My mother's cook book

Add to the mixture the grated lemon rind; the salt, and brandy, stir these until thoroughly blended, when, greasing a cake tin, pour into it the cake batter and placing this in a moderate oven, bake the cake for one hour and three quarters. When done, place the cake immediately upon a sieve to cool. Sponge Cake. — Three teacupfuls of sugar, thfee teacupfuls of flour, ten eggs, rind of one lemon, one tablespoonful of lemon-juice. Put the sugar into a mixing bowl and separating the yolks from the whites of the eggs, place the whites upon a plate and drop the yolks one by one into the sugar and beat these together for half an hour. Whip the whites of eggs to a stiff froth, and stir this in with the contents of the mixing bowl. Add to the mixture by degrees the flour, beating all constantly and aas the flour is being beaten in, sprinkle in from time to time the lemon-juice and the grated rind of lemon. Pour the batter without any delay, into a baking tin that has been greased with butter and placing the tin in gi moderate oven, let the cake bake therein for an hour and a half. Rock Cake. — One pound of flour, three ounces of butter, three ounces of sugar, .three ounces of sultana raisins, two eggs, one teaspoonful of powdered ginger, onehalf gill of milk, two teaspoonfuls of baking powder. Put the flour into a mixing bowl, add to it the butter and rub these thoroughly together with the hands. When this is done, add to the mixture the sugar, gin ger and baking powder and rub these also until well mixed. Pla,ce the raisins in a towel and rubbing from them the stems, pick these out and throw them into the mixture, stirring lightly while doing so. Put the eggs into a small bowl, beat them until very light, add to them the milk and stir this into the dry ingredients in the mixing bowl, which should bring the mixture to a dough stiff enough to hold the spoon perpendicular in the centre. ' Grease with butter a flat baking tin, take two forks and lift with them rough pieces of the dough and plate them upon the tin. Place the tin in a very hot oven and bake the cake for fifteen minutes. Serve when cool. Yorkshire Tea Cakes.— Three eggs, one pint of milk, one-half teaspoonful of salt, one piece of sal volatile the size of a pea, one pound of flour. Break the eggs into a bowl and beat them until very FRUIT CAKE light. Add to them the milk, and dissolving the sal volatile and salt in sufficient water to cover them, add this to the milk and eggs, and add to the liquids the flour by degrees, and beat all well together. Grease some shallow tins the size of breakfast saucers,- fill them half full with the batter, and placing them in a quick oven, bake them for fifteen minutes. Notes. — If tins of the given size are not available, delf saucers may be used for baking these cakes. These cakes make also a delicious breakfast dish. Ginger Bread. — Three pounds of flour, one pound of butter, one pound of sugar, one pound of treacle or molasses, two 'ounces of brown ginger. Put the flour in a mixing bowl together with the sugar. Sprinkle over these the ginger, and mix all well together. Place the butter and treacle or molasses, into a saucepan, and stir them over the fire until both are melted. Pour the melted ingredients in with the flour and sugar in the mixing bowl, and stir all well together. Grease with butter two bread tins, pour the mixture .n equal portions into them, and placing the tins in a moderate oven, let the cakes bake therein for an hour and a half. Fruit Cake. — Two pounds of raisins, one pound of currants, one pound of citron, one pound of flour, four eggs, one-half pint of milk, one pound of sugar, one-quarter pound of butter.