Recipes for cakes and puddings

CAKEOMA FRITTERS. 4-ozs. CAKEOMA Cake Mixture. 1 tablespoonful plain flour. Pinch salt. Mixed spice (to taste). 2 or 3-ozs. currants. 2 or 3-ozs. chopped apples. 1 egg. Milk. Sieve the dry ingredients into a bowl and add the well-beaten eggs and the milk and make a smooth batter. Have some lard ready in a frying pan and when very hot drop a spoonful of batter at a time into it and fry until brown on both sides. Serve very hot, sprinkled with castor sugar and with a slice of lemon. PUDDING SAUCES. CAKEOMA Custard is the finest accompaniment for most puddings and is so easy to make. But for variation the following sauces make a change. CAKEOMA SAUCE. 1 tablespoonful CAKEOMA Cake Mixture. 1 tablespoonful sugar. Small knob of butter. 1/2 pint milk. Melt the butter in a pan and add the CAKEOMA gradually. When smoothly blended add the milk very slowly stirring all the time. Bring to the boil and allow to boil for about two minutes. FOAMY SAUCE. 2 whites of eggs. 2-ozs. castor sugar. 1 gill milk. Beat up the egg whites and add the sugar and beat again. Boil the milk and pour over the eggs and sugar stirring all the time. Stir in the grated rind and juice of a lemon and serve hot. SWEET SAUCE. 2-ozs. butter. 1 dessertspoonful plain flour. 1/2 pint milk. 2 or 3 tablespoonfuls sugar. Flavouring. Method as for CAKEOMA sauce. The sauce may be flavoured with grated lemon rind, grated nutmeg, powdered cinnamon, etc., according to taste. ORANGE SAUCE. 2 oranges. 1 tablespoonful brown sugar. 1 pint cold water. Put the finely-shredded orange peel into a saucepan with the water and sugar and allow to simmer until clear. Then strain in the orange juice and serve. Ze PUDDING SYBIL’S SAUCE. 4 pint milk. 1/2 pint water. 1 tablespoonful flour. Wineglassful brandy or sherry. 1 tablespoonful castor sugar. Rub the flour and sugar together. Moisten with water and stand for 4 hour (add brandy or sherry). Boil the milk and strain on to the mixture. Pour intoa double saucepan and stir until boiling point is reached. If too thick add a little boiling water. SAUCES. LEMON SAUCE. Method the same as for CAKEOMA Sauce (see previous page) with the addition of a piece of lemon rind. TRANSPARENT SAUCE. Mix one part apricot jam with two parts boiling water and strain before serving. CAKEOMA COLD SWEETS. TANSY PUDDING. 8-ozs. CAKEOMA Cake Mixture. 2-ozs. butter. 3 or 4 apples (cooked and sieved). 1 egg. Pinch salt. 1/2 pint milk. Custard. Rub the butter into the sieved CAKEOMA, add the beaten egg with the milk to make a smooth batter. Pour half the batter into a greased dish then half the apples sweetened with a little sugar. Put the remainder of the batter on top and bake until golden brown. Turn out and allow to cool then spread the remainder of the apples over the top. Beat the custard and arrange on top of the apples. DEVONIA PUDDING. 4-ozs. CAKEOMA Cake Mixture. 1} pints milk. 2 eggs. Cake crumbs. Mix the CAKEOMA with sufficient cold milk to make a smooth paste. Beat in the eggs. Boil the rest of the milk and gradually add the CAKEOMA mixture stirring until it thickens. Allow to cool. Soak the cake crumbs with a little milk and wine if available and put into the bottom of a glass dish. Pour the mixture over the top and decorate with cherries and ratafia biscuits soaked in wine. CAKEOMA ISLANDS. 8-ozs. CAKEOMA Cake Mixture. 2 eggs. Grated peel and juice of one orange. Milk to mix. Make a cake batter and half fill some small patty tins and bake in a hot oven. When cool, arrange the cakes in a glass dish and pour over them a warm orange jelly. When cold decorate with chopped jelly and quarters of orange. CAKEOMA CUSTARD CUSTARD.