The official handbook for the National Training School for Cookery

4. We now stir lightly into the mixture a quarter of a pound of cornflour, one tablespoonful of flour , and a teaspoonful of baking powder, and beat it well together for five minutes. 5. We grease a cake tin inside with butter or dripping. 6. We pour the mixture into the tin and put it immediately into the oven (the thermometer at the oven door should rise to 2400) to bake for half an hour. 7. After that time we turn the cake out of the tin and slant it against a plate until it is cold. (This will prevent its getting heavy.) It is then ready for serving. N.B. — If preferred, the mixture could be baked in small tins instead of one large one, in which case it would only take fifteen minutes to bake. C C 2 404 National Training School for Cookery. Lesson No. 7. DOUGH CAKE. Average cost of a "Dough Cake' (about two pounds and a half). J a quartern of dough 4 1 egg 1 £ lb. of sugar 1 \ lb. of currants 1 2 oz. of butter 2 1 oz. of candied peel 1 Time required, about an hour and a half. Now we will show you how to make a Dough Cake. 1. We put half a quartern of dough (made as for bread; see "Bread," Lesson No. i) into a basin. 2. We take a quarter of a pound of currants, wash them, dry them in a cloth, and pick them over to see there are no stones mixed with them. 3. We add the currants, a quarter of a pourid of moist sugar, and one ounce of candied peel chopped finely, to the dough. N.B. — If liked, half a teaspoonful of mixed spice might be added. 4. We now break one egg into the basin, add two ounces of butter, and beat all the ingredients well together. 5. We take a tin, and grease it well inside with dripping. 6. We turn the mixture into the greased tin. 7. We put the tin into the oven (the thermometer at the oven door should rise to 2400) until the cake is sufficiently baked ; it will take about forty minutes. N.B. — To test if the cake is done, we should run a clean knife into it, and if it comes out clean, the cake is sufficiently baked. 8. We then turn the cake out of the tin, and place it on its side, leaning against a plate until it is cold. It is then ready for serving. N.B. — This will prevent it getting heavy. Lesson on Making Shrewsbury Cakes. 405 SHREWSBURY CAKES. Average cost of "Shrewsbury Cakes" (about half a pound). d. \ lb. of butter 4 I lb. of castor sugar i| 6 oz. of flour 1 1 teaspoonful of grated lemon rind o \ 1 egg 1 It Time required, about half an hour. Now we will show you how to make Shrewsbury Cakes. 1. We put a quarter of a pound of butter and a quarter of a pound of castor sugar 'into a basin, and beat them together till the mixture is of the same consistency as cream. N.B. — If the butter is very hard, it might be beaten over hot water. 2. We add to the mixture one egg and about a teaspoonful of grated lemon rind, and beat all well together. 3. We now stir in smoothly by degrees six ounces of flour. N.B. — We must be careful not to let it get lumpy. 4. We flour a board and turn the paste out on it. 5. We take a rolling-pin, flour it, and roll out the paste as thin as possible. 6. We dip a cutter or wine-glass in flour, and cut the paste into biscuits or cakes.