V. CAKES.
A few hints about Cakes.Unless otherwise specified the general rule in making cakes is to cream the butter and sugar together, then add the eggs, then flour and baking powder (mix the baking powder with the flour) and then add fruit or other ingredients and beat well. If fruit is to be added do not make the cake very soft, or currants, &c., will be liable to sink, but they are less likely to do so if previously rubbed in flour.Always grease cake tins with lard as the cakes will be less liable to burn than if the tins are rubbed with butter.Do not open the oven door for at least twenty minutes after cakes are put in, and then do it very gently as a sudden action will tend to make a cake sink in the middle.1. Madeira Cake.¼-lb. butter.3 eggs.2 teaspoonsful baking powder.½-lb. castor sugar.½-lb. flour.Little milk if necessary.Put candied peel on the top when nearly done.2. Beverleigh Buns.¼-lb. cornflour.2-oz. sugar.1 teaspoonful baking powder.2-oz. butter.2 eggs.Bake in patty pans.3. Queen Cakes.¼-lb. butter.3 eggs.3-oz. currants.1 teacup milk.Almond essence.½-lb. castor sugar.1-lb. flour.2 teaspoonsful baking powder.Bake in patty pans in brisk oven.4. Raspberry Sandwich.2 eggs with their weight in sugar, butter and flour and 1 teaspoonful baking powder. Bake in slow oven.5. Rock Buns.1-lb. flour3-oz. sugar.2 teaspoonsful baking powder.¼-lb. dripping (rubbed in).6-oz. currants.1 egg beaten with little milk.Mix all together, and bake in rough lumps on floured baking sheet.6. Cornflour Cake.¼-lb. butter.1 egg.1 teaspoonful baking powder.½-lb. castor sugar.½-lb. cornflour.Lemon essence.Bake in small dripping tin.7. Oatmeal Buns.6-oz. coarse oatmeal.3-ozs. lard or butter (rubbed in).4-oz. sugar.Pinch of salt.½-lb. flour.1 teaspoonful baking powder.1 egg.Little milk.Bake either in lumps on sheet or in patty pans.8. Lemon Sandwich Cakes.Weight of 1 egg in flour, butter, castor sugar, and ground rice. 1 teaspoonful baking powder. Beat all together, and spread on two greased plates. Bake ten minutes, and spread lemon curd between.9. Yorkshire Parkin.1-lb. coarse oatmeal.½-lb. lard or dripping.½-lb. brown sugar.2 teaspoonsful mixed spices.Juice of 1 lemon.1-lb. flour.1-lb. treacle.1 teaspoonful baking powder.2 teaspoonsful ginger.3 eggs and a little milk.Bake in dripping tin in slow oven.10. Drummond Cake.2-oz. butter.6-oz. castor sugar.1 teaspoonful baking powder.½-lb. currants.½-oz. carraway seeds.2-oz. lard.¾-lb. flour.2-oz. peel.1 teaspoonful ginger.3 eggs and a little milk.Bake in moderate oven.11. Gingerbread.10-oz. flour.¼-lb. brown sugar.1-oz. candied peel.1 teaspoonful baking powder.2-oz. butter (rubbed in).¼-lb. treacle.1-oz. ground ginger.1 egg.Little milk.Bake in dripping tin, and cut in squares when cold.12. Ginger Nuts.1-lb. flour.¼-lb. treacle.¼-lb. butter.½-oz. ginger.Melt the butter in a pan, add the treacle, and when quite hot mix with a wooden spoon to the flour and ginger.Roll between the hands into nuts, and bake on greased tin for 20 minutes.13. Victoria Roll.2 eggs.2-oz. flour.3-oz. castor sugar.½ teaspoonful baking powder.Butter a tin and pour in the mixture, and bake 10 minutes in a quick oven. Quickly spread with jam, roll up, and sprinkle with castor sugar.14. Yorkshire Cake.1 egg and its weight in flour, sugar, butter, and ground rice. 1 teaspoonful baking powder and a little milk. Spread on two greased plates and bake. Spread jam on one and press the other on the top.15. Sally Lunn Teacakes (No. 1).1¾-lb. flour¼-lb. butter or lard.2 teacupsful castor sugar.1d. yeast.Mix well with warm milk to a stiff batter, then beat with the hand for 20 minutes. Place in tins, and allow them to rise before putting in the oven.16. Summerville Cakes.3-oz. butter.3 eggs.¼-lb. flour.¼ teaspoonful baking powder.3-oz. sugar.¼-lb. grated chocolate.6 drops essence of vanilla.Tablespoonful of milk.Bake in small patty pans.17. Soda Cake.¼-lb. butter or dripping.3 eggs.½-lb. currants.1 teacupful of milk.½-lb. moist sugar.1-lb. flour.1 teaspoonful carbonate of soda.Bake in a moderate oven about 1 hour.18. Brunswick Cakes.¼-lb. butter.1 egg.¼-lb. currants.2-oz. mixed peel.Grated rind of 1 lemon.2-oz. sugar.½-lb. flour.1 teaspoonful baking powder.Add a little milk, but the mixture should be stiff. Drop on to a baking sheet in pieces the size of a walnut.19. Jordan Cakes.1-oz. butter.1 egg.1 teaspoonful baking powder.1 teacupful sugar.1 teacupful flour.Pinch of salt.Mix and bake at once in a moderate oven. Cut in two when cold and spread with jam.20. Lunch Cake.1-lb. flour.1 teaspoonful baking powder.3 eggs.1-oz. carraway seeds.Little milk.¼-lb. dripping (rubbed in).1 teacupful sugar.1 cup of milk.¼-lb. currants.Bake 1½ hours.21. Plain Plum Cake.¼-lb. butter.3 eggs.½-lb. currants.½-pint milk.½-lb. sugar.¾-lb. flour.2-oz. candied peel.2 teaspoonsful baking powder.Cream the butter, add the sugar and eggs, then rest of ingredients. Bake in moderate oven.22. Rice Buns.½-lb. butter.2 eggs.½-lb. ground rice.1-oz. lemon peel.½-lb. castor sugar.½-lb. flour.2 teaspoonsful baking powder.Mix with milk.Bake in patty pans.23. Raspberry Buns.6-oz. flour.4-oz. butter (rubbed in).Yolk of 1 egg.6-oz. ground rice.8-oz. granulated sugar.Little milk.1 teaspoonful baking powder.Make into a stiff paste, and roll in the hands to size of walnuts. Make a hole in the middle, put in a little jam and close up. Bake in slow oven.24. Walnut Cake.4-oz. butter.3 eggs.6-oz. chopped walnuts.1 teaspoonful baking powder.4-oz. castor sugar.½-lb. flour.Essence of vanilla.Bake in tea cake tins in fairly hot oven.25. Icing for Walnut Cake.3-oz. chocolate.¼ or ½-pint water.½-lb. icing sugar.Put the chocolate in a pan with water. Allow it to boil, then add sugar, but do not let it boil. Pour over cake. Decorate with half walnuts.26. Cocoanut Pyramids.3-oz. cocoanut.1 dessertspoonful cornflour.1½-oz. castor sugar.1 white of egg (stiff).Mix sugar, cocoanut, and cornflour together. Whip the white of egg and add it. Form in small pyramids on buttered paper. Bake a few minutes till the outside is set.27. London Buns.3-oz. butter.2 eggs.2 teaspoonsful baking powder.¼-lb. brown sugar.1-lb. flour.3-oz. candied peel.Juice and grated rind of 1 lemon.Mix with a little milk, and bake in patty pans.28. Victoria Buns.2-oz. butter.1 egg.½-oz. currants.½-oz. candied peel.2-oz. castor sugar.¼-lb. flour.1½-oz. ground rice.Little milk.Bake in brisk oven in patty pans.29. Norwegian Cake.2-oz. butter.2 eggs.½-lb. currants.2 teaspoonsful baking powder.¼-lb. sugar.1-lb. flour.2-oz. lemon peel.Little milk.Very good made in bread tins to butter.30. Sultana Cake.¼-lb. butter.3 eggs.¾-lb. flour.½-lb. sultanas.½-lb. castor sugar.½-lb. ground rice.3 teaspoonsful baking powder.Little milk.These cakes must be fairly stiff, or the sultanas will sink to the bottom. Will make two good-sized cakes.31. Cocoanut Cake.2 eggs and their weight in flour, sugar and butter. Beat all together, and add a few drops of cochineal. Add 5 or 6 drops of vanilla essence. Then add the flour, and 4 chopped candied greengages, 2-oz. cocoanut, and two teaspoonsful of baking powder.32. Lancashire Parkin.1½-lb. fine oatmeal.½-lb. butter (rubbed in).1 teaspoonful ginger.1 teaspoonful carbonate soda.½-lb. flour.½-lb. sugar.1-lb. treacle.1 egg.Dissolve the soda in 2 teacups of milk. Melt the treacle and butter together, beat the egg in, and add the soda last. Mix well. Bake in a slow oven in a dripping tin.33. Delicious Cake.¼-lb. butter.3 eggs.½ teaspoonful carbonate soda.Little milk.½-lb. castor sugar.½-lb. flour.1 teaspoonful cream of tartar.8 drops vanilla essence.Mix well together, and bake in moderate oven.34. Chocolate Cake.¼-lb. butter.3 eggs.½-lb. flour.6-oz. sugar.2-oz. chocolate.1 teaspoonful vanilla essence.Dissolve the chocolate over the fire in ¾ teacup of milk and add it to the cake when still warm.35. Rich Plum Cake.½-lb. butter.4 eggs.½-lb. currants.½ nutmeg.½-lb. flour.½-lb. Demerara sugar.¼-lb. raisins (stoned and chopped).3-oz. lemon peel.When the cake is in the tin push in a few thick lumps of citron. Bake 2 hours.36. Plain Seed or Currant Loaf.2-lbs. flour.¼-lb. moist sugar.4-oz. dripping (rubbed in).2 teaspoonsful baking powder.1-oz. carraway seeds or ½-lb. currants.Form into light dough with milk and bake in bread tins.37. Malta Cake.Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange, little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake in dripping tin. Turn the cake on to a board when done, and ice as follows. Icing:—Squeeze the juice of 1 orange into a basin and add as much icing sugar as will make it thick. Spread while the cake is hot. When cold cut in shapes.38. Small Rice Cake.3-oz. butter.2 eggs.¼-lb. ground rice.¼-lb. sugar.¼-lb. flour.1 teaspoonful baking powder.Add as much milk as will make it fairly soft. Bake in a moderate oven.39. Parisian Sandwich.2-oz. butter.2 eggs.1 teaspoonful baking powder.2-oz. sugar.3-oz. flour.Little milk.Pour on two greased plates and bake. Prepare filling. Put ½ teacupful of sugar, 1 dessertspoonful of cornflour, mixed with ½ teacupful of cold water, into a pan and simmer till thick. When cold, add beaten yolk of 1 egg, and enough lemon juice to flavour well. Spread the mixture on one cake, and press the other on the top.40. Sultana Scones.2-oz. butter, rubbed into 1-lb. flour, 2 teaspoonsful baking powder, and a little salt. Mix to a light dough with sour milk, and work in a handful of sultanas. Roll an inch thick, and cut in shape and bake.41. York Tea Cakes.2-oz. butter.¼-lb. castor sugar.2-lbs. flour.1 teaspoonful salt.2-oz. lard.3 eggs.1-pint milk.1 teaspoonful baking powder.Work about 10 minutes, and add a few currants. Bake in quick oven.42. Fairy Cakes.3-oz. butter.3 eggs.1 grated lemon rind.3-oz. minced cherries.Little milk.3-oz. castor sugar.8-oz. flour.Few drops of cochineal.1 teaspoonful baking powder.Bake in queen cake tins or patty pans.43. Orange Rock Cakes.3-oz. butter.2 eggs.1 teaspoonful baking powder.Little milk.6-oz. castor sugar.1-lb. flour.Grated rind of 1 orange.1 orange juice.Either bake in patty pans or drop on floured shelf.44. Jersey Cake.2-oz. butter.2 eggs.2-oz. corn flour.2-oz. castor sugar.2-oz. flour.1 teaspoonful baking powder.Beat 5 minutes, and bake in small dripping tin.45. Seed Bread (To Butter).3½-lbs. flour.1-lb. sugar.2-oz. carraway seeds.¼-lb. lard (rubbed in).1d. yeast.2-oz. candied peel.After kneeding well, let it stand 4 hours. Then put in tins and let it rise a few minutes before baking.46. Queen Anne’s Cake.3-oz. butter.6-oz. castor sugar.½-lb. flour.1 teaspoonful grated ginger.1-oz. lard.2 eggs.2 teaspoonsful baking powder.2-oz. candied peel.Beat well with a little milk and bake.47. Spice Bread.1½-lbs. flour.4-oz. sugar.3 teaspoonsful baking powder.1½-lbs. sultanas.1-pint buttermilk.5-oz. lard (rubbed in).2-oz. candied peel.2 eggs.½-lb. currants.Pinch of salt.Bake in bread tins.48. Bachelor’s Buttons.6-oz. butter.3 yolks and 2 whites of eggs.1 teaspoonful baking powder.½-lb. castor sugar.15-oz. flour.½ teaspoonful lemon essence.Rub the butter into the flour, add the other ingredients and mix well. Divide into pieces the size of a walnut. Dip each with a fork into the third white of egg and roll in coarse sugar or finely chopped almonds or desiccated cocoanut.49. Cocoanut Fingers.3-oz. butter.2 eggs.6-oz. flour.2-oz. castor sugar.¼-lb. cocoanut.Roll into cork shapes, and roll in cocoanut and bake.50. Victorine Buns.¼-lb. butter.2 eggs.3-oz. ground rice.3-oz. sultanas.¼-lb. castor sugar.½-lb. flour.2-oz. peel.2 teaspoonsful baking powder.Bake in patty pans.51. Orange Cakes.2-oz. butter.¼-lb. castor sugar.2 eggs.½-lb. flour.1 orange rind (grated).Little milk.2 teaspoonsful baking powder.Bake in a moderate oven in tea cake tins.52. Ginger Cakes.2-oz. butter.2½-oz. castor sugar.1 egg.7-oz. flour.1-oz. treacle.½-oz. grated ginger.½ teaspoonful baking powder.Bake in small cakes.53. Cherry Cakes.3-oz. butter.¼-lb. castor sugar.½-lb. flour.2 eggs.2 teaspoonsful baking powder.3-oz. chopped candied cherries.Few drops of vanilla essence.Little milk.Cream the butter and sugar, add eggs, etc. Mix well and put in deep tins and bake. When cold, ice with water icing, and place a cherry on the top.54. Small Seed Cakes.3-oz. butter.6-oz. sugar.2 eggs.½-lb. flour.2 teaspoonsful baking powder.1-oz. carraway seeds.Add a little milk if necessary, and bake in tea cake tins.55. Lemon Jumbles.3-oz. butter.5-oz. castor sugar.1 egg.14-oz. flour.3 teaspoonsful milk.1 teaspoonful cream of tartar.½ teaspoonful carbonate of soda.Juice of 2 lemons.Rind of 1 lemon.Cream the butter and sugar, add the egg, stir in the milk, juice and rind. Mix the soda and tartar in the flour, and stir it in gradually till the paste is rather stiff. Roll out rather thin. Cut in ovals with cutter, and bake in a quick oven about 5 minutes.56. Cocoanut Gingerbread.½-lb. flour.2-oz. sugar.1 teaspoonful carbonate soda.½-gill milk.1 egg.½-lb. treacle.2-oz. butter.¼-lb. cocoanut.¼-oz. ginger.Dissolve the butter and sugar and syrup and add the other ingredients and lastly the soda dissolved in milk. Bake 1 hour.57. Lemon Buns.3-oz. butter.6-oz. sugar.2 eggs.½-lb. flour.Grated peel of 1 lemon.2 teaspoonsful baking powder.Bake in patty pans in a moderate oven.58. Ashton Sandwiches.Beat 3 eggs with 3-oz. sugar for 10 minutes, add 3-oz. flour and bake in a flat tin lined with buttered paper. They will not take more than 7 minutes to bake. When cold, cut in fingers, divide each through the middle, spread with jam, ice on the top and decorate with preserved cherries or angelica.59. Christmas or Wedding Cake.1-lb. flour.1-lb. butter.1-lb. Demerara sugar.½-lb. Valencia raisins.1½-lbs. currants.½-lb. candied peel.½-lb. citron.9 English eggs.½ nutmeg.Wine glass of rum.Beat the butter to cream, add sugar, add flour by degrees, then eggs, and beat with a wooden spoon 20 minutes. Add raisins (weighed after they are stoned and chopped) and rest of fruit, etc. and mix well and put in a tin. Cut the citron in thick pieces (1 inch long) and push into the cake here and there. Bake 5 hours in slow oven.Almond Paste.1½-lbs. ground almonds.2½-lbs. castor sugar.½ small packet of gelatine.Mix the almonds and sugar and bind with a very little dissolved gelatine. Put on the cake with a knife.Icing.Put 2-lbs. icing sugar in a bowl and moisten with the beaten whites of 2 eggs and lemon juice, or a little dissolved gelatine. Pour over the cake and make smooth with a knife dipped in water. Ornament with crystalized fruits or crystals put on when the icing is soft. Put in dry place to dry.60. Split Cakes.Rub 3-oz. butter into 1-lb. flour; add 1 tablespoonful castor sugar and 2 teaspoonsful baking powder. Form into small flat cakes, and bake just in time to serve hot. Split open and butter.61. Baking Powder Rolls.Mix one dessertspoonful of baking powder with ½-lb. flour, and add 1 teaspoonful salt; moisten with milk to rather stiff dough. Roll out and bake quickly.62. American Cake.¾ cup of flour.½ cup sugar (castor).3 eggs.2 teaspoonsful baking powder.Little milk.Whisk eggs for 15 minutes, add sugar and whisk 10 minutes more. Stir in the flour and baking powder, and add a little milk to moisten. Pour into shallow tins, and bake in a quick oven. When baked, put orange filling between layers of cake.Orange Filling.Grate 2 apples and the rinds of 2 oranges and 2 lemons, add 2-oz. sugar, 2 teaspoonsful arrowroot, 1 egg, a little milk, and 1-oz. butter. Put all in a pan, and cook till thick.63. Shrewsbury Cakes.3-oz. castor sugar.4-oz. butter.1 egg.1 lemon rind (grated).8-oz. flour.Cream the butter and sugar, add egg and lemon rind, stir well, shake flour in gradually, making a smooth paste. Roll out thinly, cut in rounds, and bake in a moderate oven.64. Swiss Roll.2-oz. butter.2-oz. castor sugar.2 eggs.¼-lb. flour.1 teaspoonful baking powder.2½ teaspoonsful milk.Grated rind of ½ a lemon.Bake about 8 minutes in a long dripping tin, turn out on sugared paper, spread jam on, and roll quickly.65. Westwood Buns.3-oz. butter.6-oz. castor sugar3 eggs.½-lb. flour.2 teaspoonsful baking powder.3-oz. cocoanut.Cream the butter and sugar, add eggs and rest of ingredients. Drop on floured baking-tin and bake.66. Sally Lunn Tea Cakes. (No. 2).Mix ½ teaspoonful salt in 1-lb. flour, and add 3 tablespoonsful sugar. Melt ½-oz. butter in ½-pint of new milk, and when milk-warm pour it over ½-oz. German yeast. Add a well-beaten egg and grated nutmeg. Stir lightly into the flour with a wooden spoon, cover with a cloth, and set in a warm place to rise. Place in tins, and bake 15 to 20 minutes.67. Queen Cakes (No. 2).3 eggs, their weight in butter, sugar, flour and currants, and the grated rind of 1 lemon, 2 teaspoonsful baking powder. Cream the butter and sugar together, and add the rest of ingredients. Beat thoroughly, place in tins, and bake 20 minutes.68. Neapolitan Ribbon Cake.Weight of 3 eggs in butter.Castor sugar and flour.2 teaspoonsful baking powder.Little milk.Cream the butter and sugar, and add the eggs, and beat well, adding flour and baking powder. Mix well for 3 or 4 minutes, and add milk if it is too thick. Divide the mixture into three parts. Leave one part its natural colour, colour another pink with a few drops of cochineal, and add one pennyworth of melted chocolate to the third part. Divide each portion into two parts, and bake the six divisions thus obtained in tea cake tins in a cool oven, so that they will not rise in the middle. When done, turn out, and when cold, pile one on the top of the other, with a little icing between each layer to stick them together.Ice the whole cake with the following icing:—Mix ½-lb. of icing sugar stifly with some cold water or orange juice, and spread it over the cake with a knife. Decorate with cherries or sweets.69. Clancarthy Buns.¼-lb. flour.2-oz. butter.2 dessertspoonsful castor sugar.½ teaspoonful baking powder.Mix with a little milk. Roll out with the hand about the thickness of a finger and twist into fancy shapes and bake until crisp.70. Spice Bread.2-lbs. flour.1-lb. Demerara sugar.1-lb. currants.1-lb. raisins.4 eggs.1 pint milk.¼-lb. peel.2 teaspoonsful baking powder.A little grated ginger and nutmeg.¼-lb. treacle.Mix well and bake in a slow oven.71. Swiss Cakes (Another Method).2 eggs.¼-lb. castor sugar.¼-lb. flour.1 teaspoonful baking powder.3-oz. butter.Vanilla essence.Beat the eggs, then add the sugar, flour, and baking powder, and lastly the butter, which has previously been melted in the oven.72. Genoa Cake.6-oz. butter.½-lb. sugar.4 eggs.12-oz. flour.8-oz. sultanas.3-oz. candied peel.Grated rind of a lemon.3-oz. almonds.1 tablespoonful milk.3 teaspoonsful baking powder.Cream the butter and sugar, add the beaten eggs and beat well. Add the flour and baking powder and beat about 10 minutes. Add the fruit, etc., mix well, and place in small bread tins. Blanch the almonds and cut in halves, and scatter over the top of the cakes, and bake about 1½ hours.73. Fairy Baskets.3-oz. butter.¼-lb. castor sugar.6-oz. flour.2 eggs.2-oz. cocoanut.¼-pint cream.A little jam.Angelica.Cream the sugar and butter, add the beaten eggs and flour, and mix well.Fill some deep patty pans with the mixture and bake about 15 minutes.When the cakes are cold, cut out the centres, spread the outside with a little jam, and decorate plentifully with cocoanut. Fill the centres with jam, and place whipped cream on the top. Cut the angelica into strips and arrange to form the handles.74. Fancy Bread (Without Yeast).1-lb. flour.½-pint milk.2-oz. Paisley flour.Pinch of salt.Dessertspoonful castor sugar.Mix the Paisley flour, sugar, flour, and salt well together, and mix into light dough with the milk. Make up into fancy shapes and bake in a quick oven 15 minutes.
Unless otherwise specified the general rule in making cakes is to cream the butter and sugar together, then add the eggs, then flour and baking powder (mix the baking powder with the flour) and then add fruit or other ingredients and beat well. If fruit is to be added do not make the cake very soft, or currants, &c., will be liable to sink, but they are less likely to do so if previously rubbed in flour.
Always grease cake tins with lard as the cakes will be less liable to burn than if the tins are rubbed with butter.
Do not open the oven door for at least twenty minutes after cakes are put in, and then do it very gently as a sudden action will tend to make a cake sink in the middle.
¼-lb. butter.3 eggs.2 teaspoonsful baking powder.½-lb. castor sugar.½-lb. flour.Little milk if necessary.
Put candied peel on the top when nearly done.
¼-lb. cornflour.2-oz. sugar.1 teaspoonful baking powder.2-oz. butter.2 eggs.
Bake in patty pans.
¼-lb. butter.3 eggs.3-oz. currants.1 teacup milk.Almond essence.½-lb. castor sugar.1-lb. flour.2 teaspoonsful baking powder.
Bake in patty pans in brisk oven.
2 eggs with their weight in sugar, butter and flour and 1 teaspoonful baking powder. Bake in slow oven.
1-lb. flour3-oz. sugar.2 teaspoonsful baking powder.¼-lb. dripping (rubbed in).6-oz. currants.1 egg beaten with little milk.
Mix all together, and bake in rough lumps on floured baking sheet.
¼-lb. butter.1 egg.1 teaspoonful baking powder.½-lb. castor sugar.½-lb. cornflour.Lemon essence.
Bake in small dripping tin.
6-oz. coarse oatmeal.3-ozs. lard or butter (rubbed in).4-oz. sugar.Pinch of salt.½-lb. flour.1 teaspoonful baking powder.1 egg.Little milk.
Bake either in lumps on sheet or in patty pans.
Weight of 1 egg in flour, butter, castor sugar, and ground rice. 1 teaspoonful baking powder. Beat all together, and spread on two greased plates. Bake ten minutes, and spread lemon curd between.
1-lb. coarse oatmeal.½-lb. lard or dripping.½-lb. brown sugar.2 teaspoonsful mixed spices.Juice of 1 lemon.1-lb. flour.1-lb. treacle.1 teaspoonful baking powder.2 teaspoonsful ginger.3 eggs and a little milk.
Bake in dripping tin in slow oven.
2-oz. butter.6-oz. castor sugar.1 teaspoonful baking powder.½-lb. currants.½-oz. carraway seeds.2-oz. lard.¾-lb. flour.2-oz. peel.1 teaspoonful ginger.3 eggs and a little milk.
Bake in moderate oven.
10-oz. flour.¼-lb. brown sugar.1-oz. candied peel.1 teaspoonful baking powder.2-oz. butter (rubbed in).¼-lb. treacle.1-oz. ground ginger.1 egg.Little milk.
Bake in dripping tin, and cut in squares when cold.
1-lb. flour.¼-lb. treacle.¼-lb. butter.½-oz. ginger.
Melt the butter in a pan, add the treacle, and when quite hot mix with a wooden spoon to the flour and ginger.
Roll between the hands into nuts, and bake on greased tin for 20 minutes.
2 eggs.2-oz. flour.3-oz. castor sugar.½ teaspoonful baking powder.
Butter a tin and pour in the mixture, and bake 10 minutes in a quick oven. Quickly spread with jam, roll up, and sprinkle with castor sugar.
1 egg and its weight in flour, sugar, butter, and ground rice. 1 teaspoonful baking powder and a little milk. Spread on two greased plates and bake. Spread jam on one and press the other on the top.
1¾-lb. flour¼-lb. butter or lard.2 teacupsful castor sugar.1d. yeast.
Mix well with warm milk to a stiff batter, then beat with the hand for 20 minutes. Place in tins, and allow them to rise before putting in the oven.
3-oz. butter.3 eggs.¼-lb. flour.¼ teaspoonful baking powder.3-oz. sugar.¼-lb. grated chocolate.6 drops essence of vanilla.Tablespoonful of milk.
Bake in small patty pans.
¼-lb. butter or dripping.3 eggs.½-lb. currants.1 teacupful of milk.½-lb. moist sugar.1-lb. flour.1 teaspoonful carbonate of soda.
Bake in a moderate oven about 1 hour.
¼-lb. butter.1 egg.¼-lb. currants.2-oz. mixed peel.Grated rind of 1 lemon.2-oz. sugar.½-lb. flour.1 teaspoonful baking powder.
Add a little milk, but the mixture should be stiff. Drop on to a baking sheet in pieces the size of a walnut.
1-oz. butter.1 egg.1 teaspoonful baking powder.1 teacupful sugar.1 teacupful flour.Pinch of salt.
Mix and bake at once in a moderate oven. Cut in two when cold and spread with jam.
1-lb. flour.1 teaspoonful baking powder.3 eggs.1-oz. carraway seeds.Little milk.¼-lb. dripping (rubbed in).1 teacupful sugar.1 cup of milk.¼-lb. currants.
Bake 1½ hours.
¼-lb. butter.3 eggs.½-lb. currants.½-pint milk.½-lb. sugar.¾-lb. flour.2-oz. candied peel.2 teaspoonsful baking powder.
Cream the butter, add the sugar and eggs, then rest of ingredients. Bake in moderate oven.
½-lb. butter.2 eggs.½-lb. ground rice.1-oz. lemon peel.½-lb. castor sugar.½-lb. flour.2 teaspoonsful baking powder.Mix with milk.
Bake in patty pans.
6-oz. flour.4-oz. butter (rubbed in).Yolk of 1 egg.6-oz. ground rice.8-oz. granulated sugar.Little milk.1 teaspoonful baking powder.
Make into a stiff paste, and roll in the hands to size of walnuts. Make a hole in the middle, put in a little jam and close up. Bake in slow oven.
4-oz. butter.3 eggs.6-oz. chopped walnuts.1 teaspoonful baking powder.4-oz. castor sugar.½-lb. flour.Essence of vanilla.
Bake in tea cake tins in fairly hot oven.
3-oz. chocolate.¼ or ½-pint water.½-lb. icing sugar.
Put the chocolate in a pan with water. Allow it to boil, then add sugar, but do not let it boil. Pour over cake. Decorate with half walnuts.
3-oz. cocoanut.1 dessertspoonful cornflour.1½-oz. castor sugar.1 white of egg (stiff).
Mix sugar, cocoanut, and cornflour together. Whip the white of egg and add it. Form in small pyramids on buttered paper. Bake a few minutes till the outside is set.
3-oz. butter.2 eggs.2 teaspoonsful baking powder.¼-lb. brown sugar.1-lb. flour.3-oz. candied peel.Juice and grated rind of 1 lemon.
Mix with a little milk, and bake in patty pans.
2-oz. butter.1 egg.½-oz. currants.½-oz. candied peel.2-oz. castor sugar.¼-lb. flour.1½-oz. ground rice.Little milk.
Bake in brisk oven in patty pans.
2-oz. butter.2 eggs.½-lb. currants.2 teaspoonsful baking powder.¼-lb. sugar.1-lb. flour.2-oz. lemon peel.Little milk.
Very good made in bread tins to butter.
¼-lb. butter.3 eggs.¾-lb. flour.½-lb. sultanas.½-lb. castor sugar.½-lb. ground rice.3 teaspoonsful baking powder.Little milk.
These cakes must be fairly stiff, or the sultanas will sink to the bottom. Will make two good-sized cakes.
2 eggs and their weight in flour, sugar and butter. Beat all together, and add a few drops of cochineal. Add 5 or 6 drops of vanilla essence. Then add the flour, and 4 chopped candied greengages, 2-oz. cocoanut, and two teaspoonsful of baking powder.
1½-lb. fine oatmeal.½-lb. butter (rubbed in).1 teaspoonful ginger.1 teaspoonful carbonate soda.½-lb. flour.½-lb. sugar.1-lb. treacle.1 egg.
Dissolve the soda in 2 teacups of milk. Melt the treacle and butter together, beat the egg in, and add the soda last. Mix well. Bake in a slow oven in a dripping tin.
¼-lb. butter.3 eggs.½ teaspoonful carbonate soda.Little milk.½-lb. castor sugar.½-lb. flour.1 teaspoonful cream of tartar.8 drops vanilla essence.
Mix well together, and bake in moderate oven.
¼-lb. butter.3 eggs.½-lb. flour.6-oz. sugar.2-oz. chocolate.1 teaspoonful vanilla essence.
Dissolve the chocolate over the fire in ¾ teacup of milk and add it to the cake when still warm.
½-lb. butter.4 eggs.½-lb. currants.½ nutmeg.½-lb. flour.½-lb. Demerara sugar.¼-lb. raisins (stoned and chopped).3-oz. lemon peel.
When the cake is in the tin push in a few thick lumps of citron. Bake 2 hours.
2-lbs. flour.¼-lb. moist sugar.4-oz. dripping (rubbed in).2 teaspoonsful baking powder.1-oz. carraway seeds or ½-lb. currants.
Form into light dough with milk and bake in bread tins.
Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange, little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake in dripping tin. Turn the cake on to a board when done, and ice as follows. Icing:—Squeeze the juice of 1 orange into a basin and add as much icing sugar as will make it thick. Spread while the cake is hot. When cold cut in shapes.
3-oz. butter.2 eggs.¼-lb. ground rice.¼-lb. sugar.¼-lb. flour.1 teaspoonful baking powder.
Add as much milk as will make it fairly soft. Bake in a moderate oven.
2-oz. butter.2 eggs.1 teaspoonful baking powder.2-oz. sugar.3-oz. flour.Little milk.
Pour on two greased plates and bake. Prepare filling. Put ½ teacupful of sugar, 1 dessertspoonful of cornflour, mixed with ½ teacupful of cold water, into a pan and simmer till thick. When cold, add beaten yolk of 1 egg, and enough lemon juice to flavour well. Spread the mixture on one cake, and press the other on the top.
2-oz. butter, rubbed into 1-lb. flour, 2 teaspoonsful baking powder, and a little salt. Mix to a light dough with sour milk, and work in a handful of sultanas. Roll an inch thick, and cut in shape and bake.
2-oz. butter.¼-lb. castor sugar.2-lbs. flour.1 teaspoonful salt.2-oz. lard.3 eggs.1-pint milk.1 teaspoonful baking powder.
Work about 10 minutes, and add a few currants. Bake in quick oven.
3-oz. butter.3 eggs.1 grated lemon rind.3-oz. minced cherries.Little milk.3-oz. castor sugar.8-oz. flour.Few drops of cochineal.1 teaspoonful baking powder.
Bake in queen cake tins or patty pans.
3-oz. butter.2 eggs.1 teaspoonful baking powder.Little milk.6-oz. castor sugar.1-lb. flour.Grated rind of 1 orange.1 orange juice.
Either bake in patty pans or drop on floured shelf.
2-oz. butter.2 eggs.2-oz. corn flour.2-oz. castor sugar.2-oz. flour.1 teaspoonful baking powder.
Beat 5 minutes, and bake in small dripping tin.
3½-lbs. flour.1-lb. sugar.2-oz. carraway seeds.¼-lb. lard (rubbed in).1d. yeast.2-oz. candied peel.
After kneeding well, let it stand 4 hours. Then put in tins and let it rise a few minutes before baking.
3-oz. butter.6-oz. castor sugar.½-lb. flour.1 teaspoonful grated ginger.1-oz. lard.2 eggs.2 teaspoonsful baking powder.2-oz. candied peel.
Beat well with a little milk and bake.
1½-lbs. flour.4-oz. sugar.3 teaspoonsful baking powder.1½-lbs. sultanas.1-pint buttermilk.5-oz. lard (rubbed in).2-oz. candied peel.2 eggs.½-lb. currants.Pinch of salt.
Bake in bread tins.
6-oz. butter.3 yolks and 2 whites of eggs.1 teaspoonful baking powder.½-lb. castor sugar.15-oz. flour.½ teaspoonful lemon essence.
Rub the butter into the flour, add the other ingredients and mix well. Divide into pieces the size of a walnut. Dip each with a fork into the third white of egg and roll in coarse sugar or finely chopped almonds or desiccated cocoanut.
3-oz. butter.2 eggs.6-oz. flour.2-oz. castor sugar.¼-lb. cocoanut.
Roll into cork shapes, and roll in cocoanut and bake.
¼-lb. butter.2 eggs.3-oz. ground rice.3-oz. sultanas.¼-lb. castor sugar.½-lb. flour.2-oz. peel.2 teaspoonsful baking powder.
Bake in patty pans.
2-oz. butter.¼-lb. castor sugar.2 eggs.½-lb. flour.1 orange rind (grated).Little milk.2 teaspoonsful baking powder.
Bake in a moderate oven in tea cake tins.
2-oz. butter.2½-oz. castor sugar.1 egg.7-oz. flour.1-oz. treacle.½-oz. grated ginger.½ teaspoonful baking powder.
Bake in small cakes.
3-oz. butter.¼-lb. castor sugar.½-lb. flour.2 eggs.2 teaspoonsful baking powder.3-oz. chopped candied cherries.Few drops of vanilla essence.Little milk.
Cream the butter and sugar, add eggs, etc. Mix well and put in deep tins and bake. When cold, ice with water icing, and place a cherry on the top.
3-oz. butter.6-oz. sugar.2 eggs.½-lb. flour.2 teaspoonsful baking powder.1-oz. carraway seeds.
Add a little milk if necessary, and bake in tea cake tins.
3-oz. butter.5-oz. castor sugar.1 egg.14-oz. flour.3 teaspoonsful milk.1 teaspoonful cream of tartar.½ teaspoonful carbonate of soda.Juice of 2 lemons.Rind of 1 lemon.
Cream the butter and sugar, add the egg, stir in the milk, juice and rind. Mix the soda and tartar in the flour, and stir it in gradually till the paste is rather stiff. Roll out rather thin. Cut in ovals with cutter, and bake in a quick oven about 5 minutes.
½-lb. flour.2-oz. sugar.1 teaspoonful carbonate soda.½-gill milk.1 egg.½-lb. treacle.2-oz. butter.¼-lb. cocoanut.¼-oz. ginger.
Dissolve the butter and sugar and syrup and add the other ingredients and lastly the soda dissolved in milk. Bake 1 hour.
3-oz. butter.6-oz. sugar.2 eggs.½-lb. flour.Grated peel of 1 lemon.2 teaspoonsful baking powder.
Bake in patty pans in a moderate oven.
Beat 3 eggs with 3-oz. sugar for 10 minutes, add 3-oz. flour and bake in a flat tin lined with buttered paper. They will not take more than 7 minutes to bake. When cold, cut in fingers, divide each through the middle, spread with jam, ice on the top and decorate with preserved cherries or angelica.
1-lb. flour.1-lb. butter.1-lb. Demerara sugar.½-lb. Valencia raisins.1½-lbs. currants.½-lb. candied peel.½-lb. citron.9 English eggs.½ nutmeg.Wine glass of rum.
Beat the butter to cream, add sugar, add flour by degrees, then eggs, and beat with a wooden spoon 20 minutes. Add raisins (weighed after they are stoned and chopped) and rest of fruit, etc. and mix well and put in a tin. Cut the citron in thick pieces (1 inch long) and push into the cake here and there. Bake 5 hours in slow oven.
1½-lbs. ground almonds.2½-lbs. castor sugar.½ small packet of gelatine.
Mix the almonds and sugar and bind with a very little dissolved gelatine. Put on the cake with a knife.
Put 2-lbs. icing sugar in a bowl and moisten with the beaten whites of 2 eggs and lemon juice, or a little dissolved gelatine. Pour over the cake and make smooth with a knife dipped in water. Ornament with crystalized fruits or crystals put on when the icing is soft. Put in dry place to dry.
Rub 3-oz. butter into 1-lb. flour; add 1 tablespoonful castor sugar and 2 teaspoonsful baking powder. Form into small flat cakes, and bake just in time to serve hot. Split open and butter.
Mix one dessertspoonful of baking powder with ½-lb. flour, and add 1 teaspoonful salt; moisten with milk to rather stiff dough. Roll out and bake quickly.
¾ cup of flour.½ cup sugar (castor).3 eggs.2 teaspoonsful baking powder.Little milk.
Whisk eggs for 15 minutes, add sugar and whisk 10 minutes more. Stir in the flour and baking powder, and add a little milk to moisten. Pour into shallow tins, and bake in a quick oven. When baked, put orange filling between layers of cake.
Grate 2 apples and the rinds of 2 oranges and 2 lemons, add 2-oz. sugar, 2 teaspoonsful arrowroot, 1 egg, a little milk, and 1-oz. butter. Put all in a pan, and cook till thick.
3-oz. castor sugar.4-oz. butter.1 egg.1 lemon rind (grated).8-oz. flour.
Cream the butter and sugar, add egg and lemon rind, stir well, shake flour in gradually, making a smooth paste. Roll out thinly, cut in rounds, and bake in a moderate oven.
2-oz. butter.2-oz. castor sugar.2 eggs.¼-lb. flour.1 teaspoonful baking powder.2½ teaspoonsful milk.Grated rind of ½ a lemon.
Bake about 8 minutes in a long dripping tin, turn out on sugared paper, spread jam on, and roll quickly.
3-oz. butter.6-oz. castor sugar3 eggs.½-lb. flour.2 teaspoonsful baking powder.3-oz. cocoanut.
Cream the butter and sugar, add eggs and rest of ingredients. Drop on floured baking-tin and bake.
Mix ½ teaspoonful salt in 1-lb. flour, and add 3 tablespoonsful sugar. Melt ½-oz. butter in ½-pint of new milk, and when milk-warm pour it over ½-oz. German yeast. Add a well-beaten egg and grated nutmeg. Stir lightly into the flour with a wooden spoon, cover with a cloth, and set in a warm place to rise. Place in tins, and bake 15 to 20 minutes.
3 eggs, their weight in butter, sugar, flour and currants, and the grated rind of 1 lemon, 2 teaspoonsful baking powder. Cream the butter and sugar together, and add the rest of ingredients. Beat thoroughly, place in tins, and bake 20 minutes.
Weight of 3 eggs in butter.Castor sugar and flour.2 teaspoonsful baking powder.Little milk.
Cream the butter and sugar, and add the eggs, and beat well, adding flour and baking powder. Mix well for 3 or 4 minutes, and add milk if it is too thick. Divide the mixture into three parts. Leave one part its natural colour, colour another pink with a few drops of cochineal, and add one pennyworth of melted chocolate to the third part. Divide each portion into two parts, and bake the six divisions thus obtained in tea cake tins in a cool oven, so that they will not rise in the middle. When done, turn out, and when cold, pile one on the top of the other, with a little icing between each layer to stick them together.
Ice the whole cake with the following icing:—Mix ½-lb. of icing sugar stifly with some cold water or orange juice, and spread it over the cake with a knife. Decorate with cherries or sweets.
¼-lb. flour.2-oz. butter.2 dessertspoonsful castor sugar.½ teaspoonful baking powder.
Mix with a little milk. Roll out with the hand about the thickness of a finger and twist into fancy shapes and bake until crisp.
2-lbs. flour.1-lb. Demerara sugar.1-lb. currants.1-lb. raisins.4 eggs.1 pint milk.¼-lb. peel.2 teaspoonsful baking powder.A little grated ginger and nutmeg.¼-lb. treacle.
Mix well and bake in a slow oven.
2 eggs.¼-lb. castor sugar.¼-lb. flour.1 teaspoonful baking powder.3-oz. butter.Vanilla essence.
Beat the eggs, then add the sugar, flour, and baking powder, and lastly the butter, which has previously been melted in the oven.
6-oz. butter.½-lb. sugar.4 eggs.12-oz. flour.8-oz. sultanas.3-oz. candied peel.Grated rind of a lemon.3-oz. almonds.1 tablespoonful milk.3 teaspoonsful baking powder.
Cream the butter and sugar, add the beaten eggs and beat well. Add the flour and baking powder and beat about 10 minutes. Add the fruit, etc., mix well, and place in small bread tins. Blanch the almonds and cut in halves, and scatter over the top of the cakes, and bake about 1½ hours.
3-oz. butter.¼-lb. castor sugar.6-oz. flour.2 eggs.2-oz. cocoanut.¼-pint cream.A little jam.Angelica.
Cream the sugar and butter, add the beaten eggs and flour, and mix well.
Fill some deep patty pans with the mixture and bake about 15 minutes.
When the cakes are cold, cut out the centres, spread the outside with a little jam, and decorate plentifully with cocoanut. Fill the centres with jam, and place whipped cream on the top. Cut the angelica into strips and arrange to form the handles.
1-lb. flour.½-pint milk.2-oz. Paisley flour.Pinch of salt.Dessertspoonful castor sugar.
Mix the Paisley flour, sugar, flour, and salt well together, and mix into light dough with the milk. Make up into fancy shapes and bake in a quick oven 15 minutes.