Four seasons cookery books

Imperial/Metric 7 0z./15 g. fresh yeast, or 2 teaspoons dried yeast z pint/13 dl. warm milk 5 0z./150 g. plain flour z teaspoon salt 3 0z./15 g. castor sugar 1 egg, beaten 1 02./25 g. butter 2 0z./50 g. glacé cherries 2 0z./50 g. sultanas 2 0z./50 g. seedless raisins little butter for greasing tin z 0z./15 g. flaked almonds syrup: . 8 0z./225 g. granulated sugar > pint/3 dl. water 2 tablespoons sweet sherry z pint/15 dl. double cream American 3 Cups mixed dried fruit generous 1 cup mixed candied fruits, chopped 13 cups all-purpose flour 1 teaspoon ground mixed spices (nutmeg, cinnamon, etc) z Cup chopped almonds generous % Cup ground almonds 2 Cup soft margarine 2 Cup light brown sugar 2 tablespoons molasses 3 large eggs 1 miniature bottle Apricot brandy American 1 tablespoon fresh yeast or 2 teaspoons dried yeast generous 4 Cup warm milk 1% Cups all-purpose flour z teaspoon salt 1 tablespoon granulated sugar 1 egg, beaten 2 tablespoons butter ; Cup quartered candied cherries scant 4 cup golden raisins scant 3 cup seedless raisins little butter for greasing tin 2 tablespoons slivered almonds syrup: 1 cup sugar 14 cups water 2 tablespoons sweet sherry 3% Cup whipping cream Quite simply, place all the ingredients to- gether in a large mixing bowl and beat with a wooden spoon until too tired to continue (3 minutes is the minimum). Grease and line an 8 inch/20 cm. cake tin and protect by wrapping a double layer of brown paper around the outside, to come 2 inches/5 cm. above the top of the tin. Turn in the mixture, smooth the top and bake, standing on a pad of newspaper, in a cool oven (275°F, 150°C, Gas Mark 1), for about 3 hours, until no sound of hum- ming is heard from the cake. Cool, and store in an airtight tin. Combine the yeast, milk and 1 oz./25g. flour in a large bowl, beat until smooth then leave until frothy, about 20 minutes for fresh yeast, 30 minutes for dried yeast. Add remaining flour, salt, castor sugar, egg and softened butter to the yeast mix- ture and, using a wooden spoon, beat thoroughly for 3-4 minutes. Stir in the cherries, sultanas and raisins. Grease a 7 inch/18 cm. ring mould with a little but- ter and sprinkle with the almonds. Spoon mixture into the mould and cover with foil or polythene. Allow to rise in a warm place for about 45 minutes to 1 hour, until mixture almost reaches the top of the mould. Bake in a moderately hot oven (400°F, 200°C, Gas Mark 6) for about 25 minutes, until firm to the touch and golden brown. Remove from the oven and leave in the mould for 5 minutes, turn out on a wire rack to cool. To make the syrup, dissolve the granulated sugar in the water, boil for 2 minutes. Remove from the heat and stir in the sherry. Return savarin to the mould, spoon over half the syrup. Spoon over more syrup every 30 minutes until it has all been absorbed. Invert the mould on a serving dish and leave to stand for several hours, or overnight, until re- quired. To serve, whip the cream until thick, remove mould from savarin and spoon the cream into the centre. Serves 6. 69 cet ES x3 e. <8 lhe Re he Te Eta gg ee cath a A t= ye yt ty a ATS aE ls ta ee he ee, jE te : oi “ eg © ue Sarge fo a A A a tht tg a tay he tli gt ey Me My la alls alia a el ee a Plum cake with rum syrup Imperial/Metric 4 0z./125 g. plain flour 7 teaspoon baking powder x teaspoon salt 3 0z./75 g. margarine 4 0z./125 g. castor sugar 3 eggs 2 teaspoon vanilla essence 3 0z./75 g. stoned prunes, chopped 3 0z./75 g. glacé cherries 3 0z./75 g. chopped candied peel 3 0z./75 g. sultanas 2 02./50 g. flaked almonds syrup: 8 02z./225 g. sugar x pint/3 dl. water 2 tablespoons rum glace cherries and angelica to decorate American 1 cup all-purpose flour 7 teaspoon baking powder 7 teaspoon salt