_The New Cookery Books_
II
The Cake and Biscuit Book
THE
NEW COOKERY BOOKS.
By ELIZABETH DOUGLAS.
Fcap. 8vo, cloth, 2s. each.
I.
THE SOUP AND SAUCE BOOK.
II.
THE CAKE AND BISCUIT BOOK.
III.
THE PASTRY AND SWEET BOOK.
The
Cake and Biscuit Book
By
Elizabeth Douglas
[Illustration]
London
Grant Richards
48 Leicester Square
1903
Preface
The recipes in this book are English, French, Portuguese and Dutch;
while some of the best come from America, which is the true land of
cakes. All are good: the best I have starred.
Amateur cooks should know that for cakes to be successful it is almost
imperative that they are made and baked by the same person. Delegation
too often means ruin, the bond of sympathy between maker and baker
being only in very rare instances sufficiently close to defeat the imp
of mischief that lurks in every oven.
Lastly, I might say that the eggs cannot be too fresh, nor the butter
too pure; and molasses is better than treacle.
E. D.
Table of Contents
PAGES
General Directions 1-7
Sponge Cakes 11-14
White Cakes 16-26
Layer Cakes 29-40
Various Cakes 41-47
Fruit Cakes 51-62
Icings 65-69
Gingerbread 72-76
Cakes made with Yeast 78-82
Fried Cakes 83-88
Little Cakes and Sweet Biscuits 91-110
Breakfast and Tea Cakes 111-124
Schoolroom Cakes 126-128
INDEX 129-130
General Directions for Cake-Making
_Utensils._--Use earthenware bowls and wooden spoons for mixing.
Several sets of tins are necessary if cake is to be made often. One
or two ordinary round tins, a tin with a hollow tube in the centre,
square tins, and shallow round tins about 8 inches in diameter for jam
sandwich and layer cakes, should be kept. A small dripping-pan is very
good to bake gingerbread in, and for very light cakes the German tin
with a loose bottom should be used. These tins are excellent, for the
bottom can be pushed up, away from the sides, and there is no danger of
the cake being broken in taking it out of the tin. They can be bought
at Harrod’s Stores, Brompton Road.
_Measuring._--Flour, sugar, salt, ground spices, soda, must always be
sifted before measuring. This is of the utmost importance in making
good cakes.
A cup is a breakfast-cup holding half a pint. The spoons are the silver
ones in general use.
A spoonful of dry material is one in which the convexity at the top
corresponds to the concavity of the spoon. A scant spoonful should be
made level with the edges of the spoon.
In measuring half a tea-spoon of dry material, fill it first, and then
divide it with a knife long-ways down the spoon.
A “heaping cupful” is a cup filled as full as it will hold. A “cupful”
should be levelled. A “scant cupful” should not be filled above about
quarter of an inch from the top.
It is necessary to remember in measuring half or quarter cups that a
cup is smaller at the bottom than the top. It is more satisfactory
measuring to have half-pint measures marked into quarters.
_Table of Measures_
4 cups flour = 1 quart or 1 lb.
2 cups of butter (solid) = 1 lb.
2¹⁄₂ cups powdered sugar = 1 lb.
1 cup = ¹⁄₂ pint
1 glass = ¹⁄₂ pint
1 pint milk or water = 1 lb.
9 large eggs = 1 lb.
1 table-spoon butter = 1 oz.
1 heaping table-spoon butter = 2 ozs.
Butter the size of an egg = 2 ozs.
_Baking Powder._--Baking powder can be used in the making of most
cakes. In some however the proportion of carbonate of soda and cream
of tartar of which it consists is not right, in which case the two
ingredients should be used separately according to the directions.
Almost invariably soda should be mixed with milk or water, which should
then be strained in order to keep back any dregs. Cream of tartar
should be mixed with the flour, which should then be sifted. Both cream
of tartar and soda should be pulverized before they are measured or
used.
Baking powder can be bought, or made as follows:--
1 part carbonate of soda
2 parts cream of tartar
It should be kept in an air-tight tin.
In nearly all cases baking powder is best mixed with the flour, which
should then be sifted through a fine sieve.
_To clean currants._--Sprinkle the currants with flour, put them on a
coarse sieve and rub them until the stems and grit are separated and
go through the sieve. Then wash thoroughly in water, changing it until
clear. Drain on a towel and pick over. Dry, if the weather permits, in
the _sun_, not in an oven.
_To stone raisins._--Pour boiling water over the raisins, and let them
stand in it for ten minutes. Drain and rub each raisin between finger
and thumb till the seeds come out. Cut open or chop.
_Sultanas._--Pick over sultanas carefully, removing the little stems.
_To blanch almonds._--Put the almonds into boiling water and let them
soak in it until the skins rub off easily between the finger and thumb.
Drain and spread out to dry.
_To pound almonds._--After blanching let them soak for an hour in cold
water, then pound in a good sized mortar until reduced to a soft pulp.
Whilst pounding add a few drops of orange-flower water or lemon juice.
_Mixing._--There are three ways of mixing. Stirring, Beating, Cutting
(or Folding).
_To stir._--Let the spoon touch the bottom and sides of the basin and
move it round quickly in circles of various sizes. Do not lift it out
of the mixture, and work well against the sides.
_To beat._--Tip the bowl to one side. Bring the spoon or fork quickly
down into the mixture and through it, take it out the other side and
bring it over and down again, scraping the sides well each time it goes
in.
It is important to keep the bowl of the spoon well scraped out during
mixing.
Beat quickly and hard.
_To cut or fold._--Turn over the mixture with a spoon and lift it up,
folding in the white of egg as lightly as possible. Do not stir or beat
but mix very gently until quite blended.
_To beat eggs._--It is generally best to beat the yolks and whites
separately. For beating them there is nothing better than a Dover egg
beater, although a fork can be used for the yolks and a steel knife for
the whites.
Beat the yolks in a bowl until they thicken and become light and creamy.
Beat the whites on a platter until they are stiff and absolutely dry.
_To beat butter._--In beating butter to a cream, if very hard it can be
slightly warmed in the oven or put into a hot bowl, but it must on no
account be melted. It should just be softened in order to make it more
easy to beat it.
_To grease and fill tins._--Tins can be greased with _fresh_ butter,
lard or sweet oil. Sides and bottom should be evenly but not thickly
smeared with grease.
When a tin is to be lined with paper, cut a piece to fit the bottom
exactly, another piece to go right round the sides. This piece should
project two or three inches above the top of the tin.
Grease the papers thoroughly before putting them in the tin.
Fill the tins two-thirds full, leaving a very slight depression in the
centre if a flat cake is wanted, as the tendency is to rise in the
middle.
_The oven._--Nearly all cakes should be baked in a moderate oven, and
the fire should be so made up before putting a cake in the oven, that
it will not have to be touched again until the cake is taken out. If
this is impossible, owing to the length of time it takes, add a little
coal frequently to the fire instead of letting it down and making it up
with a great deal of fuel.
In baking in a gas stove, it is important that there should be no
draughts from window or door.
Set the cake in the middle of the oven and do not move it until it has
risen its full height, which will take about half the time in which it
is baked. For the first quarter of an hour it is not necessary to look
at the cake unless there is a fear that the oven is too hot. Afterwards
do so occasionally, opening and shutting the oven door very gently and
never taking the cake out. After it has fully risen, the cake can be
turned round if it is baking quicker on one side than the other.
Do not have anything else in the oven while baking a cake.
For layer cakes and thin cakes make up a larger fire. They should bake
quickly.
To test whether a cake is done, put a clean straw or skewer into the
thickest part of it. If it comes out clean the cake is done.
_To remove cakes from tins._--With a few exceptions cakes should be
taken out of their tins directly they come out of the oven. Turn the
tin upside down, and, if necessary, loosen the sides with a knife. Set
on a sieve to cool.
To all cake mixtures add a little salt, sifting it with the flour in
the proportion of a small salt-spoon of salt to every half-pint of
flour.
Keep flour and sugar in a dry place, or dry thoroughly before using.
Sponge Cakes
PAGE
American Sponge Cake 11
Berwick Sponge Cake 11
Gateau de Savoie 12
Milanese Cake 13
Sponge Cake 13
General Directions
In making sponge cakes, beat the yolks till creamy and thick. Add the
sugar gradually, beating all the time. Add the flavouring. Beat the
whites until perfectly dry and very stiff. Stir them lightly in. Sift
in the flour and mix as lightly as possible. Do not beat after the
flour is added. Line the tins with greased paper and bake at once.
*American Sponge Cake
³⁄₄ lb. powdered sugar
¹⁄₂ lb. flour
7 eggs
Grated rind of a lemon
3 tea-spoons lemon juice
1 gill cold water
Break the eggs in a basin leaving out the whites of two. Add to the
eggs the lemon peel and juice. Boil the sugar and water together until
clear. Pour the syrup gently over the unbeaten eggs, and beat quickly
and well for fifteen minutes. Sift the flour three times and stir it
lightly into the mixture. Bake in square flat tins. Use the whites to
make an icing.
Berwick Sponge Cake
6 eggs
9 ozs. powdered sugar
12 ozs. sifted flour
2 even tea-spoons cream of tartar
1 even tea-spoon carbonate of soda
1 lemon
Beat the eggs, yolks and whites together, with the sugar until very
light. This should take about half-an-hour. Take half of the flour and
sift it gradually into the eggs and sugar. Mix the cream of tartar with
a gill of water, and add it to the mixture. Beat for a minute. Add the
rest of the flour and the juice and rind of the lemon. Add a little
salt. Mix well. Dissolve the carbonate of soda in four table-spoons of
hot water. Stir it carefully in. Beat again. Bake in large square or
oblong tins in a quick oven.
*Gateau de Savoie
¹⁄₂ lb. powdered sugar
12 yolks of eggs
6 whites ”
1 whole egg
5 ozs. potato flour
5 ozs. finest flour
The grated peel of a lemon and a half
Grate the lemon very finely. Mix it thoroughly with the sugar. Set it
where it will become very dry. Dry the flours and sift them.
Beat the yolks, the whole egg and the sugar together until very light
and creamy. This should take about half-an-hour. Then sift in the flour
and potato flour gently, and beat lightly with a whisk. Add the whites,
which should be whisked to a stiff froth. Mix lightly.
Butter a mould and sprinkle powdered sugar in it. Pour the mixture into
it gently. Set the mould in a moderate oven, over a tin containing hot
ashes, and put a piece of greased paper over the cake. Bake for about
an hour.
Milanese Cake
4 eggs
Their weight in sugar
2 ozs. flour
2 ozs. potato flour
Juice and rind of half a lemon
Handful of sultanas
Set aside two whites, and whisk them to a stiff froth. Put the flour
and sugar in a basin. Mix them. Make a hole in the centre, break the
eggs into it. Mix altogether and beat for quarter of an hour. Add the
beaten whites, a large handful of sultanas, and the lemon. Bake three
quarters of an hour in a well greased mould in a moderate oven.
*Sponge Cake
4 eggs
Their weight in powdered sugar
The weight of two eggs in flour
Put the sugar (with which should be included several lumps which have
been well rubbed on a lemon and then crushed) into a basin and break
the eggs on to it. Beat with a steel carving fork until the mixture
becomes thick and creamy, which should take from twenty to thirty
minutes. Stir in the flour as lightly as possible. Put into a tin lined
with buttered paper, and bake at once in a moderate oven.
White Cakes
PAGE
Almond Cake--I. 16
” ” II. 16
Angel Cake 17
Cocoanut Cake 17
Cocoanut Pound Cake 18
Dutch Almond Cake 19
Eversley Cake 19
Lady Cake 20
Potato Flour Cake 20
Pound Cake--I. 21
” ” II. 22
Rice Cake--I. 22
” ” II. 23
” ” III. 23
Snow Cake 24
White Cake--I. 24
” ” II. 25
” ” III. 25
*Almond Cake--I
1 lb. flour
¹⁄₂ lb. sweet almonds
10 bitter almonds
1 lb. white sugar
8 eggs
1 wine-glass brandy
Blanch and pound the almonds. Beat the yolks and sugar together till
light and creamy. Whisk the whites to a stiff froth. Add them to the
butter and sugar.
Stir in the flour until thoroughly mixed. Add the almonds. Bake in a
tin lined with greased paper, in a moderate oven for an hour and a half.
Almond Cake--II
7 eggs
¹⁄₂ lb. sifted sugar
¹⁄₂ lb. almonds
Blanch and pound the almonds. Beat up the yolks of the eggs for ten
minutes. Add the sugar. Beat again thoroughly. Add the almonds. When
well mixed add the whites, which should be beaten stiff. Bake in a
German tin (see p. 1).
*Angel Cake
¹⁄₂ pint fine flour
1 tea-spoon cream of tartar
³⁄₄ pint powdered sugar
11 whites of eggs
3 tea-spoons vanilla
Add the cream of tartar to the flour. Sift five times. Sift the sugar.
Beat the whites to a stiff froth. Stir the sugar lightly into the
whites of eggs. Add the vanilla. Add the flour. Stir in lightly and
quickly. Pour into a clean bright tin. It must not be buttered. Bake in
a moderate oven for forty minutes. When done leave in the tin, inverted
on its edge (not completely upside down) on a sieve until cold.
Cocoanut Cake
1 cup butter
2 cups sugar
3 cups flour
4 whites of eggs
1 small cup milk
1 tea-spoon baking powder
¹⁄₂ small cocoanut grated
Beat the butter and sugar to a cream. Sift the flour with the baking
powder. Add it to the mixture gradually moistening it with the
milk. When thoroughly mixed add the grated cocoanut. Beat for ten
minutes. Stir in the whites beaten to a stiff froth very lightly. Bake
immediately in a buttered tin in a moderate oven.
*Cocoanut Pound Cake
¹⁄₂ lb. butter
1 lb. sifted flour
1 lb. powdered sugar
2 tea-spoons baking powder
1 tea-spoon grated lemon peel
¹⁄₄ lb. grated or desiccated cocoanut
4 eggs
1 cupful milk
Beat the butter to a cream. Add the sugar. Beat again. Add the sifted
flour (in which the baking powder has been mixed), well-beaten eggs and
milk alternately in small quantities. Stir all well together. Add the
cocoanut and lemon peel. Beat well together.
Use shallow square tins. Butter them and line as well with buttered
paper. Pour the mixture in to the depth of an inch and a half. Bake in
a quick oven. Ice while hot and set back in the oven for a moment to
dry.
Dutch Almond Cake
1 lb. sweet almonds
¹⁄₂ oz. bitter almonds
1 lb. powdered sugar
12 eggs
5 table-spoons pounded biscuit or
flour
Rose water
Blanch and pound the almonds, adding to them a little rose water. Beat
up the yolks. Add them to the sugar and beat thoroughly together. Then
add the whites, whisked to a stiff froth, and the pounded almonds. Add
the finely crushed biscuits or flour. Bake in a moderate oven in a
German tin lined with greased paper.
Eversley Cake
5 ozs. butter
6 ozs. best flour
3 eggs
5 ozs. castor sugar
¹⁄₂ tea-spoon baking powder
¹⁄₄ lb. mixed peel
Beat the butter to a cream. Add the sugar, then the flour, and
well-beaten eggs, the sliced peel and lastly the baking powder. Beat
altogether for twenty minutes and bake in a good oven for an hour.
Lady Cake
1 cup butter
2 cups powdered sugar
3 cups flour
¹⁄₂ cup milk
Whites of 8 eggs
2 tea-spoons cream of tartar
1 tea-spoon carbonate of soda
1 tea-spoon extract of almonds
Beat the butter to a cream. Stir in the sugar gradually, beating hard
all the time. Mix the cream of tartar with the flour, and the soda with
the milk. Add flour and milk alternately in small quantities, beating
continually. Add the flavouring, and then stir in the stiffly-beaten
whites lightly. Bake in a moderate oven in a tin lined with greased
paper.
*Potato Flour Cake
1 lb. butter
11 eggs
1 lb. sugar
1 lb. potato flour
1 wine-glass rum
Soften the butter. Then beat it until very light and creamy. Add to
it alternately one whole egg, one table-spoon flour, one table-spoon
sugar, beating well between each addition. When about half the
materials are used add the rum. Add the rest of the ingredients
alternately as before. From first to last the cake should be beaten for
an hour. Bake in a buttered tin for one hour and a half to two hours.
*Pound Cake--I
1 lb. butter
1 lb. powdered sugar
10 eggs
1 lb. flour
¹⁄₂ wine-glass sherry
¹⁄₂ wine-glass brandy
Cream the butter. Add the sugar and well beaten yolks. Beat thoroughly.
Add the flour and wine, beating all the time. Stir in the whites,
which should be whisked to a stiff froth. Bake in three or four small
well greased tins in a moderate oven, as this cake is always lighter
if baked in small tins. Crystallised cherries halved are an excellent
addition to a pound cake. They should be thoroughly mixed in the cake
before the whites are added.
Pound Cake--II
1 lb. flour
1 lb. eggs
1 lb. sugar
³⁄₄ lb. butter
1 glass brandy
Beat the butter and half of the flour until light and creamy. Add the
brandy. Beat the yolks thoroughly and add them alternately with the
stiffly beaten whites and the rest of the flour. Beat all together for
half-an-hour. Bake in two tins in a moderate oven for about an hour.
*Rice Cake--I
6 yolks
3 whites
Grated peel of one lemon
4 ozs. flour
¹⁄₂ lb. ground rice
¹⁄₂ lb. powdered sugar
Beat the yolks and whites separately. Add the grated rind to the yolks.
Beat again and add the whites. Mix well. Mix the flour, rice and sugar
together. Add the eggs gradually, beating continually for about an
hour. Bake in a tin lined with greased paper in a slow oven for about
an hour.
Rice Cake--II
1 cup butter
2 cups sugar
2¹⁄₄ cups rice flour
6 eggs
Juice and grated rind of a lemon
Beat the butter and sugar to a cream. Add the well beaten yolks and the
flour. Beat thoroughly for five minutes. Add the lemon juice and rind
and the stiffly beaten whites.
Bake in shallow square tins in which the depth of the mixture when
poured in is less than two inches.
Bake thirty-five to forty-five minutes in a moderate oven.
Rice Cake--III
4 ozs. butter
2 eggs
4 ozs. powdered sugar
4 ozs. ground rice
6 ozs. flour
1 tea-spoon baking powder
Beat the butter to a cream and add the sugar. Beat the eggs till creamy
and light, and add them with the flour (in which the baking powder
should be mixed) and ground rice. Add a little milk and a few drops of
essence of lemon or vanilla. Bake in a moderate oven for three quarters
of an hour.
*Snow Cake
1 lb. arrowroot
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. butter
Whites of six eggs
Vanilla or lemon flavouring
Beat the butter to a cream. Stir in the sugar and beat well again. Add
the arrowroot, beating all the time vigorously. Whisk the whites to
a stiff froth. Add them to the mixture. Beat all together for twenty
minutes. Add a little vanilla or the juice or rind of a lemon. Bake in
a buttered mould in a moderate oven for from one hour to one hour and a
half.
*White Cake--I
1 cup butter
3 cups powdered sugar
1 cup milk
5 cups sifted flour
1 tea-spoon carbonate of soda
2 tea-spoons cream of tartar
Whites of twelve eggs
1 tea-spoon vanilla
Beat the butter to a cream. Add the sugar. Beat well. Add the soda to
the milk and the cream of tartar to the flour. Add flour and milk to
the mixture, beating hard all the time. Beat the eggs to a stiff froth.
Add them and the vanilla. Bake in two tins lined with greased paper.
The oven should be slow at first, then moderate.
White Cake--II
3 cups sugar
¹⁄₂ cup butter
1 cup sweet milk
2 tea-spoons cream of tartar
1 tea-spoon carbonate of soda
3 cups flour
Whites of four eggs
Mix as for the first receipt.
*White Cake--III
3 cups powdered sugar
1 cup butter
1 cup milk
3 cups flour
1 cup corn starch
12 whites of eggs
2 tea-spoons cream of tartar
1 tea-spoon carbonate of soda
Mix the cream of tartar thoroughly with the flour and dissolve the soda
in half of the milk. Stir the cornflour in the rest of the milk until
perfectly smooth.
Beat the butter and yolks together until creamy. Add the corn starch
paste. Stir it well in. Add the milk and soda and the flour. Beat the
whites to a stiff froth and stir in lightly. Bake in two papered tins
in a moderate oven.
Layer Cakes and Fillings
PAGE
Layer Cake--I. 29
” ” II. 29
” ” III. 30
” ” IV. 30
Fillings for Layer Cakes--
Almond Cream 31
Chocolate--I. 31
” II. 32
Cocoanut--I. 32
” II. 32
Cream--I. 33
” II. 33
Fig 33
Fruit 34
Orange and Cocoanut Cream 34
Strawberry Cream 34
Californian Fig Cake 35
Coffee Cake 36
Fruit Layer Cake 37
Jam Sandwich--I. 37
” ” II. 38
Lemon Layer Cake 38
Ribbon Cake 39
Swiss Roll 40
General Directions
The tins for these cakes should be about 8 inches in diameter with a
very shallow rim. They should be kept perfectly clean, and before being
used should be slightly warmed and well greased with butter, lard or
good sweet oil.
Three layers are sufficient for a cake. They should not be thick.
Cool each layer when baked on a perfectly flat surface and spread with
the filling when cold.
Layer Cake--I
3 eggs
1 cup white sugar
Butter size of an egg
1 cup flour
1 even tea-spoon baking powder
Beat the butter and sugar to a cream. Add the well beaten yolks and
then the flour, in which the baking powder has been thoroughly mixed.
Beat the whites till stiff.
Bake in three round shallow buttered tins in a moderate oven. When
cold, place one round on a large plate and spread it with jelly, jam
or other filling. Cover it with another round and spread this. Ice the
top. If jam is used it should be beaten or warmed a little in order
that it may spread more easily.
Layer Cake--II
¹⁄₂ lb. butter
5 eggs
6 ozs. flour
2 ozs. cornflour
¹⁄₂ lb. powdered sugar
1 tea-spoon vanilla
2 table-spoons sherry
Beat butter to a cream. Add sugar gradually, beating all the time. Then
add the yolks, the flour and corn starch. Beat the whites to a stiff
froth. Add them and the flavourings to the mixture. Bake in three tins
for fifteen minutes, in a moderately quick oven.
Layer Cake--III
8 ozs. sugar
5 eggs
¹⁄₄ lb. butter
1 tea-cup milk
12 ozs. flour
1 tea-spoon baking powder
Beat the sugar with the eggs for fifteen minutes. Melt the butter and
add it. Beat again very thoroughly. Add the baking powder to the flour
and sift it. Add it and the milk to the mixture, beating continually.
Layer Cake--IV
6 eggs
2 cups flour
2 cups sugar
2 heaped table-spoons butter
¹⁄₃ cup milk
2 tea-spoons cream of tartar
1 scant tea-spoon carbonate of soda
Beat the yolks and whites separately. Add the sugar to the yolks. Beat
thoroughly. Add the butter, which should be softened but not melted.
Dissolve the soda in a tea-spoon of boiling water. Add it to the milk.
Sift the cream of tartar with the flour. Add the flour and milk to the
mixture and then the whites. Bake in a moderate oven in shallow round
tins.
Almond Cream Filling
1 lb. sweet almonds
1 small cup cream
2 table-spoons corn starch
Powdered sugar to taste
Cook the corn starch for ten minutes in as small a quantity of milk
as is possible. Blanch the almonds and pound them to a paste. Beat
the cream. Mix the almonds, cream and corn starch together and beat
thoroughly. Add the powdered sugar.
Chocolate Filling--I
3 whites of eggs
1 cup sugar
1 cup grated chocolate
Vanilla
Beat the white of eggs slightly. Mix all well together.
Chocolate Filling--II
5 table-spoons grated chocolate
¹⁄₂ cup cream
1 cupful sugar
1 egg
1 tea-spoon vanilla
Beat the egg well. Add it to the chocolate and cream. Stir over the
fire till thoroughly mixed. Flavour with vanilla.
Cocoanut Filling--I
¹⁄₂ cup cream
¹⁄₂ cup grated cocoanut
¹⁄₂ cup powdered sugar
1. Beat the cream slightly. Add the sugar and cocoanut.
2. Add a small cup of finely grated cocoanut to some plain icing (see
p. 65).
Cocoanut Filling--II
¹⁄₂ cocoanut
Whites of three eggs
1 cup powdered sugar
Grate the cocoanut. Add it with the sugar to the whites beaten to a
stiff froth.
Cream Filling--I
1 pint milk
2 eggs
3 table-spoons sifted flour
1 cup powdered sugar
Cook the flour, mixed smooth, in a little milk for ten minutes. Add it
to the milk in which the eggs (or yolks only) have been beaten up. Put
all in an enamel saucepan. Add the sugar. Stir continually but take off
before it boils. Add flavouring.
Cream Filling--II
¹⁄₂ cup cream
2 table-spoons powdered sugar
Flavouring
Whip the cream. Add the sugar and a very little flavouring.
Fig Filling
1 lb. figs
1 tea-cup water
¹⁄₂ tea-cup sugar
Chop the figs finely. Cook them with the water and sugar until soft and
smooth.
Fruit Filling
4 table-spoons citron
4 ” raisins
¹⁄₂ cupful chopped almonds
¹⁄₄ lb. chopped figs
3 whites of eggs
¹⁄₂ cup sugar
Chop the citron and stoned raisins very fine. Chop the almonds and
figs. Beat the whites to a stiff froth. Add the sugar. Mix together
thoroughly. Add the other ingredients.
Orange and Cocoanut Cream Filling
1 egg
1 cup whipped cream
¹⁄₂ cup powdered sugar
1 cup grated cocoanut
Juice of one orange
Grated rind of half an orange
Mix all together.
Strawberry Cream Filling
¹⁄₂ pint cream
¹⁄₂ cup powdered sugar
¹⁄₄ oz. gelatine
1 cup mashed strawberries
Whip the cream. Set it on ice. Add the sugar to the strawberries. Mash
them. Mix them with the cream. Dissolve the gelatine. Add it carefully
to the cream and strawberries. Stir over the ice until the cream begins
to set. Leave the mixture on the ice until the cake is ready to serve.
Spread it thickly between each layer.
Californian Fig Cake
1 cup sugar
¹⁄₂ cup butter
1 cup flour
¹⁄₂ cup cornflour
¹⁄₂ cup sweet milk
Whites of three eggs
FILLING
¹⁄₂ lb. almonds
6 ozs. figs
¹⁄₂ cup seeded raisins
2 ozs. citron
1 egg
1 glass white wine
Beat the butter to a cream. Add the sugar and beat again. Sift the
flours together. Add them and the milk. Beat very well and add the
whites beaten to a stiff froth. Bake in two shallow tins in a quick
oven.
For the filling. Chop all the ingredients very finely together. Mix
them with the egg and wine. Spread in a thick layer between the two
cakes.
*Coffee Cake
7 ozs. flour, sifted and dried
¹⁄₂ lb. powdered sugar
7 ozs. butter
1 table-spoon potato flour
7 eggs
2 table-spoons brandy
Beat the butter to a cream. Add the sugar and beat well again. Beat up
the yolks, add them and the flour, in which the potato flour should
be mixed, to the butter and sugar. Stir in the brandy. Mix all well
together. Beat the whites to a stiff froth and stir in lightly. Bake in
a mould with a tube in centre.
CREAM
Whites of four eggs
¹⁄₂ lb. powdered sugar
¹⁄₂ wine-glass extract of coffee
¹⁄₂ lb. butter
Beat the whites to a stiff froth. Sift in the sugar. Add the coffee
extract. Beat the butter to a cream. Add the mixture to it and mix well
with a wooden spoon.
Cut the cake across, when cold, into several sections, spread the cream
between each layer. Put together neatly. Fill the hollow in the centre
with the cream, and spread it all over the cake.
Fruit Layer Cake
1 cup sugar
¹⁄₂ cup butter
1¹⁄₂ cups flour
¹⁄₂ cup wine
1 cup stoned and chopped raisins
2 eggs
¹⁄₂ tea-spoon soda
Cream the butter. Add the sugar. Beat well. Add the flour, the well
beaten yolks, and the wine gradually, beating all the time. Dissolve
the soda in a very little hot water. Add it to the mixture, and the
raisins chopped and floured. Stir in the wine and the whites beaten to
a stiff froth. Bake in a moderate oven in three shallow round tins. Put
plain icing between each layer.
*Jam Sandwich--I
2 eggs
Their weight in flour and powdered sugar
A little less than their weight in butter
1 small tea-spoon baking powder
Beat the butter to a cream. Add the eggs well beaten, then the sugar
and flour and, lastly, the baking powder. It is an improvement if
the sugar includes four or five lumps of sugar which have been well
rubbed on a lemon and then crushed. Bake in two shallow buttered tins
(about 8¹⁄₂ inches) in a moderate oven, about fifteen minutes. When
cold spread one round with jam. Place the second round on it. Press it
lightly down and sift powdered sugar over it.
Jam Sandwich--II
1 egg
Its weight in butter, sugar, flour and ground rice
1 tea-spoon milk
¹⁄₂ tea-spoon baking powder
Beat the butter and sugar together. Add the unbeaten egg, then the
flour, ground rice, milk and, lastly, the baking powder. Bake in two
shallow well-buttered round tins (8 inch) for ten to fifteen minutes.
Proceed as above.
Lemon Layer Cake
10 eggs
1 lb. sugar
¹⁄₂ lb. flour
2 lemons
1 orange
1¹⁄₄ lb. icing sugar
Beat the yolks well together. Add seven whites beaten until stiff, the
sugar, the rind of two lemons and the juice of one. Bake in separate
layers in a moderate oven.
Beat the remaining whites (3) and add to them gradually the icing
sugar. Set aside sufficient to ice the outside of the cake. To the rest
add the juice of the orange and half of the rind grated. Wait until the
cake is nearly cold and then spread the layers with the mixture.
Add a little lemon juice to the icing for the top and sides and spread
it on as thickly as possible.
Ribbon Cake
1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 table-spoon baking powder
1 cup milk
1 tea-spoon vanilla
1 tea-spoon mixed mace and cinnamon
1 cup stoned and floured chopped raisins and currants
1 table-spoon molasses or treacle
1 dessert-spoon brandy
Beat the butter to a cream. Add the sugar. Add the well beaten yolks
and beat all together thoroughly. Add the flour (with which the baking
powder has been thoroughly mixed) and the milk. Beat the whites to a
stiff froth. Stir them lightly into the mixture. Add the vanilla.
Divide the mixture into three parts. To one part add the spice,
raisins, currants, molasses and brandy. Mix thoroughly.
Bake the three parts on separate shallow, round or oblong tins for
half-an-hour in a moderate oven. When cold spread a layer of light cake
with plain icing or red-currant jelly. Put the layer of dark cake over
it. Ice this layer or spread jelly on it and cover with the second
layer of light cake. Press lightly together and trim.
Swiss Roll
2 eggs
Their weight in powdered sugar
3 ozs. flour
1 small tea-spoon baking powder
Break the eggs on to the sugar. Beat until light and creamy. Add the
flour gradually, beating continually. Stir in the baking powder. Bake
in a large flat tin which should be thoroughly greased. Spread the
mixture over it and bake quickly for seven to ten minutes. Turn out at
once on to a board on which sugar has been sifted. Spread with jam and
roll.
Various Cakes
PAGE
Buttercup Cake 42
Chocolate Cake--I. 42
” ” II. 43
” ” III. 44
Gold Cake 44
Marbled Cake 45
Nut Cake 46
Shortbread--I. 46
” II. 47
Walnut Cake 47
Buttercup Cake
³⁄₄ cup butter
1¹⁄₂ cups sugar
Yolks of eight eggs
1 whole egg
¹⁄₂ cup milk
2 cups flour
¹⁄₂ tea-spoon carbonate of soda
1¹⁄₂ tea-spoons cream of tartar
Juice and grated rind of half a lemon
Cream the butter. Add the sugar. Beat thoroughly. Beat the eggs till
light and frothy. Add to the butter. Dissolve the soda in the milk. Mix
the cream of tartar with the flour. Add milk and flour to the mixture,
beating well continually. Add the lemon juice and rind. Bake in two
greased tins in a moderate oven until the cake shrinks from the sides.
*Chocolate Cake--I
9 ozs. butter
7 ozs. chocolate powder
9 ozs. sugar
5 eggs
6 ozs. flour
Mix the chocolate powder (which should be of the finest quality) with
the butter. Beat for a quarter of an hour. Add the sugar and beat
again. Beat the yolks and whites separately. Add the yolks, then the
flour, beating well all the time. Add the stiffly beaten whites. Bake
in a tin lined with greased paper in a moderate oven for an hour.
*Chocolate Cake--II
4 ozs. powdered chocolate
4 ozs. castor sugar
4 ozs. butter
3 eggs
2¹⁄₂ ozs. flour
1 small tea-spoon baking powder
Put the chocolate into the oven to warm. Cream the butter and sugar.
Beat the eggs until light and creamy. Add them to the butter and sugar.
Then stir in the warmed chocolate and mix thoroughly. Sift the flour
and baking powder together and add gradually, beating hard all the
time. Beat for ten minutes. Bake in a tin lined with greased paper in a
quick oven for an hour.
*Chocolate Cake--III
¹⁄₂ lb. butter
12 eggs
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. pounded almonds
4 ozs. powdered chocolate
1 salt-spoon crushed cloves and mace
Beat the butter to a cream. Add the yolks gradually, beating
continually. Add the pounded almonds, sugar, chocolate and spices. Beat
altogether for twenty minutes. Add the whites whisked to a stiff froth.
Bake in a German tin (see p. 1) lined with greased paper, in a very
moderate oven for an hour and a quarter. Ice when cold.
Gold Cake
1 lb. sugar
¹⁄₂ lb. butter
1 lb. flour
Yolks of ten eggs
Grated rind of one orange
Juice of two lemons
1 tea-spoon carbonate of soda
Cream the butter and sugar. Add the yolks. Beat hard for five or
six minutes. Add the flour. Dissolve the soda in a very little hot
water. Stir it thoroughly into the mixture. Add the lemon and orange
flavouring. This flavouring should be prepared beforehand by putting
the grated orange peel to soak for half-an-hour in the lemon juice,
which should then be strained off through fine muslin. Bake in greased
tins. Ice with orange icing (see p. 68).
Marbled Cake
1 cup butter
2 cups powdered sugar
3 cups flour
4 eggs
1 cup sweet milk
1 tea-spoon baking powder
1 heaping table-spoon grated chocolate
1 dessert-spoon milk
Cream the butter. Add the sugar. Beat well. Add the well-beaten eggs
and the flour, in which the baking powder should be mixed. Take out a
tea-cup of the mixture and add the chocolate and the milk to it.
Butter a tin and fill it to the depth of an inch with the white
mixture. Drop two or three spoonfuls of chocolate mixture on to this in
circles and spots. Add another layer of the white mixture and on to it
drop more of the brown, and so on until both mixtures are finished.
Nut Cake
1¹⁄₂ cups sugar
¹⁄₂ cup butter
2 cups flour
³⁄₄ cup milk
Whites of four eggs
1 cup broken nuts
2 tea-spoons baking powder
Cream the butter. Add the sugar. Beat well. Mix the baking powder with
the flour. Add it to the mixture with the milk, beating well all the
time. Mix in the nuts thoroughly. Lastly add the whites, which should
be beaten as stiff as possible. Bake in shallow square tins. Ice.
*Shortbread--I
1 lb. flour
¹⁄₂ lb. butter
3 ozs. sugar
Knead all together until smooth. Roll out an inch thick. Prick all over
with a fork. Bake quickly in shallow buttered tins.
*Shortbread--II
¹⁄₂ lb. flour
¹⁄₂ lb. sugar
¹⁄₂ lb. butter
4 eggs
2 ozs. comfits
Grated rind of a lemon
Beat the butter to cream. Add the flour, sugar and eggs alternately in
small quantities. When thoroughly mixed, add the grated rind and mix
again lightly. Pour into a greased oblong tin (the mixture should be
about an inch and a half deep). Sprinkle the comfits over the surface.
Do not allow the cake to colour deeply in baking.
*Walnut Cake
¹⁄₂ lb. butter
¹⁄₂ lb. sugar
4 eggs
4 ozs. flour
4 ozs. pounded dry walnuts
Cream the butter. Add the sugar. Beat well. Beat the yolks and whites
separately. Add the yolks to the cake. Mix the flour and the walnuts,
which must be pounded as fine as possible. Add to the mixture. Stir in
the whites. Bake in a shallow square tin. Ice.
Fruit Cakes
PAGE
Black Cake (Wedding Cake) 51
Cider Cake 52
Currant Cake 52
Fruit Cake--I. 53
” ” II. 54
Genoa Cake 55
Imperial Cake 55
Pitcaithley Bannock 56
Seed Cake 56
Simnel Cake 57
Soda Cake 58
Spice Cake 59
Sultana Cake--I. 59
” ” II. 60
” ” III. 61
Sultana or Seed Cake 61
White Fruit Cake 62
General Directions
In making fruit cakes always mix the fruit thoroughly with a little of
the flour before adding to the cake.
Mix the spices with the sugar or flour.
For directions for cleaning currants, stoning raisins, and blanching
almonds (see pp. 3 and 4).
Black Cake
(Wedding Cake)
10 ozs. butter
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. flour
6 large eggs
1 gill brandy and sherry mixed
¹⁄₂ grated nutmeg
1 tea-spoon cinnamon
¹⁄₄ tea-spoon mace
1 ground clove
¹⁄₂ lb. finely chopped almonds
1 lb. currants
1¹⁄₂ lbs. raisins
Beat the butter to a cream. Add the powdered sugar. Beat again very
thoroughly. Stir in quarter of a pound of flour. Beat the eggs
together until light. Add them and the rest of the flour to the
mixture alternately. Beat well. Add the brandy, sherry and spices.
Add the currants, raisins and peel, which should all be well floured,
gradually, mixing thoroughly. Bake in two tins lined with greased
paper, in a moderate oven, for four hours. Let the cakes cool in the
tins. This cake, if iced first with almond icing (see p. 67), and then
with plain icing (see p. 65), is suitable for a wedding cake.
Cider Cake
1 cup of sugar
¹⁄₂ cup butter
1 egg
¹⁄₂ pint cider
1 level tea-spoon carbonate of soda
2 cups flour
1 cup stoned raisins
Beat the butter and sugar to a cream. Add the well beaten egg and the
flour. Dissolve the carbonate of soda in a table-spoon of boiling
water. Add it to the cider. Stir it into the mixture. Beat well
together. Add the raisins. Bake in a moderate oven in a buttered tin.
*Currant Cake
¹⁄₂ lb. sugar
¹⁄₂ lb. butter
6 eggs
³⁄₄ lb. flour
³⁄₄ lb. currants
¹⁄₄ lb. sultanas
¹⁄₄ lb. mixed peel
¹⁄₄ lb. ground almonds
1 heaping tea-spoon baking powder
Beat butter and sugar for twenty minutes. Then add the eggs one at
a time, beating hard all the time. Add the flour and fruit and mix
thoroughly. Bake in a well greased tin in a moderate oven for about
three hours. Leave in the tin to cool.
Fruit Cake--I
¹⁄₂ cup butter
1¹⁄₂ cups powdered sugar
3 cups flour
Yolks of four eggs
¹⁄₂ cup milk
1 tea-spoon cream of tartar
¹⁄₂ tea-spoon carbonate of soda
1 wine-glass brandy
1 cup raisins
1 cup currants
Beat the butter to a cream. Add the sugar and beat well. Add the yolks
and beat again. Dissolve the soda in the milk and sift the flour and
cream of tartar together. Add the milk and flour alternately to the
mixture. Stir in the brandy and the fruit and mix well. Bake in two
greased tins in a moderate oven.
*Fruit Cake--II
2 scant cups butter
3 cups dark brown sugar
4 cups sifted flour
6 eggs
1 lb. raisins
1 lb. currants
¹⁄₂ lb. citron, finely chopped
¹⁄₂ cup molasses or treacle
¹⁄₂ cup sour milk
¹⁄₂ grated nutmeg
1 table-spoon ground cinnamon
1 tea-spoon ground cloves
1 tea-spoon ground mace
1 wine-glass brandy
1 level tea-spoon soda
Beat butter and sugar to a cream. Add the spices, molasses and some
milk. Stir all well together. Beat the yolks and whites of the eggs
separately. Add the yolks and the brandy. Beat thoroughly. Add the
flour and stiffly beaten whites alternately. Dissolve the soda in a
little water. Add it to the mixture. Mix the fruit together with two
table-spoons of flour. Stir it thoroughly into the mixture.
Line two tins with greased paper. Bake in a moderate oven two hours.
Let it cool in the pan.
*Genoa Cake
10 ozs. sifted flour
8 ozs. sugar
8 ozs. butter
6 ozs. finely cut peel
4 ozs. chopped almonds
12 ozs. sultanas
5 eggs
1 tea-spoon baking powder
Beat the butter to a cream. Add the sugar. Drop in one egg at a time,
beating hard all the time. Add the fruit and almonds and lastly the
flour. Mix very well. Bake in an oven which is rather quick at first,
then moderate.
Imperial Cake
1 lb. powdered sugar
1 lb. flour
³⁄₄ lb. butter
¹⁄₂ lb. chopped almonds
¹⁄₂ lb. chopped citron
1 lb. raisins
¹⁄₂ grated nutmeg
10 eggs
1 wine-glass brandy
Beat the butter to a cream. Add the sugar. Beat again. Beat the
yolks. Add them to the mixture. Add the flour gradually, beating hard
continually. Add the fruit, chopped almonds, nutmeg and brandy, and the
whites beaten to a stiff froth. This cake will keep a year.
Pitcaithley Bannock
1 lb. flour
¹⁄₂ lb. butter
2 ozs. blanched almonds
2 ozs. candied orange peel
2 ozs. sugar
2 ozs. carraway seeds or comfits
Melt the butter and mix it with the flour, which should have been dried
and sifted. Slice the almonds and cut up the orange peel finely. Add
them with the sugar to the flour and butter. Mix very well. Bake in a
slow oven for an hour.
*Seed Cake
1 lb. butter
³⁄₄ lb. powdered sugar
1 lb. flour
6 eggs
³⁄₄ oz. carraway seeds
1 wine-glass brandy
Beat the butter to a cream. Add the sugar. Beat well together. Beat the
whole eggs and brandy together until very light. Add them and the flour
alternately to the mixture, beating well, and then the carraway seeds.
Bake in a greased tin in a moderate oven.
Simnel Cake
¹⁄₂ lb. butter
¹⁄₂ lb. sugar
2 ozs. rice flour
4 eggs
7 ozs. flour
¹⁄₂ lb. currants
FOR THE PASTE
2 ozs. bitter almonds
10 ozs. sweet almonds
2¹⁄₂ ozs. powdered sugar
Whites of two eggs
Rose water
Beat the butter to a cream, and add the sugar. Beat the yolks and
whites separately. Add the yolks and the rice flour to the mixture,
beating continually, and then the flour and currants. Mix well and stir
in the stiffly beaten whites.
Prepare the almond paste beforehand. Blanch and pound the almonds,
adding a little rose water to them. Beat the whites to a stiff froth,
add the sugar, stir lightly together and then add the almonds.
Line two small tins with greased paper and put a layer of the cake
mixture in each, and then a layer of the almond paste, then another
layer of cake and almond paste. Bake in a moderate oven.
*Soda Cake
1 lb. flour
¹⁄₂ lb. crushed _lump_ sugar
¹⁄₂ lb. butter
1 lb. sultanas
¹⁄₄ lb. mixed peel
3 eggs
1 small tea-cup milk
1 small tea-spoon carbonate of soda
1 full tea-spoon cream of tartar
Beat the butter to a cream. Add the sugar, which need not be too finely
crushed. Beat the eggs well. Add them to the butter and sugar, beating
hard. Mix the soda with the milk and the cream of tartar with the
flour. Add to the mixture alternately. Add the sultanas and finely cut
peel. Mix all very well. Bake for two hours or more in a tin lined with
greased paper. The oven should be fairly hot at first and then moderate
for the rest of the time.
Spice Cake
³⁄₄ lb. butter
1 lb. sugar
1 lb. flour
10 eggs
1 wine-glass brandy
1 ” sherry
1 ” molasses or treacle
1 ” milk
4 lbs. raisins
2 lbs. currants
1 lb. citron-peel
1 tea-spoon soda
1 table-spoon cinnamon
2 tea-spoons cloves
1 grated nutmeg
¹⁄₄ lb. chopped almonds
Beat the butter and sugar to a cream. Add the well beaten eggs, brandy,
wine, molasses and milk, in which the soda should be dissolved. Then
the spices and flour. Stir well together and then add the fruit, which
must be well mixed. Bake in two large tins for three or four hours.
*Sultana Cake--I
¹⁄₂ lb. butter
¹⁄₂ lb. flour
¹⁄₂ lb. sultanas
3 ozs. lemon peel
3 eggs
1 tea-spoon vanilla
1 level tea-spoon baking powder
Soften, but do not melt the butter. Beat well. Sift the baking powder
with the flour. Add the sugar to the butter, then the flour. Beat the
yolks well and add them. Add the fruit and vanilla. Beat continually.
Stir in the beaten whites. Bake in a greased tin in a quick oven for
one and a half hours.
*Sultana Cake--II
4 eggs
Their weight in flour, castor sugar and butter
The rind of a lemon grated
3 ozs. sultanas
1 oz. finely chopped citron
Beat the butter to a cream. Put the sugar into another pan, and break
the four eggs on to it. Beat the eggs and sugar together, with a steel
carving-fork, until thick and creamy. It will take twenty minutes to
half-an-hour. Stir in the flour lightly and quickly, then the butter,
and lastly the fruit and grated lemon. Bake in a shallow oblong tin
lined with buttered paper.
This cake is better if kept a day or two before eating.
Sultana Cake--III
³⁄₄ lb. flour
¹⁄₂ lb. sultanas
6 ozs. butter
6 ozs. sugar
3 eggs
1 level table-spoon baking powder
1 oz. candied peel
A little milk
Rub the butter lightly into the flour, in which the baking powder
should be mixed. Then add the sugar, sultanas, and chopped peel. Beat
the eggs together until creamy and light, and add them to the flour,
etc., mixing in the ingredients with a little milk. Bake in a greased
tin in a moderate oven.
Sultana or Seed Cake
¹⁄₂ lb. flour
¹⁄₄ lb. butter
¹⁄₄ lb. castor sugar
3 eggs (or 4 eggs if small ones)
2 ozs. sultanas (or carraway seeds)
A little finely-chopped candied peel
Beat the butter to a cream. Add the sugar, flour and fruit, by degrees,
then the eggs, previously well beaten. Beat all well together for ten
minutes. Bake in a round cake tin lined with buttered paper for rather
less than an hour.
*White Fruit Cake
1 cup butter
2 cups sugar
3 cups flour
¹⁄₂ cup milk
Whites of three eggs
3 tea-spoons baking powder
1 wine-glass brandy
¹⁄₄ lb. chopped citron
¹⁄₂ lb. blanched and chopped almonds
¹⁄₄ lb. grated cocoanut
Beat the butter to a cream, add the sugar. Beat well together. Sift the
flour and baking powder together. Add the butter and sugar, moistening
the mixture with the milk and brandy. Add the cocoanut, almonds and
citron. Mix well and stir in the stiffly beaten whites. Bake in a tin
lined with greased paper in a moderate oven.
Icings
PAGE
Plain Icing 65
Boiled Icing 66
Gelatine Icing 66
Icing without eggs 66
Almond Icing 67
Chocolate Icing--I. 67
” ” II. 68
Cocoanut Icing 68
Orange Icing 68
Tutti Frutti Icing 69
Yellow Icing 69
General Remarks
In all icing that is not boiled it is necessary to use “icing” sugar,
which is very fine and flour-like in appearance.
Plain Icing
Whites of 2 eggs
¹⁄₂ lb. _icing_ sugar
Flavouring, lemon, vanilla, or almond, etc.
Break the whites into a good sized dish. Add two heaping table-spoons
of sugar and stir it in steadily. Beat for a few minutes. Add the sugar
gradually, beating well. The making should take about half-an-hour.
When thick enough it should not run together again after being cut with
a knife. If flavoured with lemon juice, a little more sugar should be
added or the icing will not be stiff enough.
Pour the icing on to the cake by large spoonfuls and allow it to settle
itself as much as possible. When using a knife, dip it first in cold
water.
Ice a cake two or three hours before it is to be eaten. It can be set
to harden in a moderate oven for five minutes if needed quickly: but it
is best to dry it slowly in a warm, sunny place.
Boiled Icing
1 cup powdered sugar
1 cup water
Whites of two eggs
Flavouring
Boil the sugar and water together until it spins a thread from a spoon.
Then take the syrup off the fire and pour it into a basin. Add the
whites (beaten to a stiff froth) to it gradually, beating hard all the
time. Continue beating until the mixture is cold. Add flavouring.
Gelatine Icing
1 tea-spoon gelatine
1 table-spoon cold water
2 table-spoons hot water
1 cup icing sugar
Soak the gelatine in the cold water for half-an-hour. Add to it the hot
water and dissolve it in the same. Add it to the sugar and beat till
smooth and firm.
Icing without Eggs
1 cup powdered sugar
5 table-spoons milk
Add the milk to the sugar in a saucepan. Stir it till it boils. Then
set it where it can boil gently for five minutes. Do not stir. Take
off the fire. Put into a basin. Flavour. Beat constantly until cold.
Almond Icing
2 whites of eggs
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. sweet almonds
5 bitter almonds
Rose water
Blanch the almonds and let them dry. Pound them in a mortar and moisten
them with a little rose water. When perfectly smooth and fine add them
to an icing made as above (see p. 65), of the sugar and white of egg.
Spread thickly upon the cake. Place it near a sunny window, allow it to
dry partly and cover with a coating of plain sugar icing.
Chocolate Icing--I
1 cup sugar
1 cup water
3 ozs. chocolate
1 tea-spoon vanilla
Boil the sugar and water together until it forms a syrup which will
spin a thread. Add the chocolate and vanilla. Take off the fire and
beat well together.
Chocolate Icing--II
Melt two ozs. of chocolate. Add it to the plain icing (see page 65).
Flavour with a few drops of vanilla.
Cocoanut Icing
To the plain icing (see p. 65), made with rather less sugar than is
given, add half a cup of grated or desiccated cocoanut.
Orange Icing
Grate the thin outer rind of an orange. Put it in a cup. Cover it with
four tea-spoons orange juice. Let it soak for half-an-hour. Squeeze the
juice through a fine cloth. Add to the plain icing (see p. 65).
Tutti Frutti Icing
1 oz. blanched and chopped almonds
¹⁄₂ cup stoned and chopped raisins and sliced citron
2 whites of eggs
¹⁄₂ lb. icing sugar
Mix the whites and the sugar as for plain icing (see p. 65). Beat for
about twenty minutes. Work in the almonds and fruit gradually.
Yellow Icing
2 yolks
¹⁄₂ lb. icing sugar
Flavouring
Beat the yolks until frothy and light. Add the sugar very gradually,
beating hard in one direction for about half-an-hour. Flavour.
Gingerbread
PAGE
American Soft Gingerbread--I. 72
” ” ” II. 73
” Hard Gingerbread 73
Gingerbread Loaf 74
Portuguese Gingerbread 74
Scotch Gingerbread 75
Yorkshire Parkins 76
*American Soft Gingerbread--I
12 ozs. flour
1 cup black treacle or West India molasses
1 cup brown sugar
1 cup sour milk
¹⁄₂ cup melted butter
¹⁄₂ cup melted lard
2 eggs
1¹⁄₂ tea-spoons ground ginger
1¹⁄₂ tea-spoons ground cinnamon
¹⁄₂ tea-spoon ground cloves
1 good tea-spoon carbonate of soda
Salt-spoon salt