The official handbook for the National Training School for Cookery

N.B. — This quantity of vinegar is sufficient for a large cabbage; a smaller one will take less. 10. We tie the jar over with wash leather, brown paper, or a bladder. The Pickle is now ready for use. 392 National Training School for Cookery. PICKLE FOR MEAT. Average cost of " Pickle for Meat" (about one gallon). d. i lb. of salt o| 6 oz. brown sugar 1 1 1 oz. saltpetre o£ i gallon water *i Time required, about half an hour to make. Now we will show you how to make Pickle for Meat. 1. We put one pound of salt, six ounces of brown sugar, one ounce and a half of saltpetre, and one gallon of water into a large saucepan. 2. We put the saucepan on the fire to bring it to the boil, and then let it boil for five minutes. We must keep it well skimmed. 3. We then strain it into a tub or large basin. 4. When the pickle is quite cold, meat can be put into it. N.B. — The meat should be kept well covered with the pickle 9 days. N.B. — This pickle will keep for 3 weeks in summer and 3 months in winter. N.B. — When the pickle is required again after it has once been used, it should be boiled up again, skimmed, strained, and allowed to get cold before the fresh meat is put into it. N.B. — If used for pig's head the pickle should be thrown away and not used again. Lessons on Making Cakes. — Sultana Cake. 393 Lesson No. i. SULTANA CAKE. Average cost of a " Sultana Cake" s. d. \ lb. of flour o \\ \ lb. of butter o 4 \ lb. of sugar o 1 \ lb. of sultana raisins o i£ 1 oz. of candied peel o 1 2 eggs o 2 1 teaspoonful of baking powder o o\ Two tablespoonsful of milk o o\ 1 lemon o 2 Time required, about one hour and a half. Now we will show you how to make a Sultana Cake. 1. We put half a pound of flour into a basin. 2. We rub a quarter of a pound of butter into the flour with our hands. 3. We now add a quarter of a pound of castor sugar, a teaspoonful of baking powder, and a quarter of a pound of sultana raisins. 4. We take a lemon, wipe it clean in a cloth, and grate the find of it into the basin. 5. We cut up one ounce of candied peel into small pieces, and add it to the other ingredients. 6. We put two tablespoonsful of milk into a small basin, and add to it the yolks of two eggs. (The whites we put on a plate.) 7. We stir the milk and the eggs together, and then pour it into the other ingredients, and mix all together. 8. We butter a cake tin. 394 National Training School for Cookery. 9. We whip the zvhites of the eggs into a stiff froth with a knife, and stir it lightly into the mixture. 10. We now pour it into the tin, and put it into the oven (the thermometer at the oven door should rise to 2400) to bake for one hour and a quarter. 11. After that time we turn the cake out of the tin and stand it on its side, or on a sieve to cool. It is then ready for serving. N.B — This will prevent it getting heavy. Lessons on Making Cakes. — German Pound. 395 Lesson No. 2. GERMAN POUND CAKE. Average cost of a " German Pound Cakel 10 oz. of flour 8 oz. of fresh butter . 8 oz. of castor sugar . 2 oz. of candied peel . x lemon £ lb. of sultana raisins 4 eggs o 2 o 10 O Ij 0 4 2 O Time required, about two hours and a quarter.