Four seasons cookery books

6 tablespoons margarine 7 Cup granulated sugar 3 eggs 7 teaspoon vanilla extract generous 3 Cup chopped pitted prunes % cup chopped candied cherries 27 cup chopped candied peel generous 3 cup golden raisins 4 cup slivered almonds syrup: 1 cup granulated sugar 13 Cups water 2 tablespoons rum candied cherries and angelica to decorate Sieve the flour, baking powder and salt. Cream together the margarine and sugar until light and fluffy. Add one egg at a time, beating each in thoroughly. If mix- ture shows signs of curdling, beat in a little of the sieved flour. Beat in the vanilla essence. Fold in the flour, fruit and nuts. Turn the mixture into a well greased ring mould and bake in a cool oven (300°F, 150°C, Gas Mark 2) for 23 hours. Remove ‘from the oven and cool for 5 minutes before turning out. To make the syrup, dissolve the sugar in the water over gentle heat. Bring to the boil and continue boil- ing for 2 minutes. Remove from the heat and stir in the rum. Return the cake to the mould and prick the surface. Spoon over half the hot syrup and allow to stand for 30 minutes. Spoon more syrup over at inter- vals of one hour until it is all absorbed. Invert the cake on to a serving dish and decorate with cherries and angelica leaves. 71 Raisin lattice pie Imperial/Metric 8 0z./225 g. plain flour 7 teaspoon salt 4 0z./125 g. whipped white cooking fat 2 tablespoons water 1 egg white filling: 2 medium oranges 1 0z./25 g. cornflour 8 0z./225 g. seedless raisins 2 0z./50 g. brown sugar 2 0z./50 g. butter a2 American 2 cups all-purpose flour z teaspoon salt z Cup whipped shortening 2 tablespoons water 1 egg white filling: 2 medium oranges 2 tablespoons cornstarch 13 cups dark seedless raisins z Cup brown sugar 4 cup butter Sieve the flour and salt into a bowl. Add the fat and water and mix with a fork until a ball of dough is formed. Knead lightly. Line a 9 inch/22 cm. sandwich tin with three quarters of the pastry and roll the remainder into six 3 inch/1 cm. strips. Dampen pastry edges with egg white. Grate the zest from the oranges and squeeze the juice. Make juice up to x pint/3 dl./14 cups with water. Blend the cornflour with 2 tablespoons of the liquid. Boil the remainder with the raisins and sugar. Add the moistened cornflour and bring to the boil, stirring constantly. Add the butter and orange zest, cool and pour into the prepared pastry case. Place the pastry strips in a lattice pattern over the filling. Brush with egg white and bake in a moderately hot oven (400°F, 200°C, Gas Mark 6) for 30’ minutes. Serve hot or cold. Sweets and Puddings r¢ Spicy carrot cake with cream cheese frosting Imperial/Metric 4 0z./125 g. flour 8 0z./225 g. sugar 1 teaspoon bicarbonate of soda z teaspoon salt 1 teaspoon ground cinnamon 3 teaspoon ground allspice 4 fl. 0z./125 ml. cooking oil 2 eggs 7 Ib./225 g. finely grated raw carrots frosting: 3 0z./85 g. cream cheese 2 0z./50 g. butter 8 02./225 g. icing sugar, sieved 1 teaspoon vanilla essence + teaspoon grated nutmeg American 1 cup all-purpose flour 1 cup granulated sugar 1 teaspoon baking soda z teaspoon salt 1 teaspoon ground cinnamon 7 teaspoon ground allspice 2 Cup Cooking oil 2 eggs 12 Cups finely grated raw Carrots frosting: 3 0z. package cream cheese 4 Cup butter 2 cups sifted confectioner’s sugar 1 teaspoon vanilla extract z teaspoon grated nutmeg Orange gingerbread fingers Imperial/Metric 4 fl. oz./110 ml. treacle 2 eggs, beaten 2 0z./50 g. candied orange peel, chopped 2 0z./50 g. stem ginger, chopped grated zest and juice of 1 orange 4 0z./125 g. castor sugar 12 0z./350 g. plain flour pinch salt 1 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon 2 teaspoons ground ginger 4 0z./125 g. butter little ginger syrup