Four seasons cookery books

American 37 Cup molasses 2 eggs, beaten 3 Cup Chopped candied rind 3 cup chopped stem ginger grated rind and juice of 1 orange 27 Cup granulated sugar 3 cups all-purpose flour dash salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 teaspoons ground ginger 3 cup butter little ginger syrup UI Eid Gy — Grease and lightly flour one 7 inch/18 cm. deep cake tin. Sift the flour, sugar, bicar- bonate of soda, salt and spices into a mix- ing bowl. Stir in the oil (the mixture will be very thick). Add the eggs, one at a time, beating well after each addition. Stir in the grated carrots and spread the batter evenly in the prepared cake tin. Bake in a moderate oven (350°F, 180°C, Gas Mark 4) for 45 minutes. Cool in the tin for 10 minutes then turn out on a wire rack. To make the frosting, soften the cream cheese with the butter. Beat the icing sugar, vanilla essence and nutmeg into the creamed mixture. Spread frosting on the top and sides of the cake and mark into swirls. If a thinner consistency is desired, add a little milk. Warm the treacle and stir in the eggs, chopped peel, chopped ginger, orange zest and juice and the sugar. Sieve the flour, salt, bicarbonate of soda and the spices into a bowl and rub in the butter. Stir in the treacle mixture and mix well. Add a little ginger syrup if necessary to give a pouring consistency. Transfer the mix- ture to a lined 9-inch/22 cm. square cake tin and bake in a moderate oven (325°F, 170°C, Gas Mark 3) for 1-14 hours. Serve cut into fingers. 1 Imperial/Metric 4 0z./125 g. butter 4 0z./125 g. castor sugar 2 eggs 4 02z./125 g. self-raising flour pinch salt 2 0z./50 g. chopped hazelnuts few hazelnut kernels > pint/3 dl. double cream 8 0z./225 g. greengage jam eam gateau American > Cup butter > Cup granulated sugar 2 eggs 1 cup all-purpose flour 1 teaspoon baking powder dash salt > Cup chopped hazelnuts few hazelnut kernels 1% cups whipping cream 1 cup greengage plum jam Add nnetT as Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a teaspoon of flour with the last addition. Sieve the flour and salt and fold into the creamed mixture. Divide between two greased 7 inch/18 cm. sandwich tins and bake in a moderate oven (350°F, 180°C, Gas Mark 4) for 25-30 minutes. Cool on a wire rack. Place the chopped and whole hazelnuts on a sheet of foil and toast under a hot grill until brown. Whip the cream until thick. Spread jam on one sponge layer and cover with a little of the cream. Place the other sponge layer on top and carefully spread a thin layer of cream over the sides of the cake. Press chopped hazelnuts against the sides to coat. Cover the top of the cake with green- gage jam. Place remaining cream in a piping bag fitted with a star nozzle and pipe lines of cream evenly across the cake. Pipe rosettes around the edge of the cake and top each rosette with a whole hazelnut. Note: The recipe can be varied by using other kinds of jam such as seedless raspberry. OOTY c Swiss roll with mincemeat cream Imperial/Metric 3 large eggs 4 0z./125 g. castor sugar 3 0z./75 g. self-raising flour 1 0z./25 g. butter, melted 1 tablespoon hot water filling: z pint/3 dl. double cream 8 0z./225 g. mincemeat icing sugar American 3 large eggs > cup granulated sugar $ cup all-purpose flour 1 teaspoon baking powder 2 tablespoons melted butter 1 tablespoon hot water filling: 1; cups whipping cream 1 cup mincemeat S00 confectioner’s sugar 6°