The Ocklye cookery book

Sift the flour; cream the butter and sugar together in a basin until they are white ; add the eggs one at a time, beating in each one thoroughly, and stir in gradually half the flour; then add the milk and the remainder of the flour by degrees; mix well together; stir in the fruit and baking-powder; put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for two hours and a quarter. MACAROONS Ingredients The whites of two eggs. One dessertspoonful of orange A quarter of a pound of ground flower water. almonds. A few whole almonds. Five ounces of castor sugar. Beat the whites very stiffly; mix the ground almonds and sugar together, and add the whites and orange flower water. The mixture must not be too soft. Put small spoonfuls on wafer paper, with two halves of almonds on the top of each; dust a little icing sugar over them, and bake in a moderate oven. They should be kept in a tin to retain their toughness. MADEIRA CAKE Ingredients Four ounces of flour. Four ounces of sugar. Six ounces of butter. A small half-teaspoonful of Three eggs. baking powder. Two slices of citron. Sift the flour on to a sheet of paper; cream the butter and sugar together until they are quite white; then mix in by degrees the eggs and sifted flour, and add the baking powder last; put the mixture into a small cake tin lined with buttered paper, and lay the pieces of citron on the top. Bake in a moderate oven for about one hour. MADEIRA CAKE (another way) Ingredients Half a pound of flour. One small dessertspoonful of A quarter of a pound of butter. lemon kali, or a small tea- Half a pound of castor sugar. spoonful of baking powder. Two slices of citron. Five eggs. Beat the butter and sugar together with a wooden spoon until they are quite white; then add the eggs, one at a time, beating in each one thoroughly, adding a tablespoonful of flour with the fifth egg to prevent curdling; when the eggs are well beaten in, add the remainder of the flour by degrees, and lastly the lemon kali. Put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for about one hour and a half. One tablespoonful of brandy may be added if the cake is to be kept. OAT CAKES Ingredients One pound of oatmeal. A saltspoonful of salt. Two ounces of butter. Rub the butter into the oatmeal, add a good saltspoonful of salt, and mix into a dry paste with cold water; roll out rather thin, sprinkling well with more of the meal as you roll. Cut it into square or round pieces. and bake on a tin floured with oatmeal in a very moderate oven till quite dry. They should be kept in a tin in a dry place. ORANGE CAKE Ingredients Four ounces of butter. The grated rind and juice of two Six ounces of sugar. oranges. Ten ounces of flour. One teaspoonful and a half of Four eggs. baking powder. Cream the butter and sugar together until quite white; add the grated rind of the oranges, then the eggs one at a time, beating each one in thoroughly; stir in the flour by degrees, then add the orange juice, and lastly the baking powder; put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for one hour and twenty minutes; when it is quite cold cover it with orange icing. FOR THE ICING. Half a pound of icing sugar. Two tablespoonfuls of orange Pistachio nuts. juice. Put the icing sugar and orange juice into a stewpan, and stir it over the fire until the sugar is dissolved and it is just warm; pour it over the cake and decorate it with chopped pistachio nuts. FLAKY PASTRY Ingredients Six ounces of flour. Two ounces of lard. Two ounces of butter. Salt. Put the flour and a pinch of salt into a basin, and mix it into a stiff paste with cold water. Divide the fat into