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.
