A COMMON CAKE.

Rub in with one pound of flour six ounces of b.u.t.ter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, half a pound of sugar, and a quarter of a pint of milk; add currants or carraways, and beat well together. If required to be richer, put more b.u.t.ter and eggs, and add candied citron and lemon-peel.

A SODA CAKE.

Mix with the above ingredients one drachm of soda, which should be rubbed in with the flour. This is reckoned a wholesome cake, and half the quant.i.ty of eggs are required, or it may be rendered a fine rich cake by increasing the quant.i.ty of eggs, b.u.t.ter, and fruit.

A PLAIN CAKE.

Work into two pounds of dough a quarter of a pound of sugar, the same of b.u.t.ter; add a couple of eggs, and bake in a tin.

A POUND CAKE.

Beat to cream a pound of b.u.t.ter and a pound of sifted loaf sugar; add eight beaten eggs, stir in lightly three quarters of a pound of flour, beat well together, and bake for one hour in a brisk oven; currants may be added if, approved.

b.u.t.tER CAKES.

Take equal quant.i.ties of b.u.t.ter and sugar, say half a pound of each, grate the rind of a lemon, add a little cinnamon, and as much flour as will form it into a paste, with spice and eggs; roll it out, cut it into two small cakes, and bake. A piece of candied orange or lemon-peel may be put on the top of each cake.

LITTLE SHORT CAKES.

Rub into a pound of flour four ounces of b.u.t.ter, four ounces of white powdered sugar, and two eggs; make it into a paste, roll it thin, and cut into small cakes with tin cutters. A little orange flower-water or sweet wine improve the flavour of these cakes.

MATSO CAKES.

Make a stiff paste with biscuit powder and milk and water; add a little b.u.t.ter, the yolk of an egg, and a little white sugar; cut into pieces, and mould with the hand, and bake in a brisk oven. These cakes should not be too thin.

ANOTHER SORT.

Warm a quarter of a pint of water flavoured with a little salt, in which mix four beaten eggs; then mix half a pound of matso flour, and a couple of lumps of white sugar, and half a teacup of milk; mix all well together, and bake in a tin.

FRIED MATSOS.

Soak some of the thickest matsos in milk, taking care they do not break; then fry in boiling fresh b.u.t.ter. This is a very nice method of preparing them for breakfast or tea.

MATSO DIET BREAD.

Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one pound of matso flour, a little grated lemon-peel, and bake in a papered tin, or in small tins; the cake must be removed while hot.

A CAKE WITHOUT b.u.t.tER.

Beat well five eggs, to which add six ounces of flour; flavour with beaten almonds, and add, if liked, thin slices of citron; bake in a mould in a moderate oven.

SPONGE CAKES.

Mix six eggs, half the whites, half a pound of lump sugar, half a pound of flour, and a quarter of a pint of water, which should be strongly flavoured by lemon peel having been in it for some hours; the sugar and water should boil up together, and poured over the eggs after they have been well whisked, which must be continued while the liquid is being poured over them, and until they become quite thick and white, then stir in the flour, which must be warm and dry. Pour the mixture into a couple of cake tins, and bake in a gentle oven.

A NICE BREAKFAST CAKE.

Make a paste of half a pound of flour, one ounce of b.u.t.ter, a very little salt, two eggs, and a table-spoonful of milk, roll it out, but first set it to rise before the fire; cut it into cakes the size of small cheese plates, sprinkle with flour, and bake on a tin in a brisk oven, or they may be fried in a clean frying pan; they should be cut in half, b.u.t.tered hot, and served quickly.

ICING FOR CAKES.

Whisk half a pound of sifted white sugar, with one wine gla.s.s of orange flower-water, and the whites of two eggs, well beaten and strained; it must be whisked until it is quite thick and white; and when the cake is almost cold, dip a soft camel's hair brush into it, and cover the cake well, and set it in a cool oven to harden.

TO CLARIFY SUGAR.

Take the proportion of one pound of sugar to half a pint of water, with the whites of a couple of eggs; boil it up twice, then set it by for the impurities to rise to the top, and skim it carefully.

CHAPTER VIII.

Preserving and Bottling.

Attention and a little practice will ensure excellence in such preserves as are in general use in private families; and it will always be found a more economical plan to purchase the more rare and uncommon articles of preserved fruits than to have them made at home.

The more sugar that is added to fruit the less boiling it requires.