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
