Royal Victoria cook book

It must be very well beaten. Roll out to about an inch thick. Pinch edge all round with thumb and finger, prick with a fork. Cut into small pieces and bake in a slow oven. Miss PLUMMER. CREAM CAKE.—One pound flour, + pound butter, 4 pound sugar, 3 eggs, $ pint sour cream, 4 pound currants, 2 ounces candied peel, a little nutmeg, cream of tartar and soda, each a teaspoon. Mrs. DICKINSON. LAYER CAKE WITH ORANGE ICING.—Two cups sugar, 1 tablespoon butter mixed well together, 2 eggs, ? cup milk and water, 2 cups flour, 2 teaspoons baking powder. Icing:—Take-an orange and grate the skin and squeeze the juice. Mix in 2 teaspoons milk, then thicken with icing sugar. JANET A. SPRY. MARBLED CHOCOLATE CAKE—One-half cup of butter and 1 cup white sugar, beaten to a cream, $ cup sweet milk, 14 cups flour, 14 teaspoons baking powder, whites of 4 eggs added last. Take 1 cup of this mixture, add to it 5 tablespoons grated chocolate, wet with milk and flavor with vanilla. Put a layer of white batter in cake pan, drop the chocolate batter with a spoon in spots, pour over the remaining white batter and bake. Ice with choco- late icing. Mrs. WILL. R. KING, CHARTREUSE CAKEW—Line a charlotte mould very tastefully with various kinds of fruit (such as stoned cher- ries, strawberries, pieces of peaches, apricots, etc.) by dip- ping them into jelly, and building them in reverse rows up the sides, having the mould previously placed on ice. When well set, fill with whipped cream, flavored with any desired extract. Set it back on ice in mould, and when ready to use dip mould in warm water to turn out. Miss GEORGE, Boston. CAKES, 129 CREAM PUFFS.—Boil with a large cup of hot water 4 a teaspoon of butter, stirring in 1 cup of flour during the boiling. Set aside to cool, and when cold stir in 4 eggs, one at a time without beating, drop on tins quickly and bake in a fairly hot oven for 20 minutes without opening the door. Bake $ hour in all. When baked fill with a cream made by heating together 3 tablespoons flour, 1 egg and 4 a teaspoon or more of sugar, according to taste. Stir into $a pint of milk while boiling, and flavor to liking. Miss Mary Ross. FRUIT CAKE—One pound butter, 2 cups brown sugar, 8 egos (whites beaten separately), 14 pounds raisins, 1$ pounds currants, + pound mixed peel, 2 teaspoons cinna- mon, 2 teaspoons allspice, $ teaspoon mace, 4 a nutmeg, } cup milk, essence of lemon to taste, 1 pound flour, 2 tea- spoons baking powder. HK. MAuDE McNas. SPANISH BUN.—Two eggs, 1 cup sugar, ? cup milk, 2 tablespoons cinnamon, 1 dessertspoon baking powder, 1 cup flour. Icing for same :—White of 1 of the eggs, 4 cup sugar, 1 teaspoon cinnamon. H. CARLEY. LIGHT FRUIT CAKE.—One and one-half cups but- ter, 2 cups sugar, 14 pints flour, 3 eggs, 2 teaspoons baking powder, 2 cups stoned raisins, 1 cup currants, $ cup chop- ped citron peel, 4 cup chopped lemon peel, 4 cup shredded almonds, 20 drops bitter almonds, 20 drops vanilla, 1 cup milk. Beat eggs separately, also beat butter and sugar to cream, add together and stir little longer, then add flour and other ingredients. Place paper in tin and bake 1 hour in moderate oven. Mrs. JusTIN EDWARDS. XMAS CAKE.—Two pounds raisins, 2 pounds currants, + pound citron, $ pound almonds, 1 pound butter, 1 pound 130 : CAKES. sugar, 1 pound flour, 1 dozen eggs, 1 teaspoon ground mixed spice, cloves, cinnamon, mace and ginger and | nutmeg. Beat eggs separately. Cream the butter and sugar, then add part of yolks, beat a while, then part of whites, and mix in the other ingredients in same way, a little at a time, until they are thoroughly mixed. Mrs. H. JOHNNY CAKE.—Half cup sour milk, $ cup butter, 14 cups India meal, 1} cups flour, 2 eggs, 1 teaspoon soda, 1 teaspoon cream tartar, sugar enough to sweeten.