The official handbook for the National Training School for Cookery

Now we will show you how to make a German Pound Cake. 1. We stand a wire sieve over a plate and rub through it ten ounces of flour. 2. We put eight ounces of fresh butter into a basin, and work it to a cream with our hand. 3. We add a tablespoonful of the sifted flour, a tablespoonful of castor sugar, and one egg, and mix them well into the butter. 4. We continue to mix in by degrees the flour, sugar, and eggs until they are all used up. 5. We take a lemon, wipe it clean in a cloth, and grate the rind of it into the basin. 6. We also add a quarter of a pound of sultana raisins, and two ounces of candied peel (cut up in small pieces). 7. We stir all the ingredients together with a spoon. 8. We line a cake tin with buttered foolscap paper, and put three rounds of buttered paper at the bottom of the tin. 396 National Training School for Cookery. 9. We pour the mixture into the tin, and put it into the oven (the thermometer at the oven door should rise to 2400) to bake for two hours. 10. 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. JLessons on Making Cakes. — Plain Cake. 397 Lesson No. 3. PLAIN CAKE. Average cost of this " Cake" {about 1 pound). d. 1 lb. of flour z\ 3 oz. of dripping 2 Baking powder, allspice, and salt of \ lb. of currants 1^ \ pint of milk i j \ lb. of sugar 1 Time required, about one hour and a half. Now we will show you how to make a Plain Cake. 1. We take one pound of flour and put it in a pan or large basin. 2. We mix into the flour a teaspoonful of baking pozvder and half a saltspoonful of salt. 3. We take four ounces of clarified dripping, rub it well into the flour with our fingers until there are no lumps remaining. 4. We take a quarter of a pound of currants, put them in a cloth, and rub them clean. 5. We add the currants to the flour, also half a teaspoonful of ground allspice, and a quarter of a pound of brown sugar. 6. We mix these ingredients together with a wooden spoon. 7. We now pour in half a pint of milk, and mix it all well together. 8. We take a pound tin and grease it inside with a piece of dripping. 9. We pour this mixture into the tin. 398 National Training School for Cookery. 10. We put the tin into the oven (the thermometer at the oven door should rise to 2400) to bake for one hour. 11. After that time we take the tin out of the oven. 12. We turn the cake out of the tin and stand it on its side to cool. It is then ready for serving. N.B. — This will prevent it getting heavy. Lessons on Making Cakes. — Seed Cake. 399 Lesson No. 4. 10 oz. of flour 2 oz. of sugar 1 teaspoonful of baking powder 1 teaspoonful of carravvay seeds 2 oz. of clarified dripping Two tablespoonsful of milk 1 egg Salt 4f Time required, o?ie hour and a half. Now we will show you how to make a Seed Cake. 1. We take ten ounces of flour and put it in a basin. 2. We mix into the flour, one teaspoonful of baking powdery and half a saltspoonful of salt. 3. We take two ounces of clarified dripping and rub it well into the flour with our hands, until there are no lumps remaining.