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.
