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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..b8493f0 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #68137 (https://www.gutenberg.org/ebooks/68137) diff --git a/old/68137-0.txt b/old/68137-0.txt deleted file mode 100644 index 389266a..0000000 --- a/old/68137-0.txt +++ /dev/null @@ -1,4275 +0,0 @@ -The Project Gutenberg eBook of The cake and biscuit book, by -Elizabeth Douglas - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: The cake and biscuit book - -Author: Elizabeth Douglas - -Release Date: May 21, 2022 [eBook #68137] -Last Updated: July 7, 2022 - -Language: English - -Produced by: The Online Distributed Proofreading Team at - https://www.pgdp.net (This file was produced from images - generously made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK THE CAKE AND BISCUIT -BOOK *** - - - - - _The New Cookery Books_ - - - II - The Cake and Biscuit Book - - - - -THE - -NEW COOKERY BOOKS. - -By ELIZABETH DOUGLAS. - -Fcap. 8vo, cloth, 2s. each. - - - I. - - THE SOUP AND SAUCE BOOK. - - II. - - THE CAKE AND BISCUIT BOOK. - - III. - - THE PASTRY AND SWEET BOOK. - - - - - The - Cake and Biscuit Book - - - By - Elizabeth Douglas - - [Illustration] - - - London - Grant Richards - 48 Leicester Square - 1903 - - - - -Preface - - -The recipes in this book are English, French, Portuguese and Dutch; -while some of the best come from America, which is the true land of -cakes. All are good: the best I have starred. - -Amateur cooks should know that for cakes to be successful it is almost -imperative that they are made and baked by the same person. Delegation -too often means ruin, the bond of sympathy between maker and baker -being only in very rare instances sufficiently close to defeat the imp -of mischief that lurks in every oven. - -Lastly, I might say that the eggs cannot be too fresh, nor the butter -too pure; and molasses is better than treacle. - - E. D. - - - - -Table of Contents - - - PAGES - - General Directions 1-7 - - Sponge Cakes 11-14 - - White Cakes 16-26 - - Layer Cakes 29-40 - - Various Cakes 41-47 - - Fruit Cakes 51-62 - - Icings 65-69 - - Gingerbread 72-76 - - Cakes made with Yeast 78-82 - - Fried Cakes 83-88 - - Little Cakes and Sweet Biscuits 91-110 - - Breakfast and Tea Cakes 111-124 - - Schoolroom Cakes 126-128 - - - INDEX 129-130 - - - - -General Directions for Cake-Making - - -_Utensils._--Use earthenware bowls and wooden spoons for mixing. - -Several sets of tins are necessary if cake is to be made often. One -or two ordinary round tins, a tin with a hollow tube in the centre, -square tins, and shallow round tins about 8 inches in diameter for jam -sandwich and layer cakes, should be kept. A small dripping-pan is very -good to bake gingerbread in, and for very light cakes the German tin -with a loose bottom should be used. These tins are excellent, for the -bottom can be pushed up, away from the sides, and there is no danger of -the cake being broken in taking it out of the tin. They can be bought -at Harrod’s Stores, Brompton Road. - - -_Measuring._--Flour, sugar, salt, ground spices, soda, must always be -sifted before measuring. This is of the utmost importance in making -good cakes. - -A cup is a breakfast-cup holding half a pint. The spoons are the silver -ones in general use. - -A spoonful of dry material is one in which the convexity at the top -corresponds to the concavity of the spoon. A scant spoonful should be -made level with the edges of the spoon. - -In measuring half a tea-spoon of dry material, fill it first, and then -divide it with a knife long-ways down the spoon. - -A “heaping cupful” is a cup filled as full as it will hold. A “cupful” -should be levelled. A “scant cupful” should not be filled above about -quarter of an inch from the top. - -It is necessary to remember in measuring half or quarter cups that a -cup is smaller at the bottom than the top. It is more satisfactory -measuring to have half-pint measures marked into quarters. - - -_Table of Measures_ - - 4 cups flour = 1 quart or 1 lb. - 2 cups of butter (solid) = 1 lb. - 2¹⁄₂ cups powdered sugar = 1 lb. - 1 cup = ¹⁄₂ pint - 1 glass = ¹⁄₂ pint - 1 pint milk or water = 1 lb. - 9 large eggs = 1 lb. - 1 table-spoon butter = 1 oz. - 1 heaping table-spoon butter = 2 ozs. - Butter the size of an egg = 2 ozs. - - -_Baking Powder._--Baking powder can be used in the making of most -cakes. In some however the proportion of carbonate of soda and cream -of tartar of which it consists is not right, in which case the two -ingredients should be used separately according to the directions. -Almost invariably soda should be mixed with milk or water, which should -then be strained in order to keep back any dregs. Cream of tartar -should be mixed with the flour, which should then be sifted. Both cream -of tartar and soda should be pulverized before they are measured or -used. - -Baking powder can be bought, or made as follows:-- - - 1 part carbonate of soda - 2 parts cream of tartar - -It should be kept in an air-tight tin. - -In nearly all cases baking powder is best mixed with the flour, which -should then be sifted through a fine sieve. - - -_To clean currants._--Sprinkle the currants with flour, put them on a -coarse sieve and rub them until the stems and grit are separated and -go through the sieve. Then wash thoroughly in water, changing it until -clear. Drain on a towel and pick over. Dry, if the weather permits, in -the _sun_, not in an oven. - - -_To stone raisins._--Pour boiling water over the raisins, and let them -stand in it for ten minutes. Drain and rub each raisin between finger -and thumb till the seeds come out. Cut open or chop. - - -_Sultanas._--Pick over sultanas carefully, removing the little stems. - - -_To blanch almonds._--Put the almonds into boiling water and let them -soak in it until the skins rub off easily between the finger and thumb. -Drain and spread out to dry. - - -_To pound almonds._--After blanching let them soak for an hour in cold -water, then pound in a good sized mortar until reduced to a soft pulp. -Whilst pounding add a few drops of orange-flower water or lemon juice. - - -_Mixing._--There are three ways of mixing. Stirring, Beating, Cutting -(or Folding). - - -_To stir._--Let the spoon touch the bottom and sides of the basin and -move it round quickly in circles of various sizes. Do not lift it out -of the mixture, and work well against the sides. - - -_To beat._--Tip the bowl to one side. Bring the spoon or fork quickly -down into the mixture and through it, take it out the other side and -bring it over and down again, scraping the sides well each time it goes -in. - -It is important to keep the bowl of the spoon well scraped out during -mixing. - -Beat quickly and hard. - - -_To cut or fold._--Turn over the mixture with a spoon and lift it up, -folding in the white of egg as lightly as possible. Do not stir or beat -but mix very gently until quite blended. - - -_To beat eggs._--It is generally best to beat the yolks and whites -separately. For beating them there is nothing better than a Dover egg -beater, although a fork can be used for the yolks and a steel knife for -the whites. - -Beat the yolks in a bowl until they thicken and become light and creamy. - -Beat the whites on a platter until they are stiff and absolutely dry. - - -_To beat butter._--In beating butter to a cream, if very hard it can be -slightly warmed in the oven or put into a hot bowl, but it must on no -account be melted. It should just be softened in order to make it more -easy to beat it. - - -_To grease and fill tins._--Tins can be greased with _fresh_ butter, -lard or sweet oil. Sides and bottom should be evenly but not thickly -smeared with grease. - -When a tin is to be lined with paper, cut a piece to fit the bottom -exactly, another piece to go right round the sides. This piece should -project two or three inches above the top of the tin. - -Grease the papers thoroughly before putting them in the tin. - -Fill the tins two-thirds full, leaving a very slight depression in the -centre if a flat cake is wanted, as the tendency is to rise in the -middle. - - -_The oven._--Nearly all cakes should be baked in a moderate oven, and -the fire should be so made up before putting a cake in the oven, that -it will not have to be touched again until the cake is taken out. If -this is impossible, owing to the length of time it takes, add a little -coal frequently to the fire instead of letting it down and making it up -with a great deal of fuel. - -In baking in a gas stove, it is important that there should be no -draughts from window or door. - -Set the cake in the middle of the oven and do not move it until it has -risen its full height, which will take about half the time in which it -is baked. For the first quarter of an hour it is not necessary to look -at the cake unless there is a fear that the oven is too hot. Afterwards -do so occasionally, opening and shutting the oven door very gently and -never taking the cake out. After it has fully risen, the cake can be -turned round if it is baking quicker on one side than the other. - -Do not have anything else in the oven while baking a cake. - -For layer cakes and thin cakes make up a larger fire. They should bake -quickly. - -To test whether a cake is done, put a clean straw or skewer into the -thickest part of it. If it comes out clean the cake is done. - - -_To remove cakes from tins._--With a few exceptions cakes should be -taken out of their tins directly they come out of the oven. Turn the -tin upside down, and, if necessary, loosen the sides with a knife. Set -on a sieve to cool. - - -To all cake mixtures add a little salt, sifting it with the flour in -the proportion of a small salt-spoon of salt to every half-pint of -flour. - -Keep flour and sugar in a dry place, or dry thoroughly before using. - - - - -Sponge Cakes - - - PAGE - - American Sponge Cake 11 - - Berwick Sponge Cake 11 - - Gateau de Savoie 12 - - Milanese Cake 13 - - Sponge Cake 13 - - -General Directions - -In making sponge cakes, beat the yolks till creamy and thick. Add the -sugar gradually, beating all the time. Add the flavouring. Beat the -whites until perfectly dry and very stiff. Stir them lightly in. Sift -in the flour and mix as lightly as possible. Do not beat after the -flour is added. Line the tins with greased paper and bake at once. - - -*American Sponge Cake - - ³⁄₄ lb. powdered sugar - ¹⁄₂ lb. flour - 7 eggs - Grated rind of a lemon - 3 tea-spoons lemon juice - 1 gill cold water - -Break the eggs in a basin leaving out the whites of two. Add to the -eggs the lemon peel and juice. Boil the sugar and water together until -clear. Pour the syrup gently over the unbeaten eggs, and beat quickly -and well for fifteen minutes. Sift the flour three times and stir it -lightly into the mixture. Bake in square flat tins. Use the whites to -make an icing. - - -Berwick Sponge Cake - - 6 eggs - 9 ozs. powdered sugar - 12 ozs. sifted flour - 2 even tea-spoons cream of tartar - 1 even tea-spoon carbonate of soda - 1 lemon - -Beat the eggs, yolks and whites together, with the sugar until very -light. This should take about half-an-hour. Take half of the flour and -sift it gradually into the eggs and sugar. Mix the cream of tartar with -a gill of water, and add it to the mixture. Beat for a minute. Add the -rest of the flour and the juice and rind of the lemon. Add a little -salt. Mix well. Dissolve the carbonate of soda in four table-spoons of -hot water. Stir it carefully in. Beat again. Bake in large square or -oblong tins in a quick oven. - - -*Gateau de Savoie - - ¹⁄₂ lb. powdered sugar - 12 yolks of eggs - 6 whites ” - 1 whole egg - 5 ozs. potato flour - 5 ozs. finest flour - The grated peel of a lemon and a half - -Grate the lemon very finely. Mix it thoroughly with the sugar. Set it -where it will become very dry. Dry the flours and sift them. - -Beat the yolks, the whole egg and the sugar together until very light -and creamy. This should take about half-an-hour. Then sift in the flour -and potato flour gently, and beat lightly with a whisk. Add the whites, -which should be whisked to a stiff froth. Mix lightly. - -Butter a mould and sprinkle powdered sugar in it. Pour the mixture into -it gently. Set the mould in a moderate oven, over a tin containing hot -ashes, and put a piece of greased paper over the cake. Bake for about -an hour. - - -Milanese Cake - - 4 eggs - Their weight in sugar - 2 ozs. flour - 2 ozs. potato flour - Juice and rind of half a lemon - Handful of sultanas - -Set aside two whites, and whisk them to a stiff froth. Put the flour -and sugar in a basin. Mix them. Make a hole in the centre, break the -eggs into it. Mix altogether and beat for quarter of an hour. Add the -beaten whites, a large handful of sultanas, and the lemon. Bake three -quarters of an hour in a well greased mould in a moderate oven. - - -*Sponge Cake - - 4 eggs - Their weight in powdered sugar - The weight of two eggs in flour - -Put the sugar (with which should be included several lumps which have -been well rubbed on a lemon and then crushed) into a basin and break -the eggs on to it. Beat with a steel carving fork until the mixture -becomes thick and creamy, which should take from twenty to thirty -minutes. Stir in the flour as lightly as possible. Put into a tin lined -with buttered paper, and bake at once in a moderate oven. - - - - -White Cakes - - - PAGE - - Almond Cake--I. 16 - - ” ” II. 16 - - Angel Cake 17 - - Cocoanut Cake 17 - - Cocoanut Pound Cake 18 - - Dutch Almond Cake 19 - - Eversley Cake 19 - - Lady Cake 20 - - Potato Flour Cake 20 - - Pound Cake--I. 21 - - ” ” II. 22 - - Rice Cake--I. 22 - - ” ” II. 23 - - ” ” III. 23 - - Snow Cake 24 - - White Cake--I. 24 - - ” ” II. 25 - - ” ” III. 25 - - -*Almond Cake--I - - 1 lb. flour - ¹⁄₂ lb. sweet almonds - 10 bitter almonds - 1 lb. white sugar - 8 eggs - 1 wine-glass brandy - -Blanch and pound the almonds. Beat the yolks and sugar together till -light and creamy. Whisk the whites to a stiff froth. Add them to the -butter and sugar. - -Stir in the flour until thoroughly mixed. Add the almonds. Bake in a -tin lined with greased paper, in a moderate oven for an hour and a half. - - -Almond Cake--II - - 7 eggs - ¹⁄₂ lb. sifted sugar - ¹⁄₂ lb. almonds - -Blanch and pound the almonds. Beat up the yolks of the eggs for ten -minutes. Add the sugar. Beat again thoroughly. Add the almonds. When -well mixed add the whites, which should be beaten stiff. Bake in a -German tin (see p. 1). - - -*Angel Cake - - ¹⁄₂ pint fine flour - 1 tea-spoon cream of tartar - ³⁄₄ pint powdered sugar - 11 whites of eggs - 3 tea-spoons vanilla - -Add the cream of tartar to the flour. Sift five times. Sift the sugar. -Beat the whites to a stiff froth. Stir the sugar lightly into the -whites of eggs. Add the vanilla. Add the flour. Stir in lightly and -quickly. Pour into a clean bright tin. It must not be buttered. Bake in -a moderate oven for forty minutes. When done leave in the tin, inverted -on its edge (not completely upside down) on a sieve until cold. - - -Cocoanut Cake - - 1 cup butter - 2 cups sugar - 3 cups flour - 4 whites of eggs - 1 small cup milk - 1 tea-spoon baking powder - ¹⁄₂ small cocoanut grated - -Beat the butter and sugar to a cream. Sift the flour with the baking -powder. Add it to the mixture gradually moistening it with the -milk. When thoroughly mixed add the grated cocoanut. Beat for ten -minutes. Stir in the whites beaten to a stiff froth very lightly. Bake -immediately in a buttered tin in a moderate oven. - - -*Cocoanut Pound Cake - - ¹⁄₂ lb. butter - 1 lb. sifted flour - 1 lb. powdered sugar - 2 tea-spoons baking powder - 1 tea-spoon grated lemon peel - ¹⁄₄ lb. grated or desiccated cocoanut - 4 eggs - 1 cupful milk - -Beat the butter to a cream. Add the sugar. Beat again. Add the sifted -flour (in which the baking powder has been mixed), well-beaten eggs and -milk alternately in small quantities. Stir all well together. Add the -cocoanut and lemon peel. Beat well together. - -Use shallow square tins. Butter them and line as well with buttered -paper. Pour the mixture in to the depth of an inch and a half. Bake in -a quick oven. Ice while hot and set back in the oven for a moment to -dry. - - -Dutch Almond Cake - - 1 lb. sweet almonds - ¹⁄₂ oz. bitter almonds - 1 lb. powdered sugar - 12 eggs - 5 table-spoons pounded biscuit or - flour - Rose water - -Blanch and pound the almonds, adding to them a little rose water. Beat -up the yolks. Add them to the sugar and beat thoroughly together. Then -add the whites, whisked to a stiff froth, and the pounded almonds. Add -the finely crushed biscuits or flour. Bake in a moderate oven in a -German tin lined with greased paper. - - -Eversley Cake - - 5 ozs. butter - 6 ozs. best flour - 3 eggs - 5 ozs. castor sugar - ¹⁄₂ tea-spoon baking powder - ¹⁄₄ lb. mixed peel - -Beat the butter to a cream. Add the sugar, then the flour, and -well-beaten eggs, the sliced peel and lastly the baking powder. Beat -altogether for twenty minutes and bake in a good oven for an hour. - - -Lady Cake - - 1 cup butter - 2 cups powdered sugar - 3 cups flour - ¹⁄₂ cup milk - Whites of 8 eggs - 2 tea-spoons cream of tartar - 1 tea-spoon carbonate of soda - 1 tea-spoon extract of almonds - -Beat the butter to a cream. Stir in the sugar gradually, beating hard -all the time. Mix the cream of tartar with the flour, and the soda with -the milk. Add flour and milk alternately in small quantities, beating -continually. Add the flavouring, and then stir in the stiffly-beaten -whites lightly. Bake in a moderate oven in a tin lined with greased -paper. - - -*Potato Flour Cake - - 1 lb. butter - 11 eggs - 1 lb. sugar - 1 lb. potato flour - 1 wine-glass rum - -Soften the butter. Then beat it until very light and creamy. Add to -it alternately one whole egg, one table-spoon flour, one table-spoon -sugar, beating well between each addition. When about half the -materials are used add the rum. Add the rest of the ingredients -alternately as before. From first to last the cake should be beaten for -an hour. Bake in a buttered tin for one hour and a half to two hours. - - -*Pound Cake--I - - 1 lb. butter - 1 lb. powdered sugar - 10 eggs - 1 lb. flour - ¹⁄₂ wine-glass sherry - ¹⁄₂ wine-glass brandy - -Cream the butter. Add the sugar and well beaten yolks. Beat thoroughly. -Add the flour and wine, beating all the time. Stir in the whites, -which should be whisked to a stiff froth. Bake in three or four small -well greased tins in a moderate oven, as this cake is always lighter -if baked in small tins. Crystallised cherries halved are an excellent -addition to a pound cake. They should be thoroughly mixed in the cake -before the whites are added. - - -Pound Cake--II - - 1 lb. flour - 1 lb. eggs - 1 lb. sugar - ³⁄₄ lb. butter - 1 glass brandy - -Beat the butter and half of the flour until light and creamy. Add the -brandy. Beat the yolks thoroughly and add them alternately with the -stiffly beaten whites and the rest of the flour. Beat all together for -half-an-hour. Bake in two tins in a moderate oven for about an hour. - - -*Rice Cake--I - - 6 yolks - 3 whites - Grated peel of one lemon - 4 ozs. flour - ¹⁄₂ lb. ground rice - ¹⁄₂ lb. powdered sugar - -Beat the yolks and whites separately. Add the grated rind to the yolks. -Beat again and add the whites. Mix well. Mix the flour, rice and sugar -together. Add the eggs gradually, beating continually for about an -hour. Bake in a tin lined with greased paper in a slow oven for about -an hour. - - -Rice Cake--II - - 1 cup butter - 2 cups sugar - 2¹⁄₄ cups rice flour - 6 eggs - Juice and grated rind of a lemon - -Beat the butter and sugar to a cream. Add the well beaten yolks and the -flour. Beat thoroughly for five minutes. Add the lemon juice and rind -and the stiffly beaten whites. - -Bake in shallow square tins in which the depth of the mixture when -poured in is less than two inches. - -Bake thirty-five to forty-five minutes in a moderate oven. - - -Rice Cake--III - - 4 ozs. butter - 2 eggs - 4 ozs. powdered sugar - 4 ozs. ground rice - 6 ozs. flour - 1 tea-spoon baking powder - -Beat the butter to a cream and add the sugar. Beat the eggs till creamy -and light, and add them with the flour (in which the baking powder -should be mixed) and ground rice. Add a little milk and a few drops of -essence of lemon or vanilla. Bake in a moderate oven for three quarters -of an hour. - - -*Snow Cake - - 1 lb. arrowroot - ¹⁄₂ lb. powdered sugar - ¹⁄₂ lb. butter - Whites of six eggs - Vanilla or lemon flavouring - -Beat the butter to a cream. Stir in the sugar and beat well again. Add -the arrowroot, beating all the time vigorously. Whisk the whites to -a stiff froth. Add them to the mixture. Beat all together for twenty -minutes. Add a little vanilla or the juice or rind of a lemon. Bake in -a buttered mould in a moderate oven for from one hour to one hour and a -half. - - -*White Cake--I - - 1 cup butter - 3 cups powdered sugar - 1 cup milk - 5 cups sifted flour - 1 tea-spoon carbonate of soda - 2 tea-spoons cream of tartar - Whites of twelve eggs - 1 tea-spoon vanilla - -Beat the butter to a cream. Add the sugar. Beat well. Add the soda to -the milk and the cream of tartar to the flour. Add flour and milk to -the mixture, beating hard all the time. Beat the eggs to a stiff froth. -Add them and the vanilla. Bake in two tins lined with greased paper. -The oven should be slow at first, then moderate. - - -White Cake--II - - 3 cups sugar - ¹⁄₂ cup butter - 1 cup sweet milk - 2 tea-spoons cream of tartar - 1 tea-spoon carbonate of soda - 3 cups flour - Whites of four eggs - -Mix as for the first receipt. - - -*White Cake--III - - 3 cups powdered sugar - 1 cup butter - 1 cup milk - 3 cups flour - 1 cup corn starch - 12 whites of eggs - 2 tea-spoons cream of tartar - 1 tea-spoon carbonate of soda - -Mix the cream of tartar thoroughly with the flour and dissolve the soda -in half of the milk. Stir the cornflour in the rest of the milk until -perfectly smooth. - -Beat the butter and yolks together until creamy. Add the corn starch -paste. Stir it well in. Add the milk and soda and the flour. Beat the -whites to a stiff froth and stir in lightly. Bake in two papered tins -in a moderate oven. - - - - -Layer Cakes and Fillings - - - PAGE - - Layer Cake--I. 29 - - ” ” II. 29 - - ” ” III. 30 - - ” ” IV. 30 - - Fillings for Layer Cakes-- - - Almond Cream 31 - - Chocolate--I. 31 - - ” II. 32 - - Cocoanut--I. 32 - - ” II. 32 - - Cream--I. 33 - - ” II. 33 - - Fig 33 - - Fruit 34 - - Orange and Cocoanut Cream 34 - - Strawberry Cream 34 - - Californian Fig Cake 35 - - Coffee Cake 36 - - Fruit Layer Cake 37 - - Jam Sandwich--I. 37 - - ” ” II. 38 - - Lemon Layer Cake 38 - - Ribbon Cake 39 - - Swiss Roll 40 - - -General Directions - -The tins for these cakes should be about 8 inches in diameter with a -very shallow rim. They should be kept perfectly clean, and before being -used should be slightly warmed and well greased with butter, lard or -good sweet oil. - -Three layers are sufficient for a cake. They should not be thick. - -Cool each layer when baked on a perfectly flat surface and spread with -the filling when cold. - - -Layer Cake--I - - 3 eggs - 1 cup white sugar - Butter size of an egg - 1 cup flour - 1 even tea-spoon baking powder - -Beat the butter and sugar to a cream. Add the well beaten yolks and -then the flour, in which the baking powder has been thoroughly mixed. -Beat the whites till stiff. - -Bake in three round shallow buttered tins in a moderate oven. When -cold, place one round on a large plate and spread it with jelly, jam -or other filling. Cover it with another round and spread this. Ice the -top. If jam is used it should be beaten or warmed a little in order -that it may spread more easily. - - -Layer Cake--II - - ¹⁄₂ lb. butter - 5 eggs - 6 ozs. flour - 2 ozs. cornflour - ¹⁄₂ lb. powdered sugar - 1 tea-spoon vanilla - 2 table-spoons sherry - -Beat butter to a cream. Add sugar gradually, beating all the time. Then -add the yolks, the flour and corn starch. Beat the whites to a stiff -froth. Add them and the flavourings to the mixture. Bake in three tins -for fifteen minutes, in a moderately quick oven. - - -Layer Cake--III - - 8 ozs. sugar - 5 eggs - ¹⁄₄ lb. butter - 1 tea-cup milk - 12 ozs. flour - 1 tea-spoon baking powder - -Beat the sugar with the eggs for fifteen minutes. Melt the butter and -add it. Beat again very thoroughly. Add the baking powder to the flour -and sift it. Add it and the milk to the mixture, beating continually. - - -Layer Cake--IV - - 6 eggs - 2 cups flour - 2 cups sugar - 2 heaped table-spoons butter - ¹⁄₃ cup milk - 2 tea-spoons cream of tartar - 1 scant tea-spoon carbonate of soda - -Beat the yolks and whites separately. Add the sugar to the yolks. Beat -thoroughly. Add the butter, which should be softened but not melted. -Dissolve the soda in a tea-spoon of boiling water. Add it to the milk. -Sift the cream of tartar with the flour. Add the flour and milk to the -mixture and then the whites. Bake in a moderate oven in shallow round -tins. - - -Almond Cream Filling - - 1 lb. sweet almonds - 1 small cup cream - 2 table-spoons corn starch - Powdered sugar to taste - -Cook the corn starch for ten minutes in as small a quantity of milk -as is possible. Blanch the almonds and pound them to a paste. Beat -the cream. Mix the almonds, cream and corn starch together and beat -thoroughly. Add the powdered sugar. - - -Chocolate Filling--I - - 3 whites of eggs - 1 cup sugar - 1 cup grated chocolate - Vanilla - -Beat the white of eggs slightly. Mix all well together. - - -Chocolate Filling--II - - 5 table-spoons grated chocolate - ¹⁄₂ cup cream - 1 cupful sugar - 1 egg - 1 tea-spoon vanilla - -Beat the egg well. Add it to the chocolate and cream. Stir over the -fire till thoroughly mixed. Flavour with vanilla. - - -Cocoanut Filling--I - - ¹⁄₂ cup cream - ¹⁄₂ cup grated cocoanut - ¹⁄₂ cup powdered sugar - -1. Beat the cream slightly. Add the sugar and cocoanut. - -2. Add a small cup of finely grated cocoanut to some plain icing (see -p. 65). - - -Cocoanut Filling--II - - ¹⁄₂ cocoanut - Whites of three eggs - 1 cup powdered sugar - -Grate the cocoanut. Add it with the sugar to the whites beaten to a -stiff froth. - - -Cream Filling--I - - 1 pint milk - 2 eggs - 3 table-spoons sifted flour - 1 cup powdered sugar - -Cook the flour, mixed smooth, in a little milk for ten minutes. Add it -to the milk in which the eggs (or yolks only) have been beaten up. Put -all in an enamel saucepan. Add the sugar. Stir continually but take off -before it boils. Add flavouring. - - -Cream Filling--II - - ¹⁄₂ cup cream - 2 table-spoons powdered sugar - Flavouring - -Whip the cream. Add the sugar and a very little flavouring. - - -Fig Filling - - 1 lb. figs - 1 tea-cup water - ¹⁄₂ tea-cup sugar - -Chop the figs finely. Cook them with the water and sugar until soft and -smooth. - - -Fruit Filling - - 4 table-spoons citron - 4 ” raisins - ¹⁄₂ cupful chopped almonds - ¹⁄₄ lb. chopped figs - 3 whites of eggs - ¹⁄₂ cup sugar - -Chop the citron and stoned raisins very fine. Chop the almonds and -figs. Beat the whites to a stiff froth. Add the sugar. Mix together -thoroughly. Add the other ingredients. - - -Orange and Cocoanut Cream Filling - - 1 egg - 1 cup whipped cream - ¹⁄₂ cup powdered sugar - 1 cup grated cocoanut - Juice of one orange - Grated rind of half an orange - -Mix all together. - - -Strawberry Cream Filling - - ¹⁄₂ pint cream - ¹⁄₂ cup powdered sugar - ¹⁄₄ oz. gelatine - 1 cup mashed strawberries - -Whip the cream. Set it on ice. Add the sugar to the strawberries. Mash -them. Mix them with the cream. Dissolve the gelatine. Add it carefully -to the cream and strawberries. Stir over the ice until the cream begins -to set. Leave the mixture on the ice until the cake is ready to serve. -Spread it thickly between each layer. - - -Californian Fig Cake - - 1 cup sugar - ¹⁄₂ cup butter - 1 cup flour - ¹⁄₂ cup cornflour - ¹⁄₂ cup sweet milk - Whites of three eggs - - -FILLING - - ¹⁄₂ lb. almonds - 6 ozs. figs - ¹⁄₂ cup seeded raisins - 2 ozs. citron - 1 egg - 1 glass white wine - -Beat the butter to a cream. Add the sugar and beat again. Sift the -flours together. Add them and the milk. Beat very well and add the -whites beaten to a stiff froth. Bake in two shallow tins in a quick -oven. - -For the filling. Chop all the ingredients very finely together. Mix -them with the egg and wine. Spread in a thick layer between the two -cakes. - - -*Coffee Cake - - 7 ozs. flour, sifted and dried - ¹⁄₂ lb. powdered sugar - 7 ozs. butter - 1 table-spoon potato flour - 7 eggs - 2 table-spoons brandy - -Beat the butter to a cream. Add the sugar and beat well again. Beat up -the yolks, add them and the flour, in which the potato flour should -be mixed, to the butter and sugar. Stir in the brandy. Mix all well -together. Beat the whites to a stiff froth and stir in lightly. Bake in -a mould with a tube in centre. - - -CREAM - - Whites of four eggs - ¹⁄₂ lb. powdered sugar - ¹⁄₂ wine-glass extract of coffee - ¹⁄₂ lb. butter - -Beat the whites to a stiff froth. Sift in the sugar. Add the coffee -extract. Beat the butter to a cream. Add the mixture to it and mix well -with a wooden spoon. - -Cut the cake across, when cold, into several sections, spread the cream -between each layer. Put together neatly. Fill the hollow in the centre -with the cream, and spread it all over the cake. - - -Fruit Layer Cake - - 1 cup sugar - ¹⁄₂ cup butter - 1¹⁄₂ cups flour - ¹⁄₂ cup wine - 1 cup stoned and chopped raisins - 2 eggs - ¹⁄₂ tea-spoon soda - -Cream the butter. Add the sugar. Beat well. Add the flour, the well -beaten yolks, and the wine gradually, beating all the time. Dissolve -the soda in a very little hot water. Add it to the mixture, and the -raisins chopped and floured. Stir in the wine and the whites beaten to -a stiff froth. Bake in a moderate oven in three shallow round tins. Put -plain icing between each layer. - - -*Jam Sandwich--I - - 2 eggs - Their weight in flour and powdered sugar - A little less than their weight in butter - 1 small tea-spoon baking powder - -Beat the butter to a cream. Add the eggs well beaten, then the sugar -and flour and, lastly, the baking powder. It is an improvement if -the sugar includes four or five lumps of sugar which have been well -rubbed on a lemon and then crushed. Bake in two shallow buttered tins -(about 8¹⁄₂ inches) in a moderate oven, about fifteen minutes. When -cold spread one round with jam. Place the second round on it. Press it -lightly down and sift powdered sugar over it. - - -Jam Sandwich--II - - 1 egg - Its weight in butter, sugar, flour and ground rice - 1 tea-spoon milk - ¹⁄₂ tea-spoon baking powder - -Beat the butter and sugar together. Add the unbeaten egg, then the -flour, ground rice, milk and, lastly, the baking powder. Bake in two -shallow well-buttered round tins (8 inch) for ten to fifteen minutes. -Proceed as above. - - -Lemon Layer Cake - - 10 eggs - 1 lb. sugar - ¹⁄₂ lb. flour - 2 lemons - 1 orange - 1¹⁄₄ lb. icing sugar - -Beat the yolks well together. Add seven whites beaten until stiff, the -sugar, the rind of two lemons and the juice of one. Bake in separate -layers in a moderate oven. - -Beat the remaining whites (3) and add to them gradually the icing -sugar. Set aside sufficient to ice the outside of the cake. To the rest -add the juice of the orange and half of the rind grated. Wait until the -cake is nearly cold and then spread the layers with the mixture. - -Add a little lemon juice to the icing for the top and sides and spread -it on as thickly as possible. - - -Ribbon Cake - - 1 cup butter - 2 cups sugar - 4 eggs - 3 cups flour - 1 table-spoon baking powder - 1 cup milk - 1 tea-spoon vanilla - 1 tea-spoon mixed mace and cinnamon - 1 cup stoned and floured chopped raisins and currants - 1 table-spoon molasses or treacle - 1 dessert-spoon brandy - -Beat the butter to a cream. Add the sugar. Add the well beaten yolks -and beat all together thoroughly. Add the flour (with which the baking -powder has been thoroughly mixed) and the milk. Beat the whites to a -stiff froth. Stir them lightly into the mixture. Add the vanilla. - -Divide the mixture into three parts. To one part add the spice, -raisins, currants, molasses and brandy. Mix thoroughly. - -Bake the three parts on separate shallow, round or oblong tins for -half-an-hour in a moderate oven. When cold spread a layer of light cake -with plain icing or red-currant jelly. Put the layer of dark cake over -it. Ice this layer or spread jelly on it and cover with the second -layer of light cake. Press lightly together and trim. - - -Swiss Roll - - 2 eggs - Their weight in powdered sugar - 3 ozs. flour - 1 small tea-spoon baking powder - -Break the eggs on to the sugar. Beat until light and creamy. Add the -flour gradually, beating continually. Stir in the baking powder. Bake -in a large flat tin which should be thoroughly greased. Spread the -mixture over it and bake quickly for seven to ten minutes. Turn out at -once on to a board on which sugar has been sifted. Spread with jam and -roll. - - - - -Various Cakes - - - PAGE - - Buttercup Cake 42 - - Chocolate Cake--I. 42 - - ” ” II. 43 - - ” ” III. 44 - - Gold Cake 44 - - Marbled Cake 45 - - Nut Cake 46 - - Shortbread--I. 46 - - ” II. 47 - - Walnut Cake 47 - - -Buttercup Cake - - ³⁄₄ cup butter - 1¹⁄₂ cups sugar - Yolks of eight eggs - 1 whole egg - ¹⁄₂ cup milk - 2 cups flour - ¹⁄₂ tea-spoon carbonate of soda - 1¹⁄₂ tea-spoons cream of tartar - Juice and grated rind of half a lemon - -Cream the butter. Add the sugar. Beat thoroughly. Beat the eggs till -light and frothy. Add to the butter. Dissolve the soda in the milk. Mix -the cream of tartar with the flour. Add milk and flour to the mixture, -beating well continually. Add the lemon juice and rind. Bake in two -greased tins in a moderate oven until the cake shrinks from the sides. - - -*Chocolate Cake--I - - 9 ozs. butter - 7 ozs. chocolate powder - 9 ozs. sugar - 5 eggs - 6 ozs. flour - -Mix the chocolate powder (which should be of the finest quality) with -the butter. Beat for a quarter of an hour. Add the sugar and beat -again. Beat the yolks and whites separately. Add the yolks, then the -flour, beating well all the time. Add the stiffly beaten whites. Bake -in a tin lined with greased paper in a moderate oven for an hour. - - -*Chocolate Cake--II - - 4 ozs. powdered chocolate - 4 ozs. castor sugar - 4 ozs. butter - 3 eggs - 2¹⁄₂ ozs. flour - 1 small tea-spoon baking powder - -Put the chocolate into the oven to warm. Cream the butter and sugar. -Beat the eggs until light and creamy. Add them to the butter and sugar. -Then stir in the warmed chocolate and mix thoroughly. Sift the flour -and baking powder together and add gradually, beating hard all the -time. Beat for ten minutes. Bake in a tin lined with greased paper in a -quick oven for an hour. - - -*Chocolate Cake--III - - ¹⁄₂ lb. butter - 12 eggs - ¹⁄₂ lb. powdered sugar - ¹⁄₂ lb. pounded almonds - 4 ozs. powdered chocolate - 1 salt-spoon crushed cloves and mace - -Beat the butter to a cream. Add the yolks gradually, beating -continually. Add the pounded almonds, sugar, chocolate and spices. Beat -altogether for twenty minutes. Add the whites whisked to a stiff froth. -Bake in a German tin (see p. 1) lined with greased paper, in a very -moderate oven for an hour and a quarter. Ice when cold. - - -Gold Cake - - 1 lb. sugar - ¹⁄₂ lb. butter - 1 lb. flour - Yolks of ten eggs - Grated rind of one orange - Juice of two lemons - 1 tea-spoon carbonate of soda - -Cream the butter and sugar. Add the yolks. Beat hard for five or -six minutes. Add the flour. Dissolve the soda in a very little hot -water. Stir it thoroughly into the mixture. Add the lemon and orange -flavouring. This flavouring should be prepared beforehand by putting -the grated orange peel to soak for half-an-hour in the lemon juice, -which should then be strained off through fine muslin. Bake in greased -tins. Ice with orange icing (see p. 68). - - -Marbled Cake - - 1 cup butter - 2 cups powdered sugar - 3 cups flour - 4 eggs - 1 cup sweet milk - 1 tea-spoon baking powder - 1 heaping table-spoon grated chocolate - 1 dessert-spoon milk - -Cream the butter. Add the sugar. Beat well. Add the well-beaten eggs -and the flour, in which the baking powder should be mixed. Take out a -tea-cup of the mixture and add the chocolate and the milk to it. - -Butter a tin and fill it to the depth of an inch with the white -mixture. Drop two or three spoonfuls of chocolate mixture on to this in -circles and spots. Add another layer of the white mixture and on to it -drop more of the brown, and so on until both mixtures are finished. - - -Nut Cake - - 1¹⁄₂ cups sugar - ¹⁄₂ cup butter - 2 cups flour - ³⁄₄ cup milk - Whites of four eggs - 1 cup broken nuts - 2 tea-spoons baking powder - -Cream the butter. Add the sugar. Beat well. Mix the baking powder with -the flour. Add it to the mixture with the milk, beating well all the -time. Mix in the nuts thoroughly. Lastly add the whites, which should -be beaten as stiff as possible. Bake in shallow square tins. Ice. - - -*Shortbread--I - - 1 lb. flour - ¹⁄₂ lb. butter - 3 ozs. sugar - -Knead all together until smooth. Roll out an inch thick. Prick all over -with a fork. Bake quickly in shallow buttered tins. - - -*Shortbread--II - - ¹⁄₂ lb. flour - ¹⁄₂ lb. sugar - ¹⁄₂ lb. butter - 4 eggs - 2 ozs. comfits - Grated rind of a lemon - -Beat the butter to cream. Add the flour, sugar and eggs alternately in -small quantities. When thoroughly mixed, add the grated rind and mix -again lightly. Pour into a greased oblong tin (the mixture should be -about an inch and a half deep). Sprinkle the comfits over the surface. -Do not allow the cake to colour deeply in baking. - - -*Walnut Cake - - ¹⁄₂ lb. butter - ¹⁄₂ lb. sugar - 4 eggs - 4 ozs. flour - 4 ozs. pounded dry walnuts - -Cream the butter. Add the sugar. Beat well. Beat the yolks and whites -separately. Add the yolks to the cake. Mix the flour and the walnuts, -which must be pounded as fine as possible. Add to the mixture. Stir in -the whites. Bake in a shallow square tin. Ice. - - - - -Fruit Cakes - - - PAGE - - Black Cake (Wedding Cake) 51 - - Cider Cake 52 - - Currant Cake 52 - - Fruit Cake--I. 53 - - ” ” II. 54 - - Genoa Cake 55 - - Imperial Cake 55 - - Pitcaithley Bannock 56 - - Seed Cake 56 - - Simnel Cake 57 - - Soda Cake 58 - - Spice Cake 59 - - Sultana Cake--I. 59 - - ” ” II. 60 - - ” ” III. 61 - - Sultana or Seed Cake 61 - - White Fruit Cake 62 - - -General Directions - -In making fruit cakes always mix the fruit thoroughly with a little of -the flour before adding to the cake. - -Mix the spices with the sugar or flour. - -For directions for cleaning currants, stoning raisins, and blanching -almonds (see pp. 3 and 4). - - -Black Cake - -(Wedding Cake) - - 10 ozs. butter - ¹⁄₂ lb. powdered sugar - ¹⁄₂ lb. flour - 6 large eggs - 1 gill brandy and sherry mixed - ¹⁄₂ grated nutmeg - 1 tea-spoon cinnamon - ¹⁄₄ tea-spoon mace - 1 ground clove - ¹⁄₂ lb. finely chopped almonds - 1 lb. currants - 1¹⁄₂ lbs. raisins - -Beat the butter to a cream. Add the powdered sugar. Beat again very -thoroughly. Stir in quarter of a pound of flour. Beat the eggs -together until light. Add them and the rest of the flour to the -mixture alternately. Beat well. Add the brandy, sherry and spices. -Add the currants, raisins and peel, which should all be well floured, -gradually, mixing thoroughly. Bake in two tins lined with greased -paper, in a moderate oven, for four hours. Let the cakes cool in the -tins. This cake, if iced first with almond icing (see p. 67), and then -with plain icing (see p. 65), is suitable for a wedding cake. - - -Cider Cake - - 1 cup of sugar - ¹⁄₂ cup butter - 1 egg - ¹⁄₂ pint cider - 1 level tea-spoon carbonate of soda - 2 cups flour - 1 cup stoned raisins - -Beat the butter and sugar to a cream. Add the well beaten egg and the -flour. Dissolve the carbonate of soda in a table-spoon of boiling -water. Add it to the cider. Stir it into the mixture. Beat well -together. Add the raisins. Bake in a moderate oven in a buttered tin. - - -*Currant Cake - - ¹⁄₂ lb. sugar - ¹⁄₂ lb. butter - 6 eggs - ³⁄₄ lb. flour - ³⁄₄ lb. currants - ¹⁄₄ lb. sultanas - ¹⁄₄ lb. mixed peel - ¹⁄₄ lb. ground almonds - 1 heaping tea-spoon baking powder - -Beat butter and sugar for twenty minutes. Then add the eggs one at -a time, beating hard all the time. Add the flour and fruit and mix -thoroughly. Bake in a well greased tin in a moderate oven for about -three hours. Leave in the tin to cool. - - -Fruit Cake--I - - ¹⁄₂ cup butter - 1¹⁄₂ cups powdered sugar - 3 cups flour - Yolks of four eggs - ¹⁄₂ cup milk - 1 tea-spoon cream of tartar - ¹⁄₂ tea-spoon carbonate of soda - 1 wine-glass brandy - 1 cup raisins - 1 cup currants - -Beat the butter to a cream. Add the sugar and beat well. Add the yolks -and beat again. Dissolve the soda in the milk and sift the flour and -cream of tartar together. Add the milk and flour alternately to the -mixture. Stir in the brandy and the fruit and mix well. Bake in two -greased tins in a moderate oven. - - -*Fruit Cake--II - - 2 scant cups butter - 3 cups dark brown sugar - 4 cups sifted flour - 6 eggs - 1 lb. raisins - 1 lb. currants - ¹⁄₂ lb. citron, finely chopped - ¹⁄₂ cup molasses or treacle - ¹⁄₂ cup sour milk - ¹⁄₂ grated nutmeg - 1 table-spoon ground cinnamon - 1 tea-spoon ground cloves - 1 tea-spoon ground mace - 1 wine-glass brandy - 1 level tea-spoon soda - -Beat butter and sugar to a cream. Add the spices, molasses and some -milk. Stir all well together. Beat the yolks and whites of the eggs -separately. Add the yolks and the brandy. Beat thoroughly. Add the -flour and stiffly beaten whites alternately. Dissolve the soda in a -little water. Add it to the mixture. Mix the fruit together with two -table-spoons of flour. Stir it thoroughly into the mixture. - -Line two tins with greased paper. Bake in a moderate oven two hours. -Let it cool in the pan. - - -*Genoa Cake - - 10 ozs. sifted flour - 8 ozs. sugar - 8 ozs. butter - 6 ozs. finely cut peel - 4 ozs. chopped almonds - 12 ozs. sultanas - 5 eggs - 1 tea-spoon baking powder - -Beat the butter to a cream. Add the sugar. Drop in one egg at a time, -beating hard all the time. Add the fruit and almonds and lastly the -flour. Mix very well. Bake in an oven which is rather quick at first, -then moderate. - - -Imperial Cake - - 1 lb. powdered sugar - 1 lb. flour - ³⁄₄ lb. butter - ¹⁄₂ lb. chopped almonds - ¹⁄₂ lb. chopped citron - 1 lb. raisins - ¹⁄₂ grated nutmeg - 10 eggs - 1 wine-glass brandy - -Beat the butter to a cream. Add the sugar. Beat again. Beat the -yolks. Add them to the mixture. Add the flour gradually, beating hard -continually. Add the fruit, chopped almonds, nutmeg and brandy, and the -whites beaten to a stiff froth. This cake will keep a year. - - -Pitcaithley Bannock - - 1 lb. flour - ¹⁄₂ lb. butter - 2 ozs. blanched almonds - 2 ozs. candied orange peel - 2 ozs. sugar - 2 ozs. carraway seeds or comfits - -Melt the butter and mix it with the flour, which should have been dried -and sifted. Slice the almonds and cut up the orange peel finely. Add -them with the sugar to the flour and butter. Mix very well. Bake in a -slow oven for an hour. - - -*Seed Cake - - 1 lb. butter - ³⁄₄ lb. powdered sugar - 1 lb. flour - 6 eggs - ³⁄₄ oz. carraway seeds - 1 wine-glass brandy - -Beat the butter to a cream. Add the sugar. Beat well together. Beat the -whole eggs and brandy together until very light. Add them and the flour -alternately to the mixture, beating well, and then the carraway seeds. -Bake in a greased tin in a moderate oven. - - -Simnel Cake - - ¹⁄₂ lb. butter - ¹⁄₂ lb. sugar - 2 ozs. rice flour - 4 eggs - 7 ozs. flour - ¹⁄₂ lb. currants - - -FOR THE PASTE - - 2 ozs. bitter almonds - 10 ozs. sweet almonds - 2¹⁄₂ ozs. powdered sugar - Whites of two eggs - Rose water - -Beat the butter to a cream, and add the sugar. Beat the yolks and -whites separately. Add the yolks and the rice flour to the mixture, -beating continually, and then the flour and currants. Mix well and stir -in the stiffly beaten whites. - -Prepare the almond paste beforehand. Blanch and pound the almonds, -adding a little rose water to them. Beat the whites to a stiff froth, -add the sugar, stir lightly together and then add the almonds. - -Line two small tins with greased paper and put a layer of the cake -mixture in each, and then a layer of the almond paste, then another -layer of cake and almond paste. Bake in a moderate oven. - - -*Soda Cake - - 1 lb. flour - ¹⁄₂ lb. crushed _lump_ sugar - ¹⁄₂ lb. butter - 1 lb. sultanas - ¹⁄₄ lb. mixed peel - 3 eggs - 1 small tea-cup milk - 1 small tea-spoon carbonate of soda - 1 full tea-spoon cream of tartar - -Beat the butter to a cream. Add the sugar, which need not be too finely -crushed. Beat the eggs well. Add them to the butter and sugar, beating -hard. Mix the soda with the milk and the cream of tartar with the -flour. Add to the mixture alternately. Add the sultanas and finely cut -peel. Mix all very well. Bake for two hours or more in a tin lined with -greased paper. The oven should be fairly hot at first and then moderate -for the rest of the time. - - -Spice Cake - - ³⁄₄ lb. butter - 1 lb. sugar - 1 lb. flour - 10 eggs - 1 wine-glass brandy - 1 ” sherry - 1 ” molasses or treacle - 1 ” milk - 4 lbs. raisins - 2 lbs. currants - 1 lb. citron-peel - 1 tea-spoon soda - 1 table-spoon cinnamon - 2 tea-spoons cloves - 1 grated nutmeg - ¹⁄₄ lb. chopped almonds - -Beat the butter and sugar to a cream. Add the well beaten eggs, brandy, -wine, molasses and milk, in which the soda should be dissolved. Then -the spices and flour. Stir well together and then add the fruit, which -must be well mixed. Bake in two large tins for three or four hours. - - -*Sultana Cake--I - - ¹⁄₂ lb. butter - ¹⁄₂ lb. flour - ¹⁄₂ lb. sultanas - 3 ozs. lemon peel - 3 eggs - 1 tea-spoon vanilla - 1 level tea-spoon baking powder - -Soften, but do not melt the butter. Beat well. Sift the baking powder -with the flour. Add the sugar to the butter, then the flour. Beat the -yolks well and add them. Add the fruit and vanilla. Beat continually. -Stir in the beaten whites. Bake in a greased tin in a quick oven for -one and a half hours. - - -*Sultana Cake--II - - 4 eggs - Their weight in flour, castor sugar and butter - The rind of a lemon grated - 3 ozs. sultanas - 1 oz. finely chopped citron - -Beat the butter to a cream. Put the sugar into another pan, and break -the four eggs on to it. Beat the eggs and sugar together, with a steel -carving-fork, until thick and creamy. It will take twenty minutes to -half-an-hour. Stir in the flour lightly and quickly, then the butter, -and lastly the fruit and grated lemon. Bake in a shallow oblong tin -lined with buttered paper. - -This cake is better if kept a day or two before eating. - - -Sultana Cake--III - - ³⁄₄ lb. flour - ¹⁄₂ lb. sultanas - 6 ozs. butter - 6 ozs. sugar - 3 eggs - 1 level table-spoon baking powder - 1 oz. candied peel - A little milk - -Rub the butter lightly into the flour, in which the baking powder -should be mixed. Then add the sugar, sultanas, and chopped peel. Beat -the eggs together until creamy and light, and add them to the flour, -etc., mixing in the ingredients with a little milk. Bake in a greased -tin in a moderate oven. - - -Sultana or Seed Cake - - ¹⁄₂ lb. flour - ¹⁄₄ lb. butter - ¹⁄₄ lb. castor sugar - 3 eggs (or 4 eggs if small ones) - 2 ozs. sultanas (or carraway seeds) - A little finely-chopped candied peel - -Beat the butter to a cream. Add the sugar, flour and fruit, by degrees, -then the eggs, previously well beaten. Beat all well together for ten -minutes. Bake in a round cake tin lined with buttered paper for rather -less than an hour. - - -*White Fruit Cake - - 1 cup butter - 2 cups sugar - 3 cups flour - ¹⁄₂ cup milk - Whites of three eggs - 3 tea-spoons baking powder - 1 wine-glass brandy - ¹⁄₄ lb. chopped citron - ¹⁄₂ lb. blanched and chopped almonds - ¹⁄₄ lb. grated cocoanut - -Beat the butter to a cream, add the sugar. Beat well together. Sift the -flour and baking powder together. Add the butter and sugar, moistening -the mixture with the milk and brandy. Add the cocoanut, almonds and -citron. Mix well and stir in the stiffly beaten whites. Bake in a tin -lined with greased paper in a moderate oven. - - - - -Icings - - - PAGE - - Plain Icing 65 - - Boiled Icing 66 - - Gelatine Icing 66 - - Icing without eggs 66 - - Almond Icing 67 - - Chocolate Icing--I. 67 - - ” ” II. 68 - - Cocoanut Icing 68 - - Orange Icing 68 - - Tutti Frutti Icing 69 - - Yellow Icing 69 - - - - -General Remarks - -In all icing that is not boiled it is necessary to use “icing” sugar, -which is very fine and flour-like in appearance. - - -Plain Icing - - Whites of 2 eggs - ¹⁄₂ lb. _icing_ sugar - Flavouring, lemon, vanilla, or almond, etc. - -Break the whites into a good sized dish. Add two heaping table-spoons -of sugar and stir it in steadily. Beat for a few minutes. Add the sugar -gradually, beating well. The making should take about half-an-hour. -When thick enough it should not run together again after being cut with -a knife. If flavoured with lemon juice, a little more sugar should be -added or the icing will not be stiff enough. - -Pour the icing on to the cake by large spoonfuls and allow it to settle -itself as much as possible. When using a knife, dip it first in cold -water. - -Ice a cake two or three hours before it is to be eaten. It can be set -to harden in a moderate oven for five minutes if needed quickly: but it -is best to dry it slowly in a warm, sunny place. - - -Boiled Icing - - 1 cup powdered sugar - 1 cup water - Whites of two eggs - Flavouring - -Boil the sugar and water together until it spins a thread from a spoon. -Then take the syrup off the fire and pour it into a basin. Add the -whites (beaten to a stiff froth) to it gradually, beating hard all the -time. Continue beating until the mixture is cold. Add flavouring. - - -Gelatine Icing - - 1 tea-spoon gelatine - 1 table-spoon cold water - 2 table-spoons hot water - 1 cup icing sugar - -Soak the gelatine in the cold water for half-an-hour. Add to it the hot -water and dissolve it in the same. Add it to the sugar and beat till -smooth and firm. - - -Icing without Eggs - - 1 cup powdered sugar - 5 table-spoons milk - -Add the milk to the sugar in a saucepan. Stir it till it boils. Then -set it where it can boil gently for five minutes. Do not stir. Take -off the fire. Put into a basin. Flavour. Beat constantly until cold. - - -Almond Icing - - 2 whites of eggs - ¹⁄₂ lb. powdered sugar - ¹⁄₂ lb. sweet almonds - 5 bitter almonds - Rose water - -Blanch the almonds and let them dry. Pound them in a mortar and moisten -them with a little rose water. When perfectly smooth and fine add them -to an icing made as above (see p. 65), of the sugar and white of egg. -Spread thickly upon the cake. Place it near a sunny window, allow it to -dry partly and cover with a coating of plain sugar icing. - - -Chocolate Icing--I - - 1 cup sugar - 1 cup water - 3 ozs. chocolate - 1 tea-spoon vanilla - -Boil the sugar and water together until it forms a syrup which will -spin a thread. Add the chocolate and vanilla. Take off the fire and -beat well together. - - -Chocolate Icing--II - -Melt two ozs. of chocolate. Add it to the plain icing (see page 65). -Flavour with a few drops of vanilla. - - -Cocoanut Icing - -To the plain icing (see p. 65), made with rather less sugar than is -given, add half a cup of grated or desiccated cocoanut. - - -Orange Icing - -Grate the thin outer rind of an orange. Put it in a cup. Cover it with -four tea-spoons orange juice. Let it soak for half-an-hour. Squeeze the -juice through a fine cloth. Add to the plain icing (see p. 65). - - -Tutti Frutti Icing - - 1 oz. blanched and chopped almonds - ¹⁄₂ cup stoned and chopped raisins and sliced citron - 2 whites of eggs - ¹⁄₂ lb. icing sugar - -Mix the whites and the sugar as for plain icing (see p. 65). Beat for -about twenty minutes. Work in the almonds and fruit gradually. - - -Yellow Icing - - 2 yolks - ¹⁄₂ lb. icing sugar - Flavouring - -Beat the yolks until frothy and light. Add the sugar very gradually, -beating hard in one direction for about half-an-hour. Flavour. - - - - -Gingerbread - - - PAGE - - American Soft Gingerbread--I. 72 - - ” ” ” II. 73 - - ” Hard Gingerbread 73 - - Gingerbread Loaf 74 - - Portuguese Gingerbread 74 - - Scotch Gingerbread 75 - - Yorkshire Parkins 76 - - -*American Soft Gingerbread--I - - 12 ozs. flour - 1 cup black treacle or West India molasses - 1 cup brown sugar - 1 cup sour milk - ¹⁄₂ cup melted butter - ¹⁄₂ cup melted lard - 2 eggs - 1¹⁄₂ tea-spoons ground ginger - 1¹⁄₂ tea-spoons ground cinnamon - ¹⁄₂ tea-spoon ground cloves - 1 good tea-spoon carbonate of soda - Salt-spoon salt - -Beat the eggs well in a large basin. Add the sour milk, treacle and -sugar. Mix well with a wooden spoon. Add the spices and soda, and beat -well. Then add the melted butter and lard and last of all the flour. -Beat quickly and bake at once in two small dripping pans about 8 inches -by 10 inches, in a very moderate oven for forty minutes. - - -American Soft Gingerbread--II - - 1 cup butter - ¹⁄₂ cup brown sugar - 2 cups molasses - 1 cup sour or sweet milk - 1 table-spoon ginger - 1 tea-spoon ground cinnamon - 3 eggs - 4 cups sifted flour - Tea-spoon soda - 1 table-spoon hot water - -Beat the butter to a cream. Add the sugar. Beat again. Add the -molasses, milk and spices. Beat all very well together. Add the eggs, -yolks and whites beaten separately. Add half of the flour. Beat. Add -the soda, which must be thoroughly dissolved in the hot water. Add the -rest of the flour. Beat till thoroughly mixed. Bake in two square tins -lined with greased paper in a moderate oven for forty minutes to an -hour. - - -Hard Gingerbread - -Follow the above receipt, omitting the eggs. Roll out and cut into -squares half an inch thick. While hot rub over the top with molasses. - - -*Gingerbread Loaf - - 1 cup butter and lard - 1 cup brown sugar - 1 cup treacle - 1 cup milk - 1 cup stoned and chopped raisins - 2 eggs - 10 ozs. flour - 1 tea-spoon soda - 2 tea-spoons ginger - 2 tea-spoons cinnamon - 1 ground clove - -Melt the sugar and lard. Then mix all the ingredients well together, -adding the flour last. The soda should be dissolved in the milk. The -raisins may be omitted. Bake in tins lined with greased paper, in a -slow oven for about forty minutes. - - -*Portuguese Gingerbread - - 2 lbs. flour - 2 lbs. black treacle - 1 lb. brown sugar - 1 lb. butter - ¹⁄₄ lb. citron - 5 eggs - 1 table-spoon ground cloves - 1 table-spoon ground ginger - 2 tea-spoons carbonate of soda - Rind of three lemons grated - Wine-glass of brandy - -Beat the eggs with the sugar till light and creamy. Add the butter, -which should be melted, the spices, lemon peel and finely sliced -citron. Stir continually. Then add the brandy and treacle, mixing -well. Mix the soda with the flour. Stir the flour into the mixture, -and do not beat after it is well mixed. Paper and grease three or four -dripping pans, or shallow square tins. Bake immediately in a very -moderate oven, for an hour and a half. This cake burns easily. - - -*Scotch Gingerbread - - 2¹⁄₄ cups flour - ³⁄₄ cup medium oatmeal - 1 cup syrup - ³⁄₄ cup lard, butter or dripping - 3 tea-spoons ground ginger - 3 tea-spoons ground cinnamon - 1 tea-spoon carbonate of soda - 1 or 2 eggs - 1 cup sour milk - -Mix as for American gingerbread, and bake in a greased flat tin in a -moderate oven. - - -Yorkshire Parkins - - ¹⁄₂ lb. oatmeal - ¹⁄₄ lb. flour - ¹⁄₄ lb. butter - 1 oz. mixed spice - 6 oz. brown sugar - ¹⁄₄ oz. carbonate of soda - ¹⁄₄ lb. treacle - -Mix the oatmeal and flour together. Rub in the butter. Add the spice, -sugar and carbonate of soda. Warm the treacle and pour it on the rest -of the ingredients, mixing well. If the mixture is too dry, add a -little melted butter. It should be rather soft. Divide into small flat -cakes, and bake on greased tins in a slow oven. Brush over with milk -when baked. - - - - -Cakes made with Yeast - - - PAGE - - Bread Cake 78 - - Brioche 79 - - Dough Cake 80 - - Kugelhupf--I. 80 - - ” II. 81 - - Seed Dough Cake 82 - - Scotch Bun 82 - - -Bread Cake - - I. 1 pint dough - 3 ozs. butter - 1 cup sugar - 2 eggs - Grated rind half a lemon - 1 cup of currants - - II. 4 table-spoons brown sugar - 2 ozs. butter - 1 table-spoon flour - 1 tea-spoon cinnamon - 2 heaping table-spoons bread crumbs - - -I. Add the butter, sugar, eggs and lemon rind to the dough. Mix -thoroughly and beat till light. Add the currants, which should have -been washed, dried and floured. Mix them in lightly. Pour the mixture -into a square greased pan. It should not be more than an inch deep. - -II. Beat the brown sugar, butter, flour and cinnamon together till -light. Stir in the bread-crumbs, which should be very fine. Drop -spoonfuls of this mixture over the top of the cake. Press them down -into the cake with the fingers. Set the cake to rise in a warm place. -When risen bake in a moderately quick oven. Cover the cake with a piece -of brown paper to prevent burning. - - -Brioche - - 1 lb. flour - 1 lb. butter - 7 eggs - 2 spoonfuls yeast - 1 spoonful sugar - Salt - -Set a quarter of a pound of flour, with the yeast dissolved in a very -little hot water, to rise for half an hour in a covered basin in a warm -place. - -Rub the butter into the rest of the flour, with which the sugar and -a little salt has been mixed. Beat the eggs well. Mix them with the -butter and flour and beat until light and creamy. Add this mixture to -the flour and yeast and mix lightly but well. Let the whole rise for -eight hours. Fill a buttered mould, or form into small loaves and place -on a greased tin. Bake in a moderate oven for about an hour. - - -Dough Cake - - 1 lb. dough - 3 ozs. lard - 3 ozs. butter - 3 ozs. sugar - ¹⁄₄ lb. currants - 1 egg - 1 tea-spoon ginger and ground nutmeg - -The dough should have risen a second time before it is used. Mix all -the ingredients in a large pan with the hand. Bake in a square buttered -tin. - - -Kugelhupf or German Coffee Cake - - 6 ozs. butter - 9 ozs. flour - 1¹⁄₂ ozs. cornflour - 1¹⁄₂ ozs. powdered sugar - 1 oz. German yeast - 9 eggs - 2 ozs. sultanas - -Beat the butter to a cream, and slowly add to it, beating continually, -the dried and sifted flour and cornflour. When thoroughly mixed, add -the sugar, the yeast dissolved in a very little warm water and the well -beaten yolks. Mix well and add the floured sultanas and seven whites, -whisked to a stiff froth. Butter a large tin, with a tube in the -centre, put the mixture in it, and set it in a warm place to rise for -two hours. Bake in a moderate oven from one and a quarter to one and a -half hours. Take out of the tin at once and stand upon a hair sieve to -cool. Sift over with powdered sugar. - - -Kugelhupf--II - - 1¹⁄₄ lbs. flour - 3 eggs - 1³⁄₄ cups lukewarm milk or cream - 6 ozs. butter - 4 table-spoons German yeast - 2 heaping table-spoons powdered sugar - 4 ozs. sultanas or currants - 1 salt-spoon salt - -Dry and sift the flour. Melt the butter in the milk and when just -lukewarm add to the flour. Add salt, sugar and yeast dissolved in a -little of the milk, and beat for a full half hour. Cover the basin with -a cloth and set in a warm place to rise for one and a half hours. Then -beating it well, add the sultanas to the dough. Butter a large mould -with a hollow centre, sprinkle sliced almonds in it, and pour in the -mixture. Let it rise again for about one and a half hours. Bake for an -hour and turn out on to a hair sieve to cool. Sift over with powdered -sugar. - - -Seed Dough Cake - - 1 quartern dough - 6 eggs - 8 ozs. sugar - 8 ozs. butter - ¹⁄₂ oz. caraway seeds - -Work all the ingredients well into the dough with the hands. When all -are thoroughly mixed put into a greased pan and set to rise in a warm -place. Bake in a moderate oven. - - -Scotch Bun - - 2 lbs. raisins - 1 lb. currants - ¹⁄₂ lb. orange peel - ¹⁄₄ lb. lemon peel - ¹⁄₄ lb. chopped sweet almonds - ¹⁄₂ oz. ground cloves, cinnamon and ginger - ¹⁄₂ lb. butter - 2¹⁄₂ lbs. twice risen dough - -Divide the dough into two parts. With one part mix the fruit, butter -and spices thoroughly. Line a buttered tin with half of the plain -dough. Put over it the dough mixed with fruit, and cover with the rest -of the plain dough. Brush over with the yolk of an egg. Bake in a -moderate oven. - - - - -Fried Cakes - - - PAGE - - Cinnamon Cakes 85 - - Crullers 85 - - Doughnuts 86 - - Doughnuts made with Yeast 86 - - Puff-ball Doughnuts 87 - - Snowballs 87 - - -General Directions - -Fried cakes are best cooked in a mixture of lard and clarified -beef-dripping which has not been used before. It should be made very -hot, and be quite still. Test it by throwing in a small piece of the -mixture. If it rises at once, swells, and begins to brown on the under -side, the temperature is right for frying. - -Doughnuts should take from 8 to 10 minutes to fry, and should be a -golden brown when finished. Directly they are ready, take them out, -allowing all the fat to drip off, and putting them on soft brown paper -to drain. - - -Cinnamon Cakes - - 1 cup sugar - 1 cup of butter - 3 eggs - ¹⁄₂ tea-spoon cinnamon - 2 table-spoons milk - Flour - -Beat the butter and sugar together until light. Beat the eggs together -and add to the butter and sugar with the cinnamon, milk and sufficient -flour to make the mixture stiff enough to roll out. Roll the mixture -out on a floured pastry board until very thin. Cut into narrow strips. -Twist or braid them. Drop them into boiling fat, boil till a golden -brown. Dust with powdered sugar while hot. - - -Crullers - - ¹⁄₂ lb. butter - ³⁄₄ lb. powdered sugar - 6 eggs - Nutmeg - Flour - -Beat the butter to a cream with the sugar. Flavour with nutmeg. Add -the well beaten eggs and sufficient flour to make the mixture stiff -enough to roll out. Cut in their proper shapes and fry in a large pan -of boiling lard until a rich yellow. Keep for a day before eating. - - -Doughnuts - - 1 cup sugar - 2¹⁄₂ table-spoons butter - 3 eggs - 1 cup milk - 4 tea-spoons baking powder - ¹⁄₂ tea-spoon grated nutmeg and cinnamon - Salt - 3¹⁄₂ cups flour - -Cream the butter. Add half of the sugar. Beat the eggs until very -light. Add them with the rest of the sugar to the butter. Add the -salt, spices, and baking powder to the flour. Sift them and add to the -mixture. Beat well. Add more flour, if necessary, and roll out until -quarter of an inch thick. Cut into rings and fry. - - -Doughnuts made with Yeast - - ¹⁄₂ lb. butter - ³⁄₄ lb. sugar - 1 pint sweet milk - 2 eggs - ¹⁄₂ cup yeast - 1 dessert-spoon spices (mace or nutmeg and cinnamon) - Flour - Salt - -Cream the butter. Add the sugar. Beat well. Add the milk, yeast, and -about a pint and a half of sifted flour. Set to rise over night. Add -the well beaten eggs, spices, and sufficient flour to make a stiff -dough in the morning. Roll out. Cut into rounds and fry. Sift sugar -over them while hot. - - -Puff-ball Doughnuts - - 3 eggs - 1 cup powdered sugar - 1 pint sweet milk - Flour - 2 heaping tea-spoons baking powder - -Beat the eggs. Add the sugar and milk. Add flour (with which the baking -powder should be mixed) until the batter is stiff enough for the spoon -to stand upright in. Beat until very light. Drop by dessert-spoonfuls -into boiling lard. - - -Snowballs - - 1 cup powdered sugar - 4 table-spoons milk - ¹⁄₃ tea-spoon soda - ³⁄₄ tea-spoon cream of tartar - 2 eggs - Flour - -Mix the soda with the milk and the cream of tartar with the flour -(sufficient to make a stiff batter). Beat the egg, add the rest of -the ingredients, and beat until light. Make into small balls. Fry in -lard. When cold, dip in the beaten white of an egg and roll in powdered -sugar. - - - - -Little Cakes and Sweet Biscuits - - - PAGE - - Almond Cakes 91 - - Bottle Cakes 91 - - Butter Rings 92 - - Caraway Cakes 93 - - Chocolate Cakes--I. 93 - - ” ” II. 94 - - Cinnamon Biscuits 94 - - Coburg Cakes 95 - - Cocoanut Cones 96 - - ” Rings 96 - - Cornflour Cakes--I. 97 - - ” ” II. 97 - - Fairy Gingerbread 98 - - Fluffy Cakes 98 - - German Biscuits 99 - - Gingerbread Nuts 99 - - Ginger Snaps 100 - - Ground Rice Biscuits 100 - - Hazel Nut Biscuits 101 - - Kletskoppen 101 - - Little Biscuits 102 - - Little Dutch Cakes 102 - - Louisa Cakes 103 - - Macaroons--I. 103 - - ” II. 104 - - Madeleines 104 - - Oat Cakes 105 - - Orange Biscuits 105 - - ” Wafers 106 - - Rice Cakes 107 - - Rock Cakes--I. 107 - - ” ” II. 108 - - Shortbread 108 - - Shortbread Biscuits 109 - - Snow Cakes 109 - - Sponge Fingers or Cakes 110 - - Sugar Cakes 110 - - Whole Meal Biscuits 110 - - -Almond Cakes - - ¹⁄₂ lb. sweet almonds - 1 white of egg - ¹⁄₂ lb. powdered sugar - ¹⁄₂ lb. butter - ³⁄₄ lb. flour - 2 eggs - 1 tea-spoon ground cinnamon - -Blanch and pound the almonds, adding the beaten whites and mixing -well together. Add them to the rest of the ingredients and knead well -together with the hands. Roll out and cut into round cakes. Brush over -with the beaten yolk of an egg, and dust with powdered sugar. Bake on a -well greased tin in a slow oven until they are a rich yellow. - - -*Bottle Cakes - - ¹⁄₂ lb. butter - ¹⁄₂ lb. sifted sugar - ¹⁄₂ lb. flour - Juice and grated rind of half a lemon - 2 eggs - -Cream the butter. Add the sugar. Beat the eggs and add with the rest -of the ingredients, beating all thoroughly. Grease a baking tin and -drop the mixture on it by tea-spoonfuls. Bake about five minutes in a -moderate oven. Slip the cakes off the tin with a knife. Lay a number of -bottles on their sides on a table. Lay the cakes on them to cool, and -press gently down on the bottles in order to give them a rounded shape. -These cakes should be very thin and richly coloured round the edges. - - -*Butter Rings - - 3 ozs. butter - 2 eggs - 4 yolks - ¹⁄₂ lb. sugar - ¹⁄₂ lb. flour - Grated rind of a lemon - -Beat the butter to a cream. Add one egg and five yolks (which should -have been well beaten together) and the sugar. Then add the flour and -the lemon rind. Beat until smooth and light. Roll out the mixture -lightly and cut it into ring-shaped biscuits. Brush over each with the -white of an egg, and sprinkle crystallised sugar over them. Bake in a -slow oven on a well greased tin. - - -Caraway Cakes - - 3 lbs. sugar - 1 lb. butter - ¹⁄₂ pint cold water - 3 eggs - 3 lbs. flour - 1 tea-spoon soda - 4 table-spoons caraway seeds - -Cut the butter up in the flour as finely as possible. Dissolve the -sugar in the water. Add it to the butter and flour. Beat the eggs till -very light and add them to the mixture. Dissolve the soda in a very -little hot water and stir it in. Roll the caraway seeds in a little -flour, and add them, mixing thoroughly. Roll out lightly and cut in -round shapes. Bake quickly on a greased tin. - - -*Chocolate Cakes--I - - 6 ozs. sifted sugar - ¹⁄₄ lb. sifted chocolate powder - 2 ozs. sifted flour - 4 whites of eggs - -Beat the whites until very stiff. Mix quickly but thoroughly with the -other ingredients. - -Form into cone-like shapes on a baking sheet or tin and bake in a -moderate oven. - - -*Chocolate Cakes--II - - 2 ozs. powdered chocolate - 2 ozs. castor sugar - 2 ozs. butter - 2 eggs - 1¹⁄₂ ozs. flour - ¹⁄₂ tea-spoon baking powder - -Put the chocolate in the oven to warm. Beat the butter to a cream and -add the sugar gradually, beating continually. Then stir in the well -beaten eggs and the warmed chocolate. When thoroughly well beaten, add -the flour, with which the baking powder should be mixed. Bake in patty -pans in a quick oven. When baked, split open and spread with Devonshire -cream. - - -*Cinnamon Biscuits - - ¹⁄₄ lb. sugar - 3 eggs - ¹⁄₂ tea-spoon cinnamon - 1 oz. potato flour - 1 oz. Vienna flour - -Mix the sugar and the yolks of the eggs with the cinnamon and beat hard -for ten minutes. Add the whites, which should have been beaten until -they are stiff, and the potato flour and Vienna flour. Divide into -small tins. Sprinkle with a little white sugar. Bake in a moderate oven -until light brown. - - -Coburg Cake - - 3 cups flour - 1 cup sugar - ¹⁄₂ cup syrup - ¹⁄₂ cup water - 1 cup butter milk (or sour milk) - ¹⁄₂ lb. butter - 3 eggs - 2 tea-spoons soda - 2 tea-spoons ground ginger - 2 tea-spoons ground cinnamon - 1 tea-spoon allspice - 2 ozs. sweet almonds - -Beat the butter and sugar to a cream. Whisk the eggs till light and -creamy and mix with the butter. Add the syrup, water, spices and flour, -mixing thoroughly, and lastly the soda dissolved in a little boiling -water. - -Blanch and chop the almonds, and sprinkle them in the bottom of the -patty pans. Pour in the mixture and bake in a quick oven for about -twenty minutes. - - -Cocoanut Cones - - 1 lb. powdered sugar - ¹⁄₂ a grated cocoanut - 5 whites of eggs - 1 tea-spoon arrowroot or flour - -Beat the eggs till firm. Add the sugar gradually. Beat in the cocoanut -and arrowroot. Form into small cone-shaped cakes. Set on buttered paper -in a tin and bake in a very moderate oven. - - -Cocoanut Rings - - ¹⁄₂ cup grated cocoanut - ¹⁄₂ cup butter - ³⁄₄ cups powdered sugar - 2 eggs - 1 table-spoon milk - 2¹⁄₂ cups sifted flour - -Cream the butter. Add the sugar to it and beat well. Beat the yolks and -whites of the eggs separately. Stir them in. Add the milk and flour, -and then gradually add the cocoanut, beating constantly. Roll out thin -on a board, and cut with two different sized cutters into rings. Bake -in a quick oven five to ten minutes. - - -Cornflour Cakes--I - - ¹⁄₄ lb. cornflour - ¹⁄₄ lb. sifted white sugar - 3 ozs. butter - ¹⁄₄ tea-spoon baking powder - 1 egg - Grated rind of half a lemon - -Beat the butter to a cream. Add the cornflour, with which the baking -powder has been mixed, sugar, well-beaten egg and lemon peel. Mix all -well together. Bake five minutes in a quick oven. - - -*Cornflour Cakes--II - - 3 ozs. castor sugar, finely sifted - 3 ozs. butter - 2 ozs. Oswego cornflour (_Kingsford’s_) - 2 eggs - 1 small tea-spoon baking powder - -Beat the butter and sugar together to a cream. Beat in the cornflour. -Add the eggs (not previously beaten) and beat all well together. Then -stir in the baking powder carefully. Bake in well buttered patty pans, -in a moderate oven, until they are a delicate golden colour. - - -*Fairy Gingerbread - - 1 cup butter - 2 cups sugar - 1 cup sweet milk - 4 cups flour - ³⁄₄ tea-spoon carbonate of soda - 2 tea-spoons ground ginger - -Beat the butter to a cream, add the sugar gradually. When the mixture -is very light and creamy add the ginger. Dissolve the soda in the milk -and add it with the flour. Grease a perfectly clean baking tin. Spread -the mixture as thinly as possible over it with a knife. Bake in a -moderate oven till brown. Cut into squares while hot and slip off the -tin. - - -Fluffy Cakes - - ¹⁄₂ lb. cornflour - ¹⁄₄ lb. castor sugar - 6 ozs. butter - 2 eggs - 1 table-spoon milk - 1 tea-spoon essence of vanilla - 1 tea-spoon baking powder - -Beat the butter and sugar to a cream. Beat the eggs thoroughly and mix -them with the butter and sugar. Sift in the cornflour, mixed with the -baking powder, gradually, and mix well. Stir in about a table-spoonful -of milk mixed with a small tea-spoonful of essence of vanilla. - -Grease the patty pans with lard and sprinkle a little ground rice in -each. Half fill them and bake in a quick oven for ten minutes. - - -*German Biscuits - - 5 ozs. flour - 2 ozs. butter - 2 ozs. sugar - 2 yolks of eggs - 1 white of egg - 2 table-spoons cream or milk - 1 oz. almonds - -Beat the sugar and butter together. Add the flour and the beaten yolks. -When well mixed add the cream or milk. Cut the paste thus made into -strips and form it into different shapes. Brush over with the white of -egg. Blanch and chop the almonds and strew them over the biscuits. Bake -on a greased tin. - - -*Gingerbread Nuts - - ¹⁄₂ lb. butter - 1¹⁄₂ lbs. flour - ¹⁄₂ lb. powdered sugar - ¹⁄₂ oz. ginger - ¹⁄₂ nutmeg grated - 10 ozs. treacle - -Sift the flour. Rub the butter finely into it. Sift the sugar and add -it to the butter and flour. Add the rest of the ingredients (and -caraway seeds if liked). Mix well together. Shape into little cakes. -Bake on oiled paper in a slow oven. - - -Ginger Snaps - - 1 large cup butter and lard mixed - ¹⁄₂ cup sugar - 1 cup molasses - ¹⁄₂ cup water - 1 table-spoon ginger - 1 table-spoon cinnamon - 1 tea-spoon cloves - 1 tea-spoon soda - Flour - -Mix altogether, dissolving the soda in a very little hot water. Add -sufficient flour to make a fairly stiff dough. Roll out thin and bake -in a quick oven. - - -Ground Rice Biscuits - - ¹⁄₂ lb. ground rice - ¹⁄₂ lb. flour - ¹⁄₂ lb. castor sugar - ¹⁄₂ lb. butter - 2 eggs - 1 tea-spoonful of baking powder - -Mix the baking powder with the flour and ground rice, and then rub the -butter into it. Add the well-beaten eggs. Roll out on a board and cut -into rounds about the size of a five-shilling piece. Bake on a floured -tin. - - -Hazel Nut Biscuits - - 4 ozs. hazel nuts - 1 oz. sweet almonds - Whites of two eggs - 6 ozs. powdered sugar - Flour - -Blanch the nuts and pound them, but not very finely. Beat the whites to -a stiff froth. Mix them with the nuts. Add the sugar. Mix in sufficient -flour to make a paste. Roll it out on a board as thin as possible. Cut -into small rounds. Bake on buttered tins in a slow oven. - - -*Kletskoppen - - 7 ozs. flour - 12 ozs. brown sugar - 4 ozs. almonds - 2 ozs. butter - -Mix sugar and butter together. Add the flour and the almonds blanched -and chopped. Divide into small cakes. Bake in a quick oven. - - -*Little Biscuits - - ¹⁄₂ lb. flour - 2 eggs - ¹⁄₄ lb. butter - ¹⁄₄ lb. powdered sugar - A small tea-spoonful baking powder - A small wine-glass of sherry - -Put the flour, sugar and baking powder into a basin and stir well -together. Rub in the butter and add the well beaten eggs. Mix with the -wine into a paste just firm enough to roll out on a paste-board. Cut -out in little rounds with a small wine-glass. Bake on a floured tin -until a delicate colour, like nicely baked pastry. - - -*Little Dutch Cakes - - 4 ozs. butter - 4 ozs. white sugar - 4 ozs. flour - Vanilla - 2 yolks - 1 white of egg - 1 oz. almonds blanched and chopped - -Mix the butter and sugar thoroughly together. Add the flour. Flavour -with a few drops of vanilla. Beat the yolks and add them to the -mixture. Roll out the paste. Shape it into rings. Dip each in the white -of egg and sprinkle over them the chopped almonds. - - -Louisa Cakes - - 3 oz. cornflour - 3 oz. flour - 4 ozs. butter - 3 eggs - 4 ozs. powdered sugar - 1 tea-spoon baking powder - -Beat the butter to a cream and add the sugar. Then add one egg at a -time, beating thoroughly. Stir in the flour (in which the baking powder -has been mixed) and beat well. Bake in greased patty pan in a quick -oven from 15 to 20 minutes. Ice when nearly cold with plain icing, p. -65, and ornament with crystallised cherries. - - -Macaroons - - 1 lb. sweet almonds - 10 bitter almonds - Whites of eight eggs - 1 tea-spoon arrowroot - -Blanch and pound the almonds, adding to them a little rose water. Put -in a basin, cover and set aside for twenty-four hours. Then beat the -whites to a very stiff froth. Stir in the sugar lightly and add the -almonds and arrowroot gradually. Drop spoonfuls of the mixture on -buttered paper, sprinkle with powdered sugar and bake on a tin sheet -in a quick oven until a delicate brown. One or two sliced almonds can -be stuck into each biscuit. - - -Macaroons - - 1 lb. sweet almonds - Whites of four eggs - 1 lb. powdered sugar - Rose water - -Blanch and pound the almonds, add to them a little rose water. Mix -thoroughly with the sugar over a fire. Whisk the whites to a stiff -froth. Add to the almonds. Grease a paper and spread it on a baking -sheet. Put the mixture on by spoonfuls. Bake in a rather slow oven for -twenty minutes. - - -Madeleines - - ¹⁄₂ lb. butter - 14 ozs. flour - 1 lb. powdered sugar - 6 eggs - 1 dessert-spoon orange flower water - -Melt the butter and pour it into a basin. Add to it gradually, -beating all the time, the flour and sugar. Beat the yolks and whites -separately. Add the yolks first, then the flavouring, and, lastly, the -whites. Butter a number of little tin shapes, fill them and bake in a -moderate oven. - - -Oat Cakes - - 1 lb. oatmeal - A pinch of soda - Hot water - -Mix oatmeal and soda, adding hot water to make a soft dough. Knead till -smooth. Press into a round cake ¹⁄₂ inch thick, then roll out as thin -as required with a roller. Divide into cakes with a cutter. Place them -on a hot griddle and bake till firm. Take them off, rub them with meal -and toast before the fire till they curl. - - -Orange Biscuit - - Several Seville oranges - Their weight in powdered sugar - -Boil the oranges whole, three times, changing the water each time. Cut -them in halves and take out all the pulp and juice. Beat the outside -very fine in a mortar and add to it the sugar. Mix into a paste. -Spread very thinly on glass or plates and set in the sun to dry. When -nearly dry cut into shapes and turn over. When quite dry put away in an -air-tight tin. - - -*Orange Wafers - - ¹⁄₂ lb. sugar - ¹⁄₄ lb. flour - 4 eggs - ¹⁄₂ orange - 1 lemon - -Grate the yellow rind from half an orange. Put it in a cup and squeeze -the juice of a whole lemon over it. After half-an-hour strain off the -juice. - -Beat the sugar and yolks until light and creamy. Add the strained juice -and the whites whipped to a stiff froth. Sift in the flour and do -not beat any more. Drop by the spoonful on to greased paper and bake -quickly. Spread half of the wafers, when baked, with marmalade and put -the others on top of them, pressing them lightly down. - - -Rice Cakes - - 2 eggs - Their weight in flour, powdered sugar and butter - 1 large table-spoon rice flour - ¹⁄₂ tea-spoon baking powder - -Cream the butter and add the sugar. Mix the baking powder, flour and -rice flour together and add to the butter and sugar. Whisk the eggs -till light and frothy. Beat all well together. Bake in buttered patty -pans. - - -Rock Cakes--I - - ¹⁄₂ lb. flour - 2 ozs. butter - 3 ozs. moist sugar - 2 ozs. currants - 2 eggs - ¹⁄₂ tea-spoon baking powder - -Rub the butter into the flour. Add the sugar and currants. Beat the -eggs well and add to the mixture. Mix well together and drop in -irregular shapes on a buttered tin. Bake in a moderate oven. - - -Rock Cakes--II - - ¹⁄₂ lb. self-raising flour - 1 egg - ¹⁄₄ lb. Demerara sugar - ¹⁄₂ tea-cup milk - ¹⁄₄ lb. butter and lard mixed - 2 ozs. currants - Candied peel - 1 table-spoon desiccated cocoanut - -Mix flour, sugar, butter, currants and cocoanut well, then add the egg -and milk. If the butter is soft it will not require all the milk, for -they are better mixed as dry as possible. Put the mixture in rough -pieces on a tin, and bake in a rather quick oven for fifteen or twenty -minutes. - - -Shortbread - - 1 lb. flour - ¹⁄₂ lb. fresh butter - ¹⁄₄ lb. powdered sugar - -Soften the butter a little and cut it into the flour. Knead in the -sugar. Roll out. Cut into shapes. Bake in a tin, on buttered paper, -until a delicate brown. - - -*Shortbread Biscuits - - 1 lb. flour - 4 ozs. butter - 1 egg - A little cream - -Rub the butter into sifted and dried flour. Add the sugar and the egg -slightly beaten. - -Moisten with a very little cream or milk. Roll out thin. Cut into -rounds. Bake on tins in a quick oven. - - -Snow Cakes - - 2 cups sugar - ¹⁄₂ cup butter - 1 cup sweet milk - 3 cups flour - 3 tea-spoons baking powder - Whites of five eggs - -Cream the butter. Add the sugar and beat well. Then add the flour, in -which the baking powder should be mixed, and the milk. Beat for ten -minutes. Whisk the whites to a stiff froth, and stir in lightly. Bake -in square tins. When quite cold, cut off all the brown outside and -divide into pieces about two inches square. Take each piece on a fork -and ice and roll in finely grated cocoanut. - - -Sponge Fingers or Cakes - - 10 eggs - 1 lb. powdered sugar - ³⁄₄ lb. flour - -Beat the eggs together until very light. Add the sugar and beat for -fifteen minutes. Sift the flour in lightly. Bake in tins made for the -purpose, in a quick oven. - - -Sugar Cakes - - 6 eggs - 1 cup butter - 3 cups sugar - Flour - -Beat the yolks and whites separately very thoroughly. Cream the butter -and sugar. Add the yolks. Beat well. Stir in the whites and enough -flour to make a paste that can be lightly rolled out. Flavour with a -few drops of lemon juice. Cut into rounds and bake in a quick oven. - - -Whole Meal Biscuits - - 1 cup rich cream, sour or sweet - ¹⁄₄ cup powdered sugar - 1 salt-spoon salt - 2 cups fine whole meal - -Mix together and knead with the hand until stiff enough to roll out as -thin as a wafer. Cut into rounds and bake on floured tins in a very hot -oven. - - - - -Breakfast and Tea Cakes - - - PAGE - - American Crumpets 111 - - ” Muffins with Eggs 111 - - ” Muffins without Yeast 113 - - Balloon Cakes 113 - - Breakfast Scones 114 - - Cringles 115 - - Crumpets 115 - - Dropped Scones 116 - - Echaudés à Thé 117 - - Golden Corn Cake 117 - - Little Breakfast or Tea Rolls 118 - - Quickly-made Scones 118 - - Scones 119 - - Soda Scones 119 - - Tea Buns 120 - - Tea Cakes--I. 121 - - ” ” II. 122 - - ” ” III. 122 - - ” ” (self-raising flour) 123 - - York Cakes 123 - - Yorkshire Cake 124 - - -*American Crumpets - - 3 cups warm milk - ¹⁄₂ cup yeast - 2 table-spoons melted butter - 1 salt-spoon salt - 1 salt-spoon soda - Flour - -Mix the yeast, milk, salt and sufficient flour to make a good batter, -together and set to rise. When well risen beat in the melted butter. -Sift the soda and stir it in dry. Put in well greased patty pans or -muffin rings, allowing the batter to rise for fifteen minutes before -putting into the oven. Bake in a quick oven. - - -American Muffins with Eggs - - 1 quart milk - ³⁄₄ cup yeast - 2 table-spoons powdered sugar - 1 table-spoon butter - 1 tea-spoon salt - 4 eggs - Flour - -Mix all the ingredients, except the eggs, with sufficient flour to make -a good batter, overnight. Cover and set to rise. In the morning beat -the eggs till very light. Stir them in. Bake for twenty minutes in a -quick oven in well greased muffin rings. - - -*American Muffins without Yeast - - ¹⁄₂ pint milk - ¹⁄₂ pint cream - 1 heaping pint of flour - 3 eggs - 1 table-spoon of melted lard and butter mixed - -Beat the yolks and whites separately. Stir them together. Add the milk, -salt, butter and flour. Bake at once in well-greased muffin tins in a -quick oven. The tins should only be filled half full of the mixture. -Serve hot. - - -Balloon Cakes - - 2 table-spoons yeast - 4 table-spoons cream - 6 table-spoons flour - -Mix the yeast with the cream. Sift the flour. Work the yeast and cream -into it. Set in a warm place to rise. When risen roll out very thin. -Cut into round cakes. Bake for four minutes. - - -*Breakfast Scones - - 1 quart milk - ³⁄₄ cup lard and butter - ³⁄₄ cup yeast - 2 table-spoons white sugar - 1 tea-spoon salt - Flour - -Warm the milk. Melt the lard and butter. Add it to the milk. Stir in -sufficient flour, sugar, salt and yeast to make a soft dough. Mix over -night. Cover and leave to rise. Roll out lightly, in the morning, until -about three-quarters of an inch thick. Cut into round scones. Let them -rise twenty minutes. Bake for twenty minutes. - -OR, - -Mix the ingredients in the morning with half the quantity of flour. Set -to rise for five hours. Work in the rest of the flour and let it rise -another five hours. Cut into round cakes. Let them rise twenty minutes. - - -Cringles - - ¹⁄₄ lb. butter - 1 lb. flour - 2 ozs. sugar - 2 table-spoons yeast - ¹⁄₂ pint milk - 2 eggs - -Rub the butter into the flour. Add the sugar. Take half of this -mixture. Add to it quarter of a pint of milk and the yeast. Cover over -and set to rise in a warm place. When risen add the rest of the flour, -etc., to it. Add also a quarter of a pint more milk and the two eggs. -Mix into a light dough. Roll out to the thickness of a finger. Cut into -fancy shapes. Set them on a baking tin in a warm place to rise. Bake -when risen. When baked wash over with milk and sugar. - - -*Crumpets - - ³⁄₄ lb. of fine flour - ³⁄₄ oz. German yeast - 1 tea-spoonful powdered sugar - A pinch of salt - 1 pint, bare measure, of milk - 1 egg - -Mix the salt and sugar with the flour. Dissolve the yeast in a little -of the milk and stir it into the flour. Break the egg into it, and beat -together with a wooden spoon. Then add the remainder of the milk by -degrees, making it into a nice batter. - -Set it before the fire, covered with a cloth, to rise for two hours, -and bake in tin rings, on a slab of stone or marble, heated on the top -of an ordinary kitchen range or close stove. (This will take about two -hours to heat. The stone must be not less than one and a half inches -thick, or it is liable to crack with the heat. A discarded marble -mantel-piece is excellent for this purpose.) - -The crumpet rings should be slightly buttered. Place them on the stone -when your batter is ready and pour into each a small tea-cupful of the -batter. As soon as the crumpet has risen, remove the ring, and turn the -crumpet over on the stone. They cook very quickly. - - -Dropped Scones - - 4 cups flour - 2 cups milk - 1 egg - ¹⁄₂ tea-spoon carbonate of soda - ¹⁄₄ tea-spoon tartaric acid - 2 table-spoons powdered sugar - -Beat the egg. Mix all together into a smooth batter. Fry in butter in a -small frying pan a spoonful at a time. - - -Echaudés à Thé - - ¹⁄₂ lb. sifted flour - 3 eggs - 2 ozs. butter - 2 lumps of sugar - -Rub the sugar on a lemon and when dry crush it finely. Work all the -ingredients together thoroughly with the hand. Set aside for an hour. -Then roll out the paste on a floured board. Form into little balls -the size of a walnut, rolling them with the hand which should be well -floured. Throw them into boiling water. When they come to the surface -take them out and throw them quickly into cold water. Leave them in the -water for two hours. Drain them and put them on a baking tin in a hot -oven. Bake for quarter of an hour. - - -*Golden Corn Cake - - ³⁄₄ cup corn meal - 1¹⁄₄ cups flour - ¹⁄₄ cup powdered sugar - 1 cup milk - 1 egg - 1 table-spoon butter - 4 tea-spoons baking powder - -Mix the meal, flour, sugar and baking powder thoroughly together and -sift. Beat the egg well, add it to the milk. Melt the butter and -stir it into the milk. Mix all together. Bake for twenty minutes in a -shallow buttered tin in a hot oven. - - -*Little Breakfast or Tea Rolls - - ³⁄₄ lb. flour - 2 ozs. butter - 1 oz. powdered sugar - A dessert-spoonful of baking-powder - A little milk - -Stir the sugar and baking powder into the flour. Then rub the butter -into it. Mix with the milk into rather a stiff paste. Form into little -rolls, rolling them lightly on a paste-board with the hand to get them -smooth, about three inches in length, and a good inch wide and thick. -Bake on a floured tin in a hot oven. - - -Quickly-made Scones - - 1 pint sour milk - 1 tea-spoon carbonate of soda - 2 tea-spoons melted butter - Flour - -Add the butter to the milk. Dissolve the soda in it. Stir in sufficient -flour to make a dough that can be rolled out. Mix. Roll out lightly -and quickly. Cut into round shapes. Bake in a quick oven. - - -*Scones - - 1 lb. flour - 2 ozs. fresh butter - 1 oz. white powdered sugar - ¹⁄₂ oz. cream of tartar - ¹⁄₄ oz. carbonate of soda - A little milk, or buttermilk - -Put the flour in a large basin and add the sugar, soda and cream of -tartar. Rub the butter thoroughly into the flour. Mix into a paste with -the milk, as lightly as possible. Roll it out lightly to about half an -inch in thickness. Cut in rounds the size of a large saucer, and divide -each round into four quarters. Bake on floured tins in a hot oven. - - -Soda Scones - - 1 quart sifted flour - 1 even tea-spoon salt - 1 even tea-spoon carbonate of soda - 2 tea-spoons cream of tartar - 1 large table-spoon butter - Milk (about 1 pint) - -Mix the soda, salt and cream of tartar with the flour. Sift twice. Rub -in the butter with the fingers. Add the milk gradually, mixing lightly -with a knife until just stiff enough to be handled. Then turn the dough -out on to a well floured board. Flour the rolling-pin, and roll, or -rather dab out the mixture until about half an inch thick. Cut into -rounds and bake at once on a floured tin for about ten minutes. - -In making these scones, the mixture, once the butter has been rubbed -into the flour, must be touched as little as possible with the hands. - - -Tea Buns - - 1 lb. flour - 2 ozs. butter - 1 table-spoon powdered sugar - ¹⁄₄ lb. currants - ¹⁄₂ tea-spoon bi-carbonate of soda - ¹⁄₂ tea-spoon tartaric acid - 1 egg - 1 pint milk - -Mix the soda and tartaric acid with the flour. Sift the flour. Rub in -the butter, add the sugar and the currants. Beat up the egg in a large -basin. Add the milk to it, and when well mixed, stir in the flour, -etc., gradually. Bake in a quick oven, in small cakes, in a buttered -baking tin. - - -*Tea Cakes--I - - ¹⁄₂ lb. fine flour - ³⁄₄ oz. German yeast - 1 oz. powdered sugar - 1 egg - ¹⁄₂ pint milk, very bare measure - 2 ozs. fresh butter - -Dissolve the yeast in a little of the milk and rub down smoothly. Put -the flour and sugar into a pan and mix them together, then rub in -the butter and add the egg, previously beaten. Next add the yeast by -degrees, stirring it in with a wooden spoon, and then gradually add -sufficient milk to make the mixture of the consistency of an ordinary -cake or stiff batter. Beat it for five to ten minutes. Set it to rise -before the fire, covered with a cloth and protected from the draught. -Let it rise for an hour. Fill two or three buttered tins half full and -bake in a very hot oven. Lay them on a sieve to cool when turned out of -the tins. - - -Tea Cakes--II - - 2 lbs. flour - ¹⁄₂ tea-spoon salt - ¹⁄₄ lb. lard - 1 egg - Yeast the size of a walnut - Milk - -Mix the salt with the flour and then rub the lard thoroughly into it. -Beat the egg well and stir the yeast into it. Add to the flour with -enough milk to make a paste, knead well. Let it rise for a couple of -hours in a warm place. Form it into round cakes on tins. Let them rise -for twenty minutes and bake from quarter to half-an-hour. - - -Tea Cakes--III - - 1 lb. flour - 1 pint milk - 2 eggs - ¹⁄₂ lb. sugar - 2 table-spoons baking powder - -Mix and sift the dry ingredients together. Add the milk with which the -well-beaten eggs have been mixed and a little salt. Bake in flat round -tins. - - -*Tea Cakes made with Self-raising Flour - - 2 cups self-raising flour - 1 table-spoon butter - Milk or cream - -Rub the butter well into the flour, add a little salt. Make it into -a dough with a little milk or sour cream. Roll out. Cut into small -rounds. Bake in a quick oven. Split open, butter and serve at once. - - -*York Cakes - - ¹⁄₂ lb. fine flour - 6 ozs. butter - 1 oz. castor sugar - 1 yolk - A little milk - -Rub the butter into the flour. Add the _yolk_ previously well -beaten, and then sufficient milk to mix into a paste. Roll out about -three-quarters of an inch thick, and cut into squares about two and -a half inches square, and cut these again into triangles. Bake on a -floured tin until a delicate brown. - - -Yorkshire Cakes - - 1 lb. flour - 2 spoonfuls yeast - 1 egg - 3 ozs. butter - ¹⁄₂ pint warm milk - -Rub the butter into the flour. Add the yeast, egg and milk. Beat the -whole well together. Set to rise in a warm place for three-quarters of -an hour. Cut into round cakes. Set to rise again. Bake in a moderate -oven. Wash over, when baked, with milk and sugar. - - - - -Schoolroom Cakes - - - PAGE - - Fruit Cake without Eggs 126 - - Gingerbread 126 - - One Egg Cake 127 - - Plain Sultana Cake 127 - - Seed Cake--Lunch 128 - - -Fruit Cake without Eggs - - 1 cup butter - 1 cup sugar - 1¹⁄₂ pints sifted flour - 1 lb. stoned and chopped raisins - 1 tea-spoon grated nutmeg - 1 tea-spoon powdered cinnamon - 1 pint sour milk or cream - 1 tea-spoon soda - -Beat the butter to a cream. Add the sugar. Beat again very thoroughly. -Add one pint of flour. Mix the raisins and spices with half a pint of -flour. Add them to the mixture. Mix thoroughly and beat five minutes. -Dissolve the soda in the sour milk. Stir it in. Bake _at once_ in -buttered tins, one hour, in a moderate oven. - - -Gingerbread - - 1 lb. flour - ¹⁄₂ lb. butter - ¹⁄₂ lb. treacle - ¹⁄₂ lb. sugar - 2 table-spoons powdered ginger - 1 tea-spoon carbonate of soda - 3 eggs - -Melt the butter, sugar, and treacle in a saucepan, and pour them -gradually when not too hot over the well-beaten eggs stirring -continually. Add the soda and ginger, then the flour, stirring it well -in. Bake in a slow oven for an hour and half in a well-greased tin. - - -One Egg Cake - - ¹⁄₂ cup butter - 1 cup powdered sugar - 1 egg - 1 cup milk - 2 cups flour - ¹⁄₂ tea-spoon carbonate of soda - 1 tea-spoon cream of tartar - 1 tea-spoon vanilla, or the grated rind and juice of half a lemon - -Cream the butter and add the sugar. Beat well together. Beat the egg -till light and add it, and then the milk with the soda dissolved in it. -Stir in the flour with which the cream of tartar should be mixed. Beat -well together and add the vanilla. Bake in a shallow tin in a moderate -oven for half-an-hour. - - -Plain Sultana Cake - - 1 lb. flour - ¹⁄₄ lb. butter - ¹⁄₄ lb. sugar - ¹⁄₂ lb. sultanas, currants, or raisins - 2 ozs. peel - 2 eggs - ¹⁄₂ pint milk - -Rub the butter into the flour. Add the sugar, then the peel cut into -small pieces, and well-floured fruit. Beat the eggs till light and -creamy. Add them to the mixture. Dissolve the soda in the milk. Work -all together thoroughly with the hands. Bake at once for an hour to an -hour and a half. - -OR, - -Substitute one tea-spoon baking powder for the carbonate of soda. Beat -the butter to a cream. Add the sugar, eggs, and fruit, beating all -the time. Mix the baking powder with the flour. Add the flour to the -mixture with the milk and beat well. Bake about one and a half hours in -a moderate oven. - - -Seed Cake--Lunch - - 1 lb. flour - ¹⁄₄ lb. dripping or butter - ¹⁄₄ lb. moist sugar - 1 tea-spoon ground carraway seed - 1 egg - 1 oz. candied peel - ¹⁄₂ pint milk - ¹⁄₂ tea-spoon carbonate of soda - -Rub the butter into the flour. Add sugar, seed, candied peel, egg, -and the milk in which the soda has been dissolved. Mix the whole -thoroughly, working together with the hand. Bake at once for one and a -quarter hours in a moderate oven. - - -THE END - - - - -Index - - - Almond Cake, 16. - - ” ” (Dutch), 19. - - ” Cakes, 91. - - ” Icing, 67. - - Almonds, How to Blanch, 4. - - American Hard Gingerbread, 73. - - American Soft Gingerbread, 72. - - American Sponge Cake, 11. - - Angel Cake, 17. - - - Baking Powder, 2. - - Balloon Cakes, 113. - - Berwick Sponge Cake, 11. - - Black Cake, 51. - - Boiled Icing, 66. - - Bottle Cakes, 91. - - Bread Cake, 78. - - Breakfast Scones, 114. - - Brioche, 79. - - Buttercup Cake, 42. - - Butter Rings, 92. - - - Californian Fig Cake, 35. - - Caraway Cakes, 93. - - Chocolate Cakes, 42-44. - - ” ” 93, 94. - - ” Icing, 67, 68. - - Cider Cake, 52. - - Cinnamon Biscuits, 94. - - ” Cakes, 85. - - Coburg Cakes, 95. - - Cocoanut Cake, 17. - - ” Cones, 96. - - ” Icing, 68. - - Cocoanut Pound Cake, 18. - - ” Rings, 96. - - Coffee Cake, 36. - - Cornflour Cakes, 97. - - Cringles, 115. - - Crullers, 85. - - Crumpets, 112, 115. - - Currant Cake, 52. - - - Dough Cake, 80. - - Doughnuts, 86. - - ” with Yeast, 86. - - Dropped Scones, 116. - - Dutch Almond Cake, 19. - - - Echaudés, 117. - - Eggs, How to Beat, 5. - - Eversley Cake, 19. - - - Fillings for Layer Cakes, 31-34. - - Fluffy Cakes, 98. - - Fruit Cakes, 53, 54. - - ” Cake without Eggs, 126. - - ” Layer Cake, 37. - - - Gateau de Savoie, 12. - - Gelatine Icing, 66. - - Genoa Cake, 55. - - German Biscuits, 99. - - Gingerbread, 126. - - ” hard, 73. - - ” loaf, 74. - - ” nuts, 99. - - ” soft, 72, 73. - - Ginger Snaps, 100. - - Gold Cake, 44. - - Golden Corn Cake, 117. - - Ground Rice Biscuits, 100. - - - Hazel Nut Biscuits, 101. - - - Icing without Eggs, 66. - - Imperial Cake, 55. - - - Jam Sandwich, 37, 38. - - - Kletskoppen, 101. - - Kugelhupf, 80. - - - Lady Cake, 20. - - Layer Cakes, 29, 30. - - ” ” Fillings for, 31-34. - - Lemon Layer Cake, 38. - - Little Biscuits, 102. - - Little Breakfast Rolls, 118. - - Little Dutch Cakes, 102. - - Louisa Cakes, 103. - - - Macaroons, 103. - - Madeleines, 104. - - Marbled Cake, 45. - - Measures, Table of, 2. - - Measuring, 1. - - Milanese Cake, 13. - - Muffins, 111, 113. - - - Nut Cake, 46. - - - Oat Cakes, 105. - - One Egg Cake, 127. - - Orange Biscuits, 105. - - ” Wafers, 106. - - Oven, Management of, 6. - - - Pitcaithley Bannock, 56. - - Plain Icing, 65. - - Plain Sultana Cake, 127. - - Portuguese Gingerbread, 74. - - Potato Flour Cake, 20. - - Pound Cakes, 21, 22. - - Puff-ball Doughnuts, 87. - - - Raisins, How to Stone, 3. - - Ribbon Cake, 39. - - Rice Cake, 22, 23. - - ” Cakes, 107, 109. - - Rock Cakes, 107, 108. - - - Scones, 118, 119. - - ” Soda, 119. - - Scotch Bun, 82. - - ” Gingerbread, 75. - - Seed Cake, 56. - - ” ”, 128. - - ” Dough Cake, 82. - - Shortbread, 46, 47. - - ”, 108. - - ” Biscuits, 109. - - Simnel Cake, 57. - - Snowballs, 87. - - Snow Cake, 24. - - ” Cakes, 109. - - Spice Cake, 59. - - Sponge Cake, 13. - - ” ” American, 11. - - ” ” Berwick, 11. - - ” Fingers, 110. - - Sugar Cakes, 110. - - Sultana Cakes, 59-61. - - Sultana or Seed Cake, 61. - - Swiss Roll, 40. - - - Table of Measures, 2. - - Tea Buns, 120. - - ” Cakes, 121, 123. - - Tins, How to Grease, 6. - - Tutti Frutti Icing, 69. - - - Walnut Cake, 47. - - Wedding Cake, 51. - - White Cakes, 24, 25. - - White Fruit Cake, 62. - - Whole Meal Biscuits, 110. - - - Yellow Icing, 69. - - York Cakes, 123. - - Yorkshire Cake, 124. - - ” Parkin, 76. - - - PRINTED BY - TURNBULL AND SPEARS, - EDINBURGH - - - - -Transcriber’s Notes - -Punctuation inconsistencies and omissions have been fixed. - -Page 45: The m in muslin was printed upside down in the original; this -has been fixed. - -Page 73: “mi k” changed to “milk” - -Page 109: “grated cocoannt” changed to “grated cocoanut” - -The recipe list for Almond Cake--I includes brandy but this is not -referenced in the instructions of the original. - -The recipe for Plain Sultana Cake references soda in the instructions, -but this is missing from the ingredient list in the original. - -*** END OF THE PROJECT GUTENBERG EBOOK THE CAKE AND BISCUIT BOOK *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our website which has the main PG search -facility: www.gutenberg.org - -This website includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. diff --git a/old/68137-0.zip b/old/68137-0.zip Binary files differdeleted file mode 100644 index 7ec4f16..0000000 --- a/old/68137-0.zip +++ /dev/null diff --git a/old/68137-h.zip b/old/68137-h.zip Binary files differdeleted file mode 100644 index 1f02116..0000000 --- a/old/68137-h.zip +++ /dev/null diff --git a/old/68137-h/68137-h.htm b/old/68137-h/68137-h.htm deleted file mode 100644 index 9e070c3..0000000 --- a/old/68137-h/68137-h.htm +++ /dev/null @@ -1,5881 +0,0 @@ -<!DOCTYPE html> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> - <meta charset="UTF-8" /> - <title> - The Cake and Biscuit Book, by Elizabeth Douglas—A Project Gutenberg eBook - </title> - <link rel="icon" href="images/cover.jpg" type="image/x-cover" /> - <style> /* <![CDATA[ */ - -body { - margin-left: 10%; - margin-right: 10%; -} - - h1,h2,h3,h4,h5,h6 { - text-align: center; /* all headings centered */ - clear: both; -} - -p { - margin-top: .51em; - text-align: justify; - margin-bottom: .49em; - text-indent: 1em; -} - -.p2 {margin-top: 2em;} -.p4 {margin-top: 4em;} - -abbr[title] { - text-decoration: none; -} - -hr { - width: 33%; - margin-top: 2em; - margin-bottom: 2em; - margin-left: 33.5%; - margin-right: 33.5%; - clear: both; -} - -hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} -@media print { hr.chap {display: none; visibility: hidden;} } - -div.chapter {page-break-before: always;} -h2.nobreak {page-break-before: avoid;} - -ul.index { list-style-type: none; margin-top: 2em;} -li.ifrst { - margin-top: 1em; - text-indent: -2em; - padding-left: 1em; -} - -table { - margin-left: auto; - margin-right: auto; -} -table.autotable { border-collapse: collapse; width: 60%;} -table.autotable td, -table.autotable th { padding: 4px; } -.x-ebookmaker table {width: 95%;} - -.tdl {text-align: left;} -.tdr {text-align: right;} -.page {width: 4em;} - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; - font-style: normal; - font-weight: normal; - font-variant: normal; -} /* page numbers */ - -.center {text-align: center; text-indent: 0em;} - -.right {text-align: right; text-indent: 0em;} - -.smcap {font-variant: small-caps;} -.u {text-decoration: underline;} - -.ml {margin-left: 2em;} -.out {text-indent: -1em;} - -/* Images */ - -img { - max-width: 100%; - height: auto; -} -img.w10 {width: 5%;} -.x-ebookmaker .w10 {width: 10%;} - -.figcenter { - margin: auto; - text-align: center; - page-break-inside: avoid; - max-width: 100%; -} - -.recipe {text-align: left; margin-left: 10%; text-indent: 0em;} - -/* Transcriber's notes */ -.transnote {background-color: #E6E6FA; - color: black; - font-size:smaller; - padding:0.5em; - margin-bottom:5em; - font-family:sans-serif, serif; } - -.xbig {font-size: 2em;} -.big {font-size: 1.2em;} -.small {font-size: 0.8em;} - - /* ]]> */ </style> -</head> -<body> -<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of The cake and biscuit book, by Elizabeth Douglas</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: The cake and biscuit book</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Elizabeth Douglas</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: May 21, 2022 [eBook #68137]<br />Last Updated: July 7, 2022/p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE CAKE AND BISCUIT BOOK ***</div> - - - - - -<h2><span class="u">The New Cookery Books</span></h2> - - -<p class="center xbig"> II<br /> - The Cake and Biscuit Book -</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="THE"><span class="small">THE</span><br />NEW COOKERY BOOKS.</h2> -</div> - - -<p class="center">By ELIZABETH DOUGLAS.</p> - -<p class="center small">Fcap. 8vo, cloth, 2s. each.</p> - - -<p class="center p2"> - I.<br /><br /> - - THE SOUP AND SAUCE BOOK.<br /><br /> - - II.<br /><br /> - - THE CAKE AND BISCUIT BOOK.<br /><br /> - - III.<br /><br /> - - THE PASTRY AND SWEET BOOK.<br /><br /> -</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<h1> <span class="small">The</span><br /> - Cake and Biscuit Book</h1> - - -<p class="center p2"> By<br /> - <span class="big">Elizabeth Douglas</span></p> - -<p class="center p2"><span class="figcenter" id="img001"> - <img src="images/001.jpg" class="w10" alt="Decorative mark" /> -</span></p> - - -<p class="center"> London<br /> - <span class="big">Grant Richards</span><br /> - 48 Leicester Square<br /> - 1903 -</p></div> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_v">[Pg v]</span></p> - -<h2 class="nobreak" id="Preface">Preface</h2> -</div> - - -<p>The recipes in this book are English, French, Portuguese and Dutch; -while some of the best come from America, which is the true land of -cakes. All are good: the best I have starred.</p> - -<p>Amateur cooks should know that for cakes to be successful it is almost -imperative that they are made and baked by the same person. Delegation -too often means ruin, the bond of sympathy between maker and baker -being only in very rare instances sufficiently close to defeat the imp -of mischief that lurks in every oven.</p> - -<p>Lastly, I might say that the eggs cannot be too fresh, nor the butter -too pure; and molasses is better than treacle.</p> - -<p class="right"> - E. D. -<span class="pagenum" id="Page_vii">[Pg vii]</span></p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="Table_of_Contents">Table of Contents</h2> -</div> - - -<table class="autotable"> -<tr> -<th class="tdr page" colspan="2"> -PAGES -</th> -</tr> -<tr> -<td class="tdl"> -<a href="#General_Directions_for_Cake-Making">General Directions</a> -</td> -<td class="tdr page"> -<a href="#Page_1">1-7</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Sponge_Cakes">Sponge Cakes</a> -</td> -<td class="tdr page"> -<a href="#Page_11">11-14</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#White_Cakes">White Cakes</a> -</td> -<td class="tdr page"> -<a href="#Page_16">16-26</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Layer_Cakes_and_Fillings">Layer Cakes</a> -</td> -<td class="tdr page"> -<a href="#Page_29">29-40</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Various_Cakes">Various Cakes</a> -</td> -<td class="tdr page"> -<a href="#Page_41">41-47</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Fruit_Cakes">Fruit Cakes</a> -</td> -<td class="tdr page"> -<a href="#Page_51">51-62</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Icings">Icings</a> -</td> -<td class="tdr page"> -<a href="#Page_65">65-69</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Gingerbread">Gingerbread</a> -</td> -<td class="tdr page"> -<a href="#Page_72">72-76</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Cakes_made_with_Yeast">Cakes made with Yeast</a> -</td> -<td class="tdr page"> -<a href="#Page_78">78-82</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Fried_Cakes">Fried Cakes</a> -</td> -<td class="tdr page"> -<a href="#Page_83">83-88</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Little_Cakes_and_Sweet_Biscuits">Little Cakes and Sweet Biscuits</a> -</td> -<td class="tdr page"> -<a href="#Page_91">91-110</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Breakfast_and_Tea_Cakes">Breakfast and Tea Cakes</a> -</td> -<td class="tdr page"> -<a href="#Page_111">111-124</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Schoolroom_Cakes">Schoolroom Cakes</a> -</td> -<td class="tdr page"> -<a href="#Page_126">126-128</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Index"><span class="smcap">Index</span></a> -</td> -<td class="tdr page"> -<a href="#Page_129">129-130</a> -</td> -</tr> -</table> -<p><span class="pagenum" id="Page_1">[Pg 1]</span></p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="General_Directions_for_Cake-Making">General Directions for Cake-Making</h2> -</div> - - -<p><i>Utensils.</i>—Use earthenware bowls and wooden spoons for mixing.</p> - -<p>Several sets of tins are necessary if cake is to be made often. One -or two ordinary round tins, a tin with a hollow tube in the centre, -square tins, and shallow round tins about 8 inches in diameter for jam -sandwich and layer cakes, should be kept. A small dripping-pan is very -good to bake gingerbread in, and for very light cakes the German tin -with a loose bottom should be used. These tins are excellent, for the -bottom can be pushed up, away from the sides, and there is no danger of -the cake being broken in taking it out of the tin. They can be bought -at Harrod’s Stores, Brompton Road.</p> - - -<p><i>Measuring.</i>—Flour, sugar, salt, ground spices, soda, must always -be sifted before measuring. This is of the utmost importance in making -good cakes.</p> - -<p>A cup is a breakfast-cup holding half a pint. The spoons are the silver -ones in general use.</p> - -<p><span class="pagenum" id="Page_2">[Pg 2]</span></p> - -<p>A spoonful of dry material is one in which the convexity at the top -corresponds to the concavity of the spoon. A scant spoonful should be -made level with the edges of the spoon.</p> - -<p>In measuring half a tea-spoon of dry material, fill it first, and then -divide it with a knife long-ways down the spoon.</p> - -<p>A “heaping cupful” is a cup filled as full as it will hold. A “cupful” -should be levelled. A “scant cupful” should not be filled above about -quarter of an inch from the top.</p> - -<p>It is necessary to remember in measuring half or quarter cups that a -cup is smaller at the bottom than the top. It is more satisfactory -measuring to have half-pint measures marked into quarters.</p> - - -<h3><i>Table of Measures</i></h3> - -<p class="center"> - 4 cups flour = 1 quart or 1 <abbr title="pounds">lb.</abbr><br /> - 2 cups of butter (solid) = 1 <abbr title="pounds">lb.</abbr><br /> - 2¹⁄₂ cups powdered sugar = 1 <abbr title="pounds">lb.</abbr><br /> - 1 cup = ¹⁄₂ pint<br /> - 1 glass = ¹⁄₂ pint<br /> - 1 pint milk or water = 1 <abbr title="pounds">lb.</abbr><br /> - 9 large eggs = 1 <abbr title="pounds">lb.</abbr><br /> - 1 table-spoon butter = 1 <abbr title="ounces">oz.</abbr><br /> - 1 heaping table-spoon butter = 2 <abbr title="ounces">ozs.</abbr><br /> - Butter the size of an egg = 2 <abbr title="ounces">ozs.</abbr><br /> -</p> - - -<p><i>Baking Powder.</i>—Baking powder can be used in the making of most -cakes. In some however<span class="pagenum" id="Page_3">[Pg 3]</span> the proportion of carbonate of soda and cream -of tartar of which it consists is not right, in which case the two -ingredients should be used separately according to the directions. -Almost invariably soda should be mixed with milk or water, which should -then be strained in order to keep back any dregs. Cream of tartar -should be mixed with the flour, which should then be sifted. Both cream -of tartar and soda should be pulverized before they are measured or -used.</p> - -<p>Baking powder can be bought, or made as follows:—</p> - -<p class="center"> - 1 part carbonate of soda<br /> - 2 parts cream of tartar<br /> -</p> - -<p>It should be kept in an air-tight tin.</p> - -<p>In nearly all cases baking powder is best mixed with the flour, which -should then be sifted through a fine sieve.</p> - - -<p><i>To clean currants.</i>—Sprinkle the currants with flour, put them -on a coarse sieve and rub them until the stems and grit are separated -and go through the sieve. Then wash thoroughly in water, changing -it until clear. Drain on a towel and pick over. Dry, if the weather -permits, in the <em>sun</em>, not in an oven.</p> - - -<p><i>To stone raisins.</i>—Pour boiling water over the raisins, and let -them stand in it for ten minutes.<span class="pagenum" id="Page_4">[Pg 4]</span> Drain and rub each raisin between -finger and thumb till the seeds come out. Cut open or chop.</p> - - -<p><i>Sultanas.</i>—Pick over sultanas carefully, removing the little -stems.</p> - - -<p><i>To blanch almonds.</i>—Put the almonds into boiling water and let -them soak in it until the skins rub off easily between the finger and -thumb. Drain and spread out to dry.</p> - - -<p><i>To pound almonds.</i>—After blanching let them soak for an hour in -cold water, then pound in a good sized mortar until reduced to a soft -pulp. Whilst pounding add a few drops of orange-flower water or lemon -juice.</p> - - -<p><i>Mixing.</i>—There are three ways of mixing. Stirring, Beating, -Cutting (or Folding).</p> - - -<p><i>To stir.</i>—Let the spoon touch the bottom and sides of the basin -and move it round quickly in circles of various sizes. Do not lift it -out of the mixture, and work well against the sides.</p> - - -<p><i>To beat.</i>—Tip the bowl to one side. Bring the spoon or fork -quickly down into the mixture and through it, take it out the other -side and bring it over and down again, scraping the sides well each -time it goes in.</p> - -<p>It is important to keep the bowl of the spoon well scraped out during -mixing.</p> - -<p>Beat quickly and hard.</p> - -<p><span class="pagenum" id="Page_5">[Pg 5]</span></p> - - -<p><i>To cut or fold.</i>—Turn over the mixture with a spoon and lift it -up, folding in the white of egg as lightly as possible. Do not stir or -beat but mix very gently until quite blended.</p> - - -<p><i>To beat eggs.</i>—It is generally best to beat the yolks and whites -separately. For beating them there is nothing better than a Dover egg -beater, although a fork can be used for the yolks and a steel knife for -the whites.</p> - -<p>Beat the yolks in a bowl until they thicken and become light and creamy.</p> - -<p>Beat the whites on a platter until they are stiff and absolutely dry.</p> - - -<p><i>To beat butter.</i>—In beating butter to a cream, if very hard it -can be slightly warmed in the oven or put into a hot bowl, but it must -on no account be melted. It should just be softened in order to make it -more easy to beat it.</p> - - -<p><i>To grease and fill tins.</i>—Tins can be greased with <em>fresh</em> -butter, lard or sweet oil. Sides and bottom should be evenly but not -thickly smeared with grease.</p> - -<p>When a tin is to be lined with paper, cut a piece to fit the bottom -exactly, another piece to go right round the sides. This piece should -project two or three inches above the top of the tin.</p> - -<p>Grease the papers thoroughly before putting them in the tin.</p> - -<p><span class="pagenum" id="Page_6">[Pg 6]</span></p> - -<p>Fill the tins two-thirds full, leaving a very slight depression in the -centre if a flat cake is wanted, as the tendency is to rise in the -middle.</p> - - -<p><i>The oven.</i>—Nearly all cakes should be baked in a moderate oven, -and the fire should be so made up before putting a cake in the oven, -that it will not have to be touched again until the cake is taken -out. If this is impossible, owing to the length of time it takes, add -a little coal frequently to the fire instead of letting it down and -making it up with a great deal of fuel.</p> - -<p>In baking in a gas stove, it is important that there should be no -draughts from window or door.</p> - -<p>Set the cake in the middle of the oven and do not move it until it has -risen its full height, which will take about half the time in which it -is baked. For the first quarter of an hour it is not necessary to look -at the cake unless there is a fear that the oven is too hot. Afterwards -do so occasionally, opening and shutting the oven door very gently and -never taking the cake out. After it has fully risen, the cake can be -turned round if it is baking quicker on one side than the other.</p> - -<p>Do not have anything else in the oven while baking a cake.</p> - -<p>For layer cakes and thin cakes make up a larger fire. They should bake -quickly.</p> - -<p><span class="pagenum" id="Page_7">[Pg 7]</span></p> - -<p>To test whether a cake is done, put a clean straw or skewer into the -thickest part of it. If it comes out clean the cake is done.</p> - - -<p><i>To remove cakes from tins.</i>—With a few exceptions cakes should -be taken out of their tins directly they come out of the oven. Turn the -tin upside down, and, if necessary, loosen the sides with a knife. Set -on a sieve to cool.</p> - - -<p>To all cake mixtures add a little salt, sifting it with the flour in -the proportion of a small salt-spoon of salt to every half-pint of -flour.</p> - -<p>Keep flour and sugar in a dry place, or dry thoroughly before using.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_9">[Pg 9]</span></p> - -<h2 class="nobreak" id="Sponge_Cakes">Sponge Cakes</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_11">American Sponge Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_11">11</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_11">Berwick Sponge Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_11">11</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_12">Gateau de Savoie</a> -</td> -<td class="tdr page"> -<a href="#Page_12">12</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_13">Milanese Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_13">13</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_13">Sponge Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_13">13</a> -</td> -</tr> -</table> -<p><span class="pagenum" id="Page_10">[Pg 10]</span></p> - - -<h3>General Directions</h3> - -<p>In making sponge cakes, beat the yolks till creamy and thick. Add the -sugar gradually, beating all the time. Add the flavouring. Beat the -whites until perfectly dry and very stiff. Stir them lightly in. Sift -in the flour and mix as lightly as possible. Do not beat after the -flour is added. Line the tins with greased paper and bake at once.</p> - -<p><span class="pagenum" id="Page_11">[Pg 11]</span></p> - - -<h3>*American Sponge Cake</h3> - -<p class="recipe"> - ³⁄₄ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - 7 eggs<br /> - Grated rind of a lemon<br /> - 3 tea-spoons lemon juice<br /> - 1 gill cold water -</p> - -<p>Break the eggs in a basin leaving out the whites of two. Add to the -eggs the lemon peel and juice. Boil the sugar and water together until -clear. Pour the syrup gently over the unbeaten eggs, and beat quickly -and well for fifteen minutes. Sift the flour three times and stir it -lightly into the mixture. Bake in square flat tins. Use the whites to -make an icing.</p> - - -<h3>Berwick Sponge Cake</h3> - -<p class="recipe"> - 6 eggs<br /> - 9 <abbr title="ounces">ozs.</abbr> powdered sugar<br /> - 12 <abbr title="ounces">ozs.</abbr> sifted flour<br /> - 2 even tea-spoons cream of tartar<br /> - 1 even tea-spoon carbonate of soda<br /> - 1 lemon -</p> - -<p>Beat the eggs, yolks and whites together, with the sugar until very -light. This should take about half-an-hour. Take half of the flour and<span class="pagenum" id="Page_12">[Pg 12]</span> -sift it gradually into the eggs and sugar. Mix the cream of tartar with -a gill of water, and add it to the mixture. Beat for a minute. Add the -rest of the flour and the juice and rind of the lemon. Add a little -salt. Mix well. Dissolve the carbonate of soda in four table-spoons of -hot water. Stir it carefully in. Beat again. Bake in large square or -oblong tins in a quick oven.</p> - - -<h3>*Gateau de Savoie</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 12 yolks of eggs<br /> - 6 whites ”<br /> - 1 whole egg<br /> - 5 <abbr title="ounces">ozs.</abbr> potato flour<br /> - 5 <abbr title="ounces">ozs.</abbr> finest flour<br /> - The grated peel of a lemon and a half -</p> - -<p>Grate the lemon very finely. Mix it thoroughly with the sugar. Set it -where it will become very dry. Dry the flours and sift them.</p> - -<p>Beat the yolks, the whole egg and the sugar together until very light -and creamy. This should take about half-an-hour. Then sift in the flour -and potato flour gently, and beat lightly with a whisk. Add the whites, -which should be whisked to a stiff froth. Mix lightly.</p> - -<p>Butter a mould and sprinkle powdered sugar in it. Pour the mixture into -it gently. Set the<span class="pagenum" id="Page_13">[Pg 13]</span> mould in a moderate oven, over a tin containing hot -ashes, and put a piece of greased paper over the cake. Bake for about -an hour.</p> - - -<h3>Milanese Cake</h3> - -<p class="recipe"> - 4 eggs<br /> - Their weight in sugar<br /> - 2 <abbr title="ounces">ozs.</abbr> flour<br /> - 2 <abbr title="ounces">ozs.</abbr> potato flour<br /> - Juice and rind of half a lemon<br /> - Handful of sultanas -</p> - -<p>Set aside two whites, and whisk them to a stiff froth. Put the flour -and sugar in a basin. Mix them. Make a hole in the centre, break the -eggs into it. Mix altogether and beat for quarter of an hour. Add the -beaten whites, a large handful of sultanas, and the lemon. Bake three -quarters of an hour in a well greased mould in a moderate oven.</p> - - -<h3>*Sponge Cake</h3> - -<p class="recipe"> - 4 eggs<br /> - Their weight in powdered sugar<br /> - The weight of two eggs in flour -</p> - -<p>Put the sugar (with which should be included several lumps which have -been well rubbed on a lemon and then crushed) into a basin and break<span class="pagenum" id="Page_14">[Pg 14]</span> -the eggs on to it. Beat with a steel carving fork until the mixture -becomes thick and creamy, which should take from twenty to thirty -minutes. Stir in the flour as lightly as possible. Put into a tin lined -with buttered paper, and bake at once in a moderate oven.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_15">[Pg 15]</span></p> - -<h2 class="nobreak" id="White_Cakes">White Cakes</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_16">Almond Cake—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_16">16</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_16">   ”   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_16">16</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_17">Angel Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_17">17</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_17">Cocoanut Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_17">17</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_18">Cocoanut Pound Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_18">18</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_19">Dutch Almond Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_19">19</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_19">Eversley Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_19">19</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_20">Lady Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_20">20</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_20">Potato Flour Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_20">20</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_21">Pound Cake—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_21">21</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_22">   ”   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_22">22</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_22">Rice Cake—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_22">22</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_23">   ”   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_23">23</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_23">   ”   ”   III.</a> -</td> -<td class="tdr page"> -<a href="#Page_23">23</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_24">Snow Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_24">24</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_24">White Cake—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_24">24</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_25">   ”   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_25">25</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_25">   ”   ”   III.</a> -</td> -<td class="tdr page"> -<a href="#Page_25">25</a> -</td> -</tr> -</table> -<p> -<span class="pagenum" id="Page_16">[Pg 16]</span></p> - - -<h3 id="almond">*Almond Cake—I</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sweet almonds<br /> - 10 bitter almonds<br /> - 1 <abbr title="pounds">lb.</abbr> white sugar<br /> - 8 eggs<br /> - 1 wine-glass brandy -</p> - -<p>Blanch and pound the almonds. Beat the yolks and sugar together till -light and creamy. Whisk the whites to a stiff froth. Add them to the -butter and sugar.</p> - -<p>Stir in the flour until thoroughly mixed. Add the almonds. Bake in a -tin lined with greased paper, in a moderate oven for an hour and a half.</p> - - -<h3>Almond Cake—II</h3> - -<p class="recipe"> - 7 eggs<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sifted sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> almonds -</p> - -<p>Blanch and pound the almonds. Beat up the yolks of the eggs for ten -minutes. Add the sugar. Beat again thoroughly. Add the almonds. When -well mixed add the whites, which should be beaten stiff. Bake in a -German tin (see <a href="#Page_1">p. 1</a>).</p> - -<p><span class="pagenum" id="Page_17">[Pg 17]</span></p> - - -<h3>*Angel Cake</h3> - -<p class="recipe"> - ¹⁄₂ pint fine flour<br /> - 1 tea-spoon cream of tartar<br /> - ³⁄₄ pint powdered sugar<br /> - 11 whites of eggs<br /> - 3 tea-spoons vanilla -</p> - -<p>Add the cream of tartar to the flour. Sift five times. Sift the sugar. -Beat the whites to a stiff froth. Stir the sugar lightly into the -whites of eggs. Add the vanilla. Add the flour. Stir in lightly and -quickly. Pour into a clean bright tin. It must not be buttered. Bake in -a moderate oven for forty minutes. When done leave in the tin, inverted -on its edge (not completely upside down) on a sieve until cold.</p> - - -<h3>Cocoanut Cake</h3> - -<p class="recipe"> - 1 cup butter<br /> - 2 cups sugar<br /> - 3 cups flour<br /> - 4 whites of eggs<br /> - 1 small cup milk<br /> - 1 tea-spoon baking powder<br /> - ¹⁄₂ small cocoanut grated -</p> - -<p>Beat the butter and sugar to a cream. Sift the flour with the baking -powder. Add it to the mixture gradually moistening it with the -milk.<span class="pagenum" id="Page_18">[Pg 18]</span> When thoroughly mixed add the grated cocoanut. Beat for ten -minutes. Stir in the whites beaten to a stiff froth very lightly. Bake -immediately in a buttered tin in a moderate oven.</p> - - -<h3>*Cocoanut Pound Cake</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 1 <abbr title="pounds">lb.</abbr> sifted flour<br /> - 1 <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 2 tea-spoons baking powder<br /> - 1 tea-spoon grated lemon peel<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> grated or desiccated cocoanut<br /> - 4 eggs<br /> - 1 cupful milk -</p> - -<p>Beat the butter to a cream. Add the sugar. Beat again. Add the sifted -flour (in which the baking powder has been mixed), well-beaten eggs and -milk alternately in small quantities. Stir all well together. Add the -cocoanut and lemon peel. Beat well together.</p> - -<p>Use shallow square tins. Butter them and line as well with buttered -paper. Pour the mixture in to the depth of an inch and a half. Bake in -a quick oven. Ice while hot and set back in the oven for a moment to -dry.</p> - -<p><span class="pagenum" id="Page_19">[Pg 19]</span></p> - - -<h3>Dutch Almond Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> sweet almonds<br /> - ¹⁄₂ <abbr title="ounces">oz.</abbr> bitter almonds<br /> - 1 <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 12 eggs<br /> - 5 table-spoons pounded biscuit or flour<br /> - Rose water -</p> - -<p>Blanch and pound the almonds, adding to them a little rose water. Beat -up the yolks. Add them to the sugar and beat thoroughly together. Then -add the whites, whisked to a stiff froth, and the pounded almonds. Add -the finely crushed biscuits or flour. Bake in a moderate oven in a -German tin lined with greased paper.</p> - - -<h3>Eversley Cake</h3> - -<p class="recipe"> - 5 <abbr title="ounces">ozs.</abbr> butter<br /> - 6 <abbr title="ounces">ozs.</abbr> best flour<br /> - 3 eggs<br /> - 5 <abbr title="ounces">ozs.</abbr> castor sugar<br /> - ¹⁄₂ tea-spoon baking powder<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> mixed peel -</p> - -<p>Beat the butter to a cream. Add the sugar, then the flour, and -well-beaten eggs, the sliced peel and lastly the baking powder. Beat -altogether for twenty minutes and bake in a good oven for an hour.</p> - -<p><span class="pagenum" id="Page_20">[Pg 20]</span></p> - - -<h3>Lady Cake</h3> - -<p class="recipe"> - 1 cup butter<br /> - 2 cups powdered sugar<br /> - 3 cups flour<br /> - ¹⁄₂ cup milk<br /> - Whites of 8 eggs<br /> - 2 tea-spoons cream of tartar<br /> - 1 tea-spoon carbonate of soda<br /> - 1 tea-spoon extract of almonds -</p> - -<p>Beat the butter to a cream. Stir in the sugar gradually, beating hard -all the time. Mix the cream of tartar with the flour, and the soda with -the milk. Add flour and milk alternately in small quantities, beating -continually. Add the flavouring, and then stir in the stiffly-beaten -whites lightly. Bake in a moderate oven in a tin lined with greased -paper.</p> - - -<h3>*Potato Flour Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> butter<br /> - 11 eggs<br /> - 1 <abbr title="pounds">lb.</abbr> sugar<br /> - 1 <abbr title="pounds">lb.</abbr> potato flour<br /> - 1 wine-glass rum -</p> - -<p>Soften the butter. Then beat it until very light and creamy. Add to -it alternately one whole egg, one table-spoon flour, one table-spoon -sugar,<span class="pagenum" id="Page_21">[Pg 21]</span> beating well between each addition. When about half the -materials are used add the rum. Add the rest of the ingredients -alternately as before. From first to last the cake should be beaten for -an hour. Bake in a buttered tin for one hour and a half to two hours.</p> - - -<h3>*Pound Cake—I</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> butter<br /> - 1 <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 10 eggs<br /> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ wine-glass sherry<br /> - ¹⁄₂ wine-glass brandy -</p> - -<p>Cream the butter. Add the sugar and well beaten yolks. Beat thoroughly. -Add the flour and wine, beating all the time. Stir in the whites, -which should be whisked to a stiff froth. Bake in three or four small -well greased tins in a moderate oven, as this cake is always lighter -if baked in small tins. Crystallised cherries halved are an excellent -addition to a pound cake. They should be thoroughly mixed in the cake -before the whites are added.</p> - -<p><span class="pagenum" id="Page_22">[Pg 22]</span></p> - - -<h3>Pound Cake—II</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 1 <abbr title="pounds">lb.</abbr> eggs<br /> - 1 <abbr title="pounds">lb.</abbr> sugar<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - 1 glass brandy -</p> - -<p>Beat the butter and half of the flour until light and creamy. Add the -brandy. Beat the yolks thoroughly and add them alternately with the -stiffly beaten whites and the rest of the flour. Beat all together for -half-an-hour. Bake in two tins in a moderate oven for about an hour.</p> - - -<h3>*Rice Cake—I</h3> - -<p class="recipe"> - 6 yolks<br /> - 3 whites<br /> - Grated peel of one lemon<br /> - 4 <abbr title="ounces">ozs.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> ground rice<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar -</p> - -<p>Beat the yolks and whites separately. Add the grated rind to the yolks. -Beat again and add the whites. Mix well. Mix the flour, rice and sugar -together. Add the eggs gradually, beating continually for about an -hour. Bake in a tin lined with greased paper in a slow oven for about -an hour.</p> - -<p><span class="pagenum" id="Page_23">[Pg 23]</span></p> - - -<h3>Rice Cake—II</h3> - -<p class="recipe"> - 1 cup butter<br /> - 2 cups sugar<br /> - 2¹⁄₄ cups rice flour<br /> - 6 eggs<br /> - Juice and grated rind of a lemon -</p> - -<p>Beat the butter and sugar to a cream. Add the well beaten yolks and the -flour. Beat thoroughly for five minutes. Add the lemon juice and rind -and the stiffly beaten whites.</p> - -<p>Bake in shallow square tins in which the depth of the mixture when -poured in is less than two inches.</p> - -<p>Bake thirty-five to forty-five minutes in a moderate oven.</p> - - -<h3>Rice Cake—III</h3> - -<p class="recipe"> - 4 <abbr title="ounces">ozs.</abbr> butter<br /> - 2 eggs<br /> - 4 <abbr title="ounces">ozs.</abbr> powdered sugar<br /> - 4 <abbr title="ounces">ozs.</abbr> ground rice<br /> - 6 <abbr title="ounces">ozs.</abbr> flour<br /> - 1 tea-spoon baking powder<br /> -</p> - -<p>Beat the butter to a cream and add the sugar. Beat the eggs till creamy -and light, and add them with the flour (in which the baking powder -should be mixed) and ground rice. Add a little<span class="pagenum" id="Page_24">[Pg 24]</span> milk and a few drops of -essence of lemon or vanilla. Bake in a moderate oven for three quarters -of an hour.</p> - - -<h3>*Snow Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> arrowroot<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - Whites of six eggs<br /> - Vanilla or lemon flavouring -</p> - -<p>Beat the butter to a cream. Stir in the sugar and beat well again. Add -the arrowroot, beating all the time vigorously. Whisk the whites to -a stiff froth. Add them to the mixture. Beat all together for twenty -minutes. Add a little vanilla or the juice or rind of a lemon. Bake in -a buttered mould in a moderate oven for from one hour to one hour and a -half.</p> - - -<h3>*White Cake—I</h3> - -<p class="recipe"> - 1 cup butter<br /> - 3 cups powdered sugar<br /> - 1 cup milk<br /> - 5 cups sifted flour<br /> - 1 tea-spoon carbonate of soda<br /> - 2 tea-spoons cream of tartar<br /> - Whites of twelve eggs<br /> - 1 tea-spoon vanilla -</p> - -<p>Beat the butter to a cream. Add the sugar. Beat well. Add the soda to -the milk and the<span class="pagenum" id="Page_25">[Pg 25]</span> cream of tartar to the flour. Add flour and milk to -the mixture, beating hard all the time. Beat the eggs to a stiff froth. -Add them and the vanilla. Bake in two tins lined with greased paper. -The oven should be slow at first, then moderate.</p> - - -<h3>White Cake—II</h3> - -<p class="recipe"> - 3 cups sugar<br /> - ¹⁄₂ cup butter<br /> - 1 cup sweet milk<br /> - 2 tea-spoons cream of tartar<br /> - 1 tea-spoon carbonate of soda<br /> - 3 cups flour<br /> - Whites of four eggs -</p> - -<p>Mix as for the first receipt.</p> - - -<h3>*White Cake—III</h3> - -<p class="recipe"> - 3 cups powdered sugar<br /> - 1 cup butter<br /> - 1 cup milk<br /> - 3 cups flour<br /> - 1 cup corn starch<br /> - 12 whites of eggs<br /> - 2 tea-spoons cream of tartar<br /> - 1 tea-spoon carbonate of soda -</p> - -<p>Mix the cream of tartar thoroughly with the flour and dissolve the soda -in half of the milk. Stir the cornflour in the rest of the milk until -perfectly smooth.</p> - -<p><span class="pagenum" id="Page_26">[Pg 26]</span></p> - -<p>Beat the butter and yolks together until creamy. Add the corn starch -paste. Stir it well in. Add the milk and soda and the flour. Beat the -whites to a stiff froth and stir in lightly. Bake in two papered tins -in a moderate oven.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_27">[Pg 27]</span></p> - -<h2 class="nobreak" id="Layer_Cakes_and_Fillings">Layer Cakes and Fillings</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr> -<td class="tdl"> -<a href="#Page_29">Layer Cake—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_29">29</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_29">   ”   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_29">29</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_30">   ”   ”   III.</a> -</td> -<td class="tdr page"> -<a href="#Page_30">30</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_30">   ”   ”   IV.</a> -</td> -<td class="tdr page"> -<a href="#Page_30">30</a> -</td> -</tr> -<tr> -<td class="tdl" colspan="2"> -<a href="#Page_31"> -Fillings for Layer Cakes—</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_31">Almond Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_31">31</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_31">Chocolate—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_31">31</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_32">   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_32">32</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_32">Cocoanut—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_32">32</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_32">   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_32">32</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_33">Cream—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_33">33</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_33">   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_33">33</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_33">Fig</a> -</td> -<td class="tdr page"> -<a href="#Page_33">33</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_34">Fruit</a> -</td> -<td class="tdr page"> -<a href="#Page_34">34</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_34">Orange and Cocoanut Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_34">34</a> -</td> -</tr> -<tr> -<td class="tdl"> -   <a href="#Page_34">Strawberry Cream</a> -</td> -<td class="tdr page"> -<a href="#Page_34">34</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_35">Californian Fig Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_35">35</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_36">Coffee Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_36">36</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_37">Fruit Layer Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_37">37</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_37">Jam Sandwich—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_37">37</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_38">   ”   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_38">38</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_38">Lemon Layer Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_38">38</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_39">Ribbon Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_39">39</a> -</td> -</tr> -<tr> -<td class="tdl"> -<a href="#Page_40">Swiss Roll</a> -</td> -<td class="tdr page"> -<a href="#Page_40">40</a> -</td></tr> -</table> -<p> -<span class="pagenum" id="Page_28">[Pg 28]</span></p> - - -<h3>General Directions</h3> - -<p>The tins for these cakes should be about 8 inches in diameter with a -very shallow rim. They should be kept perfectly clean, and before being -used should be slightly warmed and well greased with butter, lard or -good sweet oil.</p> - -<p>Three layers are sufficient for a cake. They should not be thick.</p> - -<p>Cool each layer when baked on a perfectly flat surface and spread with -the filling when cold.</p> - -<p><span class="pagenum" id="Page_29">[Pg 29]</span></p> - - -<h3>Layer Cake—I</h3> - -<p class="recipe"> - 3 eggs<br /> - 1 cup white sugar<br /> - Butter size of an egg<br /> - 1 cup flour<br /> - 1 even tea-spoon baking powder -</p> - -<p>Beat the butter and sugar to a cream. Add the well beaten yolks and -then the flour, in which the baking powder has been thoroughly mixed. -Beat the whites till stiff.</p> - -<p>Bake in three round shallow buttered tins in a moderate oven. When -cold, place one round on a large plate and spread it with jelly, jam -or other filling. Cover it with another round and spread this. Ice the -top. If jam is used it should be beaten or warmed a little in order -that it may spread more easily.</p> - - -<h3>Layer Cake—II</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 5 eggs<br /> - 6 <abbr title="ounces">ozs.</abbr> flour<br /> - 2 <abbr title="ounces">ozs.</abbr> cornflour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 1 tea-spoon vanilla<br /> - 2 table-spoons sherry -</p> - -<p>Beat butter to a cream. Add sugar gradually, beating all the time. Then -add the yolks, the<span class="pagenum" id="Page_30">[Pg 30]</span> flour and corn starch. Beat the whites to a stiff -froth. Add them and the flavourings to the mixture. Bake in three tins -for fifteen minutes, in a moderately quick oven.</p> - - -<h3>Layer Cake—III</h3> - -<p class="recipe"> - 8 <abbr title="ounces">ozs.</abbr> sugar<br /> - 5 eggs<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - 1 tea-cup milk<br /> - 12 <abbr title="ounces">ozs.</abbr> flour<br /> - 1 tea-spoon baking powder -</p> - -<p>Beat the sugar with the eggs for fifteen minutes. Melt the butter and -add it. Beat again very thoroughly. Add the baking powder to the flour -and sift it. Add it and the milk to the mixture, beating continually.</p> - - -<h3>Layer Cake—IV</h3> - -<p class="recipe"> - 6 eggs<br /> - 2 cups flour<br /> - 2 cups sugar<br /> - 2 heaped table-spoons butter<br /> - ¹⁄₃ cup milk<br /> - 2 tea-spoons cream of tartar<br /> - 1 scant tea-spoon carbonate of soda -</p> - -<p>Beat the yolks and whites separately. Add the sugar to the yolks. Beat -thoroughly. Add the butter, which should be softened but not<span class="pagenum" id="Page_31">[Pg 31]</span> melted. -Dissolve the soda in a tea-spoon of boiling water. Add it to the milk. -Sift the cream of tartar with the flour. Add the flour and milk to the -mixture and then the whites. Bake in a moderate oven in shallow round -tins.</p> - - -<h3>Almond Cream Filling</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> sweet almonds<br /> - 1 small cup cream<br /> - 2 table-spoons corn starch<br /> - Powdered sugar to taste -</p> - -<p>Cook the corn starch for ten minutes in as small a quantity of milk -as is possible. Blanch the almonds and pound them to a paste. Beat -the cream. Mix the almonds, cream and corn starch together and beat -thoroughly. Add the powdered sugar.</p> - - -<h3>Chocolate Filling—I</h3> - -<p class="recipe"> - 3 whites of eggs<br /> - 1 cup sugar<br /> - 1 cup grated chocolate<br /> - Vanilla -</p> - -<p>Beat the white of eggs slightly. Mix all well together.</p> - -<p><span class="pagenum" id="Page_32">[Pg 32]</span></p> - - -<h3>Chocolate Filling—II</h3> - -<p class="recipe"> - 5 table-spoons grated chocolate<br /> - ¹⁄₂ cup cream<br /> - 1 cupful sugar<br /> - 1 egg<br /> - 1 tea-spoon vanilla -</p> - -<p>Beat the egg well. Add it to the chocolate and cream. Stir over the -fire till thoroughly mixed. Flavour with vanilla.</p> - - -<h3>Cocoanut Filling—I</h3> - -<p class="recipe"> - ¹⁄₂ cup cream<br /> - ¹⁄₂ cup grated cocoanut<br /> - ¹⁄₂ cup powdered sugar -</p> - -<p>1. Beat the cream slightly. Add the sugar and cocoanut.</p> - -<p>2. Add a small cup of finely grated cocoanut to some plain icing (see -<a href="#Page_65">p. 65</a>).</p> - - -<h3>Cocoanut Filling—II</h3> - -<p class="recipe"> - ¹⁄₂ cocoanut<br /> - Whites of three eggs<br /> - 1 cup powdered sugar -</p> - -<p>Grate the cocoanut. Add it with the sugar to the whites beaten to a -stiff froth.</p> - -<p><span class="pagenum" id="Page_33">[Pg 33]</span></p> - - -<h3>Cream Filling—I</h3> - -<p class="recipe"> - 1 pint milk<br /> - 2 eggs<br /> - 3 table-spoons sifted flour<br /> - 1 cup powdered sugar -</p> - -<p>Cook the flour, mixed smooth, in a little milk for ten minutes. Add it -to the milk in which the eggs (or yolks only) have been beaten up. Put -all in an enamel saucepan. Add the sugar. Stir continually but take off -before it boils. Add flavouring.</p> - - -<h3>Cream Filling—II</h3> - -<p class="recipe"> - ¹⁄₂ cup cream<br /> - 2 table-spoons powdered sugar<br /> - Flavouring -</p> - -<p>Whip the cream. Add the sugar and a very little flavouring.</p> - - -<h3>Fig Filling</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> figs<br /> - 1 tea-cup water<br /> - ¹⁄₂ tea-cup sugar -</p> - -<p>Chop the figs finely. Cook them with the water and sugar until soft and -smooth.</p> - -<p><span class="pagenum" id="Page_34">[Pg 34]</span></p> - - -<h3>Fruit Filling</h3> - -<p class="recipe"> - 4 table-spoons citron<br /> - 4 ” raisins<br /> - ¹⁄₂ cupful chopped almonds<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> chopped figs<br /> - 3 whites of eggs<br /> - ¹⁄₂ cup sugar -</p> - -<p>Chop the citron and stoned raisins very fine. Chop the almonds and -figs. Beat the whites to a stiff froth. Add the sugar. Mix together -thoroughly. Add the other ingredients.</p> - - -<h3>Orange and Cocoanut Cream Filling</h3> - -<p class="recipe"> - 1 egg<br /> - 1 cup whipped cream<br /> - ¹⁄₂ cup powdered sugar<br /> - 1 cup grated cocoanut<br /> - Juice of one orange<br /> - Grated rind of half an orange -</p> - -<p>Mix all together.</p> - - -<h3>Strawberry Cream Filling</h3> - -<p class="recipe"> - ¹⁄₂ pint cream<br /> - ¹⁄₂ cup powdered sugar<br /> - ¹⁄₄ <abbr title="ounces">oz.</abbr> gelatine<br /> - 1 cup mashed strawberries -</p> - -<p>Whip the cream. Set it on ice. Add the sugar to the strawberries. Mash -them. Mix<span class="pagenum" id="Page_35">[Pg 35]</span> them with the cream. Dissolve the gelatine. Add it carefully -to the cream and strawberries. Stir over the ice until the cream begins -to set. Leave the mixture on the ice until the cake is ready to serve. -Spread it thickly between each layer.</p> - - -<h3>Californian Fig Cake</h3> - -<p class="recipe"> - 1 cup sugar<br /> - ¹⁄₂ cup butter<br /> - 1 cup flour<br /> - ¹⁄₂ cup cornflour<br /> - ¹⁄₂ cup sweet milk<br /> - Whites of three eggs -</p> - - -<h4><span class="smcap">Filling</span></h4> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> almonds<br /> - 6 <abbr title="ounces">ozs.</abbr> figs<br /> - ¹⁄₂ cup seeded raisins<br /> - 2 <abbr title="ounces">ozs.</abbr> citron<br /> - 1 egg<br /> - 1 glass white wine -</p> - -<p>Beat the butter to a cream. Add the sugar and beat again. Sift the -flours together. Add them and the milk. Beat very well and add the -whites beaten to a stiff froth. Bake in two shallow tins in a quick -oven.</p> - -<p>For the filling. Chop all the ingredients very finely together. Mix -them with the egg and wine. Spread in a thick layer between the two -cakes.</p> - -<p><span class="pagenum" id="Page_36">[Pg 36]</span></p> - - -<h3>*Coffee Cake</h3> - -<p class="recipe"> - 7 <abbr title="ounces">ozs.</abbr> flour, sifted and dried<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 7 <abbr title="ounces">ozs.</abbr> butter<br /> - 1 table-spoon potato flour<br /> - 7 eggs<br /> - 2 table-spoons brandy -</p> - -<p>Beat the butter to a cream. Add the sugar and beat well again. Beat up -the yolks, add them and the flour, in which the potato flour should -be mixed, to the butter and sugar. Stir in the brandy. Mix all well -together. Beat the whites to a stiff froth and stir in lightly. Bake in -a mould with a tube in centre.</p> - - -<h4><span class="smcap">Cream</span></h4> - -<p class="recipe"> - Whites of four eggs<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ wine-glass extract of coffee<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> -</p> - -<p>Beat the whites to a stiff froth. Sift in the sugar. Add the coffee -extract. Beat the butter to a cream. Add the mixture to it and mix well -with a wooden spoon.</p> - -<p>Cut the cake across, when cold, into several sections, spread the cream -between each layer. Put together neatly. Fill the hollow in the centre -with the cream, and spread it all over the cake.</p> - -<p><span class="pagenum" id="Page_37">[Pg 37]</span></p> - - -<h3>Fruit Layer Cake</h3> - -<p class="recipe"> - 1 cup sugar<br /> - ¹⁄₂ cup butter<br /> - 1¹⁄₂ cups flour<br /> - ¹⁄₂ cup wine<br /> - 1 cup stoned and chopped raisins<br /> - 2 eggs<br /> - ¹⁄₂ tea-spoon soda -</p> - -<p>Cream the butter. Add the sugar. Beat well. Add the flour, the well -beaten yolks, and the wine gradually, beating all the time. Dissolve -the soda in a very little hot water. Add it to the mixture, and the -raisins chopped and floured. Stir in the wine and the whites beaten to -a stiff froth. Bake in a moderate oven in three shallow round tins. Put -plain icing between each layer.</p> - - -<h3>*Jam Sandwich—I</h3> - -<p class="recipe"> - 2 eggs<br /> - Their weight in flour and powdered sugar<br /> - A little less than their weight in butter<br /> - 1 small tea-spoon baking powder -</p> - -<p>Beat the butter to a cream. Add the eggs well beaten, then the sugar -and flour and, lastly, the baking powder. It is an improvement if -the sugar includes four or five lumps of sugar which have been well -rubbed on a lemon and then<span class="pagenum" id="Page_38">[Pg 38]</span> crushed. Bake in two shallow buttered tins -(about 8¹⁄₂ inches) in a moderate oven, about fifteen minutes. When -cold spread one round with jam. Place the second round on it. Press it -lightly down and sift powdered sugar over it.</p> - - -<h3>Jam Sandwich—II</h3> - -<p class="recipe"> - 1 egg<br /> - Its weight in butter, sugar, flour and ground rice<br /> - 1 tea-spoon milk<br /> - ¹⁄₂ tea-spoon baking powder -</p> - -<p>Beat the butter and sugar together. Add the unbeaten egg, then the -flour, ground rice, milk and, lastly, the baking powder. Bake in two -shallow well-buttered round tins (8 inch) for ten to fifteen minutes. -Proceed as above.</p> - - -<h3>Lemon Layer Cake</h3> - -<p class="recipe"> - 10 eggs<br /> - 1 <abbr title="pounds">lb.</abbr> sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - 2 lemons<br /> - 1 orange<br /> - 1¹⁄₄ <abbr title="pounds">lb.</abbr> icing sugar -</p> - -<p>Beat the yolks well together. Add seven whites beaten until stiff, the -sugar, the rind of two<span class="pagenum" id="Page_39">[Pg 39]</span> lemons and the juice of one. Bake in separate -layers in a moderate oven.</p> - -<p>Beat the remaining whites (3) and add to them gradually the icing -sugar. Set aside sufficient to ice the outside of the cake. To the rest -add the juice of the orange and half of the rind grated. Wait until the -cake is nearly cold and then spread the layers with the mixture.</p> - -<p>Add a little lemon juice to the icing for the top and sides and spread -it on as thickly as possible.</p> - - -<h3>Ribbon Cake</h3> - -<p class="recipe"> - 1 cup butter<br /> - 2 cups sugar<br /> - 4 eggs<br /> - 3 cups flour<br /> - 1 table-spoon baking powder<br /> - 1 cup milk<br /> - 1 tea-spoon vanilla<br /> - 1 tea-spoon mixed mace and cinnamon<br /> - 1 cup stoned and floured chopped raisins and currants<br /> - 1 table-spoon molasses or treacle<br /> - 1 dessert-spoon brandy -</p> - -<p>Beat the butter to a cream. Add the sugar. Add the well beaten yolks -and beat all together thoroughly. Add the flour (with which the baking -powder has been thoroughly mixed) and<span class="pagenum" id="Page_40">[Pg 40]</span> the milk. Beat the whites to a -stiff froth. Stir them lightly into the mixture. Add the vanilla.</p> - -<p>Divide the mixture into three parts. To one part add the spice, -raisins, currants, molasses and brandy. Mix thoroughly.</p> - -<p>Bake the three parts on separate shallow, round or oblong tins for -half-an-hour in a moderate oven. When cold spread a layer of light cake -with plain icing or red-currant jelly. Put the layer of dark cake over -it. Ice this layer or spread jelly on it and cover with the second -layer of light cake. Press lightly together and trim.</p> - - -<h3>Swiss Roll</h3> - -<p class="recipe"> - 2 eggs<br /> - Their weight in powdered sugar<br /> - 3 <abbr title="ounces">ozs.</abbr> flour<br /> - 1 small tea-spoon baking powder -</p> - -<p>Break the eggs on to the sugar. Beat until light and creamy. Add the -flour gradually, beating continually. Stir in the baking powder. Bake -in a large flat tin which should be thoroughly greased. Spread the -mixture over it and bake quickly for seven to ten minutes. Turn out at -once on to a board on which sugar has been sifted. Spread with jam and -roll.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_41">[Pg 41]</span></p> - -<h2 class="nobreak" id="Various_Cakes">Various Cakes</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_42">Buttercup Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_42">42</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_42">Chocolate Cake—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_42">42</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_43">   ”   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_43">43</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_44">   ”   ”   III.</a> -</td> -<td class="tdr page"> -<a href="#Page_44">44</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_44">Gold Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_44">44</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_45">Marbled Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_45">45</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_46">Nut Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_46">46</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_46">Shortbread—I.</a> -</td> -<td class="tdr page"> -<a href="#Page_46">46</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_47">   ”   II.</a> -</td> -<td class="tdr page"> -<a href="#Page_47">47</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_47">Walnut Cake</a> -</td> -<td class="tdr page"> -<a href="#Page_47">47</a> -</td> -</tr> -</table> -<p> -<span class="pagenum" id="Page_42">[Pg 42]</span></p> - - -<h3>Buttercup Cake</h3> - -<p class="recipe"> - ³⁄₄ cup butter<br /> - 1¹⁄₂ cups sugar<br /> - Yolks of eight eggs<br /> - 1 whole egg<br /> - ¹⁄₂ cup milk<br /> - 2 cups flour<br /> - ¹⁄₂ tea-spoon carbonate of soda<br /> - 1¹⁄₂ tea-spoons cream of tartar<br /> - Juice and grated rind of half a lemon -</p> - -<p>Cream the butter. Add the sugar. Beat thoroughly. Beat the eggs till -light and frothy. Add to the butter. Dissolve the soda in the milk. Mix -the cream of tartar with the flour. Add milk and flour to the mixture, -beating well continually. Add the lemon juice and rind. Bake in two -greased tins in a moderate oven until the cake shrinks from the sides.</p> - - -<h3>*Chocolate Cake—I</h3> - -<p class="recipe"> - 9 <abbr title="ounces">ozs.</abbr> butter<br /> - 7 <abbr title="ounces">ozs.</abbr> chocolate powder<br /> - 9 <abbr title="ounces">ozs.</abbr> sugar<br /> - 5 eggs<br /> - 6 <abbr title="ounces">ozs.</abbr> flour -</p> - -<p>Mix the chocolate powder (which should be of the finest quality) with -the butter. Beat for a<span class="pagenum" id="Page_43">[Pg 43]</span> quarter of an hour. Add the sugar and beat -again. Beat the yolks and whites separately. Add the yolks, then the -flour, beating well all the time. Add the stiffly beaten whites. Bake -in a tin lined with greased paper in a moderate oven for an hour.</p> - - -<h3>*Chocolate Cake—II</h3> - -<p class="recipe"> - 4 <abbr title="ounces">ozs.</abbr> powdered chocolate<br /> - 4 <abbr title="ounces">ozs.</abbr> castor sugar<br /> - 4 <abbr title="ounces">ozs.</abbr> butter<br /> - 3 eggs<br /> - 2¹⁄₂ <abbr title="ounces">ozs.</abbr> flour<br /> - 1 small tea-spoon baking powder -</p> - -<p>Put the chocolate into the oven to warm. Cream the butter and sugar. -Beat the eggs until light and creamy. Add them to the butter and sugar. -Then stir in the warmed chocolate and mix thoroughly. Sift the flour -and baking powder together and add gradually, beating hard all the -time. Beat for ten minutes. Bake in a tin lined with greased paper in a -quick oven for an hour.</p> - -<p><span class="pagenum" id="Page_44">[Pg 44]</span></p> - - -<h3>*Chocolate Cake—III</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 12 eggs<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> pounded almonds<br /> - 4 <abbr title="ounces">ozs.</abbr> powdered chocolate<br /> - 1 salt-spoon crushed cloves and mace -</p> - -<p>Beat the butter to a cream. Add the yolks gradually, beating -continually. Add the pounded almonds, sugar, chocolate and spices. Beat -altogether for twenty minutes. Add the whites whisked to a stiff froth. -Bake in a German tin (see <a href="#Page_1">p. 1</a>) lined with greased paper, in a very -moderate oven for an hour and a quarter. Ice when cold.</p> - - -<h3>Gold Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - Yolks of ten eggs<br /> - Grated rind of one orange<br /> - Juice of two lemons<br /> - 1 tea-spoon carbonate of soda -</p> - -<p>Cream the butter and sugar. Add the yolks. Beat hard for five or -six minutes. Add the flour. Dissolve the soda in a very little hot -water. Stir<span class="pagenum" id="Page_45">[Pg 45]</span> it thoroughly into the mixture. Add the lemon and orange -flavouring. This flavouring should be prepared beforehand by putting -the grated orange peel to soak for half-an-hour in the lemon juice, -which should then be strained off through fine muslin. Bake in greased -tins. Ice with orange icing (see <a href="#Page_68">p. 68</a>).</p> - - -<h3>Marbled Cake</h3> - -<p class="recipe"> - 1 cup butter<br /> - 2 cups powdered sugar<br /> - 3 cups flour<br /> - 4 eggs<br /> - 1 cup sweet milk<br /> - 1 tea-spoon baking powder<br /> - 1 heaping table-spoon grated chocolate<br /> - 1 dessert-spoon milk -</p> - -<p>Cream the butter. Add the sugar. Beat well. Add the well-beaten eggs -and the flour, in which the baking powder should be mixed. Take out a -tea-cup of the mixture and add the chocolate and the milk to it.</p> - -<p>Butter a tin and fill it to the depth of an inch with the white -mixture. Drop two or three spoonfuls of chocolate mixture on to this in -circles and spots. Add another layer of the white mixture and on to it -drop more of the brown, and so on until both mixtures are finished.</p> - -<p><span class="pagenum" id="Page_46">[Pg 46]</span></p> - - -<h3>Nut Cake</h3> - -<p class="recipe"> - 1¹⁄₂ cups sugar<br /> - ¹⁄₂ cup butter<br /> - 2 cups flour<br /> - ³⁄₄ cup milk<br /> - Whites of four eggs<br /> - 1 cup broken nuts<br /> - 2 tea-spoons baking powder<br /> -</p> - -<p>Cream the butter. Add the sugar. Beat well. Mix the baking powder with -the flour. Add it to the mixture with the milk, beating well all the -time. Mix in the nuts thoroughly. Lastly add the whites, which should -be beaten as stiff as possible. Bake in shallow square tins. Ice.</p> - - -<h3>*Shortbread—I</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 3 <abbr title="ounces">ozs.</abbr> sugar<br /> -</p> - -<p>Knead all together until smooth. Roll out an inch thick. Prick all over -with a fork. Bake quickly in shallow buttered tins.</p> - -<p><span class="pagenum" id="Page_47">[Pg 47]</span></p> - - -<h3>*Shortbread—II</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 4 eggs<br /> - 2 <abbr title="ounces">ozs.</abbr> comfits<br /> - Grated rind of a lemon -</p> - -<p>Beat the butter to cream. Add the flour, sugar and eggs alternately in -small quantities. When thoroughly mixed, add the grated rind and mix -again lightly. Pour into a greased oblong tin (the mixture should be -about an inch and a half deep). Sprinkle the comfits over the surface. -Do not allow the cake to colour deeply in baking.</p> - - -<h3>*Walnut Cake</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sugar<br /> - 4 eggs<br /> - 4 <abbr title="ounces">ozs.</abbr> flour<br /> - 4 <abbr title="ounces">ozs.</abbr> pounded dry walnuts -</p> - -<p>Cream the butter. Add the sugar. Beat well. Beat the yolks and whites -separately. Add the yolks to the cake. Mix the flour and the walnuts, -which must be pounded as fine as possible. Add to the mixture. Stir in -the whites. Bake in a shallow square tin. Ice.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_49">[Pg 49]</span></p> - -<h2 class="nobreak" id="Fruit_Cakes">Fruit Cakes</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_51">Black Cake (Wedding Cake)</a> -</td><td class="tdr"> -<a href="#Page_51">51</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_52">Cider Cake</a> -</td><td class="tdr"> -<a href="#Page_52">52</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_52">Currant Cake</a> -</td><td class="tdr"> -<a href="#Page_52">52</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_53">Fruit Cake—I.</a> -</td><td class="tdr"> -<a href="#Page_53">53</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_54">   ”   ”   II.</a> -</td><td class="tdr"> -<a href="#Page_54">54</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_55">Genoa Cake</a> -</td><td class="tdr"> -<a href="#Page_55">55</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_55">Imperial Cake</a> -</td><td class="tdr"> -<a href="#Page_55">55</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_56">Pitcaithley Bannock</a> -</td><td class="tdr"> -<a href="#Page_56">56</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_56">Seed Cake</a> -</td><td class="tdr"> -<a href="#Page_56">56</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_57">Simnel Cake</a> -</td><td class="tdr"> -<a href="#Page_57">57</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_58">Soda Cake</a> -</td><td class="tdr"> -<a href="#Page_58">58 -</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_59">Spice Cake</a> -</td><td class="tdr"> -<a href="#Page_59">59</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_59">Sultana Cake—I.</a> -</td><td class="tdr"> -<a href="#Page_59">59</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_60">   ”   ”   II.</a> -</td><td class="tdr"> -<a href="#Page_60">60</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_61">   ”   ”   III.</a> -</td><td class="tdr"> -<a href="#Page_61">61</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_61">Sultana or Seed Cake</a> -</td><td class="tdr"> -<a href="#Page_61">61</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_62">White Fruit Cake</a> -</td> -<td class="tdr"> -<a href="#Page_62">62</a> -</td></tr> -</table><p> -<span class="pagenum" id="Page_50">[Pg 50]</span></p> - - -<h3>General Directions</h3> - -<p>In making fruit cakes always mix the fruit thoroughly with a little of -the flour before adding to the cake.</p> - -<p>Mix the spices with the sugar or flour.</p> - -<p>For directions for cleaning currants, stoning raisins, and blanching -almonds (see <a href="#Page_3">pp. 3 and 4</a>).</p> - -<p><span class="pagenum" id="Page_51">[Pg 51]</span></p> - - -<h3>Black Cake</h3> - -<p class="center">(Wedding Cake)</p> - -<p class="recipe"> - 10 <abbr title="ounces">ozs.</abbr> butter<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - 6 large eggs<br /> - 1 gill brandy and sherry mixed<br /> - ¹⁄₂ grated nutmeg<br /> - 1 tea-spoon cinnamon<br /> - ¹⁄₄ tea-spoon mace<br /> - 1 ground clove<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> finely chopped almonds<br /> - 1 <abbr title="pounds">lb.</abbr> currants<br /> - 1¹⁄₂ <abbr title="pounds">lbs.</abbr> raisins -</p> - -<p>Beat the butter to a cream. Add the powdered sugar. Beat again very -thoroughly. Stir in quarter of a pound of flour. Beat the eggs -together until light. Add them and the rest of the flour to the -mixture alternately. Beat well. Add the brandy, sherry and spices. -Add the currants, raisins and peel, which should all be well floured, -gradually, mixing thoroughly. Bake in two tins lined with greased -paper, in a moderate oven, for four hours. Let the cakes cool in the -tins. This cake, if iced first with almond icing (see <a href="#Page_67">p. 67</a>), and then -with plain icing (see <a href="#Page_65">p. 65</a>), is suitable for a wedding cake.</p> - -<p><span class="pagenum" id="Page_52">[Pg 52]</span></p> - - -<h3>Cider Cake</h3> - -<p class="recipe"> - 1 cup of sugar<br /> - ¹⁄₂ cup butter<br /> - 1 egg<br /> - ¹⁄₂ pint cider<br /> - 1 level tea-spoon carbonate of soda<br /> - 2 cups flour<br /> - 1 cup stoned raisins -</p> - -<p>Beat the butter and sugar to a cream. Add the well beaten egg and the -flour. Dissolve the carbonate of soda in a table-spoon of boiling -water. Add it to the cider. Stir it into the mixture. Beat well -together. Add the raisins. Bake in a moderate oven in a buttered tin.</p> - - -<h3>*Currant Cake</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 6 eggs<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> flour<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> currants<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> sultanas<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> mixed peel<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> ground almonds<br /> - 1 heaping tea-spoon baking powder -</p> - -<p>Beat butter and sugar for twenty minutes. Then add the eggs one at -a time, beating hard all<span class="pagenum" id="Page_53">[Pg 53]</span> the time. Add the flour and fruit and mix -thoroughly. Bake in a well greased tin in a moderate oven for about -three hours. Leave in the tin to cool.</p> - - -<h3>Fruit Cake—I</h3> - -<p class="recipe"> - ¹⁄₂ cup butter<br /> - 1¹⁄₂ cups powdered sugar<br /> - 3 cups flour<br /> - Yolks of four eggs<br /> - ¹⁄₂ cup milk<br /> - 1 tea-spoon cream of tartar<br /> - ¹⁄₂ tea-spoon carbonate of soda<br /> - 1 wine-glass brandy<br /> - 1 cup raisins<br /> - 1 cup currants -</p> - -<p>Beat the butter to a cream. Add the sugar and beat well. Add the yolks -and beat again. Dissolve the soda in the milk and sift the flour and -cream of tartar together. Add the milk and flour alternately to the -mixture. Stir in the brandy and the fruit and mix well. Bake in two -greased tins in a moderate oven.</p> - -<p><span class="pagenum" id="Page_54">[Pg 54]</span></p> - - -<h3>*Fruit Cake—II</h3> - -<p class="recipe"> - 2 scant cups butter<br /> - 3 cups dark brown sugar<br /> - 4 cups sifted flour<br /> - 6 eggs<br /> - 1 <abbr title="pounds">lb.</abbr> raisins<br /> - 1 <abbr title="pounds">lb.</abbr> currants<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> citron, finely chopped<br /> - ¹⁄₂ cup molasses or treacle<br /> - ¹⁄₂ cup sour milk<br /> - ¹⁄₂ grated nutmeg<br /> - 1 table-spoon ground cinnamon<br /> - 1 tea-spoon ground cloves<br /> - 1 tea-spoon ground mace<br /> - 1 wine-glass brandy<br /> - 1 level tea-spoon soda -</p> - -<p>Beat butter and sugar to a cream. Add the spices, molasses and some -milk. Stir all well together. Beat the yolks and whites of the eggs -separately. Add the yolks and the brandy. Beat thoroughly. Add the -flour and stiffly beaten whites alternately. Dissolve the soda in a -little water. Add it to the mixture. Mix the fruit together with two -table-spoons of flour. Stir it thoroughly into the mixture.</p> - -<p>Line two tins with greased paper. Bake in a moderate oven two hours. -Let it cool in the pan.</p> - -<p><span class="pagenum" id="Page_55">[Pg 55]</span></p> - - -<h3>*Genoa Cake</h3> - -<p class="recipe"> - 10 <abbr title="ounces">ozs.</abbr> sifted flour<br /> - 8 <abbr title="ounces">ozs.</abbr> sugar<br /> - 8 <abbr title="ounces">ozs.</abbr> butter<br /> - 6 <abbr title="ounces">ozs.</abbr> finely cut peel<br /> - 4 <abbr title="ounces">ozs.</abbr> chopped almonds<br /> - 12 <abbr title="ounces">ozs.</abbr> sultanas<br /> - 5 eggs<br /> - 1 tea-spoon baking powder -</p> - -<p>Beat the butter to a cream. Add the sugar. Drop in one egg at a time, -beating hard all the time. Add the fruit and almonds and lastly the -flour. Mix very well. Bake in an oven which is rather quick at first, -then moderate.</p> - - -<h3>Imperial Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> chopped almonds<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> chopped citron<br /> - 1 <abbr title="pounds">lb.</abbr> raisins<br /> - ¹⁄₂ grated nutmeg<br /> - 10 eggs<br /> - 1 wine-glass brandy -</p> - -<p>Beat the butter to a cream. Add the sugar. Beat again. Beat the -yolks. Add them to the mixture. Add the flour gradually, beating hard -continually. Add the fruit, chopped almonds, nutmeg and brandy, and the -whites beaten to a stiff froth. This cake will keep a year.</p> - -<p><span class="pagenum" id="Page_56">[Pg 56]</span></p> - - -<h3>Pitcaithley Bannock</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 2 <abbr title="ounces">ozs.</abbr> blanched almonds<br /> - 2 <abbr title="ounces">ozs.</abbr> candied orange peel<br /> - 2 <abbr title="ounces">ozs.</abbr> sugar<br /> - 2 <abbr title="ounces">ozs.</abbr> carraway seeds or comfits -</p> - -<p>Melt the butter and mix it with the flour, which should have been dried -and sifted. Slice the almonds and cut up the orange peel finely. Add -them with the sugar to the flour and butter. Mix very well. Bake in a -slow oven for an hour.</p> - - -<h3>*Seed Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> butter<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 6 eggs<br /> - ³⁄₄ <abbr title="ounces">oz.</abbr> carraway seeds<br /> - 1 wine-glass brandy -</p> - -<p>Beat the butter to a cream. Add the sugar. Beat well together. Beat the -whole eggs and brandy together until very light. Add them and the flour -alternately to the mixture, beating well, and then the carraway seeds. -Bake in a greased tin in a moderate oven.</p> - -<p><span class="pagenum" id="Page_57">[Pg 57]</span></p> - - -<h3>Simnel Cake</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sugar<br /> - 2 <abbr title="ounces">ozs.</abbr> rice flour<br /> - 4 eggs<br /> - 7 <abbr title="ounces">ozs.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> currants -</p> - - -<h4><span class="smcap">For the Paste</span></h4> - -<p class="recipe"> - 2 <abbr title="ounces">ozs.</abbr> bitter almonds<br /> - 10 <abbr title="ounces">ozs.</abbr> sweet almonds<br /> - 2¹⁄₂ <abbr title="ounces">ozs.</abbr> powdered sugar<br /> - Whites of two eggs<br /> - Rose water -</p> - -<p>Beat the butter to a cream, and add the sugar. Beat the yolks and -whites separately. Add the yolks and the rice flour to the mixture, -beating continually, and then the flour and currants. Mix well and stir -in the stiffly beaten whites.</p> - -<p>Prepare the almond paste beforehand. Blanch and pound the almonds, -adding a little rose water to them. Beat the whites to a stiff froth, -add the sugar, stir lightly together and then add the almonds.</p> - -<p>Line two small tins with greased paper and put a layer of the cake -mixture in each, and then a layer of the almond paste, then another -layer of cake and almond paste. Bake in a moderate oven.</p> - -<p><span class="pagenum" id="Page_58">[Pg 58]</span></p> - - -<h3>*Soda Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> crushed <em>lump</em> sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 1 <abbr title="pounds">lb.</abbr> sultanas<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> mixed peel<br /> - 3 eggs<br /> - 1 small tea-cup milk<br /> - 1 small tea-spoon carbonate of soda<br /> - 1 full tea-spoon cream of tartar -</p> - -<p>Beat the butter to a cream. Add the sugar, which need not be too finely -crushed. Beat the eggs well. Add them to the butter and sugar, beating -hard. Mix the soda with the milk and the cream of tartar with the -flour. Add to the mixture alternately. Add the sultanas and finely cut -peel. Mix all very well. Bake for two hours or more in a tin lined with -greased paper. The oven should be fairly hot at first and then moderate -for the rest of the time.</p> - -<p><span class="pagenum" id="Page_59">[Pg 59]</span></p> - - -<h3>Spice Cake</h3> - -<p class="recipe"> - ³⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - 1 <abbr title="pounds">lb.</abbr> sugar<br /> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 10 eggs<br /> - 1 wine-glass brandy<br /> - 1 ” sherry<br /> - 1 ” molasses or treacle<br /> - 1 ” milk<br /> - 4 <abbr title="pounds">lbs.</abbr> raisins<br /> - 2 <abbr title="pounds">lbs.</abbr> currants<br /> - 1 <abbr title="pounds">lb.</abbr> citron-peel<br /> - 1 tea-spoon soda<br /> - 1 table-spoon cinnamon<br /> - 2 tea-spoons cloves<br /> - 1 grated nutmeg<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> chopped almonds -</p> - -<p>Beat the butter and sugar to a cream. Add the well beaten eggs, brandy, -wine, molasses and milk, in which the soda should be dissolved. Then -the spices and flour. Stir well together and then add the fruit, which -must be well mixed. Bake in two large tins for three or four hours.</p> - - -<h3>*Sultana Cake—I</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sultanas<br /> - 3 <abbr title="ounces">ozs.</abbr> lemon peel<br /> - 3 eggs<br /> - 1 tea-spoon vanilla<br /> - 1 level tea-spoon baking powder -</p> - -<p>Soften, but do not melt the butter. Beat well. Sift the baking powder -with the flour. Add the<span class="pagenum" id="Page_60">[Pg 60]</span> sugar to the butter, then the flour. Beat the -yolks well and add them. Add the fruit and vanilla. Beat continually. -Stir in the beaten whites. Bake in a greased tin in a quick oven for -one and a half hours.</p> - - -<h3>*Sultana Cake—II</h3> - -<p class="recipe"> - 4 eggs<br /> - Their weight in flour, castor sugar and butter<br /> - The rind of a lemon grated<br /> - 3 <abbr title="ounces">ozs.</abbr> sultanas<br /> - 1 <abbr title="ounces">oz.</abbr> finely chopped citron -</p> - -<p>Beat the butter to a cream. Put the sugar into another pan, and break -the four eggs on to it. Beat the eggs and sugar together, with a steel -carving-fork, until thick and creamy. It will take twenty minutes to -half-an-hour. Stir in the flour lightly and quickly, then the butter, -and lastly the fruit and grated lemon. Bake in a shallow oblong tin -lined with buttered paper.</p> - -<p>This cake is better if kept a day or two before eating.</p> - -<p><span class="pagenum" id="Page_61">[Pg 61]</span></p> - - -<h3>Sultana Cake—III</h3> - -<p class="recipe"> - ³⁄₄ <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sultanas<br /> - 6 <abbr title="ounces">ozs.</abbr> butter<br /> - 6 <abbr title="ounces">ozs.</abbr> sugar<br /> - 3 eggs<br /> - 1 level table-spoon baking powder<br /> - 1 <abbr title="ounces">oz.</abbr> candied peel<br /> - A little milk -</p> - -<p>Rub the butter lightly into the flour, in which the baking powder -should be mixed. Then add the sugar, sultanas, and chopped peel. Beat -the eggs together until creamy and light, and add them to the flour, -etc., mixing in the ingredients with a little milk. Bake in a greased -tin in a moderate oven.</p> - - -<h3>Sultana or Seed Cake</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> castor sugar<br /> - 3 eggs (or 4 eggs if small ones)<br /> - 2 <abbr title="ounces">ozs.</abbr> sultanas (or carraway seeds)<br /> - A little finely-chopped candied peel -</p> - -<p>Beat the butter to a cream. Add the sugar, flour and fruit, by degrees, -then the eggs, previously well beaten. Beat all well together for ten -minutes. Bake in a round cake tin lined with buttered paper for rather -less than an hour.</p> - -<p><span class="pagenum" id="Page_62">[Pg 62]</span></p> - - -<h3>*White Fruit Cake</h3> - -<p class="recipe"> - 1 cup butter<br /> - 2 cups sugar<br /> - 3 cups flour<br /> - ¹⁄₂ cup milk<br /> - Whites of three eggs<br /> - 3 tea-spoons baking powder<br /> - 1 wine-glass brandy<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> chopped citron<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> blanched and chopped almonds<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> grated cocoanut -</p> - -<p>Beat the butter to a cream, add the sugar. Beat well together. Sift the -flour and baking powder together. Add the butter and sugar, moistening -the mixture with the milk and brandy. Add the cocoanut, almonds and -citron. Mix well and stir in the stiffly beaten whites. Bake in a tin -lined with greased paper in a moderate oven.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_63">[Pg 63]</span></p> - -<h2 class="nobreak" id="Icings">Icings</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_65">Plain Icing</a> -</td><td class="tdr"> -<a href="#Page_65">65</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_66">Boiled Icing</a> -</td><td class="tdr"> -<a href="#Page_66">66</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_66">Gelatine Icing</a> -</td><td class="tdr"> -<a href="#Page_66">66</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_66">Icing without eggs</a> -</td><td class="tdr"> -<a href="#Page_66">66</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_67">Almond Icing</a> -</td><td class="tdr"> -<a href="#Page_67">67</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_67">Chocolate Icing—I.</a> -</td><td class="tdr"> -<a href="#Page_67">67</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_68">   ”   ”   II.</a> -</td><td class="tdr"> -<a href="#Page_68">68</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_68">Cocoanut Icing</a> -</td><td class="tdr"> -<a href="#Page_68">68</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_68">Orange Icing</a> -</td><td class="tdr"> -<a href="#Page_68">68</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_69">Tutti Frutti Icing</a> -</td><td class="tdr"> -<a href="#Page_69">69</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_69">Yellow Icing</a> -</td><td class="tdr"> -<a href="#Page_69">69</a> -</td> -</tr> -</table> -<p> -<span class="pagenum" id="Page_64">[Pg 64]</span></p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="General_Remarks">General Remarks</h3> -</div> - -<p>In all icing that is not boiled it is necessary to use “icing” sugar, -which is very fine and flour-like in appearance.</p> - -<p><span class="pagenum" id="Page_65">[Pg 65]</span></p> - - -<h3>Plain Icing</h3> - -<p class="recipe"> - Whites of 2 eggs<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> <em>icing</em> sugar<br /> - Flavouring, lemon, vanilla, or almond, etc. -</p> - -<p>Break the whites into a good sized dish. Add two heaping table-spoons -of sugar and stir it in steadily. Beat for a few minutes. Add the sugar -gradually, beating well. The making should take about half-an-hour. -When thick enough it should not run together again after being cut with -a knife. If flavoured with lemon juice, a little more sugar should be -added or the icing will not be stiff enough.</p> - -<p>Pour the icing on to the cake by large spoonfuls and allow it to settle -itself as much as possible. When using a knife, dip it first in cold -water.</p> - -<p>Ice a cake two or three hours before it is to be eaten. It can be set -to harden in a moderate oven for five minutes if needed quickly: but it -is best to dry it slowly in a warm, sunny place.</p> - -<p><span class="pagenum" id="Page_66">[Pg 66]</span></p> - - -<h3>Boiled Icing</h3> - -<p class="recipe"> - 1 cup powdered sugar<br /> - 1 cup water<br /> - Whites of two eggs<br /> - Flavouring -</p> - -<p>Boil the sugar and water together until it spins a thread from a spoon. -Then take the syrup off the fire and pour it into a basin. Add the -whites (beaten to a stiff froth) to it gradually, beating hard all the -time. Continue beating until the mixture is cold. Add flavouring.</p> - - -<h3>Gelatine Icing</h3> - -<p class="recipe"> - 1 tea-spoon gelatine<br /> - 1 table-spoon cold water<br /> - 2 table-spoons hot water<br /> - 1 cup icing sugar -</p> - -<p>Soak the gelatine in the cold water for half-an-hour. Add to it the hot -water and dissolve it in the same. Add it to the sugar and beat till -smooth and firm.</p> - - -<h3>Icing without Eggs</h3> - -<p class="recipe"> - 1 cup powdered sugar<br /> - 5 table-spoons milk -</p> - -<p>Add the milk to the sugar in a saucepan. Stir it till it boils. Then -set it where it can boil<span class="pagenum" id="Page_67">[Pg 67]</span> gently for five minutes. Do not stir. Take -off the fire. Put into a basin. Flavour. Beat constantly until cold.</p> - - -<h3>Almond Icing</h3> - -<p class="recipe"> - 2 whites of eggs<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sweet almonds<br /> - 5 bitter almonds<br /> - Rose water -</p> - -<p>Blanch the almonds and let them dry. Pound them in a mortar and moisten -them with a little rose water. When perfectly smooth and fine add them -to an icing made as above (see <a href="#Page_65">p. 65</a>), of the sugar and white of egg. -Spread thickly upon the cake. Place it near a sunny window, allow it to -dry partly and cover with a coating of plain sugar icing.</p> - - -<h3>Chocolate Icing—I</h3> - -<p class="recipe"> - 1 cup sugar<br /> - 1 cup water<br /> - 3 <abbr title="ounces">ozs.</abbr> chocolate<br /> - 1 tea-spoon vanilla -</p> - -<p>Boil the sugar and water together until it forms a syrup which will -spin a thread. Add the chocolate and vanilla. Take off the fire and -beat well together.</p> - -<p><span class="pagenum" id="Page_68">[Pg 68]</span></p> - - -<h3>Chocolate Icing—II</h3> - -<p>Melt two <abbr title="ounces">ozs.</abbr> of chocolate. Add it to the plain icing (see page 65). -Flavour with a few drops of vanilla.</p> - - -<h3>Cocoanut Icing</h3> - -<p>To the plain icing (see <a href="#Page_65">p. 65</a>), made with rather less sugar than is -given, add half a cup of grated or desiccated cocoanut.</p> - - -<h3>Orange Icing</h3> - -<p>Grate the thin outer rind of an orange. Put it in a cup. Cover it with -four tea-spoons orange juice. Let it soak for half-an-hour. Squeeze the -juice through a fine cloth. Add to the plain icing (see <a href="#Page_65">p. 65</a>).</p> - -<p><span class="pagenum" id="Page_69">[Pg 69]</span></p> - - -<h3>Tutti Frutti Icing</h3> - -<p class="recipe"> - 1 <abbr title="ounces">oz.</abbr> blanched and chopped almonds<br /> - ¹⁄₂ cup stoned and chopped raisins and sliced citron<br /> - 2 whites of eggs<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> icing sugar -</p> - -<p>Mix the whites and the sugar as for plain icing (see <a href="#Page_65">p. 65</a>). Beat for -about twenty minutes. Work in the almonds and fruit gradually.</p> - - -<h3>Yellow Icing</h3> - -<p class="recipe"> - 2 yolks<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> icing sugar<br /> - Flavouring -</p> - -<p>Beat the yolks until frothy and light. Add the sugar very gradually, -beating hard in one direction for about half-an-hour. Flavour.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_71">[Pg 71]</span></p> - -<h2 class="nobreak" id="Gingerbread">Gingerbread</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_72">American Soft Gingerbread—I.</a> -</td><td class="tdr"> -<a href="#Page_72">72</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_73">   ”   ”   ”   II.</a> -</td><td class="tdr"> -<a href="#Page_73">73</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_73">   ”   Hard Gingerbread</a> -</td><td class="tdr"> -<a href="#Page_73">73</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_74">Gingerbread Loaf</a> -</td><td class="tdr"> -<a href="#Page_74">74</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_74">Portuguese Gingerbread</a> -</td><td class="tdr"> -<a href="#Page_74">74</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_75">Scotch Gingerbread</a> -</td><td class="tdr"> -<a href="#Page_75">75</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_76">Yorkshire Parkins</a> -</td><td class="tdr"> -<a href="#Page_76">76</a> -</td> -</tr> -</table><p> -<span class="pagenum" id="Page_72">[Pg 72]</span></p> - - -<h3>*American Soft Gingerbread—I</h3> - -<p class="recipe"> - 12 <abbr title="ounces">ozs.</abbr> flour<br /> - 1 cup black treacle or West India molasses<br /> - 1 cup brown sugar<br /> - 1 cup sour milk<br /> - ¹⁄₂ cup melted butter<br /> - ¹⁄₂ cup melted lard<br /> - 2 eggs<br /> - 1¹⁄₂ tea-spoons ground ginger<br /> - 1¹⁄₂ tea-spoons ground cinnamon<br /> - ¹⁄₂ tea-spoon ground cloves<br /> - 1 good tea-spoon carbonate of soda<br /> - Salt-spoon salt -</p> - -<p>Beat the eggs well in a large basin. Add the sour milk, treacle and -sugar. Mix well with a wooden spoon. Add the spices and soda, and beat -well. Then add the melted butter and lard and last of all the flour. -Beat quickly and bake at once in two small dripping pans about 8 inches -by 10 inches, in a very moderate oven for forty minutes.</p> - -<p><span class="pagenum" id="Page_73">[Pg 73]</span></p> - - -<h3>American Soft Gingerbread—II</h3> - -<p class="recipe"> - 1 cup butter<br /> - ¹⁄₂ cup brown sugar<br /> - 2 cups molasses<br /> - 1 cup sour or sweet milk<br /> - 1 table-spoon ginger<br /> - 1 tea-spoon ground cinnamon<br /> - 3 eggs<br /> - 4 cups sifted flour<br /> - Tea-spoon soda<br /> - 1 table-spoon hot water -</p> - -<p>Beat the butter to a cream. Add the sugar. Beat again. Add the -molasses, milk and spices. Beat all very well together. Add the eggs, -yolks and whites beaten separately. Add half of the flour. Beat. Add -the soda, which must be thoroughly dissolved in the hot water. Add the -rest of the flour. Beat till thoroughly mixed. Bake in two square tins -lined with greased paper in a moderate oven for forty minutes to an -hour.</p> - - -<h3>Hard Gingerbread</h3> - -<p>Follow the above receipt, omitting the eggs. Roll out and cut into -squares half an inch thick. While hot rub over the top with molasses.</p> - -<p><span class="pagenum" id="Page_74">[Pg 74]</span></p> - - -<h3>*Gingerbread Loaf</h3> - -<p class="recipe"> - 1 cup butter and lard<br /> - 1 cup brown sugar<br /> - 1 cup treacle<br /> - 1 cup milk<br /> - 1 cup stoned and chopped raisins<br /> - 2 eggs<br /> - 10 <abbr title="ounces">ozs.</abbr> flour<br /> - 1 tea-spoon soda<br /> - 2 tea-spoons ginger<br /> - 2 tea-spoons cinnamon<br /> - 1 ground clove -</p> - -<p>Melt the sugar and lard. Then mix all the ingredients well together, -adding the flour last. The soda should be dissolved in the milk. The -raisins may be omitted. Bake in tins lined with greased paper, in a -slow oven for about forty minutes.</p> - - -<h3>*Portuguese Gingerbread</h3> - -<p class="recipe"> - 2 <abbr title="pounds">lbs.</abbr> flour<br /> - 2 <abbr title="pounds">lbs.</abbr> black treacle<br /> - 1 <abbr title="pounds">lb.</abbr> brown sugar<br /> - 1 <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> citron<br /> - 5 eggs<br /> - 1 table-spoon ground cloves<br /> - 1 table-spoon ground ginger<br /> - 2 tea-spoons carbonate of soda<br /> - Rind of three lemons grated<br /> - Wine-glass of brandy -</p> - -<p>Beat the eggs with the sugar till light and creamy. Add the butter, -which should be melted,<span class="pagenum" id="Page_75">[Pg 75]</span> the spices, lemon peel and finely sliced -citron. Stir continually. Then add the brandy and treacle, mixing -well. Mix the soda with the flour. Stir the flour into the mixture, -and do not beat after it is well mixed. Paper and grease three or four -dripping pans, or shallow square tins. Bake immediately in a very -moderate oven, for an hour and a half. This cake burns easily.</p> - - -<h3>*Scotch Gingerbread</h3> - -<p class="recipe"> - 2¹⁄₄ cups flour<br /> - ³⁄₄ cup medium oatmeal<br /> - 1 cup syrup<br /> - ³⁄₄ cup lard, butter or dripping<br /> - 3 tea-spoons ground ginger<br /> - 3 tea-spoons ground cinnamon<br /> - 1 tea-spoon carbonate of soda<br /> - 1 or 2 eggs<br /> - 1 cup sour milk -</p> - -<p>Mix as for American gingerbread, and bake in a greased flat tin in a -moderate oven.</p> - -<p><span class="pagenum" id="Page_76">[Pg 76]</span></p> - - -<h3>Yorkshire Parkins</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> oatmeal<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - 1 <abbr title="ounces">oz.</abbr> mixed spice<br /> - 6 <abbr title="ounces">oz.</abbr> brown sugar<br /> - ¹⁄₄ <abbr title="ounces">oz.</abbr> carbonate of soda<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> treacle -</p> - -<p>Mix the oatmeal and flour together. Rub in the butter. Add the spice, -sugar and carbonate of soda. Warm the treacle and pour it on the rest -of the ingredients, mixing well. If the mixture is too dry, add a -little melted butter. It should be rather soft. Divide into small flat -cakes, and bake on greased tins in a slow oven. Brush over with milk -when baked.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_77">[Pg 77]</span></p> - -<h2 class="nobreak" id="Cakes_made_with_Yeast">Cakes made with Yeast</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_78">Bread Cake</a> -</td> -<td class="tdr"> -<a href="#Page_78">78</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_79">Brioche</a> -</td> -<td class="tdr"> -<a href="#Page_79">79</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_80">Dough Cake</a> -</td> -<td class="tdr"> -<a href="#Page_80">80</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_80">Kugelhupf—I.</a> -</td> -<td class="tdr"> -<a href="#Page_80">80</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_81">   ”   II.</a> -</td> -<td class="tdr"> -<a href="#Page_81">81</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_82">Seed Dough Cake</a> -</td> -<td class="tdr"> -<a href="#Page_82">82</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_82">Scotch Bun</a> -</td> -<td class="tdr"> -<a href="#Page_82">82</a> -</td></tr> -</table><p> -<span class="pagenum" id="Page_78">[Pg 78]</span></p> - - -<h3>Bread Cake</h3> - -<p class="recipe"> -<span class="out">I.</span><br /> -<span class="ml">1 pint dough</span><br /> -<span class="ml">3 <abbr title="ounces">ozs.</abbr> butter</span><br /> - <span class="ml">1 cup sugar</span><br /> - <span class="ml">2 eggs</span><br /> - <span class="ml">Grated rind half a lemon</span><br /> - <span class="ml">1 cup of currants</span><br /><br /> - -<span class="out">II.</span><br /> -<span class="ml">4 table-spoons brown sugar</span><br /> - <span class="ml">2 <abbr title="ounces">ozs.</abbr> butter</span><br /> - <span class="ml">1 table-spoon flour</span><br /> - <span class="ml">1 tea-spoon cinnamon</span><br /> - <span class="ml">2 heaping table-spoons bread crumbs</span> -</p> - - -<p>I. Add the butter, sugar, eggs and lemon rind to the dough. Mix -thoroughly and beat till light. Add the currants, which should have -been washed, dried and floured. Mix them in lightly. Pour the mixture -into a square greased pan. It should not be more than an inch deep.</p> - -<p>II. Beat the brown sugar, butter, flour and cinnamon together till -light. Stir in the bread-crumbs, which should be very fine. Drop -spoonfuls of this mixture over the top of the cake. Press them down -into the cake with the fingers.<span class="pagenum" id="Page_79">[Pg 79]</span> Set the cake to rise in a warm place. -When risen bake in a moderately quick oven. Cover the cake with a piece -of brown paper to prevent burning.</p> - - -<h3>Brioche</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 1 <abbr title="pounds">lb.</abbr> butter<br /> - 7 eggs<br /> - 2 spoonfuls yeast<br /> - 1 spoonful sugar<br /> - Salt -</p> - -<p>Set a quarter of a pound of flour, with the yeast dissolved in a very -little hot water, to rise for half an hour in a covered basin in a warm -place.</p> - -<p>Rub the butter into the rest of the flour, with which the sugar and -a little salt has been mixed. Beat the eggs well. Mix them with the -butter and flour and beat until light and creamy. Add this mixture to -the flour and yeast and mix lightly but well. Let the whole rise for -eight hours. Fill a buttered mould, or form into small loaves and place -on a greased tin. Bake in a moderate oven for about an hour.</p> - -<p><span class="pagenum" id="Page_80">[Pg 80]</span></p> - - -<h3>Dough Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> dough<br /> - 3 <abbr title="ounces">ozs.</abbr> lard<br /> - 3 <abbr title="ounces">ozs.</abbr> butter<br /> - 3 <abbr title="ounces">ozs.</abbr> sugar<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> currants<br /> - 1 egg<br /> - 1 tea-spoon ginger and ground nutmeg -</p> - -<p>The dough should have risen a second time before it is used. Mix all -the ingredients in a large pan with the hand. Bake in a square buttered -tin.</p> - - -<h3>Kugelhupf or German Coffee Cake</h3> - -<p class="recipe"> - 6 <abbr title="ounces">ozs.</abbr> butter<br /> - 9 <abbr title="ounces">ozs.</abbr> flour<br /> - 1¹⁄₂ <abbr title="ounces">ozs.</abbr> cornflour<br /> - 1¹⁄₂ <abbr title="ounces">ozs.</abbr> powdered sugar<br /> - 1 <abbr title="ounces">oz.</abbr> German yeast<br /> - 9 eggs<br /> - 2 <abbr title="ounces">ozs.</abbr> sultanas -</p> - -<p>Beat the butter to a cream, and slowly add to it, beating continually, -the dried and sifted flour and cornflour. When thoroughly mixed, add -the sugar, the yeast dissolved in a very little warm water and the well -beaten yolks. Mix well and add the floured sultanas and seven whites, -whisked to a stiff froth. Butter a large tin,<span class="pagenum" id="Page_81">[Pg 81]</span> with a tube in the -centre, put the mixture in it, and set it in a warm place to rise for -two hours. Bake in a moderate oven from one and a quarter to one and a -half hours. Take out of the tin at once and stand upon a hair sieve to -cool. Sift over with powdered sugar.</p> - - -<h3>Kugelhupf—II</h3> - -<p class="recipe"> - 1¹⁄₄ <abbr title="pounds">lbs.</abbr> flour<br /> - 3 eggs<br /> - 1³⁄₄ cups lukewarm milk or cream<br /> - 6 <abbr title="ounces">ozs.</abbr> butter<br /> - 4 table-spoons German yeast<br /> - 2 heaping table-spoons powdered sugar<br /> - 4 <abbr title="ounces">ozs.</abbr> sultanas or currants<br /> - 1 salt-spoon salt -</p> - -<p>Dry and sift the flour. Melt the butter in the milk and when just -lukewarm add to the flour. Add salt, sugar and yeast dissolved in a -little of the milk, and beat for a full half hour. Cover the basin with -a cloth and set in a warm place to rise for one and a half hours. Then -beating it well, add the sultanas to the dough. Butter a large mould -with a hollow centre, sprinkle sliced almonds in it, and pour in the -mixture. Let it rise again for about one and a half hours. Bake for an -hour and turn out on to a hair sieve to cool. Sift over with powdered -sugar.</p> - -<p><span class="pagenum" id="Page_82">[Pg 82]</span></p> - - -<h3>Seed Dough Cake</h3> - -<p class="recipe"> - 1 quartern dough<br /> - 6 eggs<br /> - 8 <abbr title="ounces">ozs.</abbr> sugar<br /> - 8 <abbr title="ounces">ozs.</abbr> butter<br /> - ¹⁄₂ <abbr title="ounces">oz.</abbr> caraway seeds -</p> - -<p>Work all the ingredients well into the dough with the hands. When all -are thoroughly mixed put into a greased pan and set to rise in a warm -place. Bake in a moderate oven.</p> - - -<h3>Scotch Bun</h3> - -<p class="recipe"> - 2 <abbr title="pounds">lbs.</abbr> raisins<br /> - 1 <abbr title="pounds">lb.</abbr> currants<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> orange peel<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> lemon peel<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> chopped sweet almonds<br /> - ¹⁄₂ <abbr title="ounces">oz.</abbr> ground cloves, cinnamon and ginger<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 2¹⁄₂ <abbr title="pounds">lbs.</abbr> twice risen dough -</p> - -<p>Divide the dough into two parts. With one part mix the fruit, butter -and spices thoroughly. Line a buttered tin with half of the plain -dough. Put over it the dough mixed with fruit, and cover with the rest -of the plain dough. Brush over with the yolk of an egg. Bake in a -moderate oven.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_83">[Pg 83]</span></p> - -<h2 class="nobreak" id="Fried_Cakes">Fried Cakes</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_85">Cinnamon Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_85">85</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_85">Crullers</a> -</td> -<td class="tdr"> -<a href="#Page_85">85</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_86">Doughnuts</a> -</td> -<td class="tdr"> -<a href="#Page_86">86</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_86">Doughnuts made with Yeast</a> -</td> -<td class="tdr"> -<a href="#Page_86">86</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_87">Puff-ball Doughnuts</a> -</td> -<td class="tdr"> -<a href="#Page_87">87</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_87">Snowballs</a> -</td> -<td class="tdr"> -<a href="#Page_87">87</a> -</td> -</tr> -</table> -<p> -<span class="pagenum" id="Page_84">[Pg 84]</span></p> - - -<h3>General Directions</h3> - -<p>Fried cakes are best cooked in a mixture of lard and clarified -beef-dripping which has not been used before. It should be made very -hot, and be quite still. Test it by throwing in a small piece of the -mixture. If it rises at once, swells, and begins to brown on the under -side, the temperature is right for frying.</p> - -<p>Doughnuts should take from 8 to 10 minutes to fry, and should be a -golden brown when finished. Directly they are ready, take them out, -allowing all the fat to drip off, and putting them on soft brown paper -to drain.</p> - -<p><span class="pagenum" id="Page_85">[Pg 85]</span></p> - - -<h3>Cinnamon Cakes</h3> - -<p class="recipe"> - 1 cup sugar<br /> - 1 cup of butter<br /> - 3 eggs<br /> - ¹⁄₂ tea-spoon cinnamon<br /> - 2 table-spoons milk<br /> - Flour -</p> - -<p>Beat the butter and sugar together until light. Beat the eggs together -and add to the butter and sugar with the cinnamon, milk and sufficient -flour to make the mixture stiff enough to roll out. Roll the mixture -out on a floured pastry board until very thin. Cut into narrow strips. -Twist or braid them. Drop them into boiling fat, boil till a golden -brown. Dust with powdered sugar while hot.</p> - - -<h3>Crullers</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 6 eggs<br /> - Nutmeg<br /> - Flour -</p> - -<p>Beat the butter to a cream with the sugar. Flavour with nutmeg. Add -the well beaten eggs and sufficient flour to make the mixture stiff -enough to roll out. Cut in their proper shapes and fry in a large pan -of boiling lard until a rich yellow. Keep for a day before eating.</p> - -<p><span class="pagenum" id="Page_86">[Pg 86]</span></p> - - -<h3>Doughnuts</h3> - -<p class="recipe"> - 1 cup sugar<br /> - 2¹⁄₂ table-spoons butter<br /> - 3 eggs<br /> - 1 cup milk<br /> - 4 tea-spoons baking powder<br /> - ¹⁄₂ tea-spoon grated nutmeg and cinnamon<br /> - Salt<br /> - 3¹⁄₂ cups flour -</p> - -<p>Cream the butter. Add half of the sugar. Beat the eggs until very -light. Add them with the rest of the sugar to the butter. Add the -salt, spices, and baking powder to the flour. Sift them and add to the -mixture. Beat well. Add more flour, if necessary, and roll out until -quarter of an inch thick. Cut into rings and fry.</p> - - -<h3>Doughnuts made with Yeast</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> sugar<br /> - 1 pint sweet milk<br /> - 2 eggs<br /> - ¹⁄₂ cup yeast<br /> - 1 dessert-spoon spices (mace or nutmeg and cinnamon)<br /> - Flour<br /> - Salt -</p> - -<p>Cream the butter. Add the sugar. Beat well. Add the milk, yeast, and -about a pint and a half<span class="pagenum" id="Page_87">[Pg 87]</span> of sifted flour. Set to rise over night. Add -the well beaten eggs, spices, and sufficient flour to make a stiff -dough in the morning. Roll out. Cut into rounds and fry. Sift sugar -over them while hot.</p> - - -<h3>Puff-ball Doughnuts</h3> - -<p class="recipe"> - 3 eggs<br /> - 1 cup powdered sugar<br /> - 1 pint sweet milk<br /> - Flour<br /> - 2 heaping tea-spoons baking powder -</p> - -<p>Beat the eggs. Add the sugar and milk. Add flour (with which the baking -powder should be mixed) until the batter is stiff enough for the spoon -to stand upright in. Beat until very light. Drop by dessert-spoonfuls -into boiling lard.</p> - - -<h3>Snowballs</h3> - -<p class="recipe"> - 1 cup powdered sugar<br /> - 4 table-spoons milk<br /> - ¹⁄₃ tea-spoon soda<br /> - ³⁄₄ tea-spoon cream of tartar<br /> - 2 eggs<br /> - Flour -</p> - -<p>Mix the soda with the milk and the cream of tartar with the flour -(sufficient to make a stiff<span class="pagenum" id="Page_88">[Pg 88]</span> batter). Beat the egg, add the rest of -the ingredients, and beat until light. Make into small balls. Fry in -lard. When cold, dip in the beaten white of an egg and roll in powdered -sugar.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_89">[Pg 89]</span></p> - -<h2 class="nobreak" id="Little_Cakes_and_Sweet_Biscuits">Little Cakes and Sweet Biscuits</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_91">Almond Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_91">91</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_91">Bottle Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_91">91</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_92">Butter Rings</a> -</td> -<td class="tdr"> -<a href="#Page_92">92</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_93">Caraway Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_93">93</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_93">Chocolate Cakes—I.</a> -</td> -<td class="tdr"> -<a href="#Page_93">93</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_94">   ”   ”   II.</a> -</td> -<td class="tdr"> -<a href="#Page_94">94</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_94">Cinnamon Biscuits</a> -</td> -<td class="tdr"> -<a href="#Page_94">94</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_95">Coburg Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_95">95</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_96">Cocoanut Cones</a> -</td> -<td class="tdr"> -<a href="#Page_96">96</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_96">   ”   Rings</a> -</td> -<td class="tdr"> -<a href="#Page_96">96</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_97">Cornflour Cakes—I.</a> -</td> -<td class="tdr"> -<a href="#Page_97">97</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_97">   ”   ”   II.</a> -</td> -<td class="tdr"> -<a href="#Page_97">97</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_98">Fairy Gingerbread</a> -</td> -<td class="tdr"> -<a href="#Page_98">98</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_98">Fluffy Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_98">98</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_99">German Biscuits</a> -</td> -<td class="tdr"> -<a href="#Page_99">99</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_99">Gingerbread Nuts</a> -</td> -<td class="tdr"> -<a href="#Page_99">99</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_100">Ginger Snaps</a> -</td> -<td class="tdr"> -<a href="#Page_100">100</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_100">Ground Rice Biscuits</a> -</td> -<td class="tdr"> -<a href="#Page_100">100</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_101">Hazel Nut Biscuits</a> -</td> -<td class="tdr"> -<a href="#Page_101">101</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_101">Kletskoppen</a> -</td> -<td class="tdr"> -<a href="#Page_101">101</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_102">Little Biscuits</a> -</td> -<td class="tdr"> -<a href="#Page_102">102</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_102">Little Dutch Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_102">102</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_103">Louisa Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_103">103</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_103">Macaroons—I.</a> -</td> -<td class="tdr"> -<a href="#Page_103">103</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_104">   ”   II.</a> -</td> -<td class="tdr"> -<a href="#Page_104">104</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_104">Madeleines</a> -</td> -<td class="tdr"> -<a href="#Page_104">104</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_105">Oat Cakes</a><span class="pagenum" id="Page_90">[Pg 90]</span> -</td> -<td class="tdr"> -<a href="#Page_105">105</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_105">Orange Biscuits</a> -</td> -<td class="tdr"> -<a href="#Page_105">105</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_106">   ”   Wafers</a> -</td> -<td class="tdr"> -<a href="#Page_106">106</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_107">Rice Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_107">107</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_107">Rock Cakes—I.</a> -</td> -<td class="tdr"> -<a href="#Page_107">107</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_108">   ”   ”   II.</a> -</td> -<td class="tdr"> -<a href="#Page_108">108</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_108">Shortbread</a> -</td> -<td class="tdr"> -<a href="#Page_108">108</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_109">Shortbread Biscuits</a> -</td> -<td class="tdr"> -<a href="#Page_109">109</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_109">Snow Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_109">109</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_110">Sponge Fingers or Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_110">110</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_110">Sugar Cakes</a> -</td> -<td class="tdr"> -<a href="#Page_110">110</a> -</td> -</tr> -<tr><td class="tdl"> -<a href="#Page_110">Whole Meal Biscuits</a> -</td> -<td class="tdr"> -<a href="#Page_110">110</a> -</td> -</tr> -</table><p> -<span class="pagenum" id="Page_91">[Pg 91]</span></p> - - -<h3>Almond Cakes</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sweet almonds<br /> - 1 white of egg<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> flour<br /> - 2 eggs<br /> - 1 tea-spoon ground cinnamon<br /> -</p> - -<p>Blanch and pound the almonds, adding the beaten whites and mixing -well together. Add them to the rest of the ingredients and knead well -together with the hands. Roll out and cut into round cakes. Brush over -with the beaten yolk of an egg, and dust with powdered sugar. Bake on a -well greased tin in a slow oven until they are a rich yellow.</p> - - -<h3>*Bottle Cakes</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sifted sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - Juice and grated rind of half a lemon<br /> - 2 eggs -</p> - -<p>Cream the butter. Add the sugar. Beat the eggs and add with the rest -of the ingredients,<span class="pagenum" id="Page_92">[Pg 92]</span> beating all thoroughly. Grease a baking tin and -drop the mixture on it by tea-spoonfuls. Bake about five minutes in a -moderate oven. Slip the cakes off the tin with a knife. Lay a number of -bottles on their sides on a table. Lay the cakes on them to cool, and -press gently down on the bottles in order to give them a rounded shape. -These cakes should be very thin and richly coloured round the edges.</p> - - -<h3>*Butter Rings</h3> - -<p class="recipe"> - 3 <abbr title="ounces">ozs.</abbr> butter<br /> - 2 eggs<br /> - 4 yolks<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - Grated rind of a lemon -</p> - -<p>Beat the butter to a cream. Add one egg and five yolks (which should -have been well beaten together) and the sugar. Then add the flour and -the lemon rind. Beat until smooth and light. Roll out the mixture -lightly and cut it into ring-shaped biscuits. Brush over each with the -white of an egg, and sprinkle crystallised sugar over them. Bake in a -slow oven on a well greased tin.</p> - -<p><span class="pagenum" id="Page_93">[Pg 93]</span></p> - - -<h3>Caraway Cakes</h3> - -<p class="recipe"> - 3 <abbr title="pounds">lbs.</abbr> sugar<br /> - 1 <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₂ pint cold water<br /> - 3 eggs<br /> - 3 <abbr title="pounds">lbs.</abbr> flour<br /> - 1 tea-spoon soda<br /> - 4 table-spoons caraway seeds -</p> - -<p>Cut the butter up in the flour as finely as possible. Dissolve the -sugar in the water. Add it to the butter and flour. Beat the eggs till -very light and add them to the mixture. Dissolve the soda in a very -little hot water and stir it in. Roll the caraway seeds in a little -flour, and add them, mixing thoroughly. Roll out lightly and cut in -round shapes. Bake quickly on a greased tin.</p> - - -<h3>*Chocolate Cakes—I</h3> - -<p class="recipe"> - 6 <abbr title="ounces">ozs.</abbr> sifted sugar<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> sifted chocolate powder<br /> - 2 <abbr title="ounces">ozs.</abbr> sifted flour<br /> - 4 whites of eggs -</p> - -<p>Beat the whites until very stiff. Mix quickly but thoroughly with the -other ingredients.</p> - -<p>Form into cone-like shapes on a baking sheet or tin and bake in a -moderate oven.</p> - -<p><span class="pagenum" id="Page_94">[Pg 94]</span></p> - - -<h3>*Chocolate Cakes—II</h3> - -<p class="recipe"> - 2 <abbr title="ounces">ozs.</abbr> powdered chocolate<br /> - 2 <abbr title="ounces">ozs.</abbr> castor sugar<br /> - 2 <abbr title="ounces">ozs.</abbr> butter<br /> - 2 eggs<br /> - 1¹⁄₂ <abbr title="ounces">ozs.</abbr> flour<br /> - ¹⁄₂ tea-spoon baking powder -</p> - -<p>Put the chocolate in the oven to warm. Beat the butter to a cream and -add the sugar gradually, beating continually. Then stir in the well -beaten eggs and the warmed chocolate. When thoroughly well beaten, add -the flour, with which the baking powder should be mixed. Bake in patty -pans in a quick oven. When baked, split open and spread with Devonshire -cream.</p> - - -<h3>*Cinnamon Biscuits</h3> - -<p class="recipe"> - ¹⁄₄ <abbr title="pounds">lb.</abbr> sugar<br /> - 3 eggs<br /> - ¹⁄₂ tea-spoon cinnamon<br /> - 1 <abbr title="ounces">oz.</abbr> potato flour<br /> - 1 <abbr title="ounces">oz.</abbr> Vienna flour -</p> - -<p>Mix the sugar and the yolks of the eggs with the cinnamon and beat hard -for ten minutes. Add the whites, which should have been beaten<span class="pagenum" id="Page_95">[Pg 95]</span> until -they are stiff, and the potato flour and Vienna flour. Divide into -small tins. Sprinkle with a little white sugar. Bake in a moderate oven -until light brown.</p> - - -<h3>Coburg Cake</h3> - -<p class="recipe"> - 3 cups flour<br /> - 1 cup sugar<br /> - ¹⁄₂ cup syrup<br /> - ¹⁄₂ cup water<br /> - 1 cup butter milk (or sour milk)<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 3 eggs<br /> - 2 tea-spoons soda<br /> - 2 tea-spoons ground ginger<br /> - 2 tea-spoons ground cinnamon<br /> - 1 tea-spoon allspice<br /> - 2 <abbr title="ounces">ozs.</abbr> sweet almonds -</p> - -<p>Beat the butter and sugar to a cream. Whisk the eggs till light and -creamy and mix with the butter. Add the syrup, water, spices and flour, -mixing thoroughly, and lastly the soda dissolved in a little boiling -water.</p> - -<p>Blanch and chop the almonds, and sprinkle them in the bottom of the -patty pans. Pour in the mixture and bake in a quick oven for about -twenty minutes.</p> - -<p><span class="pagenum" id="Page_96">[Pg 96]</span></p> - - -<h3>Cocoanut Cones</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ a grated cocoanut<br /> - 5 whites of eggs<br /> - 1 tea-spoon arrowroot or flour -</p> - -<p>Beat the eggs till firm. Add the sugar gradually. Beat in the cocoanut -and arrowroot. Form into small cone-shaped cakes. Set on buttered paper -in a tin and bake in a very moderate oven.</p> - - -<h3>Cocoanut Rings</h3> - -<p class="recipe"> - ¹⁄₂ cup grated cocoanut<br /> - ¹⁄₂ cup butter<br /> - ³⁄₄ cups powdered sugar<br /> - 2 eggs<br /> - 1 table-spoon milk<br /> - 2¹⁄₂ cups sifted flour -</p> - -<p>Cream the butter. Add the sugar to it and beat well. Beat the yolks and -whites of the eggs separately. Stir them in. Add the milk and flour, -and then gradually add the cocoanut, beating constantly. Roll out thin -on a board, and cut with two different sized cutters into rings. Bake -in a quick oven five to ten minutes.</p> - -<p><span class="pagenum" id="Page_97">[Pg 97]</span></p> - - -<h3>Cornflour Cakes—I</h3> - -<p class="recipe"> - ¹⁄₄ <abbr title="pounds">lb.</abbr> cornflour<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> sifted white sugar<br /> - 3 <abbr title="ounces">ozs.</abbr> butter<br /> - ¹⁄₄ tea-spoon baking powder<br /> - 1 egg<br /> - Grated rind of half a lemon -</p> - -<p>Beat the butter to a cream. Add the cornflour, with which the baking -powder has been mixed, sugar, well-beaten egg and lemon peel. Mix all -well together. Bake five minutes in a quick oven.</p> - - -<h3>*Cornflour Cakes—II</h3> - -<p class="recipe"> - 3 <abbr title="ounces">ozs.</abbr> castor sugar, finely sifted<br /> - 3 <abbr title="ounces">ozs.</abbr> butter<br /> - 2 <abbr title="ounces">ozs.</abbr> Oswego cornflour (<i>Kingsford’s</i>)<br /> - 2 eggs<br /> - 1 small tea-spoon baking powder -</p> - -<p>Beat the butter and sugar together to a cream. Beat in the cornflour. -Add the eggs (not previously beaten) and beat all well together. Then -stir in the baking powder carefully. Bake in well buttered patty pans, -in a moderate oven, until they are a delicate golden colour.</p> - -<p><span class="pagenum" id="Page_98">[Pg 98]</span></p> - - -<h3>*Fairy Gingerbread</h3> - -<p class="recipe"> - 1 cup butter<br /> - 2 cups sugar<br /> - 1 cup sweet milk<br /> - 4 cups flour<br /> - ³⁄₄ tea-spoon carbonate of soda<br /> - 2 tea-spoons ground ginger -</p> - -<p>Beat the butter to a cream, add the sugar gradually. When the mixture -is very light and creamy add the ginger. Dissolve the soda in the milk -and add it with the flour. Grease a perfectly clean baking tin. Spread -the mixture as thinly as possible over it with a knife. Bake in a -moderate oven till brown. Cut into squares while hot and slip off the -tin.</p> - - -<h3>Fluffy Cakes</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> cornflour<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> castor sugar<br /> - 6 <abbr title="ounces">ozs.</abbr> butter<br /> - 2 eggs<br /> - 1 table-spoon milk<br /> - 1 tea-spoon essence of vanilla<br /> - 1 tea-spoon baking powder -</p> - -<p>Beat the butter and sugar to a cream. Beat the eggs thoroughly and mix -them with the butter and sugar. Sift in the cornflour, mixed with the -baking powder, gradually, and mix well. Stir in<span class="pagenum" id="Page_99">[Pg 99]</span> about a table-spoonful -of milk mixed with a small tea-spoonful of essence of vanilla.</p> - -<p>Grease the patty pans with lard and sprinkle a little ground rice in -each. Half fill them and bake in a quick oven for ten minutes.</p> - - -<h3>*German Biscuits</h3> - -<p class="recipe"> - 5 <abbr title="ounces">ozs.</abbr> flour<br /> - 2 <abbr title="ounces">ozs.</abbr> butter<br /> - 2 <abbr title="ounces">ozs.</abbr> sugar<br /> - 2 yolks of eggs<br /> - 1 white of egg<br /> - 2 table-spoons cream or milk<br /> - 1 <abbr title="ounces">oz.</abbr> almonds -</p> - -<p>Beat the sugar and butter together. Add the flour and the beaten yolks. -When well mixed add the cream or milk. Cut the paste thus made into -strips and form it into different shapes. Brush over with the white of -egg. Blanch and chop the almonds and strew them over the biscuits. Bake -on a greased tin.</p> - - -<h3>*Gingerbread Nuts</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 1¹⁄₂ <abbr title="pounds">lbs.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ¹⁄₂ <abbr title="ounces">oz.</abbr> ginger<br /> - ¹⁄₂ nutmeg grated<br /> - 10 <abbr title="ounces">ozs.</abbr> treacle<br /> -</p> - -<p>Sift the flour. Rub the butter finely into it. Sift the sugar and add -it to the butter and flour.<span class="pagenum" id="Page_100">[Pg 100]</span> Add the rest of the ingredients (and -caraway seeds if liked). Mix well together. Shape into little cakes. -Bake on oiled paper in a slow oven.</p> - - -<h3>Ginger Snaps</h3> - -<p class="recipe"> - 1 large cup butter and lard mixed<br /> - ¹⁄₂ cup sugar<br /> - 1 cup molasses<br /> - ¹⁄₂ cup water<br /> - 1 table-spoon ginger<br /> - 1 table-spoon cinnamon<br /> - 1 tea-spoon cloves<br /> - 1 tea-spoon soda<br /> - Flour -</p> - -<p>Mix altogether, dissolving the soda in a very little hot water. Add -sufficient flour to make a fairly stiff dough. Roll out thin and bake -in a quick oven.</p> - - -<h3>Ground Rice Biscuits</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> ground rice<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> castor sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 2 eggs<br /> - 1 tea-spoonful of baking powder -</p> - -<p>Mix the baking powder with the flour and ground rice, and then rub the -butter into it. Add<span class="pagenum" id="Page_101">[Pg 101]</span> the well-beaten eggs. Roll out on a board and cut -into rounds about the size of a five-shilling piece. Bake on a floured -tin.</p> - - -<h3>Hazel Nut Biscuits</h3> - -<p class="recipe"> - 4 <abbr title="ounces">ozs.</abbr> hazel nuts<br /> - 1 <abbr title="ounces">oz.</abbr> sweet almonds<br /> - Whites of two eggs<br /> - 6 <abbr title="ounces">ozs.</abbr> powdered sugar<br /> - Flour -</p> - -<p>Blanch the nuts and pound them, but not very finely. Beat the whites to -a stiff froth. Mix them with the nuts. Add the sugar. Mix in sufficient -flour to make a paste. Roll it out on a board as thin as possible. Cut -into small rounds. Bake on buttered tins in a slow oven.</p> - - -<h3>*Kletskoppen</h3> - -<p class="recipe"> - 7 <abbr title="ounces">ozs.</abbr> flour<br /> - 12 <abbr title="ounces">ozs.</abbr> brown sugar<br /> - 4 <abbr title="ounces">ozs.</abbr> almonds<br /> - 2 <abbr title="ounces">ozs.</abbr> butter -</p> - -<p>Mix sugar and butter together. Add the flour and the almonds blanched -and chopped. Divide into small cakes. Bake in a quick oven.</p> - -<p><span class="pagenum" id="Page_102">[Pg 102]</span></p> - - -<h3>*Little Biscuits</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - 2 eggs<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> powdered sugar<br /> - A small tea-spoonful baking powder<br /> - A small wine-glass of sherry -</p> - -<p>Put the flour, sugar and baking powder into a basin and stir well -together. Rub in the butter and add the well beaten eggs. Mix with the -wine into a paste just firm enough to roll out on a paste-board. Cut -out in little rounds with a small wine-glass. Bake on a floured tin -until a delicate colour, like nicely baked pastry.</p> - - -<h3>*Little Dutch Cakes</h3> - -<p class="recipe"> - 4 <abbr title="ounces">ozs.</abbr> butter<br /> - 4 <abbr title="ounces">ozs.</abbr> white sugar<br /> - 4 <abbr title="ounces">ozs.</abbr> flour<br /> - Vanilla<br /> - 2 yolks<br /> - 1 white of egg<br /> - 1 <abbr title="ounces">oz.</abbr> almonds blanched and chopped -</p> - -<p>Mix the butter and sugar thoroughly together. Add the flour. Flavour -with a few drops of vanilla. Beat the yolks and add them to the -mixture. Roll out the paste. Shape it into rings. Dip each in the white -of egg and sprinkle over them the chopped almonds.</p> - -<p><span class="pagenum" id="Page_103">[Pg 103]</span></p> - - -<h3>Louisa Cakes</h3> - -<p class="recipe"> - 3 <abbr title="ounces">oz.</abbr> cornflour<br /> - 3 <abbr title="ounces">oz.</abbr> flour<br /> - 4 <abbr title="ounces">ozs.</abbr> butter<br /> - 3 eggs<br /> - 4 <abbr title="ounces">ozs.</abbr> powdered sugar<br /> - 1 tea-spoon baking powder -</p> - -<p>Beat the butter to a cream and add the sugar. Then add one egg at a -time, beating thoroughly. Stir in the flour (in which the baking powder -has been mixed) and beat well. Bake in greased patty pan in a quick -oven from 15 to 20 minutes. Ice when nearly cold with plain icing, <a href="#Page_65">p. -65</a>, and ornament with crystallised cherries.</p> - - -<h3>Macaroons</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> sweet almonds<br /> - 10 bitter almonds<br /> - Whites of eight eggs<br /> - 1 tea-spoon arrowroot -</p> - -<p>Blanch and pound the almonds, adding to them a little rose water. Put -in a basin, cover and set aside for twenty-four hours. Then beat the -whites to a very stiff froth. Stir in the sugar lightly and add the -almonds and arrowroot gradually. Drop spoonfuls of the mixture on -buttered paper, sprinkle with powdered sugar and bake on<span class="pagenum" id="Page_104">[Pg 104]</span> a tin sheet -in a quick oven until a delicate brown. One or two sliced almonds can -be stuck into each biscuit.</p> - - -<h3>Macaroons</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> sweet almonds<br /> - Whites of four eggs<br /> - 1 <abbr title="pounds">lb.</abbr> powdered sugar<br /> - Rose water -</p> - -<p>Blanch and pound the almonds, add to them a little rose water. Mix -thoroughly with the sugar over a fire. Whisk the whites to a stiff -froth. Add to the almonds. Grease a paper and spread it on a baking -sheet. Put the mixture on by spoonfuls. Bake in a rather slow oven for -twenty minutes.</p> - - -<h3>Madeleines</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - 14 <abbr title="ounces">ozs.</abbr> flour<br /> - 1 <abbr title="pounds">lb.</abbr> powdered sugar<br /> - 6 eggs<br /> - 1 dessert-spoon orange flower water -</p> - -<p>Melt the butter and pour it into a basin. Add to it gradually, -beating all the time, the flour and sugar. Beat the yolks and whites -separately.<span class="pagenum" id="Page_105">[Pg 105]</span> Add the yolks first, then the flavouring, and, lastly, the -whites. Butter a number of little tin shapes, fill them and bake in a -moderate oven.</p> - - -<h3>Oat Cakes</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> oatmeal<br /> - A pinch of soda<br /> - Hot water -</p> - -<p>Mix oatmeal and soda, adding hot water to make a soft dough. Knead till -smooth. Press into a round cake ¹⁄₂ inch thick, then roll out as thin -as required with a roller. Divide into cakes with a cutter. Place them -on a hot griddle and bake till firm. Take them off, rub them with meal -and toast before the fire till they curl.</p> - - -<h3>Orange Biscuit</h3> - -<p class="recipe"> - Several Seville oranges<br /> - Their weight in powdered sugar -</p> - -<p>Boil the oranges whole, three times, changing the water each time. Cut -them in halves and take out all the pulp and juice. Beat the outside -very fine in a mortar and add to it the sugar. Mix into<span class="pagenum" id="Page_106">[Pg 106]</span> a paste. -Spread very thinly on glass or plates and set in the sun to dry. When -nearly dry cut into shapes and turn over. When quite dry put away in an -air-tight tin.</p> - - -<h3>*Orange Wafers</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sugar<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> flour<br /> - 4 eggs<br /> - ¹⁄₂ orange<br /> - 1 lemon -</p> - -<p>Grate the yellow rind from half an orange. Put it in a cup and squeeze -the juice of a whole lemon over it. After half-an-hour strain off the -juice.</p> - -<p>Beat the sugar and yolks until light and creamy. Add the strained juice -and the whites whipped to a stiff froth. Sift in the flour and do -not beat any more. Drop by the spoonful on to greased paper and bake -quickly. Spread half of the wafers, when baked, with marmalade and put -the others on top of them, pressing them lightly down.</p> - -<p><span class="pagenum" id="Page_107">[Pg 107]</span></p> - - -<h3>Rice Cakes</h3> - -<p class="recipe"> - 2 eggs<br /> - Their weight in flour, powdered sugar and butter<br /> - 1 large table-spoon rice flour<br /> - ¹⁄₂ tea-spoon baking powder -</p> - -<p>Cream the butter and add the sugar. Mix the baking powder, flour and -rice flour together and add to the butter and sugar. Whisk the eggs -till light and frothy. Beat all well together. Bake in buttered patty -pans.</p> - - -<h3>Rock Cakes—I</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> flour<br /> - 2 <abbr title="ounces">ozs.</abbr> butter<br /> - 3 <abbr title="ounces">ozs.</abbr> moist sugar<br /> - 2 <abbr title="ounces">ozs.</abbr> currants<br /> - 2 eggs<br /> - ¹⁄₂ tea-spoon baking powder -</p> - -<p>Rub the butter into the flour. Add the sugar and currants. Beat the -eggs well and add to the mixture. Mix well together and drop in -irregular shapes on a buttered tin. Bake in a moderate oven.</p> - -<p><span class="pagenum" id="Page_108">[Pg 108]</span></p> - - -<h3>Rock Cakes—II</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> self-raising flour<br /> - 1 egg<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> Demerara sugar<br /> - ¹⁄₂ tea-cup milk<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> butter and lard mixed<br /> - 2 <abbr title="ounces">ozs.</abbr> currants<br /> - Candied peel<br /> - 1 table-spoon desiccated cocoanut -</p> - -<p>Mix flour, sugar, butter, currants and cocoanut well, then add the egg -and milk. If the butter is soft it will not require all the milk, for -they are better mixed as dry as possible. Put the mixture in rough -pieces on a tin, and bake in a rather quick oven for fifteen or twenty -minutes.</p> - - -<h3>Shortbread</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> fresh butter<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> powdered sugar -</p> - -<p>Soften the butter a little and cut it into the flour. Knead in the -sugar. Roll out. Cut into shapes. Bake in a tin, on buttered paper, -until a delicate brown.</p> - -<p><span class="pagenum" id="Page_109">[Pg 109]</span></p> - - -<h3>*Shortbread Biscuits</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 4 <abbr title="ounces">ozs.</abbr> butter<br /> - 1 egg<br /> - A little cream -</p> - -<p>Rub the butter into sifted and dried flour. Add the sugar and the egg -slightly beaten.</p> - -<p>Moisten with a very little cream or milk. Roll out thin. Cut into -rounds. Bake on tins in a quick oven.</p> - - -<h3>Snow Cakes</h3> - -<p class="recipe"> - 2 cups sugar<br /> - ¹⁄₂ cup butter<br /> - 1 cup sweet milk<br /> - 3 cups flour<br /> - 3 tea-spoons baking powder<br /> - Whites of five eggs -</p> - -<p>Cream the butter. Add the sugar and beat well. Then add the flour, in -which the baking powder should be mixed, and the milk. Beat for ten -minutes. Whisk the whites to a stiff froth, and stir in lightly. Bake -in square tins. When quite cold, cut off all the brown outside and -divide into pieces about two inches square. Take each piece on a fork -and ice and roll in finely grated cocoanut.</p> - -<p><span class="pagenum" id="Page_110">[Pg 110]</span></p> - - -<h3>Sponge Fingers or Cakes</h3> - -<p class="recipe"> - 10 eggs<br /> - 1 <abbr title="pounds">lb.</abbr> powdered sugar<br /> - ³⁄₄ <abbr title="pounds">lb.</abbr> flour -</p> - -<p>Beat the eggs together until very light. Add the sugar and beat for -fifteen minutes. Sift the flour in lightly. Bake in tins made for the -purpose, in a quick oven.</p> - - -<h3>Sugar Cakes</h3> - -<p class="recipe"> - 6 eggs<br /> - 1 cup butter<br /> - 3 cups sugar<br /> - Flour -</p> - -<p>Beat the yolks and whites separately very thoroughly. Cream the butter -and sugar. Add the yolks. Beat well. Stir in the whites and enough -flour to make a paste that can be lightly rolled out. Flavour with a -few drops of lemon juice. Cut into rounds and bake in a quick oven.</p> - - -<h3>Whole Meal Biscuits</h3> - -<p class="recipe"> - 1 cup rich cream, sour or sweet<br /> - ¹⁄₄ cup powdered sugar<br /> - 1 salt-spoon salt<br /> - 2 cups fine whole meal -</p> - -<p>Mix together and knead with the hand until stiff enough to roll out as -thin as a wafer. Cut into rounds and bake on floured tins in a very hot -oven.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_111">[Pg 111]</span></p> - -<h2 class="nobreak" id="Breakfast_and_Tea_Cakes">Breakfast and Tea Cakes</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_111">American Crumpets</a> -</td><td class="tdr"> -<a href="#Page_111">111</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_111">   ”   Muffins with Eggs</a> -</td><td class="tdr"> -<a href="#Page_111">111</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_113">   ”   Muffins without Yeast</a> -</td><td class="tdr"> -<a href="#Page_113">113</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_113">Balloon Cakes</a> -</td><td class="tdr"> -<a href="#Page_113">113</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_114">Breakfast Scones</a> -</td><td class="tdr"> -<a href="#Page_114">114</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_115">Cringles</a> -</td><td class="tdr"> -<a href="#Page_115">115</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_115">Crumpets</a> -</td><td class="tdr"> -<a href="#Page_115">115</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_116">Dropped Scones</a> -</td><td class="tdr"> -<a href="#Page_116">116</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_117">Echaudés à Thé</a> -</td><td class="tdr"> -<a href="#Page_117">117</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_117">Golden Corn Cake</a> -</td><td class="tdr"> -<a href="#Page_117">117</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_118">Little Breakfast or Tea Rolls</a> -</td><td class="tdr"> -<a href="#Page_118">118</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_118">Quickly-made Scones</a> -</td><td class="tdr"> -<a href="#Page_118">118</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_119">Scones</a> -</td><td class="tdr"> -<a href="#Page_119">119</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_119">Soda Scones</a> -</td><td class="tdr"> -<a href="#Page_119">119</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_120">Tea Buns</a> -</td><td class="tdr"> -<a href="#Page_120">120</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_121">Tea Cakes—I.</a> -</td><td class="tdr"> -<a href="#Page_121">121</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_122">   ”   ”   II.</a> -</td> -<td class="tdr"> -<a href="#Page_122">122</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_122">   ”   ”   III.</a> -</td><td class="tdr"> -<a href="#Page_122">122</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_123">   ”   ”   (self-raising flour)</a> -</td><td class="tdr"> -<a href="#Page_123">123</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_123">York Cakes</a> -</td><td class="tdr"> -<a href="#Page_123">123</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_124">Yorkshire Cake</a> -</td><td class="tdr"> -<a href="#Page_124">124</a> -</td></tr> -</table><p> -<span class="pagenum" id="Page_112">[Pg 112]</span></p> - - -<h3>*American Crumpets</h3> - -<p class="recipe"> - 3 cups warm milk<br /> - ¹⁄₂ cup yeast<br /> - 2 table-spoons melted butter<br /> - 1 salt-spoon salt<br /> - 1 salt-spoon soda<br /> - Flour -</p> - -<p>Mix the yeast, milk, salt and sufficient flour to make a good batter, -together and set to rise. When well risen beat in the melted butter. -Sift the soda and stir it in dry. Put in well greased patty pans or -muffin rings, allowing the batter to rise for fifteen minutes before -putting into the oven. Bake in a quick oven.</p> - - -<h3>American Muffins with Eggs</h3> - -<p class="recipe"> - 1 quart milk<br /> - ³⁄₄ cup yeast<br /> - 2 table-spoons powdered sugar<br /> - 1 table-spoon butter<br /> - 1 tea-spoon salt<br /> - 4 eggs<br /> - Flour -</p> - -<p>Mix all the ingredients, except the eggs, with sufficient flour to make -a good batter, overnight.<span class="pagenum" id="Page_113">[Pg 113]</span> Cover and set to rise. In the morning beat -the eggs till very light. Stir them in. Bake for twenty minutes in a -quick oven in well greased muffin rings.</p> - - -<h3>*American Muffins without Yeast</h3> - -<p class="recipe"> - ¹⁄₂ pint milk<br /> - ¹⁄₂ pint cream<br /> - 1 heaping pint of flour<br /> - 3 eggs<br /> - 1 table-spoon of melted lard and butter mixed -</p> - -<p>Beat the yolks and whites separately. Stir them together. Add the milk, -salt, butter and flour. Bake at once in well-greased muffin tins in a -quick oven. The tins should only be filled half full of the mixture. -Serve hot.</p> - - -<h3>Balloon Cakes</h3> - -<p class="recipe"> - 2 table-spoons yeast<br /> - 4 table-spoons cream<br /> - 6 table-spoons flour -</p> - -<p>Mix the yeast with the cream. Sift the flour. Work the yeast and cream -into it. Set in a<span class="pagenum" id="Page_114">[Pg 114]</span> warm place to rise. When risen roll out very thin. -Cut into round cakes. Bake for four minutes.</p> - - -<h3>*Breakfast Scones</h3> - -<p class="recipe"> - 1 quart milk<br /> - ³⁄₄ cup lard and butter<br /> - ³⁄₄ cup yeast<br /> - 2 table-spoons white sugar<br /> - 1 tea-spoon salt<br /> - Flour -</p> - -<p>Warm the milk. Melt the lard and butter. Add it to the milk. Stir in -sufficient flour, sugar, salt and yeast to make a soft dough. Mix over -night. Cover and leave to rise. Roll out lightly, in the morning, until -about three-quarters of an inch thick. Cut into round scones. Let them -rise twenty minutes. Bake for twenty minutes.</p> - -<p class="center">OR,</p> - -<p>Mix the ingredients in the morning with half the quantity of flour. Set -to rise for five hours. Work in the rest of the flour and let it rise -another five hours. Cut into round cakes. Let them rise twenty minutes.</p> - -<p><span class="pagenum" id="Page_115">[Pg 115]</span></p> - - -<h3>Cringles</h3> - -<p class="recipe"> - ¹⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 2 <abbr title="ounces">ozs.</abbr> sugar<br /> - 2 table-spoons yeast<br /> - ¹⁄₂ pint milk<br /> - 2 eggs -</p> - -<p>Rub the butter into the flour. Add the sugar. Take half of this -mixture. Add to it quarter of a pint of milk and the yeast. Cover over -and set to rise in a warm place. When risen add the rest of the flour, -etc., to it. Add also a quarter of a pint more milk and the two eggs. -Mix into a light dough. Roll out to the thickness of a finger. Cut into -fancy shapes. Set them on a baking tin in a warm place to rise. Bake -when risen. When baked wash over with milk and sugar.</p> - - -<h3>*Crumpets</h3> - -<p class="recipe"> - ³⁄₄ <abbr title="pounds">lb.</abbr> of fine flour<br /> - ³⁄₄ <abbr title="ounces">oz.</abbr> German yeast<br /> - 1 tea-spoonful powdered sugar<br /> - A pinch of salt<br /> - 1 pint, bare measure, of milk<br /> - 1 egg -</p> - -<p>Mix the salt and sugar with the flour. Dissolve the yeast in a little -of the milk and stir it into the flour. Break the egg into it, and beat -together<span class="pagenum" id="Page_116">[Pg 116]</span> with a wooden spoon. Then add the remainder of the milk by -degrees, making it into a nice batter.</p> - -<p>Set it before the fire, covered with a cloth, to rise for two hours, -and bake in tin rings, on a slab of stone or marble, heated on the top -of an ordinary kitchen range or close stove. (This will take about two -hours to heat. The stone must be not less than one and a half inches -thick, or it is liable to crack with the heat. A discarded marble -mantel-piece is excellent for this purpose.)</p> - -<p>The crumpet rings should be slightly buttered. Place them on the stone -when your batter is ready and pour into each a small tea-cupful of the -batter. As soon as the crumpet has risen, remove the ring, and turn the -crumpet over on the stone. They cook very quickly.</p> - - -<h3>Dropped Scones</h3> - -<p class="recipe"> - 4 cups flour<br /> - 2 cups milk<br /> - 1 egg<br /> - ¹⁄₂ tea-spoon carbonate of soda<br /> - ¹⁄₄ tea-spoon tartaric acid<br /> - 2 table-spoons powdered sugar -</p> - -<p>Beat the egg. Mix all together into a smooth batter. Fry in butter in a -small frying pan a spoonful at a time.</p> - -<p><span class="pagenum" id="Page_117">[Pg 117]</span></p> - - -<h3>Echaudés à Thé</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sifted flour<br /> - 3 eggs<br /> - 2 <abbr title="ounces">ozs.</abbr> butter<br /> - 2 lumps of sugar -</p> - -<p>Rub the sugar on a lemon and when dry crush it finely. Work all the -ingredients together thoroughly with the hand. Set aside for an hour. -Then roll out the paste on a floured board. Form into little balls -the size of a walnut, rolling them with the hand which should be well -floured. Throw them into boiling water. When they come to the surface -take them out and throw them quickly into cold water. Leave them in the -water for two hours. Drain them and put them on a baking tin in a hot -oven. Bake for quarter of an hour.</p> - - -<h3>*Golden Corn Cake</h3> - -<p class="recipe"> - ³⁄₄ cup corn meal<br /> - 1¹⁄₄ cups flour<br /> - ¹⁄₄ cup powdered sugar<br /> - 1 cup milk<br /> - 1 egg<br /> - 1 table-spoon butter<br /> - 4 tea-spoons baking powder -</p> - -<p>Mix the meal, flour, sugar and baking powder thoroughly together and -sift. Beat the egg well,<span class="pagenum" id="Page_118">[Pg 118]</span> add it to the milk. Melt the butter and -stir it into the milk. Mix all together. Bake for twenty minutes in a -shallow buttered tin in a hot oven.</p> - - -<h3>*Little Breakfast or Tea Rolls</h3> - -<p class="recipe"> - ³⁄₄ <abbr title="pounds">lb.</abbr> flour<br /> - 2 <abbr title="ounces">ozs.</abbr> butter<br /> - 1 <abbr title="ounces">oz.</abbr> powdered sugar<br /> - A dessert-spoonful of baking-powder<br /> - A little milk -</p> - -<p>Stir the sugar and baking powder into the flour. Then rub the butter -into it. Mix with the milk into rather a stiff paste. Form into little -rolls, rolling them lightly on a paste-board with the hand to get them -smooth, about three inches in length, and a good inch wide and thick. -Bake on a floured tin in a hot oven.</p> - - -<h3>Quickly-made Scones</h3> - -<p class="recipe"> - 1 pint sour milk<br /> - 1 tea-spoon carbonate of soda<br /> - 2 tea-spoons melted butter<br /> - Flour -</p> - -<p>Add the butter to the milk. Dissolve the soda in it. Stir in sufficient -flour to make a dough<span class="pagenum" id="Page_119">[Pg 119]</span> that can be rolled out. Mix. Roll out lightly -and quickly. Cut into round shapes. Bake in a quick oven.</p> - - -<h3>*Scones</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 2 <abbr title="ounces">ozs.</abbr> fresh butter<br /> - 1 <abbr title="ounces">oz.</abbr> white powdered sugar<br /> - ¹⁄₂ <abbr title="ounces">oz.</abbr> cream of tartar<br /> - ¹⁄₄ <abbr title="ounces">oz.</abbr> carbonate of soda<br /> - A little milk, or buttermilk -</p> - -<p>Put the flour in a large basin and add the sugar, soda and cream of -tartar. Rub the butter thoroughly into the flour. Mix into a paste with -the milk, as lightly as possible. Roll it out lightly to about half an -inch in thickness. Cut in rounds the size of a large saucer, and divide -each round into four quarters. Bake on floured tins in a hot oven.</p> - - -<h3>Soda Scones</h3> - -<p class="recipe"> - 1 quart sifted flour<br /> - 1 even tea-spoon salt<br /> - 1 even tea-spoon carbonate of soda<br /> - 2 tea-spoons cream of tartar<br /> - 1 large table-spoon butter<br /> - Milk (about 1 pint) -</p> - -<p>Mix the soda, salt and cream of tartar with the flour. Sift twice. Rub -in the butter with the<span class="pagenum" id="Page_120">[Pg 120]</span> fingers. Add the milk gradually, mixing lightly -with a knife until just stiff enough to be handled. Then turn the dough -out on to a well floured board. Flour the rolling-pin, and roll, or -rather dab out the mixture until about half an inch thick. Cut into -rounds and bake at once on a floured tin for about ten minutes.</p> - -<p>In making these scones, the mixture, once the butter has been rubbed -into the flour, must be touched as little as possible with the hands.</p> - - -<h3>Tea Buns</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 2 <abbr title="ounces">ozs.</abbr> butter<br /> - 1 table-spoon powdered sugar<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> currants<br /> - ¹⁄₂ tea-spoon bi-carbonate of soda<br /> - ¹⁄₂ tea-spoon tartaric acid<br /> - 1 egg<br /> - 1 pint milk -</p> - -<p>Mix the soda and tartaric acid with the flour. Sift the flour. Rub in -the butter, add the sugar and the currants. Beat up the egg in a large -basin. Add the milk to it, and when well mixed, stir in the flour, -etc., gradually. Bake in a quick oven, in small cakes, in a buttered -baking tin.</p> - -<p><span class="pagenum" id="Page_121">[Pg 121]</span></p> - - -<h3>*Tea Cakes—I</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> fine flour<br /> - ³⁄₄ <abbr title="ounces">oz.</abbr> German yeast<br /> - 1 <abbr title="ounces">oz.</abbr> powdered sugar<br /> - 1 egg<br /> - ¹⁄₂ pint milk, very bare measure<br /> - 2 <abbr title="ounces">ozs.</abbr> fresh butter -</p> - -<p>Dissolve the yeast in a little of the milk and rub down smoothly. Put -the flour and sugar into a pan and mix them together, then rub in -the butter and add the egg, previously beaten. Next add the yeast by -degrees, stirring it in with a wooden spoon, and then gradually add -sufficient milk to make the mixture of the consistency of an ordinary -cake or stiff batter. Beat it for five to ten minutes. Set it to rise -before the fire, covered with a cloth and protected from the draught. -Let it rise for an hour. Fill two or three buttered tins half full and -bake in a very hot oven. Lay them on a sieve to cool when turned out of -the tins.</p> - -<p><span class="pagenum" id="Page_122">[Pg 122]</span></p> - - -<h3>Tea Cakes—II</h3> - -<p class="recipe"> - 2 <abbr title="pounds">lbs.</abbr> flour<br /> - ¹⁄₂ tea-spoon salt<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> lard<br /> - 1 egg<br /> - Yeast the size of a walnut<br /> - Milk -</p> - -<p>Mix the salt with the flour and then rub the lard thoroughly into it. -Beat the egg well and stir the yeast into it. Add to the flour with -enough milk to make a paste, knead well. Let it rise for a couple of -hours in a warm place. Form it into round cakes on tins. Let them rise -for twenty minutes and bake from quarter to half-an-hour.</p> - - -<h3>Tea Cakes—III</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 1 pint milk<br /> - 2 eggs<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sugar<br /> - 2 table-spoons baking powder -</p> - -<p>Mix and sift the dry ingredients together. Add the milk with which the -well-beaten eggs have been mixed and a little salt. Bake in flat round -tins.</p> - -<p><span class="pagenum" id="Page_123">[Pg 123]</span></p> - - -<h3>*Tea Cakes made with Self-raising Flour</h3> - -<p class="recipe"> - 2 cups self-raising flour<br /> - 1 table-spoon butter<br /> - Milk or cream -</p> - -<p>Rub the butter well into the flour, add a little salt. Make it into -a dough with a little milk or sour cream. Roll out. Cut into small -rounds. Bake in a quick oven. Split open, butter and serve at once.</p> - - -<h3>*York Cakes</h3> - -<p class="recipe"> - ¹⁄₂ <abbr title="pounds">lb.</abbr> fine flour<br /> - 6 <abbr title="ounces">ozs.</abbr> butter<br /> - 1 <abbr title="ounces">oz.</abbr> castor sugar<br /> - 1 yolk<br /> - A little milk -</p> - -<p>Rub the butter into the flour. Add the <em>yolk</em> previously well -beaten, and then sufficient milk to mix into a paste. Roll out about -three-quarters of an inch thick, and cut into squares about two and -a half inches square, and cut these again into triangles. Bake on a -floured tin until a delicate brown.</p> - -<p><span class="pagenum" id="Page_124">[Pg 124]</span></p> - - -<h3>Yorkshire Cakes</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - 2 spoonfuls yeast<br /> - 1 egg<br /> - 3 <abbr title="ounces">ozs.</abbr> butter<br /> - ¹⁄₂ pint warm milk -</p> - -<p>Rub the butter into the flour. Add the yeast, egg and milk. Beat the -whole well together. Set to rise in a warm place for three-quarters of -an hour. Cut into round cakes. Set to rise again. Bake in a moderate -oven. Wash over, when baked, with milk and sugar.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_125">[Pg 125]</span></p> - -<h2 class="nobreak" id="Schoolroom_Cakes">Schoolroom Cakes</h2> -</div> - - -<table class="autotable"> -<tr><th class="tdr page" colspan="2">PAGE</th></tr> -<tr><td class="tdl"> -<a href="#Page_126">Fruit Cake without Eggs</a> -</td><td class="tdr"> -<a href="#Page_126">126</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_126">Gingerbread</a> -</td><td class="tdr"> -<a href="#Page_126">126</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_127">One Egg Cake</a> -</td><td class="tdr"> -<a href="#Page_127">127</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_127">Plain Sultana Cake</a> -</td><td class="tdr"> -<a href="#Page_127">127</a> -</td></tr> -<tr><td class="tdl"> -<a href="#Page_128">Seed Cake—Lunch</a> -</td><td class="tdr"> -<a href="#Page_128">128</a> -</td></tr> -</table><p> -<span class="pagenum" id="Page_126">[Pg 126]</span></p> - - -<h3>Fruit Cake without Eggs</h3> - -<p class="recipe"> - 1 cup butter<br /> - 1 cup sugar<br /> - 1¹⁄₂ pints sifted flour<br /> - 1 <abbr title="pounds">lb.</abbr> stoned and chopped raisins<br /> - 1 tea-spoon grated nutmeg<br /> - 1 tea-spoon powdered cinnamon<br /> - 1 pint sour milk or cream<br /> - 1 tea-spoon soda<br /> -</p> - -<p>Beat the butter to a cream. Add the sugar. Beat again very thoroughly. -Add one pint of flour. Mix the raisins and spices with half a pint of -flour. Add them to the mixture. Mix thoroughly and beat five minutes. -Dissolve the soda in the sour milk. Stir it in. Bake <em>at once</em> in -buttered tins, one hour, in a moderate oven.</p> - - -<h3>Gingerbread</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> treacle<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sugar<br /> - 2 table-spoons powdered ginger<br /> - 1 tea-spoon carbonate of soda<br /> - 3 eggs -</p> - -<p>Melt the butter, sugar, and treacle in a saucepan, and pour them -gradually when not too hot over the well-beaten eggs stirring -continually. Add the soda and ginger, then the flour, stirring<span class="pagenum" id="Page_127">[Pg 127]</span> it well -in. Bake in a slow oven for an hour and half in a well-greased tin.</p> - - -<h3>One Egg Cake</h3> - -<p class="recipe"> - ¹⁄₂ cup butter<br /> - 1 cup powdered sugar<br /> - 1 egg<br /> - 1 cup milk<br /> - 2 cups flour<br /> - ¹⁄₂ tea-spoon carbonate of soda<br /> - 1 tea-spoon cream of tartar<br /> - 1 tea-spoon vanilla, or the grated rind and juice of half a lemon -</p> - -<p>Cream the butter and add the sugar. Beat well together. Beat the egg -till light and add it, and then the milk with the soda dissolved in it. -Stir in the flour with which the cream of tartar should be mixed. Beat -well together and add the vanilla. Bake in a shallow tin in a moderate -oven for half-an-hour.</p> - - -<h3 id="sultana">Plain Sultana Cake</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> butter<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> sugar<br /> - ¹⁄₂ <abbr title="pounds">lb.</abbr> sultanas, currants, or raisins<br /> - 2 <abbr title="ounces">ozs.</abbr> peel<br /> - 2 eggs<br /> - ¹⁄₂ pint milk<br /> -</p> - -<p>Rub the butter into the flour. Add the sugar, then the peel cut into -small pieces, and well-floured fruit. Beat the eggs till light and -creamy. Add<span class="pagenum" id="Page_128">[Pg 128]</span> them to the mixture. Dissolve the soda in the milk. Work -all together thoroughly with the hands. Bake at once for an hour to an -hour and a half.</p> - -<p class="center">OR,</p> - -<p>Substitute one tea-spoon baking powder for the carbonate of soda. Beat -the butter to a cream. Add the sugar, eggs, and fruit, beating all -the time. Mix the baking powder with the flour. Add the flour to the -mixture with the milk and beat well. Bake about one and a half hours in -a moderate oven.</p> - - -<h3>Seed Cake—Lunch</h3> - -<p class="recipe"> - 1 <abbr title="pounds">lb.</abbr> flour<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> dripping or butter<br /> - ¹⁄₄ <abbr title="pounds">lb.</abbr> moist sugar<br /> - 1 tea-spoon ground carraway seed<br /> - 1 egg<br /> - 1 <abbr title="ounces">oz.</abbr> candied peel<br /> - ¹⁄₂ pint milk<br /> - ¹⁄₂ tea-spoon carbonate of soda -</p> - -<p>Rub the butter into the flour. Add sugar, seed, candied peel, egg, -and the milk in which the soda has been dissolved. Mix the whole -thoroughly, working together with the hand. Bake at once for one and a -quarter hours in a moderate oven.</p> - - -<p class="center p4">THE END</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_129">[Pg 129]</span></p> - -<h2 class="nobreak" id="Index">Index</h2> -</div> - - -<ul class="index"> -<li class="ifrst">Almond Cake, <a href="#Page_16">16</a>.</li> - -<li class="ifrst">” ” (Dutch), <a href="#Page_19">19</a>.</li> - -<li class="ifrst">” Cakes, <a href="#Page_91">91</a>.</li> - -<li class="ifrst">” Icing, <a href="#Page_67">67</a>.</li> - -<li class="ifrst">Almonds, How to Blanch, <a href="#Page_4">4</a>.</li> - -<li class="ifrst">American Hard Gingerbread, <a href="#Page_73">73</a>.</li> - -<li class="ifrst">American Soft Gingerbread, <a href="#Page_72">72</a>.</li> - -<li class="ifrst">American Sponge Cake, <a href="#Page_11">11</a>.</li> - -<li class="ifrst">Angel Cake, <a href="#Page_17">17</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Baking Powder, <a href="#Page_2">2</a>.</li> - -<li class="ifrst">Balloon Cakes, <a href="#Page_113">113</a>.</li> - -<li class="ifrst">Berwick Sponge Cake, <a href="#Page_11">11</a>.</li> - -<li class="ifrst">Black Cake, <a href="#Page_51">51</a>.</li> - -<li class="ifrst">Boiled Icing, <a href="#Page_66">66</a>.</li> - -<li class="ifrst">Bottle Cakes, <a href="#Page_91">91</a>.</li> - -<li class="ifrst">Bread Cake, <a href="#Page_78">78</a>.</li> - -<li class="ifrst">Breakfast Scones, <a href="#Page_114">114</a>.</li> - -<li class="ifrst">Brioche, <a href="#Page_79">79</a>.</li> - -<li class="ifrst">Buttercup Cake, <a href="#Page_42">42</a>.</li> - -<li class="ifrst">Butter Rings, <a href="#Page_92">92</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Californian Fig Cake, <a href="#Page_35">35</a>.</li> - -<li class="ifrst">Caraway Cakes, <a href="#Page_93">93</a>.</li> - -<li class="ifrst">Chocolate Cakes, <a href="#Page_42">42</a>-<a href="#Page_44">44</a>.</li> - -<li class="ifrst">” ” <a href="#Page_93">93</a>, <a href="#Page_94">94</a>.</li> - -<li class="ifrst">” Icing, <a href="#Page_67">67</a>, <a href="#Page_68">68</a>.</li> - -<li class="ifrst">Cider Cake, <a href="#Page_52">52</a>.</li> - -<li class="ifrst">Cinnamon Biscuits, <a href="#Page_94">94</a>.</li> - -<li class="ifrst">” Cakes, <a href="#Page_85">85</a>.</li> - -<li class="ifrst">Coburg Cakes, <a href="#Page_95">95</a>.</li> - -<li class="ifrst">Cocoanut Cake, <a href="#Page_17">17</a>.</li> - -<li class="ifrst">” Cones, <a href="#Page_96">96</a>.</li> - -<li class="ifrst">” Icing, <a href="#Page_68">68</a>.</li> - -<li class="ifrst">Cocoanut Pound Cake, <a href="#Page_18">18</a>.</li> - -<li class="ifrst">” Rings, <a href="#Page_96">96</a>.</li> - -<li class="ifrst">Coffee Cake, <a href="#Page_36">36</a>.</li> - -<li class="ifrst">Cornflour Cakes, <a href="#Page_97">97</a>.</li> - -<li class="ifrst">Cringles, <a href="#Page_115">115</a>.</li> - -<li class="ifrst">Crullers, <a href="#Page_85">85</a>.</li> - -<li class="ifrst">Crumpets, <a href="#Page_112">112</a>, <a href="#Page_115">115</a>.</li> - -<li class="ifrst">Currant Cake, <a href="#Page_52">52</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Dough Cake, <a href="#Page_80">80</a>.</li> - -<li class="ifrst">Doughnuts, <a href="#Page_86">86</a>.</li> - -<li class="ifrst">” with Yeast, <a href="#Page_86">86</a>.</li> - -<li class="ifrst">Dropped Scones, <a href="#Page_116">116</a>.</li> - -<li class="ifrst">Dutch Almond Cake, <a href="#Page_19">19</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Echaudés, <a href="#Page_117">117</a>.</li> - -<li class="ifrst">Eggs, How to Beat, <a href="#Page_5">5</a>.</li> - -<li class="ifrst">Eversley Cake, <a href="#Page_19">19</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Fillings for Layer Cakes, <a href="#Page_31">31</a>-<a href="#Page_34">34</a>.</li> - -<li class="ifrst">Fluffy Cakes, <a href="#Page_98">98</a>.</li> - -<li class="ifrst">Fruit Cakes, <a href="#Page_53">53</a>, <a href="#Page_54">54</a>.</li> - -<li class="ifrst">” Cake without Eggs, <a href="#Page_126">126</a>.</li> - -<li class="ifrst">” Layer Cake, <a href="#Page_37">37</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Gateau de Savoie, <a href="#Page_12">12</a>.</li> - -<li class="ifrst">Gelatine Icing, <a href="#Page_66">66</a>.</li> - -<li class="ifrst">Genoa Cake, <a href="#Page_55">55</a>.</li> - -<li class="ifrst">German Biscuits, <a href="#Page_99">99</a>.</li> - -<li class="ifrst">Gingerbread, <a href="#Page_126">126</a>.</li> - -<li class="ifrst">” hard, <a href="#Page_73">73</a>.</li> - -<li class="ifrst">” loaf, <a href="#Page_74">74</a>.</li> - -<li class="ifrst">” nuts, <a href="#Page_99">99</a>.</li> - -<li class="ifrst">” soft, <a href="#Page_72">72</a>, <a href="#Page_73">73</a>.</li> - -<li class="ifrst">Ginger Snaps, <a href="#Page_100">100</a>.<span class="pagenum" id="Page_130">[Pg 130]</span></li> - -<li class="ifrst">Gold Cake, <a href="#Page_44">44</a>.</li> - -<li class="ifrst">Golden Corn Cake, <a href="#Page_117">117</a>.</li> - -<li class="ifrst">Ground Rice Biscuits, <a href="#Page_100">100</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Hazel Nut Biscuits, <a href="#Page_101">101</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Icing without Eggs, <a href="#Page_66">66</a>.</li> - -<li class="ifrst">Imperial Cake, <a href="#Page_55">55</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Jam Sandwich, <a href="#Page_37">37</a>, <a href="#Page_38">38</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Kletskoppen, <a href="#Page_101">101</a>.</li> - -<li class="ifrst">Kugelhupf, <a href="#Page_80">80</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Lady Cake, <a href="#Page_20">20</a>.</li> - -<li class="ifrst">Layer Cakes, <a href="#Page_29">29</a>, <a href="#Page_30">30</a>.</li> - -<li class="ifrst">” ” Fillings for, <a href="#Page_31">31</a>-<a href="#Page_34">34</a>.</li> - -<li class="ifrst">Lemon Layer Cake, <a href="#Page_38">38</a>.</li> - -<li class="ifrst">Little Biscuits, <a href="#Page_102">102</a>.</li> - -<li class="ifrst">Little Breakfast Rolls, <a href="#Page_118">118</a>.</li> - -<li class="ifrst">Little Dutch Cakes, <a href="#Page_102">102</a>.</li> - -<li class="ifrst">Louisa Cakes, <a href="#Page_103">103</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Macaroons, <a href="#Page_103">103</a>.</li> - -<li class="ifrst">Madeleines, <a href="#Page_104">104</a>.</li> - -<li class="ifrst">Marbled Cake, <a href="#Page_45">45</a>.</li> - -<li class="ifrst">Measures, Table of, <a href="#Page_2">2</a>.</li> - -<li class="ifrst">Measuring, <a href="#Page_1">1</a>.</li> - -<li class="ifrst">Milanese Cake, <a href="#Page_13">13</a>.</li> - -<li class="ifrst">Muffins, <a href="#Page_111">111</a>, <a href="#Page_113">113</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Nut Cake, <a href="#Page_46">46</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Oat Cakes, <a href="#Page_105">105</a>.</li> - -<li class="ifrst">One Egg Cake, <a href="#Page_127">127</a>.</li> - -<li class="ifrst">Orange Biscuits, <a href="#Page_105">105</a>.</li> - -<li class="ifrst">” Wafers, <a href="#Page_106">106</a>.</li> - -<li class="ifrst">Oven, Management of, <a href="#Page_6">6</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Pitcaithley Bannock, <a href="#Page_56">56</a>.</li> - -<li class="ifrst">Plain Icing, <a href="#Page_65">65</a>.</li> - -<li class="ifrst">Plain Sultana Cake, <a href="#Page_127">127</a>.</li> - -<li class="ifrst">Portuguese Gingerbread, <a href="#Page_74">74</a>.</li> - -<li class="ifrst">Potato Flour Cake, <a href="#Page_20">20</a>.</li> - -<li class="ifrst">Pound Cakes, <a href="#Page_21">21</a>, <a href="#Page_22">22</a>.</li> - -<li class="ifrst">Puff-ball Doughnuts, <a href="#Page_87">87</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Raisins, How to Stone, <a href="#Page_3">3</a>.</li> - -<li class="ifrst">Ribbon Cake, <a href="#Page_39">39</a>.</li> - -<li class="ifrst">Rice Cake, <a href="#Page_22">22</a>, <a href="#Page_23">23</a>.</li> - -<li class="ifrst">” Cakes, <a href="#Page_107">107</a>, <a href="#Page_109">109</a>.</li> - -<li class="ifrst">Rock Cakes, <a href="#Page_107">107</a>, <a href="#Page_108">108</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Scones, <a href="#Page_118">118</a>, <a href="#Page_119">119</a>.</li> - -<li class="ifrst">” Soda, <a href="#Page_119">119</a>.</li> - -<li class="ifrst">Scotch Bun, <a href="#Page_82">82</a>.</li> - -<li class="ifrst">” Gingerbread, <a href="#Page_75">75</a>.</li> - -<li class="ifrst">Seed Cake, <a href="#Page_56">56</a>.</li> - -<li class="ifrst">” ”, <a href="#Page_128">128</a>.</li> - -<li class="ifrst">” Dough Cake, <a href="#Page_82">82</a>.</li> - -<li class="ifrst">Shortbread, <a href="#Page_46">46</a>, <a href="#Page_47">47</a>.</li> - -<li class="ifrst">”, <a href="#Page_108">108</a>.</li> - -<li class="ifrst">” Biscuits, <a href="#Page_109">109</a>.</li> - -<li class="ifrst">Simnel Cake, <a href="#Page_57">57</a>.</li> - -<li class="ifrst">Snowballs, <a href="#Page_87">87</a>.</li> - -<li class="ifrst">Snow Cake, <a href="#Page_24">24</a>.</li> - -<li class="ifrst">” Cakes, <a href="#Page_109">109</a>.</li> - -<li class="ifrst">Spice Cake, <a href="#Page_59">59</a>.</li> - -<li class="ifrst">Sponge Cake, <a href="#Page_13">13</a>.</li> - -<li class="ifrst">” ” American, <a href="#Page_11">11</a>.</li> - -<li class="ifrst">” ” Berwick, <a href="#Page_11">11</a>.</li> - -<li class="ifrst">” Fingers, <a href="#Page_110">110</a>.</li> - -<li class="ifrst">Sugar Cakes, <a href="#Page_110">110</a>.</li> - -<li class="ifrst">Sultana Cakes, <a href="#Page_59">59</a>-<a href="#Page_61">61</a>.</li> - -<li class="ifrst">Sultana or Seed Cake, <a href="#Page_61">61</a>.</li> - -<li class="ifrst">Swiss Roll, <a href="#Page_40">40</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Table of Measures, <a href="#Page_2">2</a>.</li> - -<li class="ifrst">Tea Buns, <a href="#Page_120">120</a>.</li> - -<li class="ifrst">” Cakes, <a href="#Page_121">121</a>, <a href="#Page_123">123</a>.</li> - -<li class="ifrst">Tins, How to Grease, <a href="#Page_6">6</a>.</li> - -<li class="ifrst">Tutti Frutti Icing, <a href="#Page_69">69</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Walnut Cake, <a href="#Page_47">47</a>.</li> - -<li class="ifrst">Wedding Cake, <a href="#Page_51">51</a>.</li> - -<li class="ifrst">White Cakes, <a href="#Page_24">24</a>, <a href="#Page_25">25</a>.</li> - -<li class="ifrst">White Fruit Cake, <a href="#Page_62">62</a>.</li> - -<li class="ifrst">Whole Meal Biscuits, <a href="#Page_110">110</a>.</li> -</ul> -<ul class="index"> -<li class="ifrst">Yellow Icing, <a href="#Page_69">69</a>.</li> - -<li class="ifrst">York Cakes, <a href="#Page_123">123</a>.</li> - -<li class="ifrst">Yorkshire Cake, <a href="#Page_124">124</a>.</li> - -<li class="ifrst">” Parkin, <a href="#Page_76">76</a>.</li> -</ul> - - -<p class="center p4 small"> PRINTED BY<br /> - TURNBULL AND SPEARS,<br /> - EDINBURGH -</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter transnote"> -<h2 class="nobreak" id="Transcribers_Notes">Transcriber’s Notes</h2> - - -<p>Punctuation inconsistencies and omissions have been fixed.</p> - -<p><a href="#Page_45">Page 45</a>: The m in muslin was printed upside down in the original; this -has been fixed.</p> - -<p><a href="#Page_73">Page 73</a>: “mi k” changed to “milk”</p> - -<p><a href="#Page_109">Page 109</a>: “grated cocoannt” changed to “grated cocoanut”</p> - -<p>The recipe list for <a href="#almond">Almond Cake--I</a> includes brandy but this is not referenced in the instructions of the original.</p> - -<p>The recipe for <a href="#sultana">Plain Sultana Cake</a> references soda in the instructions, but this is missing from the ingredient list in the original.</p> -</div> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK THE CAKE AND BISCUIT BOOK ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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