them over with a sheet of paper to keep out all dirt, until they are required for use.
Sugar.—Refined sugars can now be procured at so low a price, already ground and pulverized, that it is more economical to buy it in this form than to use loaf sugar and pound it, for, besides the trouble, it also involves some waste and loss of time, for powdered sugar is no dearer than loaf sugar, and if it cannot be procured from the grocers, a baker who makes small confectionery goods would be willing to supply the quantity required.
Fruit.—With the introduction of machinery for fruit cleaning purposes, currants can be procured comparatively clean, and need only a rub in a dry cloth, and picking over to remove any larger sprigs and stones that may have escaped the machine, to render them fit for use. In almost every case washing is not at all necessary; in fact, washing the currants deprives them of some of their goodness, and, therefore, is not only a waste of time, but waste of material, and makes the cake heavy. Sultanas, although they are no doubt cleaned, require carefully picking over, and a good rub on a coarse sieve will remove almost the whole of the sprigs, which are a very objectionable ingredient in a cake. Raisins should in all cases be stoned, and if a large quantity has to be prepared, a small machine suitable for the purpose can be procured from the household stores or ironmongers for a few shillings. It is very effective in its operations, and frees the raisins from stones in an incredibly short time, and, contrary to the general opinion, does not take out more of the flesh of the raisins than hand-picking. Glacé cherries, pineapple and ginger are used in cake-making. They are procurable from the grocers in quantities as required, but as the price is rather high, they are used but sparingly. Cocoanut, almonds, walnuts, and other nuts, are sometimes used in cakes, but with the exception of almonds and cocoanuts, very small quantities of the others are used.
The Almonds, before use, require to be blanched. This is done by putting the almonds into a basin and pouring boiling water over them. When they have scalded for a short time their jackets are easily removed. When blanched they should be dried in the oven. There are very many varieties of the almond. The largest and dearest are the Jordan, and the cheapest are termed Barbary. There are both sweet and bitter almonds, the latter being used but sparingly for flavouring purposes. Almonds can be purchased already blanched, either whole, shred, chopped, or flaked, as desired, and if large quantities are required it is cheaper to procure them already prepared. Ground almonds are used for icings, paste, macaroons, ratifias, and biscuits, and are procurable prepared all ready for use. Cocoanut is sometimes liked, and for all purposes desiccated nut can be used. It is sold in shreds, strips, and either fine or coarse, also sugared and plain.
