Mrs. Beeton's Book of Household Management/Chapter XLVII

by Isabella Beeton

RECIPES FOR MAKING BREAD, BISCUITS, AND CAKES

 

CHAPTER XLVII

 

Bread, Biscuits, Buns, Cakes, Muffins, Crumpets, Rolls, Toast, Gingerbread, Rusks, Icing and Yeast

Bread

3306.—AMERICAN BREAD. (To be eaten hot.)

Ingredients.—1 breakfast-cupful of white Indian meal, 2 breakfast-cupfuls of flour, 3 eggs, 2½ cups of milk, 2 ozs. of butter, 1 oz. of white sugar, ½ an oz. of cream of tartar, ¼ of an oz. of carbonate of soda, ¼ of an oz. of salt.

Method.—Sift the cream of tartar and soda well with the flour, meal and sugar on the board, make a "bay," put in the butter, and rub with the hand until smooth, then add the salt, in fine powder, and break in the eggs; give them a good rub round with the tips of the fingers, then add the milk, and wet up into a soft smooth paste. Divide it out into convenient-sized pieces, put into tins, and bake in a moderate oven. When done, turn out on to a clean cloth laid on a plate, and send to table.

This bread should be eaten hot from the oven. It makes a very acceptable breakfast dish. When cutting the bread, care must be taken not to press it heavily; a sharp knife must therefore be used with a sawing kind of motion, for this is the only possible way to cut hot bread or cakes without dragging the crumb and rendering it heavy and sticky. If preferred, the bread can be baked in small patty-pans, and when cooked, broken open, a small piece of butter put in, and sent to table.

Italian Millet, or Great Indian Millet, is cultivated in Egypt and Nubia, where it is called dhourra, and is used as human food and also for the fermentation of beer. It will grow on poor soils, and is extremely productive. Millet has been introduced into Italy, where a coarse bread is made from it; and it is also employed in pastry and puddings, and used for feeding horses and domestic fowls. It is the largest variety of millet, and grows to the height of 6 feet, but it requires a warm climate, and will not ripen in this country. A yellow variety, called "Golden Millet," is sold in the grocers' shops for making puddings. It is very delicate and wholesome.

3307.—BAKING-POWDER BREAD.

Ingredients.—2 lbs. of flour, 1 oz. of baking-powder, ¾ of an oz. of salt, milk.

Method.—First rub the salt to fine powder on the table with a knife, and mix it and the baking-powder into the flour on the board; then make a bay in the centre of the flour, pour in about 1 pint of milk, knead up as quickly as possible, and with very little handling, into a nice light dough. Divide it into convenient sized loaves, shape them up, wash over with a little milk, and bake in a quick oven. It is very necessary to get the loaves into the oven with the greatest despatch, for the baking-powder very soon loses its virtue, and if the operation is protracted after the dough is moistened, the bread will be heavy. Although milk is given as one of the ingredients, water may be used if economy is a consideration.

Time.—¾ of an hour. Average Cost, 6d.

3308.—HOME-MADE BREAD, GOOD.

Ingredients.—½ a pint of brewer's yeast, 1 lb. of potatoes, 1 peck and ½ a lb. of flour, 2 quarts of cold water, and 1½ ozs. of salt.

Method.—Procure ½ a pint of good brewer's yeast, fresh from the brewhouse, and see that it weighs at least 3½ ozs. Having procured the yeast, boil about 1 lb. of potatoes in their skins, first washing them clean. When cooked, strain away the liquor they were boiled in, turn into a clean wooden pail, add ½ a lb. of flour, and pound them well with the end of a rolling-pin, then add 2 quarts of cold water, stir the ingredients up, and mix well. Put 1 peck of flour into a large pan, make a hole in the centre, place a couple of sticks across the top, set a sieve over the hole in the centre, and strain the liquor into it, using more water to rinse through every particle of the potatoes, leaving the skins perfectly clean in the sieve; now add the ½ pint of yeast, and stir in sufficient flour to make a thin batter, cover over, and leave the mixture for about 2 hours. By that time it should have fermented and dropped about 1 inch. Then add 1½ ozs. of salt and sufficient water to make the flour into dough. Knead well, and leave dry, cover over with a clean cloth, and let it prove for 1½ hours. Then knead it over, and throw out on to the board, divide into convenient-sized pieces, mould or make up into suitable-shaped loaves, prove, and then bake in a moderate oven. The time taken to bake will of course depend upon the size of the loaves. A 2-lb. loaf in a moderate oven will take from 20 to 40 minutes, and larger loaves in proportion.

3309.—HOME-MADE BREAD. (Another Method.)

Ingredients.—1 peck of flour, 2 ozs. of compressed or distillery yeast, 1½ ozs. of salt, 3 quarts of water.

Method.—Turn the flour into a clean pan, and make a "bay," or hole in the centre. Let the water be about 80° Fahr., or blood-warm, so it feels neither hotter nor colder than the hand when placed in the water. Put the water into a bowl, add the yeast and salt, and stir up well with the hand till dissolved, then turn it into the bay, and make up into rather a stiff dough; knead well, and leave dry, cover over with a clean cloth, and set the pan of dough in a warm place to prove for at least 2 hours, then give it another good kneading and drying over, and leave it for another hour; turn out on to the board, divide into suitable-sized pieces, make into loaves, prove and bake.

3310.—INDIAN CORNFLOUR BREAD.

Ingredients.—7 lbs. of flour, 1½ lbs. of Indian cornflour, 1½ ozs. of yeast, 1 oz. of salt, water.

Method.—Wet the cornflour with ½ a pint of cold water in a large pan or basin, and then scald it in the same manner as for a blanc mange by pouring over about 1 pint of boiling water, stirring well all the time. Let it stand to get cold, and when the hand can be borne in it without inconvenience, add the yeast dissolved in a little tepid water. Cover over, and let the mixture stand for 2 hours. Put the flour into a pan, and make a well in the centre; dissolve the salt in another quart of warm water, add it to the scalded cornflour, well mix, turn it into the flour in the pan, and make up into dough, using a little more water if necessary. Let the dough lie well covered up in a warm place to well prove, and when ready, turn out on to the board, divide off into convenient sized pieces, mould up, let them stand to prove, and then bake in a moderate oven. This bread will be found particularly sweet, and will make a very desirable change for breakfast or tea. The crust will be very pale and crisp.

Time.—2 or 3 hours. Average Cost, 1s. 8d.

3311.—MALTED BROWN BREAD.

Ingredients.—3½ lbs. of wholemeal, ½ an oz. of salt, ½ an oz. of yeast, 1 oz. of malt extract, water.

Method.—Put the meal into a clean pan, make a "bay" or hole in the centre. Dissolve the yeast and malt extract in 1½ pints of warm water, turn into the bay, and stir in about ⅓ of the meal, cover over with a clean cloth, and set it in a warm place for 2 hours. At the end of that time add the salt (rubbed to fine powder under the rolling-pin), and mix in the remainder of the meal, turn it out on the board, divide it into convenient-sized loaves, put into clean greased pans or tins, prove for 1 hour, then bake in a moderate oven.

This process will make a very nice, sweet-eating and palatable malt bread.

3312.—MILK BREAD.

Ingredients.—4 lbs. of Vienna flour, ¾ of an oz. of salt, ¾ of an oz. of yeast, 1 quart of milk and water.

Method.—Make the milk and water warm, then dissolve the salt and yeast in it, and make into a nice smooth dough. Cover over with a clean cloth, and keep the dough in a warm place for 3 hours; at the end of that time turn it out on to the board, and give it a good kneading and dusting over; cover again, and keep warm for 1 hour for the dough to recover itself, then divide it into convenient-sized pieces and mould them up round. Let them stand on the board, and cover up with a cloth to prove. When light enough, wash over with a beaten-up egg, using a brush for the purpose. When all the loaves are washed over, take a sharp knife and cut them five or six times cross-wise. Now take each loaf separately, place it in the oven, cover over with a square tin, and bake in a moderate heat. Skimmed milk, or half milk and half water, may be used if economy is desired, but in the latter case it will be necessary to add 2 ozs. of butter to this quantity.

3313.—RICE BREAD. (Fr.—Pain de Riz.)

Ingredients.—1 lb. of rice, 7 lbs. of flour, 1 oz. of salt, 1½ ozs. of compressed yeast, water.

Method.—Wash the rice in cold water, put it in a clean saucepan, cover with water, set over the fire, and cook until tender. Turn the flour into a clean pan, make a hole in the centre, put in the boiled rice, add 1 quart of cold water, and stir up gently without mixing in much flour; test the heat, and if cold enough, add the yeast, dissolved in another pint of water, stirring it into the rice with another handful of flour. Cover over with a clean cloth, and let it stand for 2 hours, then add the salt in fine powder, and make into dough, using any more water that may be necessary for the purpose. Cover over, and leave the dough to rise, then turn out on to the board, divide into convenient-sized loaves, mould up, prove, then bake in a moderate oven. The rice can be boiled in milk if preferred.

Time.—About 4 hours. Average Cost, 1s. 4d. Sufficient for 6 or 8 loaves.

3314.—TEA BREAD. (Fr.—Petits Pain de thé.)

Ingredients.—2 lbs. of flour, ¼ of a lb. of butter, ¼ of a lb. of sugar, 1 oz. of salt, 1½ ozs. of yeast, 1½ pints of milk and water, 4 yolks of eggs.

Method.—Make the milk and water lukewarm, turn it into a convenient-sized basin, dissolve the yeast and 2 ozs. of the sugar in it, stir in ¼ of a lb. of flour, cover over with a clean cloth, and stand aside in a warm place for 20 minutes. While this is standing, weigh the remainder of the flour on to the board, rub the butter into it with the hands, then make a bay, add the other 2 ozs. of sugar, the yolks of eggs, and the salt in fine powder, and then if the ferment is ready put it into the bay, wet up into a smooth paste, give it a good kneading, then cover over with a clean cloth, and leave it to prove. When well proved, divide up into pieces about 2 ozs. in weight, and form them into various shapes—twists, crescents, scrolls, rosettes, or any other shape fancy may suggest. As these are formed, set them on to a clean tin, cover them over and leave to prove. When well proved, wash them over with a beaten-up egg, and bake in a moderately warm oven to a nice colour.

These rolls are very much appreciated for afternoon tea, tennis and garden parties, and are an excellent adjunct to coffee, cut up into slices and dried in the oven as rusks.

Time.—About 2 hours. Average Cost, 1s. 8d. Sufficient for 30 to 40 rolls.

3315.—UNFERMENTED BREAD.

Ingredients.—2½ lbs. of whole meal, 1 lb. of white flour, ½ an oz. of carbonate of soda, ½ an oz. of muriatic acid, water.

Method.—Turn the flour, meal and soda into a pan, and mix them well together, make a "bay" or hole in the centre, then take about 1 quart of cold water in a jug, and mix the muriatic acid into it, turn into the bay, and mix into a paste as quickly as possible. Divide into suitable-sized loaves, put them into tins and into the oven as soon as they are placed in the tins. It is important that the paste is not handled more than is necessary, for the gas once evolved soon loses its strength, and may result in heavy, unpalatable bread. This bread can also be made entirely of white flour if preferred.

Note.—Lime water is very useful and beneficial in bread-making; it imparts all the whiteness and softness produced by the use of alum, and has the further merit of taking away any acidity there may be in the dough. The process has been patented by a Scotch firm of bakers.

3316.—WHOLEMEAL BREAD, FERMENTED.

Ingredients.—3½ lbs. of wholemeal, fine, coarse, or medium, as desired, ½ an oz. of salt, ½ an oz. of compressed yeast, water.

Method.—Put the yeast and salt into a clean bowl, add 1½ pints of warm water, and dissolve the yeast and salt in it. Then mix in the whole of the meal, making a smooth but rather soft dough, cover over, and stand aside in a warm place for about 3 hours, then turn out on to the board, and divide into convenient-sized pieces, mould up, and place into clean greased tins, let them stand to prove for 1 hour, then bake in a moderate oven.

3317.—WHOLEMEAL BREAD, UNFERMENTED.

Ingredients.—14 lbs. of medium wholemeal, 2½ lbs. of flour, 4 ozs. of sugar, 6 ozs. of cream of tartar, 3 ozs. of carbonate of soda, 3 ozs. of salt.

Method.—Rub the sugar, cream, soda, and salt through a fine hair sieve on to the flour, mix well together, then add to the meal, put it into a clean dry tub, and keep it for use as required. When wanted, take the quantity of the mixture desired, put it into a clean pan, add sufficient water to wet it into a soft dough, place into tins, and bake.

It is best to mix the ingredients together a few days before they are required for use. The preparation must be kept in a dry place; it will then keep for an indefinite time.

Biscuits

3318.—ARROWROOT BISCUITS OR DROPS.

Ingredients.—½ a lb. of butter, 6 eggs, ½ a lb. of flour, 6 ozs. of arrowroot, ½ a lb. of castor sugar.

Method.—Beat the butter to a cream; whisk the eggs to a stiff froth, add them gradually to the butter, stir in the sugar a little at a time, and beat the mixture well. Smooth down all the lumps from the arrowroot and sift it with the flour and then add to the other ingredients. Mix all well together, drop the dough on a buttered tin in pieces the size of a shilling, and bake the biscuits for about a ¼ of an hour in a slow oven.

Time.—¼ of an hour. Average Cost, 1s. 6d. Sufficient to make from 3 to 4 dozen biscuits.

3319.—BISCUIT POWDER. (Generally used for Infants' Food.)

This powder may be purchased in tin canisters, and may also be prepared at home. Dry the biscuits well in a slow oven; roll them and grind them with a rolling pin on a clean board until they are reduced to powder; sift the powder through a close hair sieve, and it is then fit for use. It should be kept in well-covered tins, and in a dry place.

Average Cost, 6d. per lb.

3320.—COCOANUT BISCUITS OR CAKES.

Ingredients.—10 ozs. of castor sugar, 2 whites of eggs, 6 ozs. desiccated cocoanut.

Method.—Beat the whites of eggs to a stiff froth, add the other ingredients and form into pyramids; place the pyramids on paper, put the paper on tins, and bake the biscuits in rather a cool oven until they are just coloured a light brown. Dried or desiccated cocoanut is now sold at a moderate price, and its use saves much trouble and labour.

Time.—About ¼ of an hour. Average Cost, 8d. or 9d. Sufficient for 15 to 20 biscuits.

3321.—COCOANUT BISCUITS.

Ingredients.—1 lb. of grated cocoanut, 2 lbs. of sugar, 5 eggs, 2 teacupfuls of flour.

Method.—Rasp a good fresh cocoanut on a grater, letting none of the rind fall. Spread the cocoanut thus grated on a dish, and let stand in some cool dry place 2 days to dry gradually, or desiccated cocoanut can be used in the proportions given. Add to it double its weight of powdered and sifted loaf sugar, the whites of 5 eggs whisked to a stiff froth, and 1 teacupful of flour to every pound of sugar. Drop the mixture on a baking-tin 1 spoonful at a time, like rock cakes, or into proper drop-cake tins. Bake in a very gentle oven for about 20 minutes; move the biscuits out of the tins while warm, and when cold, store them in a tin canister.

Time.—20 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 3½ lbs. of biscuits.

3322.—COCOANUT GEMS.

Ingredients.—1 lb. of castor sugar, 1 lb. of desiccated cocoanut, 4 whites of eggs, the juice of ½ a lemon, essence of vanilla.

Method.—Break the whites of eggs into a very clean basin, add the juice of ½ a lemon and the sugar, beat up these ingredients into a stiff paste that will not run out of the pan when turned upside down. When well beaten, stir in the desiccated cocoanut. Cover baking-sheets with wafer paper, and lay the mixture out in small biscuits about the size of walnuts, pinching them together very tightly with the fingers when the biscuits have all been laid out. Proceed to bake them in a very slow oven; when done and cold, pack them away in a tin for use as required.

Time.—1 to 2 hours. Average Cost, 1s. 6d. Sufficient for 4 or 5 dozen.

3323.—CRISP BISCUITS.

Ingredients.—1 lb. of flour, the yolk of 1 egg, milk.

Method.—Mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste; beat it well, knead it until it is perfectly smooth. Roll the paste out very thinly; with a round cutter shape it into biscuits, prick them with a fork and bake them a nice brown in a slow oven from 12 to 18 minutes.

Time.—12 to 18 minutes. Average Cost, 4d. Sufficient to make from 3 to 4 dozen biscuits.

3324.—DESSERT BISCUITS (which may be flavoured with Ground Ginger, Cinnamon, etc.).

Ingredients.—1 lb. of flour, ½ a lb. of butter, ½ a lb. of castor sugar, the yolks of 6 eggs, flavouring to taste.

Method.—Put the butter into a basin; warm it, but do not allow it to oil; then with a wooden spoon beat it to a cream. Add the flour by degrees, then the sugar and flavouring, and moisten the whole with the yolks of the eggs, which should previously be well beaten. When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance between each cake, as they spread as soon as they begin to warm. Bake in rather a slow oven from 12 to 18 minutes, and do not let the biscuits acquire too much colour. In making the above quantity, half may be flavoured with ground ginger, and the other half with essence of lemon, or some currants added to make a variety. The biscuits are named after the preparation with which they are flavoured, and an endless variety may be made in this manner.

Time.—12 to 18 minutes, or rather longer in a very slow oven. Average Cost, 1s. 6d. Sufficient to make from 3 to 4 dozen biscuits. Seasonable at any time.

3325.—DEVILLED BISCUITS.

Ingredients.—12 biscuits, ¼ a pint of Lucca oil, black pepper, cayenne, salt.

Method.—Any kind of plain unsweetened thin biscuits will do. Soak them in the oil, which should be of the best quality, sprinkle the seasoning on both sides, and toast the biscuits on the fire or in front on a gridiron.

Time.—5 minutes. Average Cost, 6d. Sufficient for 3 or 4 persons. Seasonable at any time.

3326.—GINGER BISCUITS.

Ingredients.—1 lb. of flour, ½ a lb. of fresh butter, ½ a lb. of castor sugar, ¾ of an oz. of ground ginger, 2 eggs.

Method.—Rub the butter and ginger into the flour on the board, make a "bay" or hole, break in the eggs, and wet up into a nice workable paste, using a little milk if necessary. Roll down in thin sheets, and cut out with a plain round cutter, set them on to a greased baking-sheet, and bake in a cool oven.

Time.—5 minutes, to bake. Average Cost, 1s. 2d. Sufficient to make 4 dozen biscuits. Seasonable in winter.

3327.—GINGERBREAD NUTS, RICH SWEETMEAT.

Ingredients.—1 lb. of treacle, ¼ of a lb. of butter, 1 lb. of coarse brown sugar, 2 ozs. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, ½ an oz. of candied lemon-peel, ½ an oz. of coriander seeds, ¼ of an oz. of caraway seeds, 1 egg, flour.

Method.—Put the treacle into a basin, and pour over it the butter, melted so that it does not oil, the sugar, and ginger. Stir these ingredients well together, and while mixing add the candied peel, cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a firm paste. Make this into nuts of any size, put them on a baking tin, and place them in a slow oven from ¼ a ½ to an hour.

Time.—¼ to ½ an hour. Average Cost, 1s. 2d. Sufficient for 3 to 4 dozen nuts.

3328.—GINGERBREAD NUTS, SUNDERLAND. (An excellent recipe.)

Ingredients.—1¾ lbs. of treacle, 1 lb. of moist sugar, 1 lb. of butter, 3 lbs. of flour, 1¼ ozs. of ground ginger, 1½ ozs. of allspice, 1½ ozs. of coriander seeds.

Method.—Let the allspice, coriander seeds, and ginger be freshly ground; put them into a basin with the flour and sugar, and mix these ingredients well together; warm the treacle and butter together, then with a spoon work the mixture into the flour, etc., until the whole forms a nice smooth paste. Drop the mixture from the spoon on to a piece of buttered paper and bake in rather a slow oven from 20 to 30 minutes. A little candied lemon-peel mixed with the above is an improvement.

Time.—20 to 30 minutes. Average Cost, 2s. 6d.

3329.—HUNTING NUTS.

Ingredients.—2 lbs. of flour, ½ a lb. of loaf sugar, ½ a lb. of candied peel, 1 oz. of ground ginger, 1¼ lbs. of treacle, ½ a lb. of butter, ½ a teaspoonful of carbonate of soda, ½ a teaspoonful of ground mixed spice.

Method.—Mix the flour and soda together, add the sugar, peel, ginger, and spice. Beat up the butter and treacle in a basin to a cream, then add the other ingredients, and make up into rather a firm dough.

BISCUITS.

 

1. Cream Toast. 2. Wine. 3. Water. 4. Oatmeal. 5. High Tea. 6. Petit Beurre. 7. Dinner. 8. Normandy. 9. Rosebery. 10. Water Wafer. 11. Thin Butter. 12. Family 13. Paris. 14. Canadian. 15. Thick Oat Cake. 16. Brighton. 17. Milk. 18. Duchess. 19. Cracklet. 20. Sunshine. 21. Pat-a-Cake. 22. Marie. 23. Nile. 24. Delhi. 25. Fairy. 26. Cocoanut. 27. Melton. 28. Osborne. 29. Butter Cream. 30. Picnic. 31. Jamaica. 32. Lunch. 33. Texas Cracker. 34. Plasmon. 35. Wayside. 36. Digestive. 37. Normandy. 38. Oswego. 39. Veda.

BISCUITS.

 

1. Rich Digestive. 2. Reading Shortbread. 3. Reading Cracker. 4. Monarch. 5. Wheatmeal. 6. Grilled Cake (Sultana). 7. Paillipine. 8. Ratifia. 9. Acorn. 10. Dinner Rolls. 11. Mixed Creams. 6. Grilled Cake (Plain). 12. Mixed. 13. Nursery Rhyme. 14. Nursery. 15. Fancy Cracknel. 16. Mixed Wine. 17. Dessert Wafers. 18. Coffee. 19. Tea Rusks. 20. Atlantic. 21. Butter Finger. 22. Nice. 23. Concert. 24. Ciaderella. 25. Breakfast. 26. Macaroons (Italian). 27. Ginger Nuts.

Let it stand for 4 hours before rolling out into cakes; roll into long flat cakes 3 inches long by 1½ inches wide, and bake in a quick oven for 8 or 10 minutes.

Time.—8 to 10 minutes, to bake. Average Cost, 4½d. per dozen. Sufficient for 4 dozen. Seasonable in October, November, December, and January.

Note.—The long-shaped nut is found convenient for the hunting-coat pocket.

3330.—LEMON BISCUITS.

Ingredients.—1¼ lbs. of flour, ¾ of a lb. of castor sugar, 6ozs. of fresh butter, 4 eggs, the grated rind of a lemon, 2 dessertspoonfuls of lemon-juice.

Method.—Rub the butter into the flour, stir in the castor sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for 1 or 2 minutes, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the biscuits will spread when they get warm; place the tin in the oven, and bake the biscuits a pale brown from 15 to 20 minutes.

Time.—15 to 20 minutes. Average Cost, 1s. 6d. Sufficient for 3 or 4 biscuits. Seasonable at any time.

3331.—MACAROONS.

Ingredients.—½ a lb. of ground sweet almonds, ¾ of a lb. of castor sugar, the whites of 3 eggs, wafer paper.

Method.—Mix the sugar and ground almonds well together on the board, then put them into a large marble or porcelain mortar, add the whites of eggs, and proceed to well rub the mixture into a smooth paste. When it begins to get stiff and stands up well it is ready, or if uncertain whether the paste has been pounded enough, try one in the oven, and if all right, lay sheets of wafer paper over clean baking-sheets, and lay out the biscuits upon it with a spoon, or savoy bag, place a few split almonds on the top of each, then bake in a cool oven.

Time.—15 to 20 minutes in a slow oven. Average Cost,—1s. 3d. per lb. Sufficient for 24 to 36 biscuits.

3332.—PLAIN BISCUITS.

Ingredients.—6 ozs. of flour, 2 ozs. of castor sugar, 1 oz. of butter, yolk of 1 egg, 2 tablespoonfuls of milk.

Method.—Beat the egg with the milk, then mix with the other ingredients, and roll and cut out into very thin biscuits with a paste cutter. Bake for 6 minutes in a quick oven.

Time.—6 minutes. Average Cost, 4d. Sufficient for 1½ dozen biscuits.

3333.—RATAFIAS. (Fr.—Ratafias.)

Ingredients.—¾ of a lb of sweet ground almonds, 2 ozs. of butter, 1¼ lbs. of castor sugar, the whites of 6 or 8 eggs.

Method.—Exactly the same as for macaroons, but the paste must be a little softer, and they must be laid out in very small drops on to sheets of clean white kitchen paper, laid over baking-plates, and baked in a cool oven to a very pale colour.

Time.—20 to 30 minutes. Average Cost, 2s. 3d. Sufficient for 60 or 80 ratafias.

3334.—RICE BISCUITS OR CAKES.

Ingredients.—½ a lb. of rice flour, ¼ of a lb. of castor sugar, ¼ of a lb. of butter, 1 egg.

Method.—Beat the butter to a cream, stir in the rice flour and pounded sugar, and moisten the whole with the egg, which should be previously well beaten. Roll out the paste, cut out with a round paste cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven.

Time.—12 to 18 minutes. Average Cost, 9d. Sufficient to make about 18 cakes.

Note.—Ground rice, or rice flour, is used for making several kinds of cakes, also for thickening soups. The Americans make rice bread, and prepare the flour for it in the following manner: When the rice is thoroughly cleansed, the water is drawn off and the rice, while damp, bruised in a mortar; it is then dried, and passed through a hair sieve.

3335.—SAVOY BISCUITS OR CAKES.

Ingredients.—4 eggs, 8 ozs. of castor sugar, a few drops of essence of lemon, 8 ozs. of flour.

Method.—Break the eggs into a basin, beat well with the sugar and essence of lemon for ¼ of an hour. Then dredge in the flour gradually, and well but lightly mix. Then put the mixture into a savoy bag, lay the biscuits out on to a sheet of thick cartridge paper, and bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them. These biscuits, or ladies' fingers, as they are sometimes called, are used for making Charlotte Russes and a variety of fancy sweet dishes.

Time.—10 to 12 minutes. Average Cost, 9d. Sufficient for 2 doz. cakes.

3336.—SEED BISCUITS.

Ingredients.—1 lb. of flour, ¼ of a lb. of castor sugar, ¼ of a lb. of butter, ½ an oz. of caraway seeds, 3 eggs.

Method.—Beat the butter to a cream; stir in the flour, sugar and caraway seeds; and when these ingredients are well mixed, add the eggs, which should be well whisked. Roll out the paste, cut out the buscuits with a round cutter, set them on to clean greased baking-sheets, and bake them in a moderate oven from 10 to 15 minutes. The tops of the biscuits may be brushed over with a little milk or the white of an egg, and a little sugar strewn over.

Time.—10 to 15 minutes. Average Cost,—1s. Sufficient to make 3 dozen biscuits.

3337.—SIMPLE HARD BISCUITS.

Ingredients.—1 lb. of flour, 2 ozs. of butter, about ½ a pint of skimmed milk.

Method.—Warm the butter in the milk, until the former is dissolved, then mix it with the flour into a very stiff paste; beat it with a rolling pin until the dough looks perfectly smooth. Roll it out thin; cut out the paste with a plain round cutter; prick the rounds well with a fork and bake them from 6 to 10 minutes. The above is the proportion of milk estimated to convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in. These biscuits are very nice for the cheese course.

Time.—6 to 10 minutes. Average Cost, 6d. Sufficient for 3 dozen biscuits.

3338.—SODA BISCUITS.

Ingredients.—1 lb. of flour, ½ a lb. of castor sugar, ¼ of a lb. of fresh butter, 2 eggs, 1 small teaspoonful of carbonate of soda.

Method.—Put the flour into a clean basin, rub in the butter and sugar, make a hole in the centre, break the eggs and beat them up well with a wire egg whisk, dissolve the soda in a little water, turn all the ingredients together into the hole, and wet up into rather a soft paste, using a little milk if necessary. Turn out on to the board, dry over, and roll down in sheets about a ¼ of an inch thick, cut out with a small plain round cutter, set on to clean greased baking-plates, and bake in a warm oven.

Time.—12 to 18 minutes. Average Cost, 10d. Sufficient to make about 3 dozen cakes.

3339.—VIRGINIA BISCUITS.

Ingredients.—Take 1½ lbs. of flour, 1 tablespoonful of butter, 1 tablespoonful of lard, 1 teaspoonful of salt, cold water.

Method.—Work the butter and the lard into the flour; add the salt, and moisten with cold water to a stiff paste. Beat this until it bubbles, cut out into small biscuits, and prick with a fork, set the paste on to clean baking-sheets, brush it over with milk, and bake in a warm oven. The more beating, the better the biscuit.

Time.—¼ hour. Average Cost, 4d. Sufficient for 4 dozen cakes. Seasonable at any time.

Buns

3340.—BATH BUNS.

Ingredients.—1¼ lbs. of flour, 10 ozs. of sugar nibs, 1½ ozs. of compressed yeast, ½ a lb. of butter, the yolks of 4 and the whites of 2 eggs, water, caraway comfits, candied peel, essence of lemon.

Method.—Dissolve the yeast in a ½ gill of tepid water, mix with it the eggs, and ¼ of a lb. of flour; beat the mixture up in a bowl, and set it before the fire to rise. Rub the butter well into the 1 lb. of flour, add the sugar, and put in a few of the comfits and the peel cut into small cubes. When the sponge has risen sufficiently, mix all the ingredients together, throw over it a cloth, and set it again to rise. Grease a baking tin, form the buns, place them on the tin, brush over yolk of egg and milk, and strew on them a few comfits. Bake in a quick oven.

Time—About 20 minutes, to bake the buns. Average Cost, 1s. 8d. Sufficient for 16 buns.

3341.—HOT CROSS BUNS.

Ingredients.—2 lbs. of flour, ½ a lb. of sugar, 1 oz. of yeast, 1 pint of warm milk, ½ a lb. of butter, 1 lb. of currants, ½ a teaspoonful of salt, 1 teaspoonful of mixed spice.

Method.—Mix the flour, sugar, spice and currants; make a hole in the middle of the flour, put in the yeast and ½ a pint of warmed milk; make a thin batter of the surrounding flour and milk, and set the pan covered before the fire until the leaven begins to ferment. Put to the mass ½ a lb. of melted butter, add the salt, and beat well together, make up into rather a soft paste with all the flour, using a little more warm milk if necessary. Cover this with a clean cloth, and let it once more rise up for ½ an hour. Shape the dough in buns, and lay them apart on buttered tin plates or baking-sheets in rows at least 3 inches apart, to rise for ½ an hour. Place a cross mould on them (this may be done roughly with the back of a knife), and bake in a quick oven from 15 to 20 minutes.

Time.—15 to 20 minutes, to bake. Average Cost, 1d. each. Sufficient to make 2 dozen buns. Seasonable on Good Friday.

3342.—LEMON BUNS. (Fr.—Baba au Citron.)

Ingredients.—¼ of a lb. of butter, ½ a lb. of sugar, 1 lb. of flour, 2 eggs, ¼ of an oz. of ammonia, ½ a teacupful of milk, a few drops of essence of lemon.

Method.—Put the ammonia into a mortar and rub it down in the milk. Weigh the flour on to the board, make a bay, put in the sugar and butter, add a few drops of essence of lemon, and rub the ingredients together till smooth; then add the eggs and dissolved ammonia, wet up into a smooth paste, divide it into 3-oz. pieces, flatten it out, wash it over with milk, turn it over on to castor sugar, place the buns on to greased baking tins, lay a slice of lemon-peel on the top, and bake in a warm oven.

Time.—1 hour, to bake. Average Cost, 1s. Sufficient for 10 large buns.

3343.—LIGHT BUNS.

Ingredients.—1½ teaspoonfuls of baking-powder, 1 lb. of flour, 2 ozs. of butter, 2 ozs. of castor sugar, ¼ of a lb. of currants or sultanas—if liked, a few caraway seeds—½ a pint of cold new milk, 1 egg (which can be omitted).

Method.—Rub the baking-powder and flour together through a fine sieve; work the butter into the flour; add the sugar, currants, and caraway seeds, when the flavour of the latter is liked. Mix all these ingredients well together; make a hole in the middle of the flour, and pour in the milk mixed with the egg, which should be well beaten; mix quickly, and set the dough with a fork on baking-tins, and bake the buns for about 20 minutes.

This mixture makes a very good cake, but if put into a tin should be baked for 1½ hours. The same quantity of flour and baking-powder, with ½ a pint of milk and a little salt, will make either bread or teacakes if wanted quickly.

Time.—20 minutes for the buns; if made into a cake, 1½ hours. Average Cost, 10d. Sufficient to make about 12 buns.

3344.—MADEIRA BUNS.

Ingredients.—½ a lb. of butter, 2 eggs, 14 ozs. of flour, 6 ozs. of castor sugar, ½ a teaspoonful of ground ginger, ½ a dessertspoonful of caraway seeds, a little nutmeg, ½ wineglassful of sherry.

Method.—Put the butter and castor sugar into a clean basin, and set it on top of the stove to soften. Then beat to a cream with a wooden spoon; add in the eggs, one at a time, beating up well after each. Then add the flour, spices, and caraway seeds, and moisten with the wine. Divide the batter out into some greased patty-pans, put them on a baking tin and bake in a moderately hot oven for 25 to 30 minutes.

Time.—About 50 minutes to 1 hour. Average Cost, 1s. 6d. Sufficient to make 12 buns.

3345.—PLAIN BUNS.

Ingredients.—To every 2 lbs. of flour allow 6 ozs. of moist sugar, 1 oz. of yeast, ½ a pint of milk, ½ a lb of butter, 1 pint of tepid milk.

Method.—Put the flour into a basin, mix the sugar well with it, make a well in the centre, and stir in the yeast and ½ pint of milk (which should be lukewarm), with enough of the flour to make it the thickness of cream. Cover the basin over with a cloth, and let the sponge rise in a warm place, which will be accomplished in about 1½ hours. Melt the butter, but do not allow it to oil; stir it into the other ingredients, using a little more milk if necessary, and make the whole into a soft dough. Mould it into buns about the size of an egg; then lay them in rows quite 3 inches apart; set them again in a warm place until they have risen to double their size; then put them into a good brisk oven, and when they are done wash them over with a little milk. From 15 to 20 minutes will be required to bake them nicely. These buns may be varied by adding a few currants, candied peel or caraway seeds to the other ingredients. The above mixture also answers for hot cross buns, by putting a little ground mixed spice, and by pressing a tin mould in the form of a cross in the centre of the bun.

Time.—15 to 20 minutes to bake. Average Cost, 1d. each. Sufficient to make 24 buns.

3346.—VICTORIA BUNS.

Ingredients.—2 ozs. of castor sugar, 1 egg, 1½ ozs. of ground rice, 2 ozs. of butter, 1½ ozs. of currants, a few thin slices of candied peel, flour, ½ a dessertspoonful of baking-powder.

Method.—Whisk the egg, stir in the sugar, and beat these ingredients well together; beat the butter to a cream, stir in the ground rice, currants, and candied peel, then the beaten eggs and sugar, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Put these on to a buttered tin, and bake them from ½ to ¾ of an hour. The buns should be put into the oven immediately, or they will become heavy. The oven should be moderately heated.

Time.—½ to ¾ of an hour. Average Cost, 6d. Sufficient to make 7 or 8 buns.

Cakes

3347.—ALMOND CAKE.

Ingredients.—½ a lb. of ground sweet almonds, ½ an oz. of pounded bitter almonds, 6 ozs. of castor sugar, 3 ozs. of butter, 14 ozs. of flour, 6 eggs, essence of lemon.

Method.—Break the eggs into a clean bowl, add the sugar, previously warmed, and beat the mixture well together with a wire egg whisk until it is as thick as cream; then add the butter (melted), then mix in the almonds, flour (sifted), and essence of lemon with a spoon. Butter a plain mould, fill it with the mixture, and bake in a steady oven. It will require from 1½ to 2 hours to bake, and great care must be taken to prevent the mixture burning. As a precaution it is advisable to lay 3 or 4 thicknesses of newspaper under the mould, and wrap the same round the sides, fixing the paper in place with a piece of twine.

Time.—2 to 2½ hours. Average Cost, 2s

3348.—ALMOND SPONGE CAKE. (Good.)

Ingredients.—Take 12 eggs (leave out the whites of 8), ¾ of a lb. of castor sugar, 2 ozs. of bitter almonds, ¾ of a lb. of sifted flour.

Method.—Blanch the almonds and roll like a paste. While rolling them moisten them with rose-water. Blanching them in hot water will loosen the skin which can then be easily removed. Break the eggs in a bowl and beat them up with a whisk. Add the sugar, and beat until light and creamy, then beat in the almonds, add the flour sifted, stir it in lightly, and bake in a square greased tin.

Time.—20 to 30 minutes. Average Cost, 1s. 3d. Sufficient for 1 cake.

3349.—AUNT BETSEY'S CAKE.

Ingredients.—5 teacupfuls of flour, 2 teacupfuls of sugar, ½ a cup of butter, 1 cup of golden syrup, 1 cup of water, 2 eggs, ½ of a lb. of chopped raisins, 1 teaspoonful (each) of soda, cloves, cinnamon, and mace.

Method.—Beat the butter and sugar together; add the eggs, dissolve the soda in the water, then add the molasses, flour, spices and fruit, and well work the mixture in the bowl. Turn it into a flat square tin baking-dish and bake in a moderate oven, or if preferred it can be cooked in small crinkled patty-pans.

Time.—1 to 1½ hours. Average Cost, 1s.

3350.—AUNTIE'S CAKES. (Delicious.)

Ingredients.—¾ of a lb. of cornflour, ½ a lb. of flour, 2 teaspoonfuls of baking powder, the rind of 2 small lemons, ½ a lb. of castor sugar, ¾ of a lb. of butter, 4 eggs.

Method.—Chop the lemon-rind up very finely; well mix the flour and baking-powder together on a sheet of paper; put the butter into a clean basin and beat it up to a cream with a large wooden spoon, then add the sugar, and beat the ingredients until they are light and white, add the eggs one at a time, beating well after each addition of eggs, and when all the eggs have been beaten in, add the flour and peel, and wet into rather a soft batter with a little milk. Grease the patty-pans with a little clean lard, and drop 1 dessertspoonful of the batter into each. Bake in a warm oven.

Time.—5 minutes to bake. Average Cost, 2s. 2d. for this quantity. Sufficient for 4 or 5 dozen cakes.

3351.—BOSTON BREAKFAST CAKES.

Ingredients.—1 quart of milk, 1 large spoonful of sugar, 1 oz. of distillery yeast, 2 eggs, a little salt, flour.

Method.—Dissolve the yeast in the milk, add the sugar, and stir in about ¾ of a lb. of flour, beat into a good tough batter, set it aside where it will not get chilled, and leave it all night, but do not stand it where it will be too hot, or it will turn sour. In the morning add the eggs and a little salt in fine powder, and after beating it well up adding a little more flour, but using only enough to prevent the dough running; then let it prove, and divide up into 2-oz. pieces, prove on a floured board, and cook either on a hot plate or in the oven. When done, break them open, and give a liberal allowance of butter. Send to table steaming hot.

Time.—½ hour, to bake. Sufficient for one dozen cakes. Average Cost, 1d. each. Seasonable at any time.

3352.—BREAKFAST CAKE.

Ingredients.—1 lb. of bread dough, 2 ozs. of butter, 2 ozs. of castor sugar, 2 eggs.

Method.—Spread the dough on the board, lay the sugar and butter on top, break the eggs, and rub well together with the hands until it is well mixed, then put it into a tin, and let it prove until it becomes light, then bake in a moderately warm oven.

Time.—About 1 hour. Average Cost, 7d. Sufficient for 5 or 6 persons.

3353.—BREAKFAST CAKES.

Ingredients.—1 lb. of flour, ½ a teaspoonful of baking-powder, ½ a teaspoonful of salt, ¾ of a pint of milk, 1 oz. of castor sugar, 2 eggs.

Method.—These cakes are made in the same manner as the bread, with the addition of eggs and sugar. Mix the flour, baking-powder and salt well together, and stir in the sifted sugar. Add the milk and the eggs, which should be well whisked, and with this liquid work the flour, etc., into a light dough. Divide it into small cakes, put them into the oven immediately, and bake for about 20 minutes.

Time.—20 minutes to bake. Average Cost, 6d. Sufficient for 18 or 20 cakes.

3354.—BRIDE OR CHRISTENING CAKE.

Ingredients.—3½ lbs. of the finest flour, 3 lbs. of fresh butter, 7½ lbs. of currants, 3 lbs. of raw sugar, 2 grated nutmegs, ¼ of an oz. of mace, ¾ of an oz. of cloves, 24 eggs, 1 lb. of sweet whole blanched almonds, ½ a lb. of candied citron, ¾ of a lb. each of candied orange- and lemon-peel, 1 gill of wine, 1 gill of brandy.

Method.—Take some good strong household flour and rub it through a fine sieve on to a sheet of paper. Well wash, dry and pick the currants free from stones and sprigs, and lay them on the table ready for use. Blanch the almonds, shred the peel very fine, and mix it with the currants. Break the eggs, taking especial care to eliminate any that are bad or musty, and put them into a clean basin. Weigh the sugar and roll it on the table with a rolling-pin to break up all lumps; put it in a large pan, add the butter and all the spices in fine powder, and proceed to beat the mixture up to a light cream with the hand; add the eggs 2 at a time, allowing an interval of at least 5 minutes between each addition of eggs, beating as hard as possible all the time. When all the eggs have been put in, mix in the fruit and peel, and last of all add the flour, with the wine and spirits. When thoroughly well mixed, put it out into well papered hoops and press it down in the centre with the back of the hand, set it into a cool oven and bake for about 6 hours. This recipe will make about 24 lbs. of cake, but if a fairly large oven is not available, it would be better not to bake the whole of this quantity in one hoop, or it will not make a very satisfactory cake, as the top and sides will be burnt and dried before the cake can be properly cooked. It would therefore be preferable to divide it into 2 or more smaller cakes. To ascertain if the cake is properly cooked, test it with a clean skewer or larding needle, taking care that the skewer is perfectly clean and dry; plunge it lightly into the centre of the cake, and if done the skewer will come out perfectly clean. On the other hand, according to the quantity and condition of the paste which adheres to the skewer the identical state of its rawness can be estimated, and individual judgment must determine how much longer it will require in the oven. As these cakes are better for keeping, it is advisable to make and bake them at least 3 months before they are required. If this is done, the best way to keep them is to strip off all the paper they were baked in, and then to wrap up each cake in a large sheet of rice parchment or wax paper, then wrap it up in several thicknesses of clean newspaper, pack away in a tin or airtight box, and stow away in a dry cool place.

Wedding or Bride's Cakes are thickly encrusted with almond icing (No. 3459), and then iced over with icing No. 3463, and when dry are decorated with piping, silver leaves, artificial flowers and gum paste ornaments. Where something special is desired, natural flowers are used for decoration.

Time.—To bake, 5 to 6 hours. Average Cost, 2s. per pound.

3355.—BRIOCHES. (Fr.—Brioches.)

Ingredients.—2 lbs. of flour, 1 lb. of butter, 1 oz. of German yeast, 4 ozs. of sugar, 8 eggs, ½ an oz. of salt, water.

Method.—Put ½ a lb. of the flour on a board, hollow it in the centre, put in the yeast dissolved in a little warm water, mix rather tight, and set it to rise in a covered pan near the fire. Put the rest of the flour on the board, and after making a hole in the centre, add the butter, salt, sugar, and 4 eggs, and work till the paste is smooth. When the sponge is well risen (it ought to expand to double its original size), mix it with the paste, and again set it to rise for 3 hours. Next put the paste on a board, knead it well, and fold it over 2 or 3 times, and a third time set it to rise for 2 hours; once more knead it out, fold it up, and put on the ice or a cool place till firm. This dough may be used for small cakes, or to form cases for compotes, custards, etc.

3356.—CALIFORNIA JUMBLES.

Ingredients.—1 lb. of sugar, 1 lb. of butter, 1¼ lbs. of flour, 2 ozs. of grated lemon-peel, the whites of 4 eggs.

Method.—Beat the butter and sugar together very lightly, add the lemon and the egg whites, then sieve and mix in the flour. Turn out on to a paste board and mould up into a stiff dough, divide it into 4 or 5 pieces, and roll them out carefully into lengths about the thickness of the little finger. Cut off into 4-inch lengths, turn the ends in scroll fashion, set them on a clean greased tin, leaving plenty of room for them to spread, and bake in a moderate oven.

Time.—½ hour. Average Cost, 2s. to 2s. 3d. Sufficient for 3 dozen jumbles.

3357.—CHRISTMAS CAKE, No. 1. (Fr.—Gateau de Noël.)

Ingredients.—1 lb. of butter, 1 lb. of castor sugar, 1 lb. of sultanas, 1 lb. of currants, ¾ of a lb. of mixed candied peel, 2 lbs. of flour, ½ an oz. of baking-powder, 8 eggs, milk.

Method.—Sieve the baking-powder 2 or 3 times with the flour on to a sheet of paper to mix well. Put the butter and the sugar into a clean pan and stand in front of the fire to soften. Weigh the fruit on to the flour, having carefully cleaned and picked them free from stalks and stones. Cut up the peel into thin shreds, and lay it with the fruit and flour. Break the eggs into a clean basin. Now proceed to beat up the butter and sugar into a cream with your hand, add the eggs in 1 at a time, beating well after each addition of eggs. When all are in, add the flour and fruit, moisten to the usual cake batter consistency with milk, and bake in round or square well-papered and greased tins. This will make about 7 lbs. of cake, and can be baked in 1 or more cakes, as desired.

Time.—3 to 4 hours to bake. Average Cost, 10d. per lb.

3358.—CHRISTMAS CAKE, No. 2.

Ingredients.—¾ of a lb. of butter, ¾ of a lb. of raw sugar, 2½ lbs. of currants, ½ a lb. of mixed peel, 2 lbs. of flour, an oz. of baking-powder, 6 eggs, milk, mixed spice.

Method.—Exactly the same as in the previous recipe. These cakes are sometimes iced over with almond icing (No. 3469), and then iced and decorated with white and coloured sugar icing (No. 3461). This of course is quite optional.

Time.—3 to 4 hours to bake. Average Cost, 8d. per lb.

3359.—CHRISTMAS CAKE, No. 3.

Ingredients.—2½ teacupfuls of flour, ½ a teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, ¾ of a teacupful of moist sugar, 2 eggs, ½ an oz. of powdered ginger, ½ a lb. of raisins, 1 teaspoonful of carbonate of soda, 1 tablespoonful of vinegar.

Method.—Make the butter sufficiently warm to melt it, but do not allow it to oil; put the flour into a basin, add to it the sugar, ginger and raisins, which should be stoned and cut into small pieces. When these dry ingredients are thoroughly mixed, stir in the butter, cream, treacle, and well whisked eggs, and beat the mixture for a few minutes. Mix the soda with the dry ingredients, taking great care to leave no lumps, then stir the vinegar into the dough. When it is wetted, put the cake into a buttered tin or mould, place it in a moderate oven immediately, and bake it from 1¾ to 2½ hours.

Time.—1¾ to 2¼ hours. Average Cost, 1s. 6d.

3360.—COCOANUT CAKE.

Ingredients.—6 ozs. of butter, ½ a lb. of castor sugar, 1 lb. of flour, ¼ of a lb. of desiccated cocoanut, ½ an oz. of baking-powder; 3 eggs, milk, essence of lemon.

Method.—Sieve the baking-powder well with the flour on to a sheet of paper laid on the table. Weigh and add the cocoanut. Put the butter and sugar into a clean basin, warm slightly, and beat up well with a large wooden spoon; beat in the eggs, 1 at a time, and when all are in add the flavouring, flour and cocoanut; bring to cake batter consistency with milk, divide the mixture into 2 or more well-papered and greased tins as preferred, sprinkle some cocoanut over the top, and bake in a moderately warm oven.

Time.—1 to 2 hours. Average Cost, 1s. 6d. Sufficient for 2 cakes

3361.—COCOANUT ROCKS.

Ingredients.—10 ozs. of flour, ½ a lb. of butter, 6 ozs. of desiccated cocoanut 8 ozs. of castor sugar, 4 eggs.

Method.—Beat the sugar and butter together; add the cocoanut and flour by degrees, then the eggs, still beating the mixture. Drop it in small spoonfuls on to a baking-tin (buttered), and bake in a quick oven.

Time.—About 8 minutes, to bake the cakes. Average Cost, 1s 4d. Sufficient for 30 cakes.

3362.—COFFEE CAKE.

Ingredients.—½ a lb. of butter, ½ a lb. of brown sugar, ¼ of a lb. of golden syrup, ½ a lb. of currants, ½ a lb. of sultanas, 1½ lbs. of flour, ½ an oz. of baking-powder, 2 eggs, an oz. of nutmeg, cloves and cinnamon mixed, coffee.

Method.—Sieve the baking-powder with the flour into a pan; add the spices, sugar and butter, rub well together, make a well in the centre, pour in the syrup, add about ¼ of a pint of strong cold coffee, break in the eggs, and beat well together; then mix in the other ingredients with a strong wooden spoon, using a little milk if not moist enough, mix in the fruit last, and then bake in a long square cake pan nicely papered.

Time.—1 to 2 hours. Average Cost, 2s.

3363.—COMMON CAKE (Suitable for sending to Children at School.)

Ingredients.—2 lbs. of flour, 6 ozs. of butter, or clarified dripping, ½ an oz. of caraway seeds, ¼ of an oz. of allspice, 10 ozs. of castor sugar, 1 lb. of currants, 1½ pints of milk, ½ an oz. of distillery yeast.

Method.—Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid make the whole into a light dough; knead it well, and line the cake-tins with strips of white buttered paper; this paper should be about 6 inches higher than the top of the tin. Put in the dough; stand it in a warm place to rise for more than 1 hour; then bake the cakes in a well-heated oven. If this quantity be divided in 2, the cakes will take from 1½ to 2 hours baking.

Time.—1¾ to 2¼ hours. Average Cost, 1s. 6d. Sufficient to make 2 moderate-sized cakes.

3364.—COMPOSITION CAKE.

Ingredients.—1 lb. of flour, 1 lb. of castor sugar, ½ a lb. of butter, 3 eggs, 1 teacupful of cream, ½ a teaspoonful of baking-powder, nutmeg to taste.

Method.—Beat the sugar and butter to a cream, add the eggs, then the cream, flour and spice. This cake requires well beating. Put into round papered tins, and bake in a quick oven.

Time.—1 hour. Average Cost, 1s. 9d. Sufficient for 2 cakes. Seasonable at any time.

3365.—CORN CAKES (Excellent way to Make).

Ingredients.—½ a lb. of corn meal, ¾ of a lb. of flour, 2 teaspoonfuls of baking-powder, 1 teaspoonful of salt, 2 eggs, ½ a lb. of golden syrup, milk.

Method.—Rub the baking-powder and salt well into the meal and flour, then mix into a nice pliable dough with the eggs and the syrup, using no more milk than is absolutely necessary. Bake on tin plates in a quick oven. Cut the cakes across like scones, and serve.

Time.—30 minutes. Average Cost, 1s. Sufficient for 4 small cakes.

3366.—CORNFLOUR CAKES.

Ingredients.—4 ozs. of cornflour, 4 ozs. of flour, 6 ozs. of butter, 6 ozs. of sifted sugar, 3 eggs.

Method.—Melt the butter, then add the other ingredients; beat for 20 minutes. Lay into patty-pans, and bake in a warm oven.

Time.—¼ hour. Average Cost, 1s. 2d. Sufficient for 2 dozen small cakes.

3367.—CREAM CAKES.

Ingredients.—½ a lb. of fresh butter, 1 pint of warm water, ¾ of a lb. of sifted flour, 10 eggs, a pint of sweet milk, 4 tablespoonfuls of cornflour, 4 ozs. of castor sugar.

Method.—Put the butter into a clean stewpan, add the warm water and slowly bring it to the boiling point, stirring often. When it boils, put in the flour, continue stirring, and boil for 5 minutes, then turn it into a deep dish to cool. Break 8 eggs, and beat them well 1 at a time into the cool paste, drop the mixture in teaspoonfuls on to the buttered paper, taking care they do not run into each other; set them on to a flat baking-sheet. Bake for 15 minutes. Boil the milk after mixing the cornflour with a little of it, beat up the remaining eggs, and add them to the cornflour; then pour the boiling milk on the eggs, put in the sugar and a little vanilla or lemon flavouring, and about 1 oz. of fresh butter. Stir the mixture well until it is smooth and thick, then set it aside to cool. Split the cakes open with a sharp knife, fill up with cornflour custard, and dredge over with fine sugar.

Time.—15 minutes to bake, but altogether 1 hour. Average Cost, 2s. 3d. Sufficient for 2 dozen cakes.

3368.—DESSERT CAKES.

Ingredients.—¾ of a lb. of flour, 6 ozs. of butter, ½ a lb. of sifted sugar, 3 eggs.

Method.—Clarify the butter and beat the sugar well in; add the flour by degrees, then the eggs, still beating. Mix thoroughly, and bake in small tins for 8 or 10 minutes.

Time.—8 to 10 minutes, to bake. Average Cost, 1s. Sufficient for 20 or 30 cakes.

3369.—DOUGHNUTS.

Ingredients.—½ a pint of new milk, an oz. of compressed yeast, 1 egg, 2 ozs. of sugar, 2 ozs. of butter, flour.

Method.—Make the milk warm, and dissolve the yeast in it; stir in about ¼ of a lb. of flour and the sugar, cover over, and stand the mixture aside in a warm place where it will not be disturbed, and leave it to rise up and drop. When it drops it is ready, but it must not be touched until it has dropped. When ready, add the melted butter, the egg, and a pinch of salt; beat it well together, and then add sufficient flour to make a workable paste. Put the paste when made into a basin, cover over, and stand it aside in a warm place to prove; when well proved, turn out on to the board, dry over, and divide up into 2-oz. pieces, mould up round, then flatten the pieces out slightly with a rolling-pin, damp round the edges, lay 1 spoonful of raspberry jam in the centre, and gather the edges into the centre, forming them up into round balls with the jam in the middle; pinch them together firmly and lay them on a clean floured cloth as each one is worked. Cover over with another cloth when they have all been done, and stand them aside to prove. When they are light enough, have ready a pot of boiling lard on the stove, drop the doughnuts into it, cook them for about 7 minutes on one side and then turn them over and cook them the reverse way. Take up with a drainer on 3 or 4 thicknesses of clean kitchen paper, and when the doughnuts have all been cooked roll them into fine castor sugar, and serve.

Time.—To cook, 15 minutes. Average Cost, 8d.

3370.—DOUGHNUTS WITH BAKING-POWDER.

Ingredients.—1¼ lbs. of flour, 3 ozs. of sugar, 3 ozs. of butter, an oz. of baking-powder, 2 eggs, milk.

Method.—Sift the baking-powder well with the flour, then rub in the butter and sugar, make a bay, break in the eggs, and add sufficient milk to wet it up into a nice pliable paste. Dry it over on the board, and then roll down in rather a thin sheet, cut out with a small plain round cutter, lay them separately on the board as they are cut out, gather the trimmings into a heap without kneading them, roll them out into a sheet with the rolling-pin, and cut out with the same size cutter; when all are cut out, wash them over slightly with a little cold water, lay a spot of jam upon half of them out of a spoon, and place the other half on top. Pinch round the edges to prevent the jam from running out, stand the doughnuts on a floured board for about 20 minutes, and then cook them in boiling lard as directed in the previous recipe. When done and well drained, dust over with powdered sugar, and serve.

Time.—To cook, 15 minutes. Average Cost, 10d.

3371.—DROP CAKES.

Ingredients.—½ a lb. of butter, ¾ of a lb. of castor sugar, 1 lb. of flour, 4 eggs, baking-powder, milk.

Method.—Add 2 teaspoonfuls of baking-powder to the flour on the board, well mix it and run it through a sieve 2 or 3 times. Put the butter and sugar into a clean basin, and beat it well up into a cream with the hand, add the eggs 1 at a time, beating well after each addition of eggs, and when all are well beaten in, add the flour, and moisten the mixture with milk to batter consistency. Scrape down the sides with a palette-knife, and with the point of the knife mix in all the material scraped down. Have some clean white sheets of kitchen paper cut to the size that will fit the baking-plates or tins, and with a spoon lay out small cakes all over the sheets of paper, allowing about 1½ inches between each cake or drop, which should be about the size of half a walnut shell; then dust lightly over with sugar and bake in a moderate oven.

Time.—1 hour. Average Cost, 1s. 6d. Sufficient for 3 or 4 dozen cakes.

3372.—ECONOMICAL CAKE.

Ingredients.—1 lb. of flour, ¼ of a lb. of castor sugar, ¼ of a lb. of butter or lard, ¼ a lb. of currants, 1 teaspoonful of baking-powder, 3 eggs, ½ a pint of milk.

Method.—Beat the butter and sugar to a cream, well beat in the eggs, then stir all the ingredients together. When the mixture has been well beaten, stir in the fruit, put the cake in a buttered mould, and bake it in a moderate oven for 1½ hours.

Time.—1½ hours. Average Cost, 1s. 3d.

3373.—FARMER'S FRUIT CAKES.

Ingredients.—1 cup of dried sour apples, 1 cup of golden syrup, 1 cup of sugar, ⅓ cup of butter, ½ a cup of sour milk, 1 teaspoonful of soda, 2 teaspoonfuls of cinnamon, 1 teaspoonful of cloves, 1 egg, 2 cups of flour.

Method.—Chop the apples fine, and soak them over night; in the morning let them simmer for 2 hours with the golden syrup. Prepare the other ingredients as for any cake, beating well, and adding the apple and syrup when a little cool but not cold. Bake in small greased tins in a moderate oven.

Time.—½ to ¾ hour. Average Cost, 10d.

3374.—FLANNEL CAKES.

Ingredients.—1 quart of milk, 1 tablespoonful of butter, 3 eggs, ¾ of a lb. of sifted flour, 1 oz. of yeast.

Method.—Melt the butter in the milk, and when lukewarm add the eggs, the whites and yolks beaten separately, and stir in the flour. Add the dissolved yeast, beat well, and leave to rise. Then make into cakes, and bake for 15 minutes in a hot oven. This mixture will be very soft, and require very careful handling. The cakes are nice broken open while hot and toasted.

Time.—¼ hour. Average Cost, 10d. Sufficient for 1 dozen cakes.

3375.—FRENCH CAKE. (Fr.—Gâteau Français.)

Ingredients.—2 lbs. of flour, ¼ of an oz. of yeast, 1 lb. of butter, 6 eggs, ¼ of a lb. of best raisins, ¼ of a lb. of currants, ¼ of a lb. of sugar.

Method.—Take away ½ a lb. of the flour, make a hole in the rest, and put in the yeast, mixed with a little warm water; work it to a sponge, and place it in a warm place to rise. When it has risen sufficiently, work the butter and eggs with the remaining flour into it, and knead it twice with the hands, adding another egg if it is too stiff. Stone and cut up the raisins, add the currants and sugar, mix all the ingredients well together with the sponge; put into a well-buttered tin mould, and let the whole stand for 1 or 2 hours to rise. When well risen, bake in a moderate oven for 1 or 1¼ hours.

Time.—1¼ hours, to bake. Average Cost, 2s. 6d. Sufficient for one large cake.

3376.—FRUIT CAKE. (Fr.—Gâteau de Fruits.)

Ingredients.—Butter, flour, currants, candied peel and sugar, each ½ a lb., ½ a grated nutmeg, a few chopped almonds, the juice and rind of 1 lemon, 4 eggs.

Method.—Beat the butter to a cream, add the eggs one by one, and then the other ingredients, and bake in a paper lined and greased tin. The oven must not be too hot.

Time.—1 to 2 hours, to bake. Average Cost, 1s. 10d.

3377.—GÂTEAU ST. HONORÉ.

Ingredients.—6ozs. of Vienna flour, 3 ozs. of butter, and 2 ozs. of sugar, 1 egg.

Method.—Rub the butter and sugar into the flour, make a bay, break 1 egg into a cup, beat it up with a fork, put ½ of it into the bay, add moisture and work into a stiff paste, using a little milk if required. Mould it up round, and then roll it out to about the size of a pudding plate, set it on to a clean tin, and let it stand for 2 hours, prick it all over with a fork, and then make up the following:—

BREAD.

 

Wholemeal, Baton Roll, Vienna, Hovis, Tin, Bermaline, Teacake, Large Sandwich, Crescent Roll, Dinner Roll, Vienna Roll, Bun, Bloomer, Coburg, Kohler, Sally Lunn, Round Scone, Brown Loaf, Milk Scone, Household, Brick, Cottage, Farm House.

CAKES.

1. Cocoanut Cake. 2. Orange Cake. 3. Mocha Cake.

½ a pint of water, 3 ozs. of butter, ¼ of an oz. of sugar, 4 ozs. of flour, 4 eggs, a pinch of salt.

Method.—Put the butter and water into a clean stewpan and set it over the fire; mix the sugar and flour together, and when the liquor boils, turn in the flour, stir it well over the fire until it thickens, and the whole of it can be lifted out of the pan with a spoon; then take it off the fire, let it stand for a few minutes, and beat in the eggs one at a time with a large wooden spoon. When the whole of the eggs have been beaten in put the mixture into a savoy bag with a plain tube, and lay a ring round the piece of paste prepared on the tin—lay the ring as near the edge as possible, but take care that it does not run over the edge on to the tin—and lay out the remaining paste in about 12 small buttons on another tin, and bake in a moderate oven. When done, dredge some sugar over, and run it with a red hot "salamander."

Now boil up about ¼ of a lb. of loaf sugar to nearly a caramel, put a skewer into the small buttons, dip them separately into the sugar syrup, and stick them round upon the ring of paste nearly close together, place a glacé cherry in each one of the cakes, and further decorate with some nicely cut leaves of angelica. Now pile the centre up with whipped-cream, sweetened and flavoured as required, set it on a lace paper on a glass dish or compote dish, and send to table.

Time.—About 2 hours. Average Cost, about 2s. Sufficient for 8 or 10 people.

3378.—GENOESE CAKE. (Fr.—Gâteau Génoise.)

Ingredients.—4 eggs, 4 ozs. of butter, 6 ozs. of flour, ¼ of a lb. of castor sugar, apricot jam, chocolate or any other icing.

Method.—Slightly warm the butter in a clean basin until it is easy to beat with a wooden spoon, then add the sugar and beat to a cream; next the eggs one by one, then mix in the flour. Pour the mixture into a buttered baking-tin, and bake in a quick oven for about 10 minutes. When cold divide the sheet in two, and sandwich together with apricot or any other jam. Coat it with icing, and let it stand for a few minutes.

Time.—15 minutes, to bake the cake. Average Cost, 1s. 6d.

3379.—GENOESE CAKE. (Another Method.)

Ingredients.—A stale sponge cake or loaf, 2 kinds of preserve, the one rather acid, the other sweet, such as red-currant jelly and apricot jam, the whites of 4 eggs, ½ a lb. of pounded loaf sugar, 1 lemon.

Method.—Cut the cake into rounds, and spread them with the two preserves in alternate layers, and sandwich the rounds together again. Make an icing of the sugar as directed in recipe No. 3461, spread it over the cake, and set for a few minutes to harden in a cool oven.

Time.—30 minutes. Average Cost, 2s. Sufficient for 10 or 12 small cakes.

3380.—HOLIDAY CAKE.

Ingredients.—2 lbs. of flour, ¾ of a lb. of castor sugar, ¾ of a lb. of butter and dripping or lard mixed, 1 lb. of currants, ½ a lb. of stoned raisins, ¼ of a lb. of mixed candied peel, 2 ozs. of baking-powder, 3 eggs, 1 pint of milk.

Method.—Mix the baking-powder with the flour, then rub in the fat; have ready the currants, washed, picked, and dried, the raisins stoned and cut into small pieces (not chopped), and the peel cut into neat slices. Add these with the sugar to the flour, etc., and mix all the dry ingredients well together. Whisk the eggs, stir into them the milk, and with this liquid moisten the cake; beat it up well, that all the ingredients may be very thoroughly mixed; line a cake tin with buttered paper, put in the cake, and bake it from 2¼ to 2¾ hours in a good oven. To ascertain when it is done, plunge a clean skewer into the middle of it, and if on withdrawing it looks clean and not sticky, the cake is done. To prevent its burning at the top, a piece of clean paper may be put over the cake while it is baking, to ensure it being thoroughly cooked in the middle.

Time.—2¼ to 2¾ hours. Average Cost, 2s. 6d. Sufficient for one large cake.

3381.—HONEY CAKE. (Fr.—Gâteau de Miel.)

Ingredients.—½ of a breakfastcupful of sugar, 1 breakfastcupful of rich-sour cream, 2 breakfastcupfuls of flour, ½ a teaspoonful of carbonate of soda, honey to taste.

Method.—Mix the sugar and cream together; dredge in the flour, add as much honey as will flavour the mixture nicely; stir it well, that all the ingredients may be thoroughly mixed; add the carbonate of soda, and beat the cake well for another 5 minutes. Put it into a buttered tin, and bake it from to ½ of ¾ of an hour, and let it be eaten warm.

Time.—½ to ¾ hour. Average Cost, 8d. Sufficient for 3 or 4 persons.

3382.—ICED CAKE.

Ingredients.—½ a lb. of flour, ½ a lb. of currants, ½ a lb. of sugar, ¼ of an oz. of mace and cloves, 12 sweet almonds, 6 bitter almonds, ½ a lb. of butter, 4 eggs, 1 oz. of mixed peel, 1 teaspoonful of carbonate of soda.

Method.—Blanch and split the almonds, and mix all the dry ingredients together. Warm the butter in a clean basin, add the sugar, and beat to a cream with the hand; add the eggs 1 at a time, beating well after each addition; when all are in, add the other ingredients, well mix, and turn out into a round papered and greased tin. Bake for about 1½ hours. When cold cover with white icing and decorate to taste. (See No. 3462.)

Time.—1½ hours. Average Cost, 1s. 8d. Sufficient for 1 cake.

3383.—INDIAN MEAL FLAPPERS.

Ingredients.—1 quart of sifted meal, a handful of wheaten flour, 1 quart of milk, 4 eggs, 1 heaped-up saltspoonful of salt.

Method.—Mix the meal, flour, and salt. Beat the eggs well and add them to the milk alternately with the meal, a handful at a time. Stir thoroughly, and bake in small or large round cakes on a hot griddle.

Time.—10 minutes. Average Cost, 1s. Sufficient for 1 dozen cakes.

3384.—JOHNNY CAKE.

Ingredients.—1 teacupful of flour, 1 teacupful of Indian yellow meal, 1 teacupful of milk, 1 cupful of water, 1 tablespoonful of brown sugar, 1 teaspoonful of baking-powder, a pinch of salt, 2 eggs.

Method.—The milk may be either sour or fresh. Mix the dry and the wet ingredients in separate bowls, then put them together, mix well, pour into a buttered tin, and bake for ½ an hour or more in a quick oven.

Time.—½ hour or longer. Average Cost, 4d. Sufficient for 1 cake.

3385.—LEMON CAKE. (Gâteau de Citron.)

Ingredients.—8 eggs, 1 tablespoonful of orange-flower water, ½ a lb. of castor sugar, 1 lemon, 1 lb. of flour.

Method.—Break the eggs into a clean basin, add the sugar, and beat up to a stiff batter with a wire egg whisk. Add the orange-flower water, the juice and rind of the lemon, continue the beating for 10 minutes, then take out the whisk, clean it off, add the flour (sifted), and mix it in with a spoon. Butter a cake mould with melted butter, dust it out with a little flour and sugar mixed, turn in the mixture, tie a paper round the top to prevent it running over, and bake in a moderate oven.

Time.—About 1½ hours, to bake. Average Cost, 1s. 4d. Sufficient for 1 medium-sized cake.

3386.—LINCOLN CAKE.

Ingredients.—Take 2 lbs. of flour, ½ an oz. of yeast, 1 lb. of butter, 6 eggs, ¼ of a lb. of Malaga raisins, ¼ of a lb. of currants, ½ a lb. of sugar, ¼ of an oz. of saffron.

Method.—Dissolve the yeast in ½ a pint of tepid water, put it into a clean basin and stir in sufficient of the flour to make a nice soft dough. Well knead it, and leave in the basin covered over in a warm place to prove. When well proved, take the remaining flour, turn it out on to the board, make a bay in the centre, put in the butter and sugar, and rub these together till smooth; then add the eggs and a piece of fermented dough, and mix all well up together, mixing in the whole of the flour, and adding the saffron liquor which has been previously infused in a ¼ of a pint of warm water and strained. Well and thoroughly mix by rubbing it on the board, then add the raisins (stoned and cut up), and the currants (previously cleaned); then turn it into a large well greased mould, or 2 smaller ones, stand it aside to prove, and, when well proved, bake in a moderate oven from 1½ to 2 hours.

Time.—1½ to 2 hours, to bake. Average Cost, 3s. Sufficient for 1 large cake.

3387.—LUNCHEON CAKE.

Ingredients.—½ a lb. of butter, 1 lb. of flour, ¼ of an oz. of caraway seeds, ½ a lb. of currants, 6 ozs. of moist sugar, 1 oz. of candied peel, 3 eggs, ½ a pint of milk, 2 small teaspoonfuls of baking-powder.

Method.—Rub the baking-powder and butter into the flour until it is quite fine; add the caraway seeds, currants (which should be nicely washed, picked and dried), sugar, and candied peel cut into thin slices; mix these well together, and moisten with the eggs, which should be well whisked, and with the milk wet up the other ingredients into a nice soft cake batter. Butter a tin, pour the cake mixture into it, and bake it in a moderate oven from ¾ to 1 hour.

Time.—1 to 1½ hours. Average Cost, 1s. 6d. Sufficient for 1 cake.

3388.—MADEIRA CAKE.

Ingredients.—1 lb. of butter, 1½ lbs. of flour, 1 lb. of castor sugar, the grated rind of 1 lemon, 2 ozs. of candied peel, 5 to 6 eggs.

Method.—Put the butter and sugar into a clean pan, add the grated rind of 1 lemon, and with the hand beat it up to very light cream; add in the eggs 1 at a time, and beat well after each addition of eggs; when all are in and the batter is very light and creamy, add the flour, stir it in lightly with the hand, and when well mixed divide the mixture equally into 3 or 4 round tins, papered at the bottoms and sides with buttered white paper; dust sugar over from a dredger, and lay 2 very thin slices of citron peel on top. Bake in a moderate oven. They will take from 1 to 1¼ hours to bake.

Time.—1 to 1½ hours. Average Cost, 2s. 6d. Sufficient for 3 or 4 medium-sized cakes.

3389.—MARBLE CAKE.

Ingredients.—White part: 2 teacupfuls of flour, 1½ cupfuls of castor sugar, ½ a cupful of butter, ½ a cupful of milk, 4 whites of eggs, ½ a teaspoonful of cream of tartar, ¼ of a teaspoonful of soda. Dark part: 2½ cupfuls of flour, ½ a cupful of butter, 1 cupful of brown sugar, ½ a cupful of treacle, ½ a cupful of milk, 3 eggs, ½ a teaspoonful of carbonate of soda, ½ a teaspoonful of cream of tartar, cloves, cinnamon, mace.

Method.—Prepare and mix each part separately, as follows:—Sift the cream of tartar and soda well with the flour on the board. Then cream up the butter and sugar, adding the eggs as described in previous mixtures; then mix in the flour. For the dark part the treacle and spice should be beaten up with the butter and sugar. When both batters have been well mixed up, have prepared 2 or more square papered frames or tins, laying the colours in alternately, and when all the batters have been used up, finish by spreading them out evenly on top, using the back of a spoon for the purpose. Then put them in a moderate oven and bake from 1 to 2 hours, according to size. When done turn out on to a clean wire or tray, and when cold ice over with a little white water icing, and marble with a feather dipped in cochineal or liquid carmine.

Time.—1 to 2 hours, to bake. Average Cost, 2s. Sufficient for 2 or more cakes.

3390.—NEAPOLITAN CAKES. (Fr.—Gâteaux Napolitaine.)

Ingredients.—¼ of a lb. of butter, the same quantity of flour, sugar, and almonds, apricot or any other jam, a few preserved cherries, 2 eggs, ½ a lb. of icing sugar.

Method.—Rub the butter into the flour and add the ground almonds, mix these with the yolks of the 2 eggs. Roll the paste rather thin, cut it in rounds with a plain or crinkled cutter, and bake till yellow in a moderate oven on a buttered tin. When cold spread each round with jam, and pile one over the other evenly. Mix the icing sugar with a little hot water, beat it well and ice the cakes, decorating them with the cherries.

Time.—About 20 minutes, to bake the cakes. Average Cost, 1s. 3d. Sufficient for 1 dozen small cakes.

3391.—NICE CAKE.

Ingredients.—¼ of a lb. of flour, ¼ of a lb. of ground rice, ½ a lb. of castor sugar, 5 eggs, lemon to taste.

Method.—Sieve the ground rice and flour well together on to a sheet of paper. Break the eggs into a clean bowl, add the sugar, and beat well with a wire egg-whisk for 20 minutes, then take out the whisk, clean off the wires, add the flavouring and flour, and mix lightly with a spoon. Turn the mixture into a buttered tin, and bake in a moderate oven from 35 to 45 minutes, according to the heat of the oven.

Time.—½ to ¾ of an hour. Average Cost, 9d. Sufficient for 1 cake.

3392.—PAVINI CAKE. (Fr.—Gâteau Pavini.)

Ingredients.—½ a lb. flour, ½ a lb. of ground rice, ½ a lb. of raisins (stoned and cut into small pieces), ¼ of a lb. of currants, ¼ of a lb. of butter, 2 ozs. of sweet almonds, ¼ of a lb. of castor sugar, ½ a nutmeg grated, 1 pint of milk, 1 teaspoonful of baking-powder.

Method.—Stone and cut the raisins into small pieces; wash, pick and dry the currants; melt the butter to a cream, but without oiling it; blanch and chop the almonds, and grate the nutmeg. When all these ingredients are thus prepared, mix them well together; make the milk warm, stir in the baking-powder, and with this liquid make the whole into a paste. Butter 2 moulds, rather more than half fill them with the batter, and bake the cakes in a moderate oven from 1½ to 2 hours.

Time.—1½ to 2 hours. Average Cost, 1s. 4d. Sufficient for 2 cakes.

3393.—PETITS FOURS.

These may be made of any sweet paste, Genoese, pound or sponge cake, and allow of an endless variety of decoration, with different icings, crystallised fruits, candied peel, etc. The simplest way of making petits fours is to cut Genoese, pound, or sponge cakes, into pretty fanciful shapes, icing them with different coloured icings, garnishing them before the icing has set with crystallised fruit, cut in fine slices, angelica, almonds, preserved cherries, and similar fruits.

Average Cost, 2s. per lb.

3394.—PICCOLOMINI CAKE. (Fr.—Gâteau Piccolomini.)

Ingredients.—1 cup of butter, 2 cups of sugar, 4 eggs, 1 teacup of milk, 4 cups of flour, ½ a teaspoonful of carbonate of soda, 1 teaspoonful of cream of tartar, rose-water, ground nutmeg or almond extract.

Method.—Sift the carbonate of soda and cream of tartar well with the flour on to a sheet of paper. Put the butter and sugar into a clean basin, and beat up to a light cream. Add the eggs 1 at a time, beating well after each addition, and when all are in, flavour the mixture with rose-water and ground nutmeg. Then add the flour, wet to cake-batter consistency with milk, turn into a papered, buttered hoop or shallow cake tin, and bake in a moderate oven.

Time.—40 minutes. Average Cost, 1s. Sufficient for 1 medium-sized cake.

3395.—PLAIN CAKE.

Ingredients.—1 lb. of flour, 1½ teaspoonfuls of Berwick's baking-powder, ¼ of a lb. of good dripping, 1 teacupful of moist sugar, 3 eggs, 1 breakfast-cupful of milk, ¼ of an oz. of caraway seeds, ¼ of a lb. of candied peel cut fine.

Method.—Put the flour and baking-powder into a basin; stir these together; then rub in the dripping, add the sugar, caraway seeds, and peel; whisk the eggs with the milk, and beat all together very thoroughly until the ingredients are well mixed. Butter a tin, put in the cake mixture, and bake it from 1 to 2 hours. Let the dripping be quite clean before using; to ensure this, it should be clarified. Beef-dripping is better than any other for cakes, etc., as mutton-dripping frequently has a very unpleasant flavour, which would be imparted to the preparation. The eggs are not necessary.

Time.—1½ to 2 hours. Average Cost, 1s. Sufficient for 1 cake.

3396.—PLAIN CAKE FOR CHILDREN.

Ingredients.—1 quartern of dough, ¼ of a lb. of moist sugar, ¼ of a lb. of butter or good beef-dripping, ¼ of a pint of warm milk, ½ a teaspoonful grated nutmeg, or an oz. of caraway seeds.

Method.—If bread is not made at home, procure the dough from the baker's, and as soon as it comes in, put it into a basin near the fire; cover the basin with a thick cloth, and let the dough remain a little while to rise. In the meantime beat the butter to a cream, and make the milk warm; when the dough has risen, mix with it thoroughly all the above ingredients, and well rub the mixture to obtain a smooth soft paste. Butter some cake-tins, half fill them, and stand them in a warm place to allow the mixture to rise again. When the tins are 3 parts full, put the cakes into a good oven, and bake them from 1¾ to 2 hours. A few currants, or sultanas, can be substituted for the caraway seeds, when the flavour of the latter is disliked.

Time.—1¾ to 2 hours. Average Cost, 11d. Sufficient for 6 or 8 small cakes. Seasonable at any time.

3397.—PLUM CAKE, COMMON.

Ingredients.—10 ozs. of flour, 6 ozs. of butter, or good dripping, 10 ozs. of moist sugar, 8 ozs. of currants or raisins, ½ an oz. of ground allspice, 1 oz. of distillery yeast, 1½ pints of new milk.

Method.—Rub the butter into the flour, add the sugar, currants or raisins, and allspice; warm the milk, and dissolve the yeast in it, mix the whole into a soft dough, knead it well, and put it into 6 buttered tins. Place them near the fire for 1 hour, or until they are light, then bake the cakes in a good oven from 1 to 1¼ hours. To ascertain when they are done, plunge a clean skewer in the middle, and if on withdrawal it comes out clean, the cakes are done.

Time.—1 to 1¼ hours. Average Cost, 1s. 8d. Sufficient to make 10 small cakes.

3398.—PLUM CAKE.

Ingredients.—1 lb. of flour, ¼ of a lb. of butter, ½ a lb. of sugar, ½ a lb. of currants, ¼ of a lb. of sultanas, 4 ozs. of candied peel, ½ a pint of milk, ½ a teaspoonful of carbonate of ammonia, a pinch of carbonate of soda.

Method.—Put the flour into a basin with the sugar, soda, currants, and sliced candied peel; beat the butter to a cream, and mix all these ingredients together with the milk. Stir the ammonia into 2 tablespoonfuls of milk; add it to the dough, and beat the whole well until everything is mixed. Put the batter into a buttered tin, and bake the cake from 1½ to 2 hours.

Time.—1½ to 2 hours. Average Cost, 1s. 3d. Sufficient for 1 medium-sized cake.

3399.—PLUM CAKE.

Ingredients.—¾ of a lb. of flour, 6 ozs. of butter, ½ a lb. of castor sugar, 6 ozs. of currants, 6 ozs. of raisins, 2 ozs. of candied lemon-peel, 2 ozs. of sweet almonds, 3 eggs, 1 teaspoonful of baking-powder, milk.

Method.—Sift the flour and baking-powder together, wash, dry, and pick the currants, cut up the peel, blanch the almonds and put them in either whole or pounded, as preferred. Beat up the eggs with a little cold milk, mix them all well together, then pour into a buttered mould. Bake for about 1¼ hours in a moderate oven.

Time.—1¼ hours. Average Cost, 1s. 8d. Sufficient for 1 medium-sized cake.

3400.—POTATO CAKE.

Ingredients.—1 lb. of potato flour, ½ a lb. of butter beaten to a cream, ½ a lb. of castor sugar, 2 eggs, or the whites of 4, 10 drops of essence of lemon.

Method.—Mix the ingredients, and beat them thoroughly for 10 minutes, then pour into a cake-tin, and bake for 15 minutes in a rather quick oven.

Time.—½ hour. Average Cost, 1s. 2d. Sufficient for 1 cake.

3401.—POUND CAKE.

Ingredients.—1 lb. of butter, 1¼ lbs. of flour, 1 lb. of castor sugar, 1 lb. of currants, 8 eggs, ¼ of a lb. of mixed candied peel, 2 ozs. of sweet almonds; and if liked, a little pounded mace.

Method.—Shred the peel very finely, taking equal quantities of orange, lemon and citron. Blanch the almonds, and chop them finely. Sieve the flour on to a sheet of paper, and add the peel and almonds to it. Put the butter into a clean bowl, and beat it up to a light cream with the hand; then add the sugar, and give it another

TEA TABLE.

 

good beating; add in the eggs one at a time, beating them after each addition of eggs; and when all these ingredients are in, add the flour and carefully mix, using a little milk if necessary to bring the mixture to proper cake-batter consistency. Turn the preparation into round tins, lined at the bottoms and sides with white greased paper. Bake it from 1½ to 2 hours, and let the oven be well-heated when the cake is first put in, otherwise the currants will all sink to the bottom. A glass of wine is sometimes added to the mixture, but this is scarcely necessary, as the cake will be found quite rich enough without it.

Time.—1½ to 2 hours. Average Cost, 3s. Sufficient.—The above quantity can be divided in 2 or more cakes as desired.

3402.—QUEEN CAKES. (Fr.—Gâteau à la Reine.)

Ingredients.—1 lb. of flour, ½ a lb. of butter, ½ a lb. of castor sugar, 3 eggs, 1 teacupful of cream, ½ a lb. of currants, 1 teaspoonful of baking-powder, essence of lemon, or almonds, to taste.

Method.—Sieve the baking-powder well with the flour on to a sheet of paper. Put the butter, sugar and cream into a clean basin, and beat up to a light cream. Add the eggs 1 at a time. When all the eggs are in, add the flour and fruit, and moisten with milk to the consistency of cake-batter. Put it into small buttered tins, and bake the cakes from a ¼ to ½ an hour. Grated lemon-rind may be substituted for the lemon and almond flavouring, and will make the cakes equally nice.

Time.—¼ to ½ hour. Average Cost, 1s. 9d. Sufficient for 2 or 3 dozen small cakes.

3403.—RAISIN CAKES.

Ingredients.—1 lb. of butter, 1 lb. of fine flour, 1 lb. of castor sugar, 6 eggs, 1 liqueur-glassful of brandy, 1 teaspoonful of nutmeg, ½ a teaspoonful of baking-powder, 1 lb. of stoned raisins.

Method.—Beat the butter to a cream, then add the sugar, the brandy and nutmeg, and well beat. Add the eggs 1 at a time, beating well after each addition of eggs, and when all are in, add the flour, with the baking-powder sifted in. Then mix in the stoned and chopped raisins. Bake in a paper-lined, greased tin for 1¼ hours in a moderate oven.

Time.—1¼ hours. Average Cost, 3s. Sufficient for 1 medium-sized cake.

3404.—RICE CAKE.

Ingredients.—½ a lb. of ground rice, ½ a lb. of flour, ½ a lb. of castor sugar, 4 eggs, a few drops of essence of lemon, or the grated rind of ½ a lemon, ¼ a lb. of butter.

Method.—Sieve the rice and flour together on to a sheet of paper. Put the butter into a clean basin, add the yellow rind of the lemon, grated, and beat to a cream. Add the eggs 1 at a time, and when all are in, add the flour, moisten to cake-batter consistency, using a little milk if necessary. Turn into 1 or 2 buttered moulds, and bake in a moderate oven from 1 to 2 hours.

If preferred, the cake may be flavoured with essence of almonds.

Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 2 medium-sized cakes.

3405.—RICE CAKE. (Another Method.)

Ingredients.—6 eggs, ½ a lb. of flour, ¼ of a lb. of ground rice, ½ a lb. of castor sugar, a few drops of essence of lemon.

Method.—Break the eggs into a clean bowl, add the sugar, and beat up with a wire egg-whisk for about 20 minutes. Then take out the whisk and add the flour and ground rice sifted together; mix it lightly with the hand, or a wooden spoon, turn into a buttered mould, or moulds, and bake in a moderate oven for from 25 to 40 minutes, according to size.

Time.—50 minutes. Average Cost, 10d.

3406.—ROCK CAKES.

Ingredients.—½ a lb. of butter, 1 lb. of flour, ½ a lb. of moist sugar, 2 eggs, 1 teaspoonful of essence of lemon, 1½ teaspoonfuls of baking-powder, a little milk.

Method.—Rub the butter, flour, baking-powder and sugar well together (the flour should be dried and sifted); mix in the eggs well beaten, the essence of lemon, and ½ a gill of milk. Drop the cake-mixture upon a baking-tin as roughly as possible, and bake for a ¼ of an hour in a rather quick oven.

Note.—Currants or peel can be added if liked.

Time.—¼ hour. Average Cost, 1s. Sufficient for 2 dozen cakes.

3407.—ROCK CAKES.

Ingredients.—6 eggs, 1 lb. of castor sugar, 1¼ lbs. of flour, ¼ of a lb. of currants.

Method.—Break the eggs into a basin, beat them well until very light, add the sugar, and when this is well mixed with the eggs, dredge in the flour gradually and add the currants previously cleaned. Mix all the ingredients well together, and put the dough with a fork on the tins in small heaps, making them look as rough or rocky as possible. Bake them in a moderate oven from 20 to 30 minutes; when they are done, allow them to get cool, and store them away in a tin canister in a dry place.

Time.—20 to 30 minutes. Average Cost, 1s.

3408.—SAUCER CAKE FOR TEA.

Ingredients.—¼ of a lb. of flour, ¼ of a lb. of best cornflour, ¼ of a lb. of castor sugar, ¼ of a lb. of butter, 2 eggs, 1 oz. of candied orange or lemon-peel.

Method.—Mix the flour and cornflour together; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well-whisked. Beat the mixture for 10 minutes, put it into a buttered cake-tin or mould; or, if this is not obtainable, a soup-plate answers the purpose, lined with a piece of buttered paper. Bake the cake in a moderate oven from ¾ to 1 hour, and when cold put it away in a covered canister. It will remain good for some weeks, even if it be cut into slices.

Time.—¾ to 1 hour. Average Cost, 1s. Sufficient for 1 cake.

3409.—SAVOY CAKE.

Ingredients.—The weight of 4 eggs in castor sugar, the weight of 6 eggs in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water.

Method.—Break the 7 eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; beat them well together, and add the whites of the eggs whisked to a froth. Continue to beat the mixture for ¼ a of an hour, take out the whisk, sieve in the flour and mix it in with a wooden spoon. Butter a mould, dust it out with sugar and flour, pour in the cake mixture, and bake it from 1¼ to 1½ hours. This is a very nice cake for dessert, and may be iced for a supper-table, or cut into slices and spread with jam, to convert it into sandwiches.

Time.—1¼ to 1½ hours. Average Cost, 1s. Sufficient for 1 cake.

3410.—SCOTCH CAKES.

Ingredients.—3 lbs. of flour, 2 lbs. of butter, 1½ lbs. of brown sugar, ½ an oz. of caraway seed, ½ an oz. of cinnamon, ¼ of a lb. of citron-peel cut into small pieces.

Method.—Cream the butter and sugar, add the flour and flavouring, and make up into rather a light paste; use a little milk if necessary. Bake in small buttered cake tins.

Time.—10 to 15 minutes. Average Cost, 3s. 6d. Sufficient for 5 dozen small cakes.

3411.—SCOTCH OAT CAKES (RICH).

Ingredients.—2 lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, ½ a lb. of butter and lard, ½ an oz. of carbonate of soda, ¼ of an oz. of tartaric acid, a little salt, milk.

Method.—Weigh the flour and meal on to the board, take the soda, acid and salt, and rub these ingredients through a fine hair-sieve on to the flour and meal, then add the sugar and fat and rub together until smooth; make a bay or hole in the centre, and work into a smooth paste with milk, taking care not to have it too dry or tight, or considerable trouble will be experienced in rolling out the cakes, as they will be found very short. Having wet the paste, take small pieces about the size of an egg, and roll these out thin and round with a small rolling-pin, dusting the board with a mixture partially of oatmeal and flour. When rolled down thin enough, take a sharp knife and cut them in 4, place them on clean flat tins, and bake in a warm oven. These cakes require very careful handling, or they will break all to pieces.

Time.—To bake, 20 to 25 minutes. Average Cost, 1s. Sufficient for about 18 small cakes.

3412.—SCOTCH OAT CAKES.

Ingredients.—½ a lb. of double-dressed Scotch oatmeal, ½ an oz. of fat or butter, 1 pinch of carbonate of soda, sufficient to cover a threepenny piece.

Method.—Put about ½ a pound of meal into 1 pint basin, and have a teacup, into which put a small piece of butter, or lard, the size of a small hazel-nut, and a pinch of carbonate of soda; pour on this about ½ a teacup of hot water, stir until the butter is melted, and soda is dissolved, then mix quickly with the meal in the basin with the point of a knife, and when the mixture is thoroughly stirred, turn it out on a paste-board, and mould it quite compactly, keeping it round and flat, and with the knuckles spreading it gradually, taking care that it does not crack at the edges; strew plenty of dry meal over it to roll it out with the crimped roller, and every now and then rub the surface with the flat of the hand to disengage all superfluous meal; when rolled as thin as a penny-piece, and fairly round, put the knife in the centre and divide it into 3, then, having the girdle over the fire, lay the cakes on the hot iron, the plain side down, and as the cakes get done, move them in succession from a cool spot to a hotter. By pressing the nail on the surface, if they are not doughy it is a sign that they are sufficiently baked. With care the cakes can be baked in a greased frying-pan with a trivet underneath. Now move them from over the fire on to the toaster before the fire, and watch that they dry gradually, for they will soon burn, and as they are taken from the fire, stand them carefully on edge till they are quite cold. While this is proceeding over the fire mix more cakes, and when one is ready to go to the toaster, fill up the vacant place. The thick cake commonly eaten by the working classes is made by putting a quantity of meal in a wooden bowl or can, adding cold water at discretion, mixing in a compact mass, and then kneading it into shape wholly with the knuckles: and proceeding as above described.

Time.—10 minutes, to bake. Average Cost, 3d. Sufficient to make 6 cakes.

3413.—SCOTCH SHORTBREAD.

Ingredients.—2 lbs. of flour, ¼ of a lb. of cornflour, or ground rice, 1 lb. of butter, ¼ of a lb. of castor sugar, 1 oz. of sweet almonds, a few strips of candied orange-peel.

Method.—Beat the butter to a cream, gradually dredge in the flour, and add the sugar, and sweet almonds, which should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into 6 pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about 1 inch, and pinch it round the edges. Prick it well with a skewer, and ornament with 1 or 2 strips of candied orange-peel. Put the cakes into a moderately heated oven, and bake from 25 to 30 minutes.

Time.—25 to 30 minutes. Average Cost, for this quantity, 2s. Sufficient to make 6 cakes.

3414.—SCRAP CAKES.

Ingredients.—2 lbs. of flead, or the inside fat of a pig, 1½ lbs. of flour, ¼ of a lb. of moist sugar, ½ a lb. of currants, 1 oz. of candied lemon-peel, ground allspice to taste.

Method.—Cut the flead, or leaf as it is more generally called, into small pieces, put it into a large dish, place it in a quick oven, taking care that it does not burn, and in a short time it will be reduced to oil with the small pieces of leaf floating on the surface; it is of these that the cake should be made. Gather all the scraps together, put them into a basin with the flour, and rub them well together. Add the currants, sugar, the candied peel, cut into thin slices, and the ground allspice. When all these ingredients are well mixed, moisten with sufficient cold water to make the whole into a nice paste; roll it out thin, cut it into shapes, and bake the cakes in a quick oven from 15 to 20 minutes. These are very economical and wholesome cakes for children, and the lard, melted at home, produced from the flead, is generally better than the purchased article. To prevent the lard from burning, and to ensure its being of a good colour, it is better to melt it in a jar placed in a saucepan of boiling water, thus preventing its discolouring.

Time.—15 to 20 minutes. Average Cost, 1s. 10d., for this quantity. Sufficient to make 3 or 4 dozen cakes.

3415.—SEED CAKE, VERY GOOD.

Ingredients.—¾ of a lb. of butter, 6 eggs, ¾ of a lb. of castor sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, ¾ of an oz. of caraway seeds.

Method.—Beat the butter to a cream, add the sugar, mace, nutmeg, and caraway seeds, and beat these ingredients well together. Whisk the eggs and beat them gradually into the mixture; then mix in the flour, using a little milk if necessary, to bring it to cake-batter consistency. Put it into a tin lined with buttered paper, and bake it from 1½ to 2 hours in a moderate oven. This cake would be equally nice made with currants, omitting the caraway seeds.

Time.—1½ to 2 hours. Average Cost, 2s. Sufficient for 1 cake.

3416.—SEED CAKE, COMMON.

Ingredients.—½ a quartern of dough, ¼ of a lb. of good dripping, 10 ozs. of moist sugar, ½ an oz. of caraway seeds, 1 egg.

Method.—If the dough is sent from the baker's, put it in a basin covered with a cloth, and set it in a warm place to rise. Then spread it out over the board, add the fat, egg and sugar, and rub together the ingredients until they are thoroughly mixed. Put the mixture into a buttered tin, and bake the cake for rather more than 2 hours.

Time.—Rather more than 2 hours. Average Cost, 9d. Sufficient for 1 large cake.

3417.—SEED CAKES OR SEED BUNS.

Ingredients.—4 eggs, 4 teacupfuls of sugar, 2 teacupfuls of butter, 1 teacupful of milk, 1 tablespoonful of caraway seeds, ½ a teaspoonful of carbonate of soda, ¾ of a lb. of flour.

Method.—Beat the ingredients well together, adding the flour by degrees, until a paste thick enough to roll out is made. Make into small cakes, and bake in a quick oven.

Time.—10 to 15 minutes. Average Cost 1s. Sufficient for 3 to 3½ dozen small cakes or buns.

3418.—SNOW CAKE.

Ingredients.—½ a lb. of arrowroot, or best cornflour, ¼ of a lb. of pulverized sugar, ¼ of a lb. of fresh, or washed salt butter, 1 egg and the whites of 2, the juice of 1 lemon.

Method.—Beat the butter to a cream; add the egg, previously well beaten, then the other ingredients; if the mixture is not sufficiently light, add another egg, and beat for a ¼ of an hour, until it turns white and light. Line a flat tin with raised edges with a sheet of buttered paper, pour in the cake, and put it into the oven. It must be rather slow, and the cake must not be allowed to brown at all. If the oven is properly heated, 1 to 1¼ hours will be found long enough to bake the cake. Let it cool, then with a clean, sharp knife cut it into small square pieces, which should be gently removed to a large flat dish to get cool before putting away. This cake will keep for several weeks.

Time.—1 to 1¼ hours. Average Cost, 1s. Sufficient for 1 cake.

3419.—SNOW CAKE. (A genuine American recipe.) (Another Method.)

Ingredients.—½ a lb. of arrowroot, 10 ozs. of Vienna flour, ½ a lb. of castor sugar, ½ a lb. of butter, ½ an oz. of cream of tartar, the whites of 6 eggs, flavouring to taste, essence of almonds, vanilla, or lemon.

Method.—Beat the butter to a cream, stir in the sugar, and beat the mixture to a light cream. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well tor 20 minutes. Put in whichever of the above flavourings may be preferred, then add the flour, arrowroot and cream of tartar, well sifted together, and mix; then pour the cake into a buttered mould or tin, and bake it in a moderate oven from 1 to 1½ hours.

Time.—1 to 1½ hours. Average Cost, with the best Bermuda arrowroot. 2s. 9d.; with St. Vincent arrowroot, 2s. Sufficient to make a moderate-sized cake.

3420.—SODA CAKE.

Ingredients.—1 lb. of flour, ¼ of a lb. of butter, ½ a lb. of castor sugar, ½ a lb. of currants, 1 egg, a gill of butter-milk, 1 teaspoonful of carbonate of soda, mace and nutmeg to taste.

Method.—Rub the butter into the flour, add the sugar, currants and flavouring. Beat the egg well, add it to the dry ingredients and well mix, leaving a tablespoonful of the milk to dissolve the soda, adding this just before putting into the oven, and well mix it through the batter. Bake in buttered moulds. Prick with a knitting needle or small skewer; if this comes out clean the cakes are sufficiently done. A nice lunch or tea cake.

Time.—20 minutes or ½ an hour. Average Cost, 1s. Sufficient for 2 medium-sized cakes.

3421.—SODA CAKE. (Another Method.)

Ingredients.—¼ of a lb. of butter, 1 lb. of flour, ½ a lb. of currants, ½ a lb. of moist sugar, 1 teacupful of butter-milk, 3 eggs, 1 teaspoonful of carbonate of soda.

Method.—Rub the butter into the flour with the soda, add the currants and sugar, and mix these ingredients well together. Whisk the eggs well, stir them to the flour, etc., with the milk, in which the soda is dissolved, and beat the whole up together with wooden spoon or spatula. Divide the dough into 2 pieces, put them into buttered moulds, or cake-tins, and bake in a moderate oven for nearly 1 hour. The mixture must be extremely well-beaten up, and not allowed to stand after the soda has been added to it, but must immediately be placed in the oven. Great care must also be taken that the cakes are quite done through, which may be ascertained by thrusting a skewer into the middle of them; if it looks bright when withdrawn they are done. If the tops acquire too much colour before the inside is sufficiently baked, cover them with a piece of clean paper, to prevent them from burning.

Time.—1 hour. Average Cost, 1s. 2d. Sufficient to make 2 small cakes. Seasonable at any time.

3422.—SODA CAKE FOR TEA.

Ingredients.—1 lb. of flour, 6 ozs. of butter, ½ a pint of butter-milk, 2 small teaspoonfuls of carbonate of soda, a few caraway seeds, or about 6 ozs. of currants and raisins, ½ a lb. of brown sugar, a little candied peel, 1 or 2 eggs.

Method.—Warm the butter sufficiently to melt it, also warm the milk, and mix the carbonate of soda very smoothly in it. Put all the dry ingredients together first, then add the liquids; bake at once, in tins well greased, in a rather slow oven, for 1 hour or more. If the butter is melted in the tins and just runs round them, it answers every purpose.

Time.—1 hour. Average Cost, 1s. 3d. Sufficient for 2 small cakes. Seasonable at any time.

3423.—SPONGE CAKE.

Ingredients.—The weight of 8 eggs in castor sugar, the weight of 5 eggs in flour, the rind of 1 lemon, 1 tablespoonful of brandy.

Method.—Put the eggs into one side of the scale, and take the weight of 8 in castor sugar, and the weight of 5 in good dry flour. Separate the yolks from the whites of the eggs; beat the former, put them into a saucepan with the sugar, and let them remain over the fire until milk-warm, keeping them well stirred. Then put them into a basin, add the grated lemon-rind, mixed with the brandy, and beat these ingredients well together. Whisk the whites of the eggs to a very stiff froth, stir them to the other ingredients, and beat the cake well for ¼ a of an hour. Then take out the whisk, sieve in the flour, and mix it lightly with a wooden spoon. Put it into a buttered mould, dusted out with a little finely-sifted sugar and flour, and bake the cake in a quick oven for 1½ hours. Care must be taken that it is put into the oven immediately, or it will not be light. The flavouring of this cake may be varied by adding a few drops of essence of almonds, instead of the grated lemon-rind.

Time.—1½ hours. Average Cost, 1s. 3d. Sufficient for 1 cake.

3424.—SPONGE CAKE (Another Method.)

Ingredients.—Take 6 fresh eggs, the weight of 5 of them in castor sugar, and of 3 in very fine dry flour, the rind of 1 lemon.

Method.—Put the sugar into a shallow, flat-bottomed dish, and break

FANCY CAKES.

 

1. French Gâteau. 2. Walnut Cake.

ROLLS AND CAKES.

 

1. Scones. 2. Queen Cakes. 3. Milk Rolls.

the eggs on to it, being careful to smell each one as you break it, as a bad or musty egg would spoil the preparation. Add to this the grated rind of 1 small lemon, and beat the whole for 20 minutes. The best whisk for this purpose is the spoon-shaped kind, the bowl being composed of open wire-work. Then sift in the flour, stirring as lightly as possible till all is mixed in. Put into a well-buttered tin and a brisk oven immediately.

Time.—½ to ¾ hour. Average Cost, 9d. Sufficient for 1 cake.

3425.—SPONGE CAKES, SMALL.

Ingredients.—1 lb. of castor sugar, 1 lb. of flour, 1 pint of eggs, or equal weights of eggs, flour and sugar, essence of lemon or other flavouring.

Method.—Let the flour be perfectly dry, and the sugar sifted. Put the eggs and the sugar into a basin together, and set it over a saucepan of hot water. Whisk the mixture until it is white and creamy, for about 15 or 20 minutes. Add the flour very quickly, with the flavouring, mix lightly with a spoon, butter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much colour, as they should be rather pale. This is a very good way to mix all kinds of light cakes in which there are a good many eggs. Remove the cakes from the tins before they get cold, and turn them on to a wire sieve, where let them remain until quite cold, when store them away in a closed tin canister, or wide-mouthed glass bottle. They are apt to stick to the tins, which should not be washed, but well greased with suet, over which fine flour or sugar is dusted.

Time.—10 to 15 minutes in a quick oven. Average Cost, 1d. each. Sufficient for 3 dozen small cakes.

3426.—SPONGE CAKES. (Another Method.)

Ingredients.—½ a lb. of castor sugar, not quite ¼ of a pint of water, 5 eggs, 1 lemon, ½ a lb. of flour, ¼ of a teaspoonful of carbonate of ammonia.

Method.—Boil the sugar and water together until they form a thick syrup; let it cool a little, then pour it to the eggs, which should be previously well whisked; and after the eggs and syrup are mixed together, continue beating them for 15 minutes. Grate the lemon-rind, mix the carbonate of ammonia with the flour, and stir these lightly to the other ingredients; then add the lemon-juice, and when the whole is thoroughly mixed, pour it into small buttered moulds, and bake in rather a quick oven for 1 hour. The remains of sponge or savoy cakes answer very well for trifles, light puddings, etc., and a very stale one makes an excellent tipsy cake.

Time.—Rather more than 1 hour. Average Cost, 9d. Sufficient to make 12 cakes.

3427.—STRAWBERRY SHORTCAKE.

Ingredients.—1 cup of sour or butter-milk, ⅓ of a teaspoonful of soda, ¼ of a teaspoonful of salt, 2 tablespoonfuls of butter, 1 cup of flour.

Method.—Mix the soda, butter and salt into the flour, and wet it up into a nice, free paste with the milk. Divide it into four, roll it up round under the hand, and flatten out with a rolling-pin; place it on to a suitable-sized tin (baking-tin), dock or prick it all over with a fork or skewer, and bake in a quick oven. While baking, take 1½ pints of strawberries and mash them fine. When the cakes are baked, allow them to get cold, spread them over with butter, dredge on a layer of sugar, then strawberries, then sugar, and place another cake on top, the buttered side downwards; dredge the top with sugar, and serve.

Time.—10 to 15 minutes. Average Cost, 1s. Sufficient for 2 cakes. Seasonable in June and July.

3428.—TEA-CAKES.

Ingredients.—2 lbs. of flour, ½ a teaspoonful of salt, ¼ of a lb. of butter or lard, 1 egg, ½ an oz. of distillery yeast, warm milk.

Method.—Put the flour, which should be perfectly dry, into a basin, mix with it the salt, and rub in the butter or lard; make a bay, pour in the yeast, dissolve in a little warm milk, add the egg, and then sufficient warm milk to make the whole into a smooth paste, and knead it well. Let it rise near the fire, and when well risen form it into cakes; place them on tins, let them rise again before placing them in the oven, and bake from a ¼ to ½ an hour in a moderate oven. These cakes are also very nice with the addition of a few currants and a little sugar to the other ingredients, which should be put in after the paste is moistened. The cakes should be buttered and eaten hot as soon as baked; but, when stale, they are very nice split and toasted; or, if dipped in milk, or even water, and covered with a basin in the oven till hot, they will be almost equal to new.

Time.—¼ to ½ hour. Average Cost, 10d. Sufficient to make 8 tea-cakes.

3429.—TEA-CAKES, SMALL.

Ingredients.—2 teacupfuls of flour, 1 teacupful of ground rice, 1½ of moist sugar, 2 ozs. of butter, 2 ozs. of lard or dripping, 2 eggs, lemon to taste.

Method.—Melt the butter and lard, beat well, and add the mixture to the flour and rice; then put in the eggs and sugar, well beating them together with a wooden spoon, and using a little milk if necessary to give the proper consistency, then bake in small cakes on a tin in a quick oven.

Time.—15 minutes. Average Cost, 9d. Sufficient for 12 or 14 small tea-cakes.

3430.—TEA-CAKES, TO TOAST.

Method.—Cut each tea-cake into 3 or 4 slices, according to its thickness; toast them on both sides before a nice clear fire, and as each slice is done, spread it with butter on both sides. When a cake is toasted, pile the slices one on the top of the other, cut them into quarters, put them on a very hot plate, and send the cakes immediately to table. As they are wanted, send them in hot, 1 or 2 at a time, for they spoil if allowed to stand, unless kept in a muffin-plate over a basin of boiling water.

3431.—TENNIS CAKE.

Ingredients.—1 lb. of flour, ¾ of a lb. of butter, ¾ of a lb. of castor sugar, ½ a lb. of chopped raisins, 2 ozs. of almonds, 3 ozs. of candied-peel, the grated rind and juice of 1 lemon, 8 eggs, preserved cherries, angelica, icing.

Method.—Sieve the flour on to a piece of paper. Stone the raisins and cut them up. Blanch the almonds, dry them in front of the fire, or in the oven, and chop them up into neat pieces. Put the sugar and butter into a clean basin, and beat these ingredients up to a light cream, add the flavouring, and then beat in the eggs 1 at a time. When all the eggs have been beaten in, add the flour and fruit, and well mix, using a little milk if necessary to bring it to cake-batter consistency. Line a cake-tin with greased white paper, put in the cake, and bake it in a well-heated oven for 1½ hours. Ice the cake with white icing, and before it is set, ornament it with cherries and angelica, the latter cut as leaves; any other icing may be used, and such garnishing as fancy may suggest.

Time.—1½ to 1¾ hours. Average Cost, 3s. Sufficient for 1 good-sized cake. Suitable for a tennis afternoon tea.

Note.—An iced cake gives scope for a great many pretty ornamentations, and the accompanying plate shows some easily executed patterns, and gives directions for piping.

3432.—TENNIS CAKE. (Another Method.)

Ingredients.—1¼ lbs. of flour, 1 lb. of raw sugar, 14 ozs. of butter, 1 lb. of currants, ¾ of a lb. of sultanas, ¼ of a lb. of mixed candied-peel, ¼ of an oz. of mixed spice, essence of lemon, 8 eggs.

Method.—Sieve the flour on to a piece of paper, add the currants, sultanas and peel (shred finely). Put the butter and sugar into a clean bowl, add the flavouring, and beat up to a light cream, beat in the eggs 1 at a time, beating well after each addition, and when all are in, add the flour and fruit, and mix. Prepare 2 or 3 square tins by papering them with greased white paper, and divide the mixture equally between them; flatten down the top and cover with a sheet of white paper, then bake in a moderate oven from 1 to 1½ hours. When done, turn out on to a sieve, and leave the cake to get cold. Then strip off all the paper, and make up the almond paste (No. 3459), dividing it between the 3 cakes, keeping the paste perfectly level on top and flush with the sides. Then ice over the top of the almond-icing with some white water icing, and while that is wet sprinkle thickly with blanched and chopped pistachio kernels, then with some cake-icing pipe a couple of tennis-racquets crossed upon the centre, and also pipe a border round the edge with the same icing, to complete the cake.

Time.—To bake, from 1 to 1½ hours. Average Cost, 4s. 6d. Sufficient for a party of 30 or more persons.

3433.—THANKSGIVING CAKE.

Ingredients.—1 lb. of butter, 9 eggs, 1 lb. of castor sugar, 1¼ lbs. of flour, ½ a nutmeg, 1 teaspoonful of mixed cinnamon and mace, ground, 2 ozs. of candied lemon-peel, 2 ozs. of blanched and chopped almonds, 1½ lbs. of dried currants.

Method.—Beat the butter and sugar to a cream, add the eggs well beaten, mix in the flour, and add the other ingredients. Beat all thoroughly together, prepare a round tin by lining with paper, turn in the batter, flatten it out with the hand, and bake for 2 hours in a moderate oven.

Time.—2 hours. Average Cost, 3s. 6d. Sufficient for 1 cake. Seasonable on July 4th.

3434.—TIP TOP CAKES.

Ingredients.—Take 2 lbs. of flour, 1 lb. of butter, 1 lb. of castor sugar, 6 eggs, 2 teacupfuls of raisins chopped, or currants, 1 wineglass of sherry, clove, cinnamon, nutmeg.

Method.—Beat the butter and sugar to a cream; add the eggs 1 at a time, beating well after each addition of eggs, and when all are in, add the flour, fruit and spice, and lastly the wine. Bake on tin sheets in small cakes dropped from a tablespoon. This recipe makes a large quantity, which will keep fresh for a long time.

Time.—10 minutes, to bake. Average Cost, 3s. Sufficient for about 5½ lbs. of cake.

3435.—A NICE USEFUL CAKE.

Ingredients.—¼ of a lb. of butter, 6 ozs. of currants, ¼ of a lb. of sugar, 1 lb. of dried flour, 2 teaspoonfuls of baking-powder, 3 eggs, 1 teacupful of milk, 2 ozs. of sweet almonds, 1 oz. of candied peel.

Method.—Beat the butter and sugar to a cream; wash, pick and dry the currants, whisk the eggs, blanch and chop the almonds, and cut the peel into neat slices. When all these are ready, mix the dry ingredients together, then add the butter, milk and eggs, and beat the mixture well for a few minutes. Put the cake into a buttered mould or tin lined with paper, and bake it for rather more than 1½ hours in a moderate oven. The currants and candied peel may be omitted, and a little lemon or almond flavouring substituted for them; made in this manner, the cake will be found very good.

Time.—Rather more than 1½ hours. Average Cost, 1s. 4d.

3436.—VANILLA CAKE.

Ingredients.—¼ of a lb. of butter, ½ a lb. of castor sugar, 3 eggs, ½ a teacupful of new milk, ¾ of a lb. of dry flour, 1 teaspoonful of baking-powder, essence of vanilla.

Method.—Beat the butter to a cream, add the sugar and beaten egg-yolks, beat the mixture for some minutes, then add the whites. Put the baking-powder in the flour, add it, and beat well, adding a few drops of essence of vanilla, and using the milk to bring it to proper consistency. Finely-cut candied peel may be added, or substituted for the vanilla, if preferred. Put the cake into a buttered tin, and bake for 1 hour.

Time.—1 hour. Average Cost, 9d. Sufficient for 1 cake.

3437.—VICTORIA SANDWICHES.

Ingredients.—6 ozs. of flour, 4 ozs. of castor sugar, 2 ozs. of butter, 3 eggs, 1 teaspoonful of baking-powder, a little milk, jam, salt.

Method.—Stir the sugar and yolks of eggs together until thick and creamy, then add the butter melted. Pass the flour, baking-powder and a good pinch of salt through a sieve, stir it lightly into the rest of the ingredients, and add milk by degrees until the mixture drops readily from the spoon. Now whisk the whites of eggs stiffly, stir them in as lightly as possible, and pour the preparation into a well-buttered Yorkshire pudding-tin. Bake in a moderately hot oven for about 20 minutes, let it cool, split in halves, spread thickly with jam, replace the parts, and press lightly together. Cut into finger-shaped pieces, arrange them in groups of 3, letting the layers cross each other, sprinkle liberally with castor sugar, and serve.

Time.—From 1¼ to 1½ hours, altogether. Average Cost, 9d. Sufficient for 1 large dish.

3438.—WAFFLES OR WAFERS.

Ingredients.—1 quart milk, 6 eggs, ¼ of a lb. of butter. 2 ozs. of distillery compressed yeast, salt, flour.

Method.—Beat the eggs, and melt the butter, then dissolve the yeast in a little of the milk, mix all together, then add in sufficient flour to make a nice, smooth, thin batter. Set this to rise, and bake in waffle-irons, which may be obtained at an ironmonger's.

Time.—10 to 15 minutes. Average Cost, 1s. 3d. Sufficient for about 3 dozen wafers or waffles.

3439.—WEBSTER CAKE.

Ingredients.—½ a cup of butter, ½ a cup of sugar, 2 eggs, 3 cups of flour, ½ a cup of milk, ½ a cup of currants, nutmeg, 2 teaspoonfuls of baking-powder.

Method.—Mix and beat the above ingredients till thoroughly blended, then put into a buttered mould, and bake for ½ an hour in a moderate oven.

Time.—½ hour. Average Cost, 8d. Sufficient for 1 cake.

3440.—WEDDING CAKE, VERY GOOD.

Ingredients.—2 lbs. of butter, 2 lbs of castor sugar, ½ a gill of caramel, 2½ lbs. of flour, 18 eggs, 3 lbs. of currants, 3 lbs. of sultanas, 1½ lbs. of mixed peel, ½ a lb. of blanched sweet almonds, the grated rind of 2 lemons, ½ a small nutmeg, 1 oz. of mixed spice, and ½ a pint of brandy.

Method.—After cleaning the fruit and grating the nutmeg, cream the butter and sugar together, and beat well till very light and smooth. Add a teaspoonful of salt, and work in the eggs 1 at a time. Work the flour in gradually, and then the remainder of the ingredients, but only beat in a little at a time. See that the whole is thoroughly mixed. Have ready a large cake tin, line it with brown paper, and allow at least 3 rounds of paper for the bottom; then put in the mixture, and bake in a moderately cool oven for 5 hours. When done allow it to stand for 1 or more days, then cover with almond icing, and coat with royal and transparent icing. Lastly pipe the cake with royal icing according to taste. (See No. 3463.)

Time.—6 hours. Sufficient for a moderate-sized cake. Average Cost, 1s. 6d. per lb.

3441.—WEDDING CAKE. (Another Method.)

See Bride or Christening Cake, No. 3354.

3442.—YEAST CAKE.

Ingredients.—1½ lbs. of flour, ½ a pint of milk, ¼ lb. of butter, 3 ozs. of distillery yeast, 3 eggs, ¾ of a lb. of currants, ½ a lb. of white moist sugar, 2 ozs. of candied peel.

Method.—Put the milk and butter into a saucepan and shake it round over the fire until the butter is melted, but do not allow the milk to become very hot. Put the flour and sugar into a basin, stir it to the milk and butter, the yeast dissolved in a little cold milk, and the eggs, which should be well beaten, and form the whole into a smooth dough. Let it stand in a warm place, covered with a cloth, to rise, and when sufficiently risen add the currants, and candied peel cut into thin slices. When all the ingredients are thoroughly mixed, line 2 moderate-sized cake-tins with greased paper, which should be put 6 inches higher than the tin; pour in the mixture, let it stand to rise again for another ½ hour, and then bake the cakes in a brisk oven for about 1½ hours. If the tops of them become too brown, cover them with paper until they are done through. A few drops of essence of lemon, or a little grated nutmeg, may be added if this flavour is liked.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 6d. Sufficient to make 2 moderate-sized cakes.

3443.—YORKSHIRE GINGER CAKE.

Ingredients.—3 eggs, ½ a pint of cream, 1 lb. of butter, ½ a lb. of castor sugar, 2 ozs. of ground ginger, 2 lbs. of flour, a little salt.

Method.—Whisk the eggs thoroughly, add the cream, and beat these together. Put the mixture into a saucepan, stirring till warm; add the butter, sugar and ginger, carefully stirring over a very moderate fire. When the butter has melted, stir in the flour, adding salt, and make into a paste (the flour must be fine). Roll out the paste and cut it out with a plain round paste cutter on to buttered flat tins, and bake in a moderate oven.

Time. ¾ hour. Average Cost, 2s. 10d. Sufficient for 3 to 4 dozen small cakes.

Muffins, Crumpets, Rolls and Toast

3444.—MUFFINS.

Ingredients.—1 quart of water, 2 ozs. of yeast, ¼ of a lb. of potatoes, ½ an oz. of salt, flour.

Method.—Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl, and then clear off the paste from the hands; cover over with a clean cloth, and leave it to rise in a warm place. When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 ozs. in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour, to prove. When light enough, see that the hot plate is hot, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof, or the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done brush off the flour, and lay them on a clean cloth or sieve to cool.

To toast them, divide the edge of the muffin all round, by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork, and hold it before a clear fire till one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slightly on both sides, put them together again, and cut them into halves. When sufficient are toasted and buttered, pile them on a very hot dish, and send them very quickly to table.

Time.—From 25 to 30 minutes to bake them. Average Cost, 1d. each.

3445.—CHESTER MUFFINS.

Ingredients.—4 quarts of flour, 2 quarts of milk, 1 teacupful of sugar, 1 teacupful of butter, 1 teacupful of yeast, 4 eggs, a little salt.

Method.—Mix the butter and sugar together; add the eggs, salt, milk, flour and yeast (dissolved); let it rise all night. Make up into shapes of even size. Bake for 20 minutes.

Time.—20 minutes to bake. Average Cost, 2d. each.

3446.—CRUMPETS.

Ingredients.—1 quart of water, 2 ozs. of yeast, ¼ of a lb. of potatoes, ½ an oz. of salt, flour.

Method.—Proceed exactly the same as directed for muffins, but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than sponge. Cover over, and leave for ½ an hour. At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another hour. Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette knife, and when done take off on to a clean cloth to cool. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible.

Time.—20 minutes to cook. Average Cost, ½d. each.

3447.—EXCELLENT ROLLS. (Fr.—Petits Pains.)

Ingredients.—1 lb. of flour, 1 oz. of butter or lard, ½ an oz. of yeast, 1 pint of water, a little salt.

Method.—The process for making rolls is exactly the same as directed for bread, but the quantity being smaller, it requires more yeast, and wants nursing and keeping warm. When the dough is ready, turn it out on the board and knead it well over, then let it lie for a few minutes to recover itself, divide into small pieces, mould them up round, and set them on a clean flat tin that will fit the oven. Cover them over with a damp clean cloth, let them stand in a warm place to prove; when nice and light uncover, brush over with an egg beaten up in a cup, taking care not to knock out any of the proof, and then bake in a moderately heated oven for about 25 minutes.

If preferred, milk can be used instead of water. Almost all fermented dough will make a very satisfactory roll, but of course the dough is not always available. There is nothing, however, to prevent these rolls being made for breakfast, or hot tea bread upon baking days. It is quite optional whether fat is used in them or not; the principal advantage of the fat is that the rolls will be of a more even texture, and the crust will eat short and crisp instead of being tough.

Time.—2 hours. Average Cost, 4d. Sufficient for 12 rolls.

3448.—HOT ROLLS. (Fr.—Petits Pains.)

Ingredients.—These, although very unwholesome and indigestible, are nevertheless a great favourite, and are eaten by many persons. As soon as the rolls come from the baker's they should be put into the oven, which, in the early part of the morning, is sure not to be very hot; and the rolls must not be buttered until wanted. When they are quite hot, divide them lengthwise into 3, put some thin flakes of good butter between the slices, press the rolls together, and place them in the oven for 1 or 2 minutes, but not longer, or the butter will oil. Take them out of the oven, spread the butter equally over them, divide the rolls in half, put them on to a very clean hot dish, and send them instantly to table.

Time.—10 minutes. Average Cost, 1d. each.

3449.—NICE ROLLS. (Fr.—Petits Pains.)

Ingredients.—1 lb. of flour, 2 ozs. of butter, 4 ozs. of powdered lump sugar, 2 eggs, 1 teaspoonful of baking-powder, and a pinch of salt.

Method.—Mix all these ingredients well together, and work into a stiff dough with a little milk. Roll it out of ¾ an inch thick, and cut into rolls, throw them into a pan of boiling water on the fire, and directly they rise to the top, which will be in a minute or so, if the water is really boiling, take them out and put them into a pan of cold water for 1 or 2 hours, if not quite ready to bake them. Then bake the rolls for 20 minutes in a quick oven, a light brown.

Time.—20 minutes. Average Cost, 7d. Sufficient for 20 rolls.

3450.—DRY TOAST, TO MAKE. (Fr.—Pain Grillé.)

Method.—To make dry toast properly, a great deal of attention is required; much more, indeed, than people generally suppose. Never use new bread for making any kind of toast, as it is moist and tough, and, in addition, is very extravagant. Procure a loaf of household bread about 2 days old; cut off as many slices as may be required, not quite a ¼ of an inch in thickness; trim off the crusts and ragged edges, put the bread on a toasting fork, and hold it before a very clear fire. Toast it carefully until the bread is nicely coloured; then turn it and toast the other side, but do not hold it so close to the fire that it blackens. Dry toast should be made more gradually than buttered toast, as its best feature is its crispness, and this cannot be attained unless the process is slow, and the bread is allowed gradually to colour. Toast should never be made long before it is wanted, as it soon becomes tough unless placed on the fender in front of the fire. Directly each piece is ready, it should be put into a rack or stood upon its edges and sent quickly to table.

3451.—HOT BUTTERED TOAST, TO MAKE. (Fr.—Pain Rôti au Beurre.)

Method.—A loaf of household bread about 2 days old answers for making toast better than cottage bread, the latter not being a good shape and too crusty for the purpose. Cut as many nice even slices as may be required, rather more than a ¼ of an inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils both the appearance and flavour of toast. When both sides are nicely coloured, put the toast on a hot plate; divide some good butter into small pieces, place these on the toast, set this before the fire, and when the butter is just beginning to melt, spread it lightly over the toast. Trim off the crust and ragged edges, divide each round into 4 pieces, and send the toast quickly to table. Some persons cut the pieces of toast across from corner to corner, thus making the pieces of a three-cornered shape. Soyer recommends that each slice should be cut into pieces as soon as it is buttered, and when all are ready, that they should be piled lightly on the dish they are intended to be served on. He says that by cutting through 3 or 4 slices at a time, all the butter is squeezed out of the upper ones, while the bottom one is swimming in fat liquid. It is highly essential to use good butter for making this dish.

Gingerbread and Rusks

3452.—GINGERBREAD, ANDREW'S. (Fr.—Pain de Gingembre.)

Ingredients.—1¼ lbs. of flour, ¼ of a lb. of sugar, 6 ozs. of butter, 4 eggs, 1 tablespoonful of ginger, 6 ozs. of golden syrup.

Method.—Beat the butter, sugar and golden syrup to a cream, and beat in the eggs one at a time: add the flour, mixed with the ginger, till the mixture is thick enough to roll out. Roll into thin sheets, cut out with a plain round cutter, and bake on flat baking tins.

Time.—To bake, 20 to 25 minutes. Average Cost, 1s. 4d. Sufficient for about 4 dozen cakes.

3453.—GINGERBREAD HONEYCOMB.

Ingredients.—½ a lb. of flour, ¼ of a lb. of the coarsest brown sugar, ½ a lb. of treacle, ¼ of a lb. of butter, 1 dessertspoonful of allspice, 2 tablespoonfuls of ground ginger, the peel of ½ a lemon grated, and the whole of the juice.

Method.—Mix all these ingredients together, forming a paste sufficiently thin to spread upon baking sheets. Beat it well, butter the tins, and spread the paste very thinly over them; bake it in a rather slow oven, and watch it until it is done; withdraw the tins, cut the gingerbread in squares with a knife to the usual size of wafer biscuits, about 4 inches square, and roll each piece round the fingers as it is raised from the tin.

Time.—½ an hour. Average Cost, 10d. Sufficient for 4 dozen squares.

3454.—GINGERBREAD, THICK.

Ingredients.—1 lb. of treacle, ¼ of a lb. of butter, ¼ of a lb. of coarse brown sugar, 1½ lbs. of flour, 1 oz. of ginger, ½ an oz. of ground allspice, 1 teaspoonful of carbonate of soda, ¼ of a pint of warm water, 3 eggs.

Method.—Put the flour into a basin, with the sugar, ginger, and allspice; mix these together; warm the butter, and add it with the treacle to the other ingredients. Stir well; make the water just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough with the eggs, which should be previously well whisked; pour the mixture into a buttered tin, and bake it from ¾ to 1 hour, or longer should the gingerbread be very thick. Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back in the oven to finish baking.

Time.—¾ to 1 hour. Average Cost, 1s. 4d.

3455.—GINGERBREAD, WHITE.

Ingredients.—1 lb. of flour, ½ a lb. of butter, ½ a lb. of castor sugar, the rind of 1 lemon, 1 oz. of ground ginger, 1 nutmeg grated, ¼ of a teaspoonful of carbonate of ammonia, 1 gill of milk.

Method.—Rub the butter into the flour, add the sugar and minced lemon-rind, ginger and nutmeg. Mix these ingredients well together, make the milk just warm, stir in the ammonia, which should be in fine powder, and work the whole into a nice smooth paste. Roll it out with the rolling-pin, cut it into cakes, place these on to clean greased baking tins, and bake in a moderate oven from 15 to 20 minutes.

Time.—15 to 20 minutes. Average Cost, 1s. 3d.

3456.—RUSKS. (Suffolk Recipe.)

Ingredients.—1 lb. of flour, 2 ozs of butter, ¼ of a pint of milk, 2 ozs. of loaf sugar, 3 eggs, ½ an oz. of distiller's yeast.

Method.—Put the milk and butter into a saucepan, and keep stirring it round with a wooden spoon until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and pour the beaten eggs into the centre. Add the yeast dissolved in a little tepid water to the milk and butter, and with this liquid work the flour into a smooth dough. Lay a cloth over the basin, and leave the dough to rise by the side of the fire; then knead it and divide it into 12 pieces, mould up round, set on to a clean greased plate; prove well; then place them in a brisk oven and bake for about 20 minutes. Take the rusks out, break them into halves, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin canisters to get dry. If the rusks are intended for the cheese course, the sifted sugar must be omitted.

Time.—20 minutes, to bake the rusks; 5 minutes to render them crisp after being divided. Average Cost, 9d. Sufficient to make 2 dozen rusks.

3457.—RUSKS.

Ingredients.—4 ozs. of butter, 2 ozs. of castor sugar, 1 tablespoonful of brewer's yeast, 2 lbs. of flour, 4 eggs, 1 quart of milk.

Method.—Mix the yeast with the sugar and 1 teacupful of warm milk; pour it into the centre of the flour in a deep bowl and let it rise for 1 hour in a warm place. The sponge should then be sufficiently light. Mix with it and the rest of the flour the remaining milk, the eggs, and a little salt, beating the whole well with a wooden spoon; then put it into a buttered tin, set it to rise for another hour, bake in a moderate oven, and, when cold, cut the cake into thin slices and dry them in a quick oven, having previously sprinkled them with pounded sugar. These rusks will be found a delicious substitute for toast for an invalid, and are appetising and nourishing.

Time.—1 hour. Average Cost, 1s. 6d.

3458.—ITALIAN RUSKS.

Ingredients.—A stale savoy or sponge cake may be converted into very good rusks, in the following manner. Cut the cake into slices, divide each slice in two; put them on a baking-sheet in a slow oven, and when they are of a nice brown and quite hard the rusks are done. They should be kept in a closed tin canister in a dry place, to preserve their crispness.

Pannicled Millet. This cereal has the smallest seeds of any of the corn plants, being a true grass; but the number of seeds contained in each ear makes up for their diminutive size. It grows in sandy soils that will not sustain many other kinds of grain, and forms the chief sustenance of the population in the arid districts of Arabia, Syria, Nubia, and parts of India. Millet is not cultivated in England, being principally confined to the East. The nations who make use of it grind it in the primitive manner between two stones, and make it into a form of diet which cannot properly be called bread, but is rather a kind of soft, thin cake, half-baked.

Icing

3459.—ALMOND ICING FOR CAKES.

Ingredients.—To 1 lb. of castor sugar allow ¾ of a lb. of ground sweet almonds, 2 or 3 eggs, a little rose or orange-flower water.

Method.—Weigh the castor sugar and ground almonds into a clean basin, and mix them well together; make a hole in the centre, break in the 2 eggs, add a little rosewater, and wet up into a firm paste, using another egg if necessary. Turn the mixture out of the pan on to the board, dusting it over with sugar to prevent it from sticking, then roll it out with a rolling pin to the size of the cake, place it on top and press smooth with the hand. This quantity of icing would be sufficient for a cake weighing from 2 to 3 lbs.

Time.—¾ of an hour. Average Cost, 1s. per lb.

3460.—ICING FOR MARBLE CAKE.

Ingredients.—1 teacupful of icing sugar, a little warm water.

Method.—Put some icing sugar into a clean basin, taking sufficient to ice the cakes, which of course will always depend upon the thickness put upon them, and pour upon the sugar sufficient boiling water to mix it up into rather a thick cream, beating it up well with a wooden spoon, adding the water gradually to the sugar until the proper consistency is obtained, then use as previously directed.

This icing will dry rather quickly, with a good gloss. It can be flavoured with any kind of essence, and coloured with vegetable colours as may be required.

Time.—½ an hour. Average Cost, icing sugar, 6d. per lb. Sufficient for 1 cake.

3461.—SUGAR ICING FOR CAKES.

Ingredients.—To every lb. of loaf sugar allow the whites of 4 eggs and 1 oz. of fine starch.

Method.—Beat the eggs to a stiff froth, and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch, also finely powdered. Beat the mixture well until the starch is smooth; then with a spoon or broad knife lay the icing equally over the cakes. These should then be placed in a very cool oven and the icing allowed to dry and harden, but not to colour. The icing may be coloured with strawberry or currant juice, or with prepared cochineal. If it be put on the cakes as soon as they are withdrawn from the oven, the icing will become firm and hard by the time the cakes are cold. On very rich cakes, such as wedding, christening cakes, etc., a layer of almond icing (No. 3458) is usually spread over the top, and over that the white icing as described. All iced cakes should be kept in a very dry place.

Average Cost, 1s. per lb.

3462.—TO ICE A CAKE.

Ingredients.—¾ of a lb. of icing sugar, the whites of 2 eggs, orange-flower water.

Method.—Beat these ingredients as in preceding recipe, and while the cake is still warm, pour and smooth the icing evenly over it; then dry in a moderate heat to harden, but not to colour the icing.

Average Cost.—Icing sugar, 6d. per lb.

3463.—TO ICE A WEDDING CAKE.

Ingredients.—1½ lbs. of confectioner's icing sugar, the whites of 6 eggs, the juice of 1 lemon.

Method.—Icing sugar can now be obtained from almost every grocery store in the kingdom, or failing that, a pastrycook would supply the quantity required. Having procured the sugar, take a very clean basin and spoon, turn in the sugar, and carefully break in the whites of the eggs; add a small pinch of blue, and then proceed to beat up the icing. When well beaten and smooth, add the strained juice of 1 lemon, then beat it up thoroughly until it will stand up in the pan. Now take the cake and set it on an inverted plate, or if you have it, a regular turn-table used by confectioners for the purpose. Take up sufficient icing to cover the top with a spoon, and lay it upon the centre of the cake. Now take a large pliable palette knife and spread the icing level on top. Then take up small portions of the icing with the point of the palette knife, spread it smoothly round the side, and when the cake is completely enveloped, stand it aside in a warm place to dry. During the time the cake is drying and as soon as it is hard enough, a thin sheet of paper should be lightly laid over to prevent the dust from spoiling the colour of the cake.

Average Cost.—Icing sugar, 6d. per lb.

3464.—TO ICE A WEDDING CAKE. (Another Method.)

Ingredients.—Whites of 3 eggs, 1 lb. of icing sugar, lemon or vanilla flavouring.

Method.—Grind and sift the sugar, and add it to the well-beaten whites of eggs and the flavouring. Beat until the icing mixture is firm and stiff, then proceed as in preceding recipe.

Average Cost.—Icing sugar, 4d. to 6d. per lb.

Yeast

3465.—YEAST, TO MAKE.

Ingredients.—1½ ozs. of hops, 4 quarts of water, 1¼ lbs. of bruised or ground malt, ¾ of a lb. of flour, ½ a pint of liquid yeast.

Method.—Put the hops into a boiler, add the water, put on the lid, and set them over the fire to boil for about ½ an hour, or until all the hops have sunk to the bottom. Then strain the liquor into a clean wooden bucket, squeeze out the hops and throw them away. Let the resultant liquor stand for 5 or 10 minutes, or until the face can be seen reflected in it, then turn in the malt, stir up well with a clean spoon, cover over, and let it stand until lukewarm, or about 70° Fahr. Then put in ½ a pint of yeast and the ¾ of a lb. of flour, stir it well up with the hand, cover over with a cloth, and let it remain in a warm corner undisturbed for at least 8 hours. At the end of that time give it a good stir up, and strain away the grains, squeeze them dry, and put the whole of the liquor into bottles; after stirring it well up, tie over with string, and keep it in a cool cellar. ½ a pint of this yeast will be sufficient for about 20 lbs. of flour. When required for use, it is usual to first set what is termed a ferment, as follows:—first wash, clean, and then boil about 2 lbs. of potatoes, without salt; when cooked strain off and turn them into a clean wooden bucket. Take a rolling-pin and pound the potatoes down with it; add about ½ a lb. of flour, and mix it well into the scalding hot potatoes with the rolling-pin; add 1 quart of water, and stir all the ingredients well up together, and when it has cooled down to 75° Fahr., shake well, and add ½ a pint of the previously made yeast. Stir well in with the hand, breaking up the potatoes, and then cover over with a clean cloth, and let it stand the same as the yeast, in a warm place to work or ferment. In about 3 hours it will have come up and dropped, and it is necessary, to ensure good bread, that it should drop. Prepare the flour in a large pan, or wooden trough; make a hole in the centre of the flour, if the pan is used, and if a trough, at one end, and strain in the ferment or "comp.," add about 3 ozs. of salt, or more if liked, and sufficient water to wet the 20 lbs. of flour into dough, knead it well, and leave it as dry as possible; cover over with a cloth, and leave it to prove in a warm place for about 3 hours, then give it another good kneading over with flour, cover, and prove for another hour. Then turn out to the board, divide into suitable-sized pieces, mould up into loaves, and when nicely proved bake in a moderate oven.

3466.—YEAST, TO MAKE. (Another Method.)

Ingredients.—2 ozs. of hops, 6 quarts of water, 1 lb. of ground malt, ½ a lb. of brown sugar, 1 lb. of flour, ½ a pint of yeast.

Method.—Proceed exactly in the same manner as directed in the previous recipe, but place the sugar and malt in the bottom of the tub, and strain the scalding-hot liquor from the hops upon it; then cover over, and when cooled down to 70° Fahr., stir in the yeast and flour, and leave it to work as before directed. It can be made into bread in exactly the same way as described, and will make most excellent bread; but during the process particular care must be taken to exclude all draughts, and all the utensils used must be scrupulously clean.

PIPING OR FANCY CAKE ICING.

 

Make an ordinary grocer's paper bag, place one of the piping funnels at the bottom, pour the prepared sugar into the bag, and tear the paper off the point of it. Hold the bag in the right hand, and with the fingers of the left squeeze the sugar through the funnel. The piping tubes have teeth, and patterns of piping vary according to the "outlet."