The official handbook for the National Training School for Cookery

4. We add two ounces of crushed loaf sugar and one teaspoonful of carraway seeds. 5. We mix these well together with a wooden- spoon. 6. We break one egg into a cup and beat it up with two tablespoonsful of milk. 7. We pour this into the basin and mix all quicklytogether into a stiff paste, stiff enough to allow a spoon to stand up in it. 8. We take a cake tin and grease it inside with a piece of dripping. 9. We pour the mixture into the tin and put it at once in the oven (the thermometer at the oven door should rise to 2400) to bake for one hour. 400 National Training School for Cookery. 10. To know when the cake is sufficiently baked, we run a clean knife into it, if it comes out perfectly bright and undimmed by steam, the cake is done. 11. We turn the cake out of the tin and stand it on its side to cool. It is then ready for serving. Lessons on Making Cakes. — Plum Cake. 401 Lesson No. 5. PLUM CAKE. Average cost of a "Plum Cake" (about one and a half 'pound). d. 1 lb. of flour \ lb. of fruit (plums or currants) • . . . 2^ 3 oz. of dripping 2 \ lb. of sugar 1 1 egg 1 Two tablespoonsful of milk o£ A teaspoonful of baking powder \ - Salt ) °* 2 oz. of candied peel 1 Time required, about one hour and a quarter. Now we will show you how to make a Plum Cake. 1. We put one pound of flour into a basin, with a teaspoonful of baking powder and half a saltspoonful of salt. 2. We take a quarter of a pound of clarified dripping and rub it well into the flour with our hands until there are no lumps remaining. 3. We take half a pound of plums or currants or a quarter of a pound of each and add them to the flour. N.B. — If currants are used they should be well washed and dried in a cloth and picked over to see there are no stones in them. Large plums should be stoned before they are used. 4. We take two ounces of candied peel, cut it in small pieces and put it in the basin. We also add a quarter of a pound of sugar. N.B. — If peel is disliked it may be omitted. 5. We break one egg into a basin and add to it two tablespoonsful of milk, and beat them up. 6. We stir this into the ingredients in the basin, mixing them all well together. c c 402 National Training School for Cookery. 7. We take a tin and grease it inside with dripping. 8. 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 about an hour. 9. After that time we turn the cake out of the tin and stand it on its side slanting against a plate till it is cold. Jt is then ready for serving. N.B. — This will prevent it getting heavy. Lessons on Making Cakes. — Cornflour Cake. 403 Lesson No. 6. CORNFLOUR CAKE. Average cost of a "Cornflour Cake" (about half a pound). . d. 1 tablespoonful of flour I \ lb. of cornflour / \ lb. of loaf sugar • , i 2 oz. of butter 2 1 teaspoonful of baking powder „ o| 2 eggs 2 ~7l Time reqziired, abozit one hour. Now we will show you how to make a Cornflour Cake. 1. We put two ounces of butter into a basin, and beat it to a cream. 2. We add to the butter a qitarter of a pound of pounded loaf 'sugar \ and mix it well. 3. We break in tzvo eggs and beat all well together.