Recipes for cakes and puddings

This icing sets very hard and is used for covering and decorating Wedding, Birthday, Christening, Christmas Cakes, etc. It is usually applied over a layer of Almond Icing. Before applying the Royal Icing the almond icing must be well set, and for a good effect must be perfectly smooth and flat. It may be necessary to trim the top of the cake before icing to get this effect. This icing keeps almost indefinitely and together with almond icing helps to keep the cake itself moist. When the cake has been covered, piped decorations using various piping nozzles can be added after the original layer of icing has been allowed to set hard. Royal Icing for an 8-in. Cake. 1-1b. best-quality icing sugar. 2 eg whites. 1 teaspoonful acetic acid or lemon juice. Colouring if required. Roll the icing sugar with a rolling pin to crush any hard lumps. Then sieve it several times until it is very fine. Put the sugar in a bow! and make a well in the centre and gradually beat in the lightly whisked egg whites, adding enough to give a stiff but pliable mixture. Beat in the acetic acid or lemon juice and add colouring if required (a drop at a time until the desired shade is reached). Beat for at least 20 minutes until the icing is stiff enough to stand up in the bowl. Apply to the cake with a wide-bladed stainless knife or palette knife and when the cake is completely covered, smooth with the knife having previously dipped it into hot water. GENERAL DIRECTIONS. (Read carefully before turning to the recipe you require. ) MIXING. Unless otherwise specified, the pudding should be mixed as follows: Sieve the CAKEOMA and salt into a basin and rub in the fat. Add the other ingredients as specified and mix well. Eggs should be well beaten before adding to the mixture. A little milk is sometimes required to make the mixture the correct consistency. ECONOMY. Some of the recipes given will be too large for a small family. The same remarks on economy apply as given for CAKEOMA Cakes in the General Directions. CHRISTMAS OR PLUM PUDDING. (Makes 2.) 16-ozs. CAKEOMA 1-1b. raisins. Cake Mixture. 12-ozs. currants. 8-ozs. finely- 3-ozs. mixed chopped suet. candied peel. Pinch salt. 4 eggs. Grated rind ofa Wineglassful brandy lemon. or rum. Grated nutmeg. 1 or 2 teaspoonfuls spice. Prepare the fruit overnight. Put all dry ingredients, chopped suet and fruit into a bowl and mix well. Beat the eggs and add to the mixture. Add the spirit. Divide the mixture into two basins and boil for five hours. When required for use boii for a further 1} hours and serve with ‘‘Sweet Sauce” (page 27) flavoured with brandy or rum. TO BOIL. Well grease the basin before adding the mixture. The pudding must fill the basin or water will get in and spoil the pudding. Cover with greaseproof paper and a floured cloth. Make a pleat in the cloth before trying to allow the pudding to rise. The pudding must be put in a deep pan well filled with sufficient boiling water to cover the pudding. The water level must be kept up with fresh boiling water as it evaporates. TO STEAM. Put the mixture in a well-greased basin and cover with greased greaseproof paper. Custard puddings must be steamed gently to prevent curdling. CHRISTMAS PUDDING—Economical. (Makes 2.) 16-ozs. CAKEOMA Cake Mixture. 8-ozs. finely-chopped suet. Pinch salt. grated nutmeg (optional). 1 teaspoonful spice (optional). 1-lb. raisins. 1-Ilb. currants. 4-ozs. candied peel. 1-lb. raw potatoes (finely grated). 1-lb. raw carrots (finely grated). No eggs or milk are required. Mix the dry ingredients first then add the potatoes and carrots and mix thoroughly for 20 minutes. Boil for 8-10 hours and serve with ‘“‘Sweet Sauce’”’ (page 27.) CAKEOMA PUDDINGS. _ (See General Directions on page 18.) CURRANT (OR SULTANA) PUDDING.