Royal Victoria cook book

COFFEE CAKE.—One cup light brown sugar, 1 cup molasses, 4 cup of butter, $ cup lard, 1 cup cold coffee (strong), 2 eggs beaten separately, 1 teaspoon ground cinnamon, also 1 of cloves and a nutmeg, 1 teaspoon soda dissolved in warm water, 1 pound currants well floured, also 1 pound raisins floured. Make into a thick batter with flour. Mrs. H. H. Morris. RASPBERRY CAKE—Two eggs, 1 cup sugar, 2 cups flour, $ cup butter, 1 cup raspberry jam, 4 tablespoons sour milk, I teaspoon soda, 1 teaspoon cinnamon, 4 nutmeg. JELLY ROLL.—Three eggs, 1 cup sugar, 1 cup flour, 1 teaspoon cream of tartar, 4 teaspoon soda, 4 teaspoon lemon. Sift cream of tartar with flour, dissolve soda in a very little water. Bake in dripping pan. Spread with jelly while hot and roll. JELLY CAKE.—Two eggs, 1 cup sugar, 1 tablespoon butter, 1⅓ cups flour, 1 tablespoon baking powder, 2 cup milk. CORN STARCH CAKE.—One cup white sugar, 4 cup butter, whites of 4 eggs, 4 cup milk,.$ cup of corn starch, 1 cup flour, 2 teaspoons baking powder, 1 teaspoon vanilla. Cream butter and sugar; add whites of eggs beaten light, then milk ; sift flour, corn starch and baking powder together, then vanilla. Bake in rather a slow oven. Mrs. 8S. LounrtT. CLOVE CAKE.—Two eggs, 1 cup brown sugar, ½ cup butter, 1 cup chopped raisins, ½ cup sweet milk, 1¼ cups flour, 4 teaspoon soda, $ teaspoon ground cloves. Cream butter and sugar ; drop the eggs in (not beaten), add the soda to the milk, then part of the flour, then the fruit and rest of the flour. Mrs. 8. Lount. LAYER CAKE.—Three eggs, ¾ cup sugar, 1 cup flour, 1 tablespoon milk, 2 teaspoons baking powder, butter ½ size of an egg. Beat eggs lightly, add sugar, sift flour with baking powder and add to the mixture. Beat all well and put in pans. | CARRIE DAVIDSON. CHRISTMAS CAKE.—Half pound each of sugar and butter, 5 egos, 1 wineglass brandy (if desired), 1 wineglass wine, 4 pound flour, 1 teaspoon baking powder, 1 pound each of. raisins and currants, 4+ pound citron peel, + pound lemon peel, | pound blanched almonds. This makes a cake of 4 or 5 pounds. Mrs. A. URQUHART. GOOD LAYER CAKE.—Half cup butter (small), ¾ level cup white sugar, 2 eggs, ⅔ cup milk, 1¼ level cups flour, 1 heaping teaspoon baking powder, ½ teaspoon vanilla. Mix butter and sugar well, then put in the eggs one at a time, beating first one well into butter and sugar, before adding the second, after which beat second well also. Add milk, and lastly the fleur into which the baking powder has been sifted and the vanilla. Icing :—Soak 1 teaspoon gelatine in 2 tablespoons cold water until soft, then add 2 tablespoons boiling water, and boil 1 minute. Measure out on a large plate, and to every tablespoon of it add 4 tablespoons powdered sugar, freed from lumps. Beat well, as the longer it is beaten the hghter and whiter it becomes. Flavor with a small teaspoon vanilla or rose water and 2 or 3 drops pineapple extract. Mrs. G. Hoae. LEMON JELLY CAKE.—One cup white sugar, 1 tablespoon water, 3 eggs, 1½ cups flour, 2 teaspoons baking powder, 1 tablespoon butter. Bake in jelly cake tins. Lemon filling :—One apple peeled and grated, juice and grated rind of 1 lemon, 1 egg beaten light, 1 cup sugar, 1 tablespoon flour. Put on the stove and stir till it boils. Use when cold. Mrs. F. M. MonTGoMERy. ARROWROOT CAKE.—Half pound butter, whites of 6 eggs, 1 pound arrowroot, ½ pound sugar, 1 teaspoon vanilla. Roll arrowroot and sugar together, beat butter to a cream and mix with sugar and arrowroot, then add whites of eggs beaten stiff. Beat all together 20 minutes; bake in a slow oven for nearly an hour ina deep pan. Muss D.