Cattilian Baskets

Ingredients

• Four oz, butter
• 4 oz. castor sugar
• 6 oz. flour
• J teaspoonful baking powder
• ^ tenspoonful essence of vanilla
• 3 eggs
• cooolanka, jam, angelica strips, and a little whipped cream

Method

1. 1

   Rub the butter and sugar to a cream with a wooden spoon; add the eggs and flour alternately, beating lightly, then the vanilla and baking powder.

2. 2

   Stir well, and half-fill some little fluted dariole moulds which have been well buttered.

3. 3

   Bake in a moderate oven twelve to fifteen minutes, turn out, and allow to cool; when cool, scoop out the centres, dip in syrup, and roll thickly in cooolanka; then fill the centres with any jam, put a small teaspoonful of whipped cream on top, and fix in a handle of angelica cut into very thin strips.

4. 4

   If self-raising flour is used, no baking powder will be required.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 73. The excerpt below is the record exactly as published.

Cattilian Baskets. Four oz, butter, 4 oz. castor sugar, 6 oz. flour, J tea- spoonful baking powder, ^ tenspoonful essence of vanilla, 3 eggs, cooolanka, jam, angelica strips, and a little whipped oream. Rub the butter and sugar to a cream with a wooden spoon; add the eggs and flour alternately, beating lightly, then the vanilla and baking powder. Stir well, and half-fill some little fluted dariole moulds which have been well buttered. Bake in a moderate oven twelve to fifteen minutes, turn out, and allow to cool ; when cool, scoop out the centres, dip in! syrup, and roll thiukly in cooolanSka ; then fill the centres with any jam, put a small toaspoonful of whipped cream on top, and fix in a handle of angelica cut into very thin strips. If self-raising flour is used, no baking powder will be required. Cocoanut Pyramids. Six oz. desicoated cocoanut ("Cooolanka"), 8 oz. castor sugar, 3 eggs. Whisk the eggs well, then add to them the Bugar and the cocoanut; mix to a firm paste. Divide in tablespoonfuls, shape each into the form of a pyramid, place them on rice paper on a tin, and bake in a cool oven till a v$ry pale brown. They should take about fifteen minutes. Oocoanut Fingers. Threo oz. sugar, 3 oz. butter, 3 oz. flour, £ lb. of cocoanut, 3 eggs, 2 tablespoonsfuls of milk. Mix cream, butter and sugar together, add flour, whisk eggs and milk together ^ «fc\x Iv^c^ ^ "1 188 MISS CAMERON'S COOKERY BOOK. into flour, then add ooooanut (desiccated). Pour this batter into a Swiss roll tin that has been lined with buttered paper. Bake for a quarter of an hour. When cold cut into fingers. Brush them oyer with syrup and sprinkle with coooanut, or ice them. Orange Curd. Two oz. butter, 2 oz. castor sugar, 2 yolks of eggs, juice of 1 orange, 2 oz. candied orange peel finely minced. Pot the butter and sugar in a saucepan and stir them oyer the fire till thoroughly melted. Take off the fire and add the orange juice, candied peel, and the eggs, return to the fire and stir till thick. Do not allow it to boil. Croutes d'Orange. Make some economical Genoese pastry (see recipe), cut in rounds the size of a wine glass top, put some orange curd between each two, and coat .with transparent icing (see recipe). f Cornflour Cake. Half lb. Brown and Poison's cornflour, 2 oz. flour, 6 oz, butter, 6 oz. sugar, rind of a lemon grated, 4 eggs, 2 table- spoonfuls milk or cream, 1 teaspoonful baking powder

Cook this with the app: pantry check, scaling, and the assistant.