Cake, Nice Useful
INGRE- DIENTS. lb. of butter, 6 oz. of currants, lb. of sugar, 1 lb. of dried flour, 2 teaspoonfuls of baking-powder, 3 eggs, 1 teacupful of milk, 2 oz. of sweet almonds, 1 oz. of candied peel. AVERAGE COST, 1s. 4d.
Beat the butter to a cream; wash, pick, and dry the currants; whisk the eggs; blanch and chop the almonds, and cut the peel into neat slices. When all these are ready, mix the dry ingredients together; then add the butter, milk and eggs, and beat the mixture well for a few minutes. Put the cake into a buttered tin or mould, and bake it for rather more SPONGE CAKE. than 1 hour. The currants and candied peel may be omitted, and a litle lemon or almond flavouring substituted for them; made in this manner, the cake will be found very good.
TIME. Rather more than 1½ hour.
Cake, Pavini. INGREDIENTS.lb. of flour, lb. of ground rice, lb. of raisins stoned and cut into small pieces, 1/4 lb. of currants, 1/4 lb. of butter, 2 oz. of sweet almonds, 1/4 lb. of sifted loaf sugar, a little nutmeg grated, 1 pint of milk, 1 teaspoonful of carbonate of soda. AVERAGE Cost, 1s. 6d.
Stone and cut the raisins into small pieces: wash, pick, and dry the currants; melt the butter to a cream, but without oiling it; blanch and chop the almonds, and grate the nutmeg. When all these ingredients are thus prepared, mix them well together; make the milk warm, stir in the soda, and with this liquid make the whole into a paste. Butter a mould, rather more CAKE, PLAIN. than half fill it with the dough, and bake the cake in a moderate oven from 1 to 2 hours, or less time should it be made into two cakes.
TIME.-1 to 2 hours.
SEASONABLE at any time.