessertspoon treacle.
Sift flour, cream of tartar and soda. Beat eggs. Cream
butter and sugar. Add eggs gradually, then milk, and lastly
flour. Divide into three warts. Cook two parts in sandwich
tins as plain cake. Add remainder of ingredients to rest of
mixture. Cook in a tin the same diameter as the sandwich
tins. Bake about 20 minutes in a fairly hot oven (400 deg.),
but not hot enough to make them come up quickly in the
middle. Join with jam, putting the fruit cake in the middle.
Cover with soft icing. Sprinkle with the browned almonds.
Almond Icing.
To every tablespoon of ground almonds allow three table-
spoons rolled icing sugar and 2 drops of essence of almonds.
Blend with some beaten egg and a little orange juice if liked.
Mix it very dry. Dust paste board with a little icing sugar,
and knead the paste till smooth. Cut a pattern the exact size
of the cake. Divide the icing in two. Roll out and cut out
the top first. Add the trimmings to the rest of the icing and
roll out for the sides. Brush the cake over with white of egg,
press the almond icing round the sides, and put the top on last.
This ensures a perfectly straight edge. Leave till dry and hard
before adding the Royal icing.
—— A Se A
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(31)
EVERY
‘Sunshine’ Biscuit
contains a plentiful supply of
HEALTHFUL “SUNSHINE.”
FLOUR, BUTTER, EGGS, MILK, DRIED
FRUITS from the sundrenched farms of
Victoria are used in the manufacture of
“Sunshine” Biscuits
Manufactured in a model factory in Bal-
larat, 2000 feet above sea level.
er ee a ecoentd
Always ask for and insist on
“Sunshine” Biscuits
All Classes. Dry, sweet, and fancy.
Sunshine Biscuit Co. Pty. Ltd.
BALLARAT.
(32)
:
i
Royal Icing (For Rich Fruit Cakes).
1 lb. icing sugar. 1 teaspoon lemon juice.
Whites of 2 or 3 eggs.
Page 17 · 4 recipe records on this page
Presented as published in 1920. 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
4-6 oz. currants, seeded raisins, : sultanas.
1 teaspoon salt. 2 oz. candied peel.
3 eggs. i pint milk.
Beat butter and sugar to a cream, add beaten eggs, then milk (stirring in gradually), add flour sifted with rising and salt. Add.fruit and mix all well together. Put in tin lined bottom and sides with brown paper. Bake 2 to 24 hours in a moderate oven (375 deg.).
Good Fruit Cake.
1 lb. butter. 3 lb. chopped and_ seeded 1 lb. sugar. raisins.
9 eggs. 4 lb. sultanas.
3 lb. plain flour. + lb. mixed peel.
8 lb. self-raising flour. + lb. chopped almonds.
1 lb. currants.
“SUNSHINE” BISCUITS: 100 varieties to choose from. (30)
Cream butter and sugar thoroughly. Beat whites of eggs to a stiff froth and then drop in the yolks one by one. Add gradually to the creamed butter and sugar. Have fruit, peel, and blanched almonds mixed with the flour, and add gradually to the butter and eggs. Mix well, and bake in a moderate oven (375 deg.) for about 4 hours. May be cooked quicker for a shorter period, but does not make such a good cake.
Plain Fruit Cake.
6 oz. butter. 6 oz. self-raising flour. 6 oz. sugar. 6 oz. sultanas. 3 eggs and a little milk. 6 oz. currants.
6 oz. plain flour.
Cream butter and sugar, add eggs one at a time, and beat in well; add milk with a few drops of essence of vanilla or almond. Mix fruit through the sifted flour, and then add gradually to the butter mixture. Put in a greased tin, lined with paper, and bake in a moderate oven (375 deg.) for 14 hours. Half a nutmeg grated or a teaspoon of cinnamon may be used as a
_ change from the essence.
Columbia Cake.
6 oz. butter. 2 teaspoons mixed spice.
6 oz. sugar. Piece of candied peel, chopped 12 oz. flour. fine.
3 eggs. % teaspoon cinnamon.
1 gill milk. Jam.
2 teaspoons cream of tartar. 2 oz. almonds _ (blanched, 1 teaspoon carb. soda. chopped, and browned in 4 cup raisins. oven).
1 dessertspoon treacle.
Sift flour, cream of tartar and soda. Beat eggs. Cream butter and sugar. Add eggs gradually, then milk, and lastly flour. Divide into three parts. Cook two parts in sandwich tins as plain cake. Add remainder of ingredients to rest of mixture. Cook in a tin the same diameter as the sandwich tins. Bake about 20 minutes in a fairly hot oven (400 deg.), but not hot enough to make them come up quickly in the middle. Join with jam, putting the fruit cake in the middle. Cover with soft icing. Sprinkle with the browned almonds.
Almond Icing.
To every tablespoon of ground almonds allow three tablespoons rolled icing sugar and 2 drops of essence of almonds. Blend with some beaten egg and a little orange juice if liked. Mix it very dry. Dust paste board with a little icing sugar, and knead the paste till smooth. Cut a pattern the exact size of the cake. Divide the icing in two. Roll out and cut out the top first. Add the trimmings to the rest of the icing and roll out for the sides. Brush the cake over with white of egg, press the almond icing round the sides, and put the top on last. This ensures a perfectly straight edge. Leave till dry and hard before adding the Royal icing.
—— A Se A
“SUNSHINE” BISCUITS: 100 varieties to choose from. (31)
EVERY
‘Sunshine’ Biscuit
contains a plentiful supply of HEALTHFUL “SUNSHINE.”
FLOUR, BUTTER, EGGS, MILK, DRIED FRUITS from the sundrenched farms of
Victoria are used in the manufacture of
“Sunshine” Biscuits Manufactured in a model factory in Bal-
larat, 2000 feet above sea level.
er ee a ecoentd
Always ask for and insist on
“Sunshine” Biscuits
All Classes. Dry, sweet, and fancy.
Sunshine Biscuit Co. Pty. Ltd.
BALLARAT.
(32)
:
Royal Icing (For Rich Fruit Cakes).
1 lb. icing sugar. 1 teaspoon lemon juice. Whites of 2 or 3 eggs.
Records on this page
Birthday CakeColumbia CakeGood Fruit CakePlain Fruit Cake