Blanch and pound two ounces of sweet almonds, and half an ounce of bitter almonds, add one pound of castor sugar and the whites of two eggs well beaten. Mix together, roll into small balls, and prick in two or three places with a fork. Place the balls on paper far apart, and bake in a slow oven till a pale golden brown.
Almond Rock Cakes
Rub together one pound and a quarter of flour, four ounces of cornflour, four ounces ground almonds, one teaspoonful of baking-powder, half a pound of sugar, and six ounces of butter. Mix with the whites of two eggs and nearly half a pint of milk; flavour with almond essence. The mixture must be quite stiff. Drop on to greased tins, brush over with white of egg, and sift sugar over. Bake in a brisk oven.
Take two and a half breakfastcupfuls of flour, six table-spoonfuls of white sugar, one teaspoonful of carbonate of soda, two teaspoonfuls of cream of tartar, and mix together. Beat two eggs, add a breakfastcupful of warm milk, and two tablespoonfuls of butter. Stir all together, and beat for ten minutes; greaso a square tin, pour the mixture in, bake for twenty minutes to half an hour in a moderate oven, and turn out. To be eaten hot.
Take a breakfastcupful of broad-crumbs, a teacupf ul of butter, half a teacupful of sugar, the strained juice and grated rind of a lemon, a breakfastcupful of finely-chopped apples, a little grated nutmeg, and two eggs. Mix well. Butter a basin, put in the mixture, and steam for one hour and a half. Serve with sweet sauce.
Apple Cake, Swedish
Place alternate layers of sweetened apple sauce and bread-crumbs thathavobeen fried in butter in a dish and bake slowly for about twenty minutes. When cool cut in squares and serve with whipped cream.
Mix half a pound of cornflour with a quarter of a pound of sugar and one teaspoonful of baking-powder. Beat a quarter of a pound of butter to a cream, beat two eggs up and mix well together. Bake in a quick oven for five minutes.
Banana Cream Cake
Cream together one-third of a cupful of butter and one of sugar. Add two well-beaten eggs, half a cupful of milk, one cupful and three-quarters of flour, and two level teaspoonfuls and a half of baking-powder. When baked, place on the top four bananas peeled and cut in halves lengthwise. Cover with thick cream filling and meringue. Brown slightly, and serve with hot jelly sauce.
Mix well together one pound of flour with one ounce of sugar and a teaspoonful each of salt and baking-powder. Beat two eggs, add tliree-quarters of a pint of milk, and work into a light dough. Divide into small cakes; bake immediately.
Brighton Rock Cakes
Mix half a pound of flour, one teaspoonful of baking powder, three ounces of butter or lard, three ounces sugar, three ounces currants, one egg, half of a quarter of a pint of milk, a little candied peel, drop in small pieces on a floured tin, and bake in a good oven for twenty minutes.
Cream a quarter of a pound of butter with three ounces of sugar, add six ounces of flour, six ounces of ground rice, one and a half teaspoonfuls of baking-powder, pinch of salt, one egg, and a little milk. Mix all well together in a rather stiff paste; then divide into buns cut in halves. On one side spread strawberry jam; then cover with the other half. Brush over with white of egg, and sprinkle with desiccated coconut. Bake in a moderate oven for twenty minutes.
Simmer half a pound of chocolate, one cup of milk and. Half a pound of castor sugar together in a. saucepan until it becomes the consistency-of cream. Add two teaspoonfuls of bicarbonate of soda to half a cup of milk, with the yolks of four eggs. When cool, put into a basin with one pound of flour, and well mix together. Well grease the baking-tin and fill with the following mixtures: Tliree ounces of fresh butter and four tablespoonfuls of soft sugar, whipped to a light cream. Add a few drops of vanilla essence, fill, and dust with soft sugar on top.
Cream two eggs, their weight in granulated sugar, and two and a half ounces of butter together; add a few drops of essenco of lemon, and one ounce of currants. Mix one teaspoonful of baking-powder into the weight of two oggs in flour. Boat all together. Drop on a greased baking-pan in teaspoonfuls, and bake in a hot ovon.
Cream well together four ounces of butter and four ounces of castor sugar. Add gradually four well-beaten eggs. Now work in gently four ounces of flour, and two ounces of well-washed and dried currants. Line a baking-tin with a piece of buttered paper. Drop in the mixture in little heaps, with a good space between each. Bake in a quick oven to a golden brown.
Beat two eggs and thoir weight in sugar together for ten minutes. Add gradually the same weight in flour. Melt three ounces of butter, add it also and flavour to taste. Lastly, add one teaspoonful of baking powder. Bake in a well-buttored tin in a moderately hot oven.
Beat a quarter of a pound of butter and half a pound of castor sugar to a cream; beat in two eggs, add two ounces of chopped almonds, a quarter of a pound of candied peel, a quarter of a pound of dried chorries cut in pieces. Mix half a teaspoonful of carbonate of soda and butter into six ounces of flour, add three ounces of castor sugar, half a teaspoonful of baking-powder, half a teaspoonful of ground ginger. Make into a stiff dough with one well-beaten egg, and a little milk, if required. Make into little buns and roll in desiccated coconut. Bake for twenty minutes on a greased baking-sheet in a moderate oven.
Mix one ounce of ground ginger, half a pound of butter, half a pound of sugar, one pound of flour, well together with water to the consistency of paste. Roll very thin, cut into round cakes, and bake in a slow oven.
Rub two ounces of butter into half a pound of flour, add two ouncos of castor sugar, a teaspoonful of baking-powder, a little grated nutmeg, two ounces of currants, one ounce of chopped candied peel. Mix with one egg and a little milk; the mixture should be stiff enough to stand in small heaps on a greased tin. Bake in a hot oven for a quarter of an hour.
Beat two eggs and their weight in sugar together for ten minutes. Then add gradually the same weight in flour. Melt three ounces of butter, add it also and a few drops of any essence liked. Lastly add one teaspoonful of baking powder. Bake in a well-buttered tin for at least half an hour in a moderately hot oven.
Icing will set more readily if a little flour is sifted over the cake. When the icing has a tendency to drip, a sheet of white paper pinned round the edge of the cake should be allowed to remain until the icing is firmly set.
To ice an ordinary cake, pour over the bako for an hour and a quarter in a moderately-heated oven. When cool, cover with icing.
Chocolate Cake (2)
Cream four ounces of butter with four ounces of sifted sugar; then beat two eggs into the mixture. Boil a quarter of a pound of grated chocolate or one teaspoonful of cocoa in half a gill of new milk. When cool add the mixture alternately with four ounces of flour, two ounces of ground rice, and half a teaspoon-ful of baking powder sifted together. Bake jn a round cake tin lined with buttered paper.
When cold ice with the following mixture : Boil one tablespoonful of cocoa or two ounces of grated chocolate with three tablespoonfuls of water. When cool stir in six ounces of icing sugar and a few drops of vanilla. Warm slightly and pour evenly over the cake.
Chocolate Loaf Cake
Cream one cup of sugar with half a cup of butter. Add three beaten eggs, keeping the white of one for frosting. Add to the mixture half a cupful of cream, flavoured with vanilla, and two level teaspoonfuls of baiting-powder and a pinch of salt, sifted with enough flour to make an ordinary batter. Grate three tablespoonfuls of chocolate, and melt by standing the cup in hot water. Add to the batter, stir till smooth, and bako in a moderate oven.
Take some good grated chocolato and make it into a stiff paste with whipped cream; flavour with a few drops of vanilla essence; spread on thin bread-and-butter, cut into fancy shapes, and serve quickly.
Mix together four ounces of desiccated coconut, one table-spoonful of flour, and three ounces of castor sugar. Bind together with one egg, and make into small balls. Bake for ten minutes in a quick oven.
Mix half a pound of grated coconut with seven ounces of sugar and the well-beaten whites of two eggs. Put a piece of buttered paper on a flat tin, and drop the mixture in small cakes on it. Bake in a moderate oven.
Beat a quarter of a pound of butter with half a pound of sugar to a cream. Whisk two eggs very lightly, and by degrees add a pound of flour, into which a large teaspoonful of baking-powder has been sifted. Grate a small coconut and add to the mixture. Moisten with milk. Pour into a well-buttered tin, and bake for two hours.
Beat four ounces of butter, and six ounces of castor sugar to a cream, add two well-beaten eggs; sift in eight ounces of self-raising flour. Line a square baking tin with buttered paper, and pour in the mixture. Bake in a hot oven for fifteen minutes. When done cut into fancy shapes, and cover with jam, and desiccated coconut.
Mix half a pound of cornflour, a quarter of a pound of sugar and one teaspoonful of baking powder together. Beat a quarter of a pound of butter to a cream, add two well-beaten eggs, and flavouring to taste. Mix all well together. Put a teaspoonful into little patty pans, and bake for five minutes in a quick oven.
Beat three ounces of castor sugar and three ounces of butter to a cream; then add two beaten eggs and a little milk. Mix six ounces of cornflour and one teaspoonful of baking-powder, and add these by degrees, beating the mixture quickly for ten minutes. Bake in a brisk oven.
Bring to the boil half a tumblerful of water and an ounce of butter, and stir in two tumblerfuls of plain flour. Take off fire, and stir in two eggs, one at a time. Drop dessertspoonfuls of this mixture on a well-greased paper, and bake in a good oven for twenty to twenty-five minutes. When cold cut open, and sifting a pound and a half of loaf sugar, adding slowly the whites of eight well-beaten eggs. Work to a very stiff froth, then mix in some lemon juice, beat again until very light. Put the baked cake while still hot in front of the fire and apply the icing with a flat wooden paper-knife, smooth carefully, and place aside to set slowly.
An icing for pastry may be made by whisking to a stiff froth the white of one egg with one tablespoonful of powdered sugar. When the pastry is nearly baked spread the icing over, and return to the oven for a few minutes to harden.
To make almond icing, blanch and pound in a mortar, adding a little rose-water, one pound of sweet almonds. Mix with this the whites of four eggs whisked to a very stiff froth. Stir in a pound of pounded and sifted loaf sugar, and beat all well together. Put on the icing when the cake is baked, and put back into the oven to dry, taking care not to let it burn.
For almond paste, blanch and pound in a mortar six ounces of sweet almonds and one ounce of bitter almonds. Add a teaspoonful of rose-water, the juice of an orange, and six ounces of castor sugar. Mix well together and place in a basin standing in boiling water over the fire for a few minutes, but do not allow it to boil. Then cover the cake with the paste.
To ice fruit, dip it in the white of an egg well beaten and then roll in finely-sifted sugar. Dry well before the fire.
Mix together one ounce of flour, four ounces of castor sugar, and a pinch of salt. Rub lightly into this three ounces of butter, and add a quarter of stand for half an hour. Bake in a rather hot oven for about thirty minutes.
Cream half a pound of butter, with half a pound of castor sugar, add two well-beaten eggs. Blend together seven ounces of flour, two ounces of ground rice, and a little salt. Mix all well together and bake on greased sandwich tins.
Take a full breakfasteup of flour and mix in thoroughly a teaspoonful of cream of tartar. Beat three eggs in a basin, with a scant cup of moist sugar and a little flavouring, for ten minutes, then mix it with the flour and cream of tartar. Dissolve half a teaspoonful of carbonate of soda in about a tablespoonful of boiling water, then add the rest and put it in the tins warm, and if the oven is hot enough they will bake in five minutes.
Beat the yolks of five eggs, add half a pound of castor sugar and the grated rind of a lemon, and beat well together. Stir in six ounces of flour, the strained juice of a lemon and the whites of the eggs beaten to a stiff froth. Put the mixture into small buttered tins and bake at once.
Rub three ounces of butter into half a pound of flour, add six ounces of moist sugar, four ounces of sultanas, a little grated nutmeg, a teaspoonful of baking-powder, the grated rind of a lemon, and mix with a quarter of a pint of milk. Bake in a moderate oven for an hour.
Lunch Cake (2)
Rub a quarter of a pound of butter into six ounces of flour, add a quarter of a pound of sugar, one teaspoonful of baking-powder, a quarter of a powder, two and a half ounces of butter, two and a half ounces of sugar. Moisten with two eggs, which must be previously well beaten, and bake for half an hour.
Take two eggs, their weight in butter, sugar, and flour, one small teaspoonful of baking-powder, and the grated rind of an orange. Beat the butter to a cream, add the sugar, and beat well, then gradually add the beaten eggs. Grate the rind of the orange and add it to the flour. Mix in the baking-powder, and stir lightly into eggs and sugar. Pour into a greased sandwich-tin, and bake for half an hour.
Orange Cakes (small)
Mix five ounces of castor sugar with three eggs until the mixture is smooth and thick. Shake in six ounces of flour, a teaspoonful of baking-powder, and the grated rind of two oranges. Beat all thoroughly, place in fancy tins, and bake in a good oven for twenty minutes. Then mix half a pound of icing sugar with the juice of one of the oranges, and spread the icing on the cakes while they are warm.
Put two pounds of flour in a basin, and mix with it one pound of Demerara sugar and a quarter of a pound of ground ginger. Put one pound of golden syrup to warm; melt one pound of butter, add it to the syrup when boiling, and stir it into the dry ingredients. Roll out the paste rather more than quarter of an inch thick, divide into cakes, or mark into squares, to be divided when baked.
Mix a pound of flour with half a pound of sugar, half a pound of currants, two ounces of sliced candied peel. Beat a quarter of a pound of fresh butter to a cream, and mix all well together with half a pint of milk. Stir one teaspoonful of carbonate of soda into two tablespoonfuls of milk, and add it to the dough; beat all well until thoroughly mixed. Put into a well-buttered tin and bake for an hour and three-quarters.
Plum Cakes (small)
Rub three ounces of butter into a pound of flour, then beat up the yolks of two eggs and the white of one; warm a little milk, and mix the flour and butter with them; add a pound of currants and stir them well. Bake in greased patty pans in a hot oven.
Mash four boiled potatoes with two ounces of lard, while hot; add four tablespoonfuls of flour, one dessertspoonful of baking-powder, a little sugar and salt. Bind all together with one egg, and a little milk if necessary. Divide in two and put in shallow tins. Mark across the top with a knife, and brush ovor with milk. Bake in a moderately hot oven.
Take the weight of four eggs in butter, sugar and flour, a few currants, and a little baking-powder. Beat the butter and sugar to a cream, add the eggs, well beaten, then the flour, currants, and baking-powder. Well mix. Bake in small tins in a quick oven.
Beat half a pound of butter to a cream, add half a pound of castor sugar. Mix six ounces of ground rice, and six ounces of flour together and add a spoonful at a time, and gradually add four eggs one by one until the rice, flour, and eg£s are used up; add candied peel to taste. Bake in a moderate oven for two hours. If a small cake is required, use half the quantity.
Rub a quarter of a pound of dripping into a pound of flour, add a quarter of a pound of sugar and a quarter of a pound of sultanas. Mix to a firm dough with well-beaten eggs, drop in rough heaps on a baking-sheet, and bake for about twenty minutes.
Beat three ounces of butter to a cream, then add the grated rind of half a lemon, four drops of essence of vanilla, and three ounces of sugar, beat well together; then add three ounces of flour and two eggs by degrees; lastly add one and a half ounces each of almonds and
CAKES cherries, chopped fine. Put three table-spoonfuls of water into a saucepan, and as soon as it boils add half a pound of icing sugar, and stir until the sugar has molted (but on no account let it boil), then colour with a few drops of cochineal. Spread on the cakes when cool with a hot knife.
Scotch Oatmeal Cakes
Rub a piece of lard the size of an egg into a quart of oatmeal. Add water enough to make a dough that can be rolled out as thin as possible without breaking. Bake on a girdle without turning until nearly done, then place in a wire toastor, and toast to a very light brown.
Beat six ounces of butter to a cream, add three eggs well beaten and half a pound of sugar. Mix a teaspoonful of baking-powder with one pound of flour and one ounce of caraway seeds, put in the butter, eggs, and sugar. Mix well, and bake.
Cream half a pound of butter with six ounces of castor sugar, add one beaten egg. Stir in ten ounces of flour, and half a teaspoonful each of ground cinnamon and baking-powder; roll out thin, and cut into shapes.
Beat four ounces of butter and three ounces of sugar to a cream, add two small eggs, well beaten, and sufficient cornflour alternately to make a light dough. Beat for twenty minutes and bake in flat greased and papered tins. Cook in a steady oven, and when cool cut into squares.
Rub six ounces of beef dripping into fourteen ounces of flour, add six ounces each of sugar and chopped mixed peel, tliree ounces each of currants and sultanas, one teaspoonful of baking-powder, half a teaspoonful of bicarbonate of soda, and a pinch of salt. Mix well with two eggs. Bake for one hour.
Beat together a cupful of sugar and a piece of butter the size of an egg, add one egg, well beaten; one cupful of milk, one-half cupful of chopped raisins, two cups of flour, one teaspoonful of baking-powder (heaped), one table-spoonful of grated chocolate, one teaspoonful of cinnamon, one-half teaspoonful of ground cloves, and a little grated nutmeg. Bako in a moderate oven.
Break two eggs on to their weight in castor sugar, and beat well together; then dredge in the same weight in flour, and a pinch of baking-powder. Mix well with a wooden spoon. Line a tin with greased paper, and bako in a moderate oven.
Sponge Gingerbread Cake
Mix together a pound and a half of flour, five ounces of butter, six ounces of sugar, two large teaspoonfula of baking-powder, two teaspoonfuls of ground ginger, one pound of golden syrup and a gill of milk. Half fill the tins and bako in a slow oven for an hour and a quarter.
Mix well together a tea-cupful of flour, a teaspoonful of baking-powder, and a teacupful of castor sugar. Break three eggs into the centre of the flour, etc. Beat with a wooden spoon, taking up the flour by degrees to form a thick batter; spread on to a greased, oblong tin, and bako in a sharp oven for seven minutes. Then turn on to a piece of paper dredged with castor sugar, spread with some thick preserve, and roll carefully. Stand on a wire tray till cold.
Melt half a pound of butter, and beat to a cream with six ounces of sugar. Mix one pound of flour, six ounces of sultanas, one teaspoonful of baking-powder, three eggs, a quarter of a pint of milk, and a little vanilla to flavour. Bake in a moderate oven for an hour and three-quarters.
Mix well together a quarter of a pound each of butter and powdered lump sugar, and mix in half a pound of flour. Beat up an egg in a tablespoonful of cold water, and mix it with the above ingredients. If two sorts of cakes be desired, divide the paste into two equal portions. To one add two ounces of well-washed currants, a very small quantity of ground ginger, and eight drops of essence of lemon. To the other add one teaspoonf ul of caraway seeds, slightly bruised, and a little ground ginger. Drop the paste in lumps on buttered tins, and bake in a brisk oven.
Mix four cupfuls of flour, one cupful of sugar, one tablespoonful of butter, and two teaspoonfuls of baking-powder together, and bind with one beaten egg and a little milk to the usual thickness for cako; form into cakes, and bake; when done, cut open, and butter either side with butter. Serve verv hot.
Rub six ounces of butter into a pound of flour; then mix six ounces of sugar with two eggs, and make the whole into a paste. Roll out very thin, cut into small rounds, prick with a fork, and cover with caraway-seeds.
Beat two eggs and a cupful of sugar together, then melt a cupful of butter, a teaspoonful of carbonate of soda dissolved in a cupful of sour milk, a little grated nutmeg. Stir all these together; then stir in flour until as thick as a stiff batter. Then turn it into a well-greased tin, and put into hot oven at once. Bake fifteen minutes, and cut into fancy shapes.