BREAD, CAKES, AND PASTRY 131
beatingf it well; spread it on a greased and papered tin,
and bake in a quick oven for about half an hour; when
cold cover it with chocolate icing and cut it into fingers.
CHRISTMAS CAKE
Ingredients
Two pounds of butter: Twelve or fourteen eggs.
Two pounds of castor sugar. Two teaspoonfuls of baking
Three pounds of flour. powder.
Two pounds and a half of One wineglass of sherry,
currants. One wineglass of brandy.
One pound of sultanas. Half an ounce of mixed spice.
Half a pound of raisins. A saltspoonful of salt.
Half a pound of candied peel✪ Christmas Cake.
Stone the raisins and chop them fine, clean and pick
the sultanas and currants, and cut the peel up fine. Cream
the butter and sugar together until quite white, mix in
by degrees the eggs and sifted flour, beating it well with
the hand all the time ; then add the salt, spice, fruit,
brandy, and lastly the baking-powder; mix all together,
put it into cake tins well lined with oiled paper, and bake
in a moderate oven for about four hours and a half. This
quantity will make three or four cakes.
MISS HUSTLER'S CHRISTMAS CAKE (Rich)
Ingredients
Two pounds of butter. Half a pound of candied peel.
Two pounds of castor sugar. Half a pound of almonds.
Two pounds of currants. Two pounds of flour.
Two pounds of sultanas. One glass of brandy.
One pound and a half of raisins. Twenty eggs✪ Miss Hustler's Christmas Cake (Rich).
Clean and pick the sultanas and currants, cut the
peel up fine, stone the raisins and chop them fine, blanch
132 OCKLYE COOKERY BOOK
the almonds and cut them in fine strips, and beat up the
eggs in a basin. Beat the butter to a cream, add the
sugar, and beat again until quite thin and white; then
mix in by degrees the eggs and flour, a little of each
at a time; add the fruit and brandy, and mix all well
together. Put the mixture into a cake tin, greased and
lined with three or four thicknesses of oiled paper. Bake
in a moderate oven for about six hours, placing the tin
on sand, as you would a wedding cake.
CHRISTMAS CAKE (Children's)
Ingredients
Half a pound of butter. Two ounces of fineIy=chopped
Half a pound of castor sugar. mixed peel.
Tliree^quarters of a pound of Tlie grated rind of one lemon.
flour. Vanilla essence.
A quarter of a pound of currants. Four eggs (five if small).
Half a pound of sultanas. One teaspoonful of baking
A few cherries and almonds. powder.
Work the butter and sugar to a cream .with a wooden
spoon, add the fiour and eggs gradually, then the fruit
and a little vanilla essence, and the baking powder last.
This makes a medium-sized cake. Bake in a very
moderate oven for two hours and a half.
COCOANUT PYRAMIDS
Ingredients
Six ounces of desiccated cocoanut. Two dessertspoonfuls of corn=
Three ounces of castor sugar. flonr.
The whites of two eggs. Wafer paper.
Mix the sugar, cocoanut and cornflour together; whip
the whites of &^% to a stiff froth, mix it in lightly with
BREAD, CAKES, AND PASTRY 133
the dry ingredients. Form the mixture into small
pyramids on wafer paper, and bake them in a slow oven
until they are a pale brown colour.
DRIPPING CAKE
Ingredients
One pound of flour. Two or three eggs.
Six ounces of dripping. Half a pint of milk.
Six ounces of sugar. One teaspoonful and a half of
Six ounces of sultanas or currants. balling powder.
Sift the flour; cream the dripping- and sugar together
in a basin for ten minutes, then mix in iy degrees the
flour, eggs, and milk; mix well together, add the fruit
and baking powder; put the mixture into a greased and
papered cake tin, and bake in a moderate oven for two
hours and a quarter.
EQYPTIAN CAKE
Ingredients
Five breakfastcupfuls of flour. Two eggs.
One breakfastcupful of treacle. One ounce of ground ginger.
One breakfastcupful of sugar. Two teaspoonfuls of common
One breakfastcupful of butler. vinegar.
One breakfastcupful of cream. Two teaspoonfuls of carbonate ✪ Christmas Cake (Children's)
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BREAD, CAKES, AND PASTRY 131
beatingf it well; spread it on a greased and papered tin,
and bake in a quick oven for about half an hour; when
cold cover it with chocolate icing and cut it into fingers.
CHRISTMAS CAKE
Ingredients
Two pounds of butter: Twelve or fourteen eggs.
Two pounds of castor sugar. Two teaspoonfuls of baking
Three pounds of flour. powder.
Two pounds and a half of One wineglass of sherry,
currants. One wineglass of brandy.
One pound of sultanas. Half an ounce of mixed spice.
Half a pound of raisins. A saltspoonful of salt.
Half a pound of candied peel.
Stone the raisins and chop them fine, clean and pick
the sultanas and currants, and cut the peel up fine. Cream
the butter and sugar together until quite white, mix in
by degrees the eggs and sifted flour, beating it well with
the hand all the time ; then add the salt, spice, fruit,
brandy, and lastly the baking-powder; mix all together,
put it into cake tins well lined with oiled paper, and bake
in a moderate oven for about four hours and a half. This
quantity will make three or four cakes.
MISS HUSTLER'S CHRISTMAS CAKE (Rich)
Ingredients
Two pounds of butter. Half a pound of candied peel.
Two pounds of castor sugar. Half a pound of almonds.
Two pounds of currants. Two pounds of flour.
Two pounds of sultanas. One glass of brandy.
One pound and a half of raisins. Twenty eggs.
Clean and pick the sultanas and currants, cut the
peel up fine, stone the raisins and chop them fine, blanch
132 OCKLYE COOKERY BOOK
the almonds and cut them in fine strips, and beat up the
eggs in a basin. Beat the butter to a cream, add the
sugar, and beat again until quite thin and white; then
mix in by degrees the eggs and flour, a little of each
at a time; add the fruit and brandy, and mix all well
together. Put the mixture into a cake tin, greased and
lined with three or four thicknesses of oiled paper. Bake
in a moderate oven for about six hours, placing the tin
on sand, as you would a wedding cake.
CHRISTMAS CAKE (Children's)
Ingredients
Half a pound of butter. Two ounces of fineIy=chopped
Half a pound of castor sugar. mixed peel.
Tliree^quarters of a pound of Tlie grated rind of one lemon.
flour. Vanilla essence.
A quarter of a pound of currants. Four eggs (five if small).
Half a pound of sultanas. One teaspoonful of baking
A few cherries and almonds. powder.
Work the butter and sugar to a cream .with a wooden
spoon, add the fiour and eggs gradually, then the fruit
and a little vanilla essence, and the baking powder last.
This makes a medium-sized cake. Bake in a very
moderate oven for two hours and a half.
COCOANUT PYRAMIDS
Ingredients
Six ounces of desiccated cocoanut. Two dessertspoonfuls of corn=
Three ounces of castor sugar. flonr.
The whites of two eggs. Wafer paper.
Mix the sugar, cocoanut and cornflour together; whip
the whites of &^% to a stiff froth, mix it in lightly with
BREAD, CAKES, AND PASTRY 133
the dry ingredients. Form the mixture into small
pyramids on wafer paper, and bake them in a slow oven
until they are a pale brown colour.
DRIPPING CAKE
Ingredients
One pound of flour. Two or three eggs.
Six ounces of dripping. Half a pint of milk.
Six ounces of sugar. One teaspoonful and a half of
Six ounces of sultanas or currants. balling powder.
Sift the flour; cream the dripping- and sugar together
in a basin for ten minutes, then mix in iy degrees the
flour, eggs, and milk; mix well together, add the fruit
and baking powder; put the mixture into a greased and
papered cake tin, and bake in a moderate oven for two
hours and a quarter.
EQYPTIAN CAKE
Ingredients
Five breakfastcupfuls of flour. Two eggs.
One breakfastcupful of treacle. One ounce of ground ginger.
One breakfastcupful of sugar. Two teaspoonfuls of common
One breakfastcupful of butler. vinegar.
One breakfastcupful of cream. Two teaspoonfuls of carbonate