8 lbs. of flour, 2 lbs. of butter, 3 lbs. of sugar, 4 lbs. of currants,
½ lb. of peel, 15 eggs, 2 ozs. of carbonate of soda, 3 ozs. of cream of
tartar, essence of lemon, and fresh churned milk, to make into a nice
dough. Have some square one-pound tins nicely papered, and weigh in 1
lb. of the mixture. This is an excellent mixture if well got up.
161. _Another Way._--1 lb. of lard, 1¼ lb. of sugar, 8 ozs. of peel, 5
lbs. of currants, 6 lbs. of flour, a grated nutmeg, 1 oz. carbonate of
soda, 2 ozs. cream of tartar, 8 eggs, the rest milk.
162. _Another Way._--½ lb. of butter, ¾ lb. of sugar, 4 eggs, 3 lbs.
of currants, 4 lbs. of flour, ¾ oz. of carbonate of soda, ½ oz. of
tartaric acid. Dough with milk.
163.--Mystery, or Cheap Plum Cake at 3d. per lb.
8 lbs. of common flour, 3 lbs. of brown sugar, 1 lb. of lard, 2 ozs. of
peel, 3 lbs. of currants, 1½ oz. of spice, 2 ozs. of carbonate of soda,
1 oz. of tartaric acid. Dough with milk. Bake in a slow oven, wash with
egg on top.
164.--Plum Cake at 4d. per lb.
4 lbs. of flour, 3 lbs. of currants, 12 ozs. of lard, 14 ozs. of sugar,
1½ oz. of cream of tartar, 1 oz. of carbonate of soda, ¼ oz. of spice.
Dough with good churned milk.
165.--Lafayette Cakes.
½ lb. of butter, ½ lb. of sugar, ½ lb. of flour, 6 eggs, ¼ oz. of
volatile salts in powder. Mix same as pound cake. Bake in round flat
tins about ¼ of an inch deep, or drop some of the paste on whity-brown
paper and spread it out into a round thin cake about 6 inches in
diameter. This will make 12 cakes. Bake them in a moderate oven in
tins. Take them off the paper when baked, spread some raspberry or
other jam on two of them and put three together. Trim them round the
edges with a knife, and divide or cut them into 4, 6, or 8 parts
according to the price at which they are to be sold.
166.--American Genoa Cake.
Take 7 lbs. of common butter or butterine, 7 lbs. of castor sugar, 60
eggs, 12 lbs. of flour, 10 lbs. of currants, 3 lbs. of chopped peel,
1½ oz. of cream of tartar, ¾ oz. of soda, about 2 pints of churned
milk. Cream the butter and sugar together, add the eggs, then mix all
the other ingredients together. Paper a square-edged pan, lay on your
batter about three inches thick, and bake in a sound oven. After the
cake is baked, put it aside in a cool room till next morning, when you
may turn it out of the tin, and then, after taking the paper nicely
off, cut it into suitable sizes.
NOTE.--The sides of the tin before being papered must be lined with
wood upsets.
This cake is sold at 6d. per pound.
167.--Lemon Cake.
¾ lb. of butter, ¾ lb. of sugar, 1 lb. of eggs, ½ gill of brandy, ½ lb.
of flour, the grated rind of two lemons. Cream the butter, sugar, and
eggs, in the usual way, stir in the lemon rind, brandy, and flour; put
in small moulds and bake in a moderate oven.
168.--Bristol Cake.
2 lbs. of butter, 2 lbs. of sugar, 2 lbs. of eggs, 2 lbs. of flour, 1
lb. of patent flour, 3 lbs. of sultana raisins. Cream this cake in the
usual way, bake in small round hoops, weighed out at 1 lb. each. Bake
in moderate oven.
169.--Jubilee Cakes.
4½ lbs. of flour, 1 lb. 6 ozs. of butter, 1 lb. 14 ozs. of castor
sugar, 11 eggs, 1¼ oz. of carbonate of soda, 1¾ oz. of cream of tartar,
churned milk to dough. Weigh the flour, add the tartar and soda, make
a bay; have the butter previously warmed, put it in the bay with the
sugar, cream it well with your hand, adding the eggs gradually, then
mix all together and make into a nice batter. Weigh at 1 lb. for
sixpence.
This makes a number of cakes of various kinds--such as _Citron Cake_,
by adding a small quantity of thinly chopped citron; _Madeira Cake_, by
dusting the top with castor sugar, and placing two pieces of peel on
the top; _Plum Cake_, by adding a few currants and cut peel; _Cocoa-nut
Cake_, by adding a little cocoa-nut to the mixture, and dusting the top
with cocoa-nut; and _Seed Cake_, by adding a few seeds. It is a capital
mixture when nicely got up.