The Ideal cook book

Add to the flour the baking powder and salt; rub the dripping into the flour with your hands. Take care it is well incorporated. Stone the raisins, grate the lemon rind, and with the sugar add to the other ingredients. Well whisk the egg, and mix in the milk, adding to the mixture ; thoroughly mix. Grease a cake tin and bake for an hour. Proceed to test if done, as above. 518. Soda Cake—Ingredients—1 lb. of flour, 3 oz. of butter, 8 oz. of sugar, 4 pt. of milk, 3 eggs, % lb. of currants; I teaspoonful of carbonate of soda, grate in a quarter of a nutmeg. Beat the whole well and lightly together. Remember that the soda should only be stirred into the ingredients just before putting it (in a well buttered pan) into the oven. Bake it for about an hour and a quarter. 519. Economical Fruit Cake—Ingredients—5 oz. of butter, 2 lbs. of flour, % lb. of sugar, 1 Ib. of currants, 1 gill of yeast, enough milk to make a thick batter, 1 tablespoonful of powered cinnamon. Mix the flour, leaving out a quarter of a pound, with the butter cut in small pieces, the sugar, cinnamon and fruit ; add milk enough to form a thick batter, and lastly stir in the yeast. Mix it over night, and set it away to rise; in the morning stir in the remainder of the flour, and let it rise; when light, mould it out very lightly ; butter your pan, and bake it in an oven about as hot as for bread. 520. New York Plum Cake—Ingredients—1 lb. of butter, 1 Ib. of flour, 2 lbs of raisins, seeded, 2 lbs. of currants, 4% oz. of ground cloves, I lb. of sugar, 1 lb. of citron, cut in small, thin pieces, 8 eggs, Y% oz. of ground cinnamon; ¥% oz. ground mace, % oz. of grated nutmeg. Slice the citron, pick, wash and dry the currants, seed the raisins, and mix the fruit together, and dredge over it as much flour as will adhere to it. Prepare the spice. Stir the butter and sugar till it is smooth and light. Beat the eggs very light, and stir them into the butter and sugar. Add the flour and eas) 4 y ie e hae, Bs le = ni * ‘ fis) Fed reds eee ij z bi eee Pai) : f : * 158 THE Dominion Cook Book. fruit gradually ; beat the batter till the fruit is thoroughly mixed with it, then add slowly the spice. Beat the mixture very hard for ten or fifteen minutes. Line your pans with two thicknesses of stout white paper, which should be well buttered ; pour in the batter, and bake from four to five hours. Rose water and lemon may be used to flavor it ; a wine glass of rose water, and as much lemon as to give it a taste. 521. Plum Cake —Ingredients—1 Ib. each of butter, sugar and flour, 10 eggs, I lb. of raisins, % Ib. each of currants and sliced citron, a teaspoonful of ground cloves, 1 of mace, I nutmeg, the juice and grated peel of a lemon, 14 a coffee cupful of molasses, 1 teaspoonful of cream of tartar, 1% teaspoonful of soda. Beat the butter till it is soft and creamy, then add the sugar. Beat the whites and the yolks of the eggs separately ; stir the yolks in with the butter and sugar; stir the flour in gradually (having first mixed one heaping teaspoonful of*cream of tartar with it). When the flour is about half worked in, put in half a teaspoonful of soda dissolved in as little water as is possible to use; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom ; it will need to bake slowly for five hours. Then, do not attempt to lift it from the tin until it is perfectly cold. This should be made several days before it is used. 522. A Rich Plum Cake—Ingredients—1 lb. of fresh butter, 1 Ib. of powdered loaf sugar, 1 lb. of four, 1% Ibs. of currants, 2 lbs. candied peel, 1 lb. sweet almonds, 2 oz. allspice, 14 oz. of cinnamon (both these in powder) I0 eggs.