Household cookery

\ lb. flour. \ lb. mixed candied peel. 5 eggs. i\ lb. sultanas. Method, — Clean sultanas, cut peel into thin strips. Cream butter and sugar, add eggs one at a time, beating thoroughly. Mix flour, peel, and sultanas, add lightly to mixture. Pour into a tin hned with paper. Bake in a moderate oven about 2 hours. Sultana Cake (Plain) 6 oz. butter. 6 oz. candied peel. 12 oz. flour. 4 eggs. I lb. sultanas. i large tea-spoonful baking- About \ pint milk. powder. 6 oz. sugar. Method. — Cream butter and sugar, add eggs slowly, beating well. Mix flour, sultanas, candied peel, cut small, and bakingpowder together, stir to mixture ; lastly, add milk, and mix to a soft dough. Pour into a tin lined with greased paper. Bake in a moderate oven about \\ hour. Madeira Cake \ lb. butter. \ lb. sugar. \ lb. flour. Grated rind of i lemon. 2 eggs (large). Method, — Cream butter and sugar, add eggs one at a time, beating thoroughly, add lemon-rind. Sieve flour, stir lightly to butter and sugar. Pour into a cake-tin previously lined with paper. Put a slice of citron on top. Bake about 40 minutes in a moderate oven. Rice Cake \ lb. butter. 3 oz. flour. 3 large eggs. \ lb. sugar. 3 oz. rice-flour. Grated rind of \ lemon. \ tea-spoonful baking-powder. Method. — Cream butter and sugar, add eggs slowly, beat thoroughly, add rind. Sieve flour, rice-flour, and baking-powder, stir lightly to butter and sugar. Pour into a cake-tin lined with paper. Bake in a moderate oven about 40 minutes. Genoa Cake \ lb. butter. \ lb. sugar. \ lb. currants. % lb. sultanas. 10 oz. flour. \ lb. candied peel. 4 eggs. 2 oz. almonds. Method, — Cream butter and sugar, add eggs one at a time, beat thoroughly. Mix flour, currants, sultanas, cut up candied peel finely, add to currants, etc. ; stir this lightly to butter and sugar. Pour into a tin lined with paper. Blanch and slice the almonds, scatter over the top of cake. Bake in a moderate oven about i\ hour. Berlin Cake 8 oz. sugar. 6 eggs. 2 oz. butter (warmed). 6 oz. flour. Grated rind of i lemon. \ tea-spoonful baking-powder. Method, — Put sugar in a bowl with lemon-rind, break in eggs, whisk till frothy and thick as cream. Sieve flour and baking-powder, stir carefully to eggs and sugar, then add butter, warmed, but not hot. Pour into a tin lined with buttered paper. Bake in a moderate oven about i hour. Cool. Cut into rounds about \ inch thick. Spread with Vienna icing, w^hipped cream, sweetened and flavoured, and jam alternately. Place the slices over each other. Cover with transparent icing. Decorate with Vienna icing, using a forcing-bag and fancy pipe. Queen Cakes \ lb. butter. 3 oz. currants. 6 oz. flour. \ lb. sugar. I small tea-spoonful baking- 2 eggs (large), powder. Grated rind of \ lemon. Method, — Beat butter and sugar to a cream, beat up eggs, add slowly. Clean currants. Sieve flour and baking-powder, add with currants and lemon-rind to butter and sugar. Half fill some w^ell-greased queen cake-tins with the mixture and bake in a quick oven from 15 to 20 minutes. Robin Cakes \ lb. butter. 6 oz. flour. A little carmine. \ lb. sugar. 2 large eggs. \ tea-spoonful baking-powder.