The Ideal cook book

Beat the butter toa cream, and add the sugar; stir till light, and put in the spices ; in fifteen minutes work in the eggs two or three at a time, then add the orange, lemon, and citron peel and currants, and mix them well with the almonds, blanched and cut small; last of all add the flour; bake ina hot oven for three hours, in a tin hoop with plenty of paper underneath. 523. Seed Cake—Ingredients—10 oz. of flour, 2 oz. of sugar, 2 teaspoonfuls of baking powder, and one of carraway seeds, I egg, 3 oz. butter, a little salt, and half a glass of milk. Mix the baking powder and salt in the flour, rub in the butter (with the hands). Add the sugar and carraway seeds, taking care to thoroughly blend them. Well whisk the egg and add the milk to it, add to the other ingredients and beat weil for about ten minutes. Grease a baking tin and pour the mixture in. It will take about one hour to bake. 524. Another Seed Cake (Good)—Ingredients—1 Ib. of butter, 12 oz. of sifted white sugar, 6 eggs, nutmeg grated and powdered mace to taste, I lb. of flour, 3¢ oz. of carraway seeds. Beat the butter until of the consistency of a thin paste ; sift in the flour. Add the remaining ingredients excepting the eggs, mixing all well together. Beat the eggs separately, add to the other ingredients and beat the mixture for ten or twelve minutes. Line a tin with buttered paper and put the cake in and allow to bake for about one and a half or two hours. 525. Seed Biscuits—Ingredients—18 oz. of flour, 6 oz. of sugar, 6 0z. of butter, 14 oz. of carraway seeds, 3 eggs. Beat the butter until it is of the consistency of cream. Work in gradually the flour, sugar, and carraway seeds. When thoroughly mixed add the eggs, well whisked. Roll out the paste, cut into fancy shapes, and bake for a quarter of an hour. It is an improvement to brush over the tops with a little milk, strewing a little white sugar over them. 526. Rice Cake—Ingredients—2 handfuls of rice, a little less than a quart of milk, sugar to taste, rind of a lemon cut in one piece, a small stick of cinnamon, 4 eggs, a small quantity of candied citron. Pick and wash in two or three waters the rice and put it to . cook in the milk, sweeten to taste, add the lemon rind and cinnamon. Let the rice simmer gently until tender and has absorbed all the milk. Turn it into a basin to cool, and remove the lemon rind and cinnamon. ‘Then stir into it the yolks of four and the white of one egg. Add a little candied citron cut in small pieces. Butter and bread crumb a plain cake mould ; put the mixture into it and bake in a quick oven half an hour. | 527. Rich Rice Cake—Ingredients—1 lb. of ground rice, 1 lb. of flour, 1 lb. of sugar, 10 eggs,, 36 drops of essence of lemon, or, if preferred, the rind of 2 lemons, 3¢ lb. of butter. Whisk the egg separately ; beat the butter to a cream, and add the yolks of the eggs, mixing well. Then add the flour, rice and lemon (if lemon rind take care it is finely minced). Beat the mixture for about ten minutes, and lastly add the whites of the eggs. Beat again for a quarter of an hour ; put “160° > THE Dominton Coox Book. into a buttered mould. It will take about an hour and a half to bake. 528. Rice Cakes—Ingredients—8 oz. of rice flour, 4 oz. of white sugar, 4 oz. of butter, 3 eggs. Work the butter to a creamy substance, add the sugar and flour, and mix in the well whisked eggs. Roll upon pastry board and shape into cakes with a cake cutter. Bake in a slow oven. 529. Jumbles—Ingredients—2 lbs. of flour, 1¼ lbs. of sugar, half a pint of milk, 3 eggs, ¾ lb. of butter, 1 teaspoonful of dissolved saleratus, essence of lemon according to taste.