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Cake (N B Marrow is recommended)

(N.B.-Marrow is recommended by Mrs. Weston in place of butter for making Cakes. See Short Sugar Paste, under Paste and Pastry.) Almond Cake.

Blanch ½ lb. sweet almonds and 1 oz. bitter almonds and pound them to a paste. Separate the whites from the yolks of 6 eggs; beat the yolks, and add to the almonds; add a tablespoonful of sifted sugar, 5 ditto of fine flour, the grated rind of a lemon, and 3 ozs. butter beaten to a cream.

CAKES, &c.

When all the ingredients are well mixed, put in the whites of the eggs, previously whisked to a froth.

Butter a cake mould and put in the mixture. Bake in a good oven from 1 to 13% hours .

Almond Sponge Cake. See Sponge Cake, No. 2. "American Cake." See Gingerbread Loaf.

Apricot Cake, "Gâteau de Vienne," for Luncheon, Supper or Dinner. Is made much like Seed Cake, No. 1 (Cataldi's), but no carraway seeds are put in, of course. Bake in a plain round mould and afterwards slice in rounds about 2 inches thick. Put a layer of apricot jam between each slice; rebuild the cake and ice when finished.

Bun Loaf. No. 1. (Emslie.) 3/4 lb. flour, 2 ozs. fresh butter rubbed in first with a pinch of salt, then 2 oz. of sugar. Having dissolved 1 oz. Danish yeast for half-an-hour in a teacupful of warm milk* and water with a pinch of sugar and strained it, add it to the flour and mix into a dough, adding more of the liquid (warmed milk and water) if required. Put in meat-screen, covered by a cloth, to rise half-an-hour.

Then work it well again, adding 2 eggs (one at a time), and 2 ozs. sultana raisins, and the grated fresh peel of 2 lemons to flavour, also 2 or 3 ozs. sugar. Half fill (or rather more) a buttered tin, and let it rise to the top; then bake in a rather quick oven. If any is over, make it into buns, and add ½ oz. finely chopped peel, but bun loaf itself is lighter without peel.

Bun Loaf. No. 2. Auchentorlie. (Mrs. Buchanan.) 3 lbs. of dough, 1 lb. butter melted, 1 lb. sugar, 3 lbs. sultana raisins, 3 ozs. candied peel, 8 eggs, a little spice; add a little more flour, and mix all with the dough. Let this cake stand 2 hours before baking.

Bun Loaf. No. 3.

Into a bread dough, work 3 whole eggs, 1 lb. butter, sugar, spice to taste, a tablespoonful chopped peel, 2 of sultanas, and enough mixed spice to cover a 3d. bit. Half fill a buttered tin and let it rise to the top, then bake. Or you can use a few carraway seeds instead of sultanas, but use peel as well. "Castle Cake." (Mrs. Innes of Learney. 1874.) (Rather strongly lemon flavoured. Sometimes called "Lemon Cake"; "Patterdale Cake" is similar.) 3 eggs, their weight in sugar, in flour, and in butter, the butter to be beaten to a cream. Beat the yolks and whites of egg together; next, add the sugar to the eggs; then, alternately, put in first a little of the butter, next a little of the flour, then butter again, and so on.

Before putting the mixture into a buttered cake mould, add the grated rind of 3 lemons. Mix. Bake a nice brown. lemons.

Mix. Bake a nice brown.

Chocolate Cake. 1½ lb. butter beaten to a cream, 7 eggs - yolks and whites beaten separately, the whites stirred in at the last; ½ lb. best vanilla - flavoured chocolate scraped down and *Another copy, which omits eggs, says a little cream improves it. CAKES, &c. heated in the oven, then beaten into the butter with 3 ozs. flour, ½ lb. sifted sugar, 4 ozs. pounded almonds, and a teaspoonful sal volatile. Bake in a slow oven; frost over with sugar.

This cake is best when not quite newly baked.

Coffee Cake. (Emslie. 1889.) For luncheon.

Make a sponge cake thus; Take 3 eggs, weigh them; take their full weight in sugar, and of 2 only in flour. First, whip the sugar for ¼ hour well into the eggs, then add the flour gradually.

Butter and sugar a tin, put the mixture in, and bake 1 hour in a moderate oven. Next day take a ¼ lb. of fresh butter and 3 ozs. of sugar. Work them well together to a cream, and add gradually, drop by drop, 2 tablespoonfuls of strong coffee, fresh made on purpose. Slice the cake in rounds. Butter each slice in its order with this mixture, build up the cake again, and have a double quantity of coffee-butter, &c., on the dome-shaped top.

Currant Cake.

To 1 lb. flour, ½ lb. currants, ¼lb. finely powdered loaf sugar. Mix with them ³¼ oz. baking powder; have an egg ready beaten up in 2 teacupfuls of milk; mix with the other things, and put at once into a buttered cake tin. It must rise ½ hour on the oven, or in the screen before baking. Using baking powder No. 1. Diet Bread Cake. 9 eggs their weight in sugar the weight of 6 only in flour, the rind of a lemon grated, carraway seeds to your taste. Beat up the whites to a stiff froth alone first, then three yolks with then, shake the sifted sugar in, whisking till it is thoroughly mixed, and when it appears light take out the whisk, add the flour, and with a wooden spoon stir it slowly one way, but do not beat it - add the carraway seeds and lemon peel. Bake in a well - buttered tin, sprinkled with the raspings of bread. The cake once in the tin must be immediately put in the oven.

Dough Cake. 1½ lb. butter, beaten to a thick cream, ½ quartern dough, ¼ lb. moist sugar, ½ lb. currants, a little chopped candied peel, 3 eggs, both yolks and whites, well beaten. Mix all well together. "Gâteau de Vienne." See Apricot Cake.

Genoa Cake. (Bate.) To serve with ices.

Mix ½ lb. butter, the same weight of sugar, 4 eggs, beaten with orange flower water, which makes the cake rise lighter; ½ lb. flour; all well flavoured with lemon peel. When mixed, pour into a sauté pan, which it must half fill, and when in the oven it will rise to the top; bake in a slow oven at least a ¼ hour or 20 minutes; cut, when cold, in pieces, and pile on a napkin.

This cake is eaten cold, but on the day it is baked. For other ways of using Genoa Cake, see Paris Cake, and under Sweet Puddings, Bates's German Pudding.

Ginger Cake. No. 1. "Ginger Loaf."

This is made the same way as "Seed Bread," but you use ½ oz. ginger (no seeds). CAKES, &c.

Ginger Cake. No. 2. Mrs. Meynell's Recipe. (Isabel Heywood. 1886.) ½ lb. butter beaten to a cream, 1 lb. flour, ½ lb. sugar, large teaspoonful ginger, tablespoonful baking powder, 2 eggs.

All to be well beaten together and baked 13 hours in a moderate oven. Ginger Cake. No. 3. (Isabel Heywood. 1877.) 2 lbs. fine flour, ¼ lb. butter, ¼ lb. sugar, 2 teaspoonfuls each powdered ginger and pounded allspice thoroughly mixed together, 2 tablespoonfuls yeast. Make into a light dough with warm milk. Bake.

Ginger Cake. No. 4. 1½ lb. of butter worked to a cream, ¼ lb. of sugar, ¼ lb. of treacle, ½ lb. flour, 1 oz. ginger flavoured with clove powder, 3 eggs, all mixed lightly. Bake 1½ hours. Ginger Cake. No. 5.

For luncheon. 1 lb. flour, ½ lb. brown sugar, ³¼ lb. treacle, ½ lb. butter, 2 ozs. ginger, 5 eggs, a little candied peel, ½ teaspoonful bicarbonate of soda. Bake 1 hour in a slow oven. Gingerbread. See Dessert Cakes, &c.

Gingerbread Cake. No. 1. 2 lbs. flour, ½ lb. sugar, 2 ozs. ginger, 2 ozs. carraway seeds, 1 grated nutmeg, 1 teaspoonful carbonate of soda. Mix all dry ingredients together, then add 1½ lbs. treacle, ½ lb. butter, 2 eggs, 1 teacupful milk. Bake 3 hours in a slow oven. Gingerbread Cake. No. 2. 14 lbs. of flour, ½ lb. butter, melted, ½ lb. treacle, 2 eggs, 2 ozs. candied peel, ¹½ oz. ginger, ½ teaspoonful of soda, ½ lb. of moist sugar, ½ lb. chopped raisins. Mix them up together and bake it 2 hours in a slow oven.

Gingerbread Cake. No. 3. 1 lb. treacle, 12 ozs. butter; put these into the oven to melt, and add to 1 lb. flour, 1½ lb. moist sugar. Mix all together with a little ginger and lemon peel; spread it then upon the tin to bake, and loosen it from the tin whilst warm, or it will stick. Gingerbread Loaf or "American Cake."

For tea or for luncheon. 1 lb. 14 ozs. flour, ½ lb. butter, 2 lbs. treacle, ½ lb. powdered sugar, ¼ lb. candied lemon peel also ¼ lb. chopped peel if liked, a tablespoonful of carraway seeds, 1 lemon squeezed and its peel grated, 11½ ozs. powdered ginger, ¼ lb. citron, ½ teaspoonful beer ("a tablespoonful" in another copy), 2 eggs.

Melt the butter and the treacle together, and rub in the sugar with a dessertspoonful of soda which is not quite ½ oz. (another copy says a teaspoonful). Bake like any other cake, having ornamented the top with slices of citron or with carraway comfits if you like, but do not cut it for eating under a week.

Green Ginger Cake. (Sent by Mrs. Abel to Mrs. Proctor, N. Berwick. 1879.) 1½ lb. pounded sugar, ½ lb. fresh butter, 4 eggs, ¼ lb. Oswego flour, ¼ lb. fine flour, ¼ lb. ginger taken out of syrup, chopped fine, 1½ teaspoonful powdered ginger, 1½ teaspoonful baking powder, a pinch of salt.

Beat sugar and butter together till very light; add the eggs, one by one, beating each thoroughly well in as you add it. Mix all well together, the Oswego flour, fine flour, salt, &c., and then add them to the mixed butter, sugar, and eggs; mix in lightly, and bake in a moderate oven.

CAKES, &c. [This makes an excellent pudding, if you add more ginger, and serve with a custard sauce flavoured with the syrup of the ginger.] Icing for Cakes - Chocolate.

Take, in a saucepan, ½ lb. icing sugar, 2 ozs. of grated chocolate, and enough water to mix to a paste. Stir over a fire till thick and smooth but do not allow it to boil. Icing for Cakes - Maraschino.

Put into a stewpan ³¼ lb. icing sugar, then mix in 3 tablespoonfuls of maraschino, stir over the fire till just warm, then use.

Any other liqueur or syrup can be used if wished instead of maraschino. Icing. See also Coffee Cake, Orange Cake, Paris Cake and Plum Cake. Lemon Cake. See Castle Cake.

Lemon Pound Cake. (Mrs. Thomas.) Beat ½ lb. butter to a cream. Work in well ½ lb. crushed sugar flavoured with the rind of 1 large or 2 small lemons (rub lump sugar on the best parts of the rinds, then grate the sugar fine), next add 5 eggs one after another, beating each well in as you add it. Then add, very gradually, as for a sponge-cake, ½ lb. of well dried flour. Mix in with the hand in cold weather but with a spoon in the summer. Add a few carraway seeds if desired.

Lissey's Cake. (Mrs. Barber. Caldy. 1885.) 1 lb. sifted white sugar, 1 lb. flour, 1 lb. butter, 1 lb. of eggs both yolk and white, 2 ozs. citron chopped, 1 lb. stoned raisins or currants (sultana raisins are best). Bake. This is enough for 2 cakes.

Luncheon Cake. No. 1. (Rich) - Auchintorlie.

For the sponge, which is made overnight with Ginger Yeast (see Baking Powder, &c.) take 3 lbs. of flour, 8 eggs, 1 gill of yeast, mixed with a qt. of warm milk. Next morning add 1 lb. sugar, 1 lb. butter beaten to a cream, 3 lbs. sultanas picked, washed and dried, 3 ozs. chopped candied peel, 1½ teaspoonful spice (1 part cinnamon to 2 parts of nutmeg) - use mixed spice if you do not mind the cake looking brown and a little more flour. Bake in a round or oblong tin. Or make your cake this way more quickly; 3 lbs. of dough made with about 1 oz. fresh German yeast, 1 lb. of butter melted or whisked to a cream, and all the above ingredients. Mix all thoroughly. Let it stand 2 hours to rise, then bake it. Do not cut the cake till the next day.

Luncheon Cake. No. 2. (Small and very light) - Bagshot. (Mrs. Sherwood. 1866.) 1 lb. flour, ¼ lb. butter, same weight sugar, 3 eggs beaten together ready in a basin, 1 oz. German yeast dissolved in ¼ pt. warm milk and strained, 2 ozs. sultana raisins, 2 ozs. candied citron peel.

First rub the butter into the flour, next stir in the yeast and milk; add the fruit, and then the 3 eggs; mix all together and pour into the tin, which it should half fill; let it rise to top of tin before baking in a slack oven. It will take from 1 to 14 hours. Luncheon Cake. No. 3. (Beechwood.) 1½ lbs. flour, 2 ozs. butter, ½ lb. or rather more of sultana raisins, 6 ozs. sugar, and some candied lemon peel and citron. Mix all together with 2 eggs well beaten, ³¼ pt. of milk, and 2 spoonfuls of fresh yeast. Bake ³¼ of an hour in a moderate oven. CAKES, &c.

Luncheon Cake. No. 4. Good. (Burwarton.) 1½ lbs. flour, 1 lb. white sugar, 1 lb. butter, 10 eggs, ³¼ lb. sultanas, 2 ozs. mixed peel, a few drops of essence of almonds (or peach kernels). Cream the butter. Bake 2 hours in a slow oven.

Luncheon Cake. No. 5. Second best. (Burwarton.) 1 lb. flour, 4 ozs. lard, 4 ozs. butter, ¼ lb. white sugar, ½ lb. sultanas, 2ozs. mixed peel, peel of 1 lemon grated, 3 or 4 eggs, 3 teaspoonfuls baking powder. Mix with cold new milk. Bake.

Luncheon Cake. No. 6. (Emslie. 1888.) Made with German yeast. ³¼ lb. of fine flour, into which rub 2 ozs. of fresh butter; add a pinch of salt, then work in 2 ozs. of sugar. Next dissolve 1 oz. of German yeast* in a teacupful of warm milk and water, then strain it before use; knead it up in the cake mixture, and let it then rise in the meat screen, covered by a cloth, for 1½ an hour. Then beat 2 whole eggs into the dough, 1 at a time, and 3 ozs, of sultana raisins. Let it rise in a buttered cake-tin in a rather quick oven. Luncheon Cake. No. 7. (Mrs. Dick.) 2 lbs. of flour well dried, rub into it ¼lb. of butter and a pinch of salt. Dissolve nearly 1½ oz. of German yeast in a little warm milk and strain it in. Mix and put it to rise in a basin covered with a cloth. Beat 3 whole eggs in a basin. To them add gradually ¼ lb. crushed sugar, and beat well in. Next add these sweetened eggs to the mixture, with ¹¼ lb. chopped candied mixed peel and ½ lb. sultanas, also a little spice (use a third of a teaspoonful of allspice) pounded smooth.

Put all into a round cake - tin, which it may two-thirds fill, and pin paper round as for a soufflé. Let it "prove" 1½ an hour by the fire, then bake. Do not cut this cake till the day after it is baked.

Luncheon Cake. No. 8. For Shooters. (Mrs Thomas).

Same as Luncheon Cake No. 1, but add a tablespoonful of carraway seeds, and use 4 eggs, previously well beaten alone, instead of 8 eggs. Luncheon Cake. No. 9. (Mrs Wellington.) First work together 6 ozs. sugar to 8 ozs. butter; add 8 whole eggs, one after another; work lightly in with the hand. With them add a pinch of salt, 1 oz. chopped candied peel, and ¼ oz. of sultanas, or of carraway seeds if preferred - do not add more or the cake will not be light. Lastly, add 12 ozs. flour when all the other things have been well worked together. Put into a buttered cake mould, and before putting in oven sprinkle over it a little roughly crushed kitchen lump sugar. Bake in a moderate oven a full hour. Orange Cake (Iced), also called "Trocadero Cake." (Ida Darwin, The Orchard, Cambridge, 1894.) Put 6 whole eggs into a stewpan with a saltspoonful of vanilla essence, 10 ozs. castor sugar, the very finely chopped peel of 3 oranges and, if you wish to colour it, a teaspoonful of Marshall's liquid carmine; whip this mixture with a whisk over boiling water on the stove till it is warm, then remove it from the fire and continue the whipping till the ingredients are cold and stiff like thickly - whipped cream; mix into it with a wooden spoon 6 ozs. fine flour that has been rubbed through a wire sieve and put * 1½ teaspoonful castor sugar, worked with a spoon to a cream with the yeast, makes it dissolve quicker. CAKES, &c. into the screen to get warm beforehand.

Brush over a No. 4 size Charlotte mould with warm butter, paper it with buttered paper and dust over with flour and sugar mixed in equal proportions. Pour the cake mixture into the mould and bake in a very moderate oven for 1½ hours, then turn out the cake on to a pastry rack or sieve and let it get quite cold. Cut it in slices and spread each slice with orange marmalade that has been rubbed through a sieve, place the slices together in their original order into cake form, and then cover the cake with maraschino icing or orange icing; see Icing. When the icing is beginning to set, sprinkle all over it some finely - shredded blanched pistachio nuts, and dish up on a dish paper.

Paris Cake.

Paris cake is a sandwich of brandy butter (see Sweet Sauces) spread on slices of Genoa cake. The cake when put together again is brandy - buttered outside also, and covered with chopped pistachios; or you can use brandy butter chocolate-flavoured for the outside, instead of pistachios. For the inside (i.e., between the cake slices) flavour one layer of brandy butter with chocolate, another with pistachio, and colour a third with cochineal or leave plain. Get each of these mixtures ready in separate basin before you begin.

If you wish the brandy butter chocolate - flavoured prepare the chocolate as follows: Have it good and vanilla - flavoured, add 14 lb. sugar to ¼ lb chocolate. Boil the sugar to "snap," do not let it burn, then add the chocolate, stir all the time it cooks till it runs from the spoon. Then let it cool, and add it to the brandy butter. Patterdale Cake. (Mrs. Ross.) Same as "Castle Cake," but add 1 teaspoonful baking powder. Stir all ingredients well together, and bake in a buttered tin 1 or 1½ hours in a rather slow oven. Plain Cake. No. 1. (Mrs. Bryan, King's Garden. 1888.) About 1½ lbs. flour, ¼ lb. butter, a few sultanas, 3 teaspoonfuls baking powder, 3 eggs.

Mix well with a little milk. Bake about 2 hours. Her cook says: "Lard makes it lighter than butter."

In the same recipe, as altered for Tillypronie, we use ³¼lb. flour, 3 ozs. butter, a few sultanas, 3 ozs. chopped peel, 2 teaspoonfuls baking powder, 3 ozs. sugar, 2 eggs. All mixed with a little milk into a dough. Bake 1½ hours. First rub the flour into the butter, then add baking powder, sugar, peel, and sultanas, then the eggs, then the milk.

Plain Cake. No. 2. (Mr. Milnes Gaskell. 1889.) Set a sponge with 1lb. flour and 2ozs. German yeast. When it has risen sufficiently, add ½ lb. butter melted, ¼ lb. sugar, 2 eggs, a few raisins or currants. Mix well together; put in a baking tin; let it rise for 20 minutes, and then bake. Plum Cake.

Part 1. - The following ingredients to be perfectly prepared: 2 lbs. of flour, sifted and dried; 1½ lbs. of loaf sugar, pounded and sifted; 2 lbs. currants, nicely picked and dried; ½ lb. raisins, stoned and chopped; 1 lb. mixed candied peel, chopped; 1 nutmeg, grated, and the same weight in pounded cinnamon and mace mixed; ½ lb. almonds, blanched and cut small; 14 eggs, yolks and whites beaten separately. Part 2. - Beat the 2 lbs. of fresh butter to a cream; to it add the sugar by degrees, then the yolks of egg, then the whites, the flour, the spices, the almonds, the fruit, the chopped peel, and, last of all, mix in a glass of brandy. CAKES, &c.

Beat all well together. Butter a cake hoop, and put in the mixture. It should be well baked, say 3 or 4 hours, in a moderate oven.

For icing, if wished, 1 lb. best icing sugar, and ½ lb. almonds blanched and pounded. Queen Cake. (Mrs. Jameson, Kilkerran. 1887.) Baked in a sponge cake mould and honeycombed from lightness. 1½ lb. each of butter, flour, and sugar, all worked together with a spoon, the yolks of 4 eggs, ½ lb. of minced preserved fruit, i.e., of apricots, cherries, ginger, or green plums. At the last add 4 whisked whites mixed lightly in. Bake. (Ground) Rice Cake. No. 1. 6 ozs. butter melted, not oiled, 5 eggs, yolks and whites beaten separately, 2 ozs. sweet almonds and a few bitter ditto, 2 ozs. sugar, 4 ozs. flour, 4 ozs. ground rice. Mix all well together, adding the whites of the eggs last.

The butter should be beaten by one person, the yolks by another, the whites by a third - all to begin at the same time, and go on for 1½ hour without intermission. Mix well and as quickly as possible, and put into the oven before it has time to fall. Use tartlet pans for small cakes of this mixture. (Ground) Rice Cake. No. 2. (Beechwood.) ¼ lb. ground rice, ¼ lb. flour, ½ lb. sugar, each sifted, and 5 eggs. Beat all well together ½ hour, and bake in a slow oven. "Seed Bread" Warm 6 ozs. butter in a saucepan, and with 2 lbs. light dough, as prepared for rolls, mix 3 eggs, 1 cup of cream or milk, 6 ozs. of sugar, 1 oz. of carraway seeds. Butter the tin shape, mix up the cake lightly, and half fill the tin. Set it by the fire to rise to the top, then bake. "Ginger Loaf" is same mixture, omitting seeds and adding ½ oz. ginger. Seed Cake. No. 1. (Cataldi.) Requires ½ lb. flour, the yolks of 5 eggs, ½ lb. sugar; sugar and yolks to be well beaten together to a cream, then whip up to a froth the whites of the 5 eggs; melt 6 ozs. fresh butter gently in a small stewpan, take care it does not boil. Now, just stir the flour into the sweetened yolks, then add the butter, then the whites of egg, then the finely - grated rind of a lemon; lastly carraway seeds; mix all well together, and put into a buttered mould.

Bake in a moderate oven.

Apricot cake is made of same mixture; and so are "Draughtsmen" cakes - see Sweet Biscuits.

Seed Cake. No. 2. Lancashire - Sweet. (Mrs. Barton.) Sift carefully ½ lb. of sugar and beat it to a cream with the yolks of 2 eggs. In another vessel beat up 5 whites of eggs to a stiff froth - keep these two mixtures separate. In a third basin beat ½ lb. of fresh butter to a cream.

Having carefully dried ½ lb. of flour, stir it into the sweetened yolks of eggs, then add the butter, then the 5 whipped-up whites of eggs, then the finely-grated rind of a lemon; lastly, add a tablespoonful of carraway seeds. Mix all well together, put into a hoop or plain buttered mould, and bake.

Do not cut this cake for 24 hours.

Seed Cake. No. 3. For Luncheon. 1½ lb. of butter, ½ lb. of castor sugar, 1 lb. of flour, 3 eggs, ½ teaspoonful of soda, CAKES, &c. 1 teacupful of milk.

Mix all well together in a china bowl with 2 forks, and then add carraway seeds. Bake in a tin 1 hour in a moderate oven.

Should the butter be very hard, melt it before mixing. Seed Cake, or rather Loaf. No. 4. (St. Julian's. 1864.) 1½ lbs. of flour, ½ lb. butter, ¼ lb. sugar, 2 ozs. carraway seeds, 1½ teaspoonful carbonate of soda, 1 tablespoonful of baking powder. All to be well mixed together, and added to 2 eggs beaten with a little warm milk, then put into the oven immediately. This cake quickly gets stale, so should be eaten soon. Seed Cake. No. 5. Scotch. (Dundee.) 12 eggs, 1 lbs. best flour, 1½¼ lbs. best loaf sugar, 1 lb. butter, ¼ lb. orange peel, ¼ lb. lemon peel, ¼ lb. citron candied (these quantities will do for 2 cakes). Cream the butter, then add the sugar and flour, then the eggs, which must be well beaten up one at a time, and added very gradually till all are in. Lastly add the peel cut in small pieces and 1 oz. carraway seeds. Bake in a buttered tin in a slow oven.

Do not cut this cake too fresh. "Seed Loaf." (Mrs. Sherwood, Bagshot. 1861.) No eggs. 2 lbs. flour well dried, rub into it thoroughly 6 ozs. fresh butter, ¼ lb. crushed loaf sugar; then add ³¼ oz. strained German yeast dissolved in a small ½ pt. of warm milk. Let the sponge (covered by cloth) rise ½ hour; then knead it well, like bread, add 2 tablespoonfuls carraway seeds, and put it into a tin, which it should half fill; let it rise to the top, then bake 1½ hours in a moderate oven. If in kneading it is too dry, add a little warm milk. Snow Cake. (Learney. 1874.) 1 lb. arrowroot, ½ lb. refined sugar, ½ lb. best fresh butter, 5 eggs. Roll arrowroot and sugar very smooth; mix them together, and flavour as you like; pass through a fine sieve; beat the butter to a cream; break into it the 5 yolks of egg, and, when well mixed, add very gradually the arrowroot and sugar; whisk the 5 whites to a stiff froth, and add them to the above just before putting it into the baking tin. 1½ hours in a moderate oven.

Soda Cake. No. 1.

A teaspoonful of soda mixed in a tablespoonful of milk; beat up 4 eggs in a gill of warm milk; mix all well together; rub ½ lb. of butter thoroughly into 1 lb. of flour; have ready ½ lb. currants, ½ lb. stoned raisins, 2 ozs. chopped candied mixed peel, 1½ lb. sugar, and some grated nutmeg.

Mix all well together, and beat for 20 minutes.

This cake will take 2 hours to bake.

Soda Cake. No. 2. (Mrs. Middleton.) 1 lb. flour, in which mix well 2 teaspoonfuls soda, also ½ lb. butter previously beaten to a cream, ½ lb. of brown sugar, ½ lb. of sultanas, 2 ozs. chopped candied peel, and a tablespoonful of ground cloves and cinnamon.

Whisk 2 eggs in 13 pt. of milk, make a hole in the flour &c., and squeeze in a dessertspoonful lemon juice. Mix all together and bake. If you can get buttermilk it is better than using lemon juice and plain milk.

CAKES, &c.

Soda Cake. No. 3. (St. Julian's. 1879.) 1 lb. of flour to 6 ozs. sugar, ½ lb. currants, ¼ lb. butter to be beaten up to a cream, 3 eggs, 1/3 of a nutmeg grated, ½ pt. of milk, 1 teaspoonful soda. Stir all well together, beat for 5 minutes, and bake in a tin shape.

Spice Cake. No. 1. Auchentorlie. (Mrs. Buchanan.) (Without eggs.) Two lbs. flour, 1 lb. butter, 1 lb. currants, 1 lb. sultanas, ½ lb. sugar, 1 oz. of German yeast, chopped peel; add nutmeg and cinnamon to flavour. Bake in tin.

Spice Cake. No. 2.

Spice cake is made the same way as Seed Bread (see above), but with a large teaspoonful of allspice instead of seeds.

Spice Loaf. (Mrs. Hunt. 1885.) Take 1 lb. of ordinary bread dough, ¼ lb. moist sugar, 3 ozs. lard, ¼ lb. butter, 3 eggs, 2 ozs. candied peel, a little allspice, ½ lb. sultanas, ½ lb. currants. When mixed, put in a mould to remain a quarter of an hour before baking. Sponge Cake No. 1. (Mrs. Albert Dicey. 1883.) The yolks of 12 eggs, the whites of 4 only, 1 lb. castor sugar, ½ lb. flour well dried in front of fire, and rubbed through a hair sieve. Whip eggs and sugar together for 20 minutes before you add the flour. Flavour with 2 tablespoonfuls of orange-flower water. Line a plain mould with butter and sugar, and grated lemon also to flavour cake. Turn the cake out of mould, and stand it on its head till sent up as soon as cold, same day.

This quantity makes 2 cakes.

Sponge Cake. No. 2. (Mrs. Husthwaite.) This is nice to eat with ices.

Lady Clark says: "The great secret of making light sponge cakes is, when beating the eggs, to add orange-flower water the quantity to vary from a dessert-to a tablespoonful according to the size of your cake. It also makes beating the eggs easier." Or use lemon juice instead of orange flower water.

Weigh 5 eggs in their shells, and put ready the same weight of sugar; but of flour take the weight of three eggs only.

Keep these three ingredients separate.

Break the 5 eggs into a basin, and as you beat them make them a little warm over a pan of hot water. Beat the eggs thoroughly first by themselves, then add the sugar and a tablespoonful of lemon - juice or orange - flower water, and beat all together another ¼ of an hour. Then add the grated rind of a lemon, and lastly, add the flour very gently, as for a soufflé.

Mix lightly together, and pour into an ornamental mould and bake in a slow oven. N.B. - The mould must first be well buttered, and sprinkled with 1 spoonful of flour and 2 spoonfuls powdered sugar, thoroughly mixed together before using them. For this clarify the butter, pressing all the milk out of it, and first grease the mould with the butter, then add the sugared flour. "Almond Sponge Cake," same mixture as above, has almonds chopped, pounded with a little orange - flower or rose water to prevent their oiling, passed through a sieve, and added just at the last.

CAKES, &c. "St. Julian's Cake" is same as "Gingerbread Loaf." "Trocadero Cake." See Orange Cake.

Worthing Cake. (Laura. 1882.) This is made with German yeast like bread. 1lb. of flour, ½ lb. sultanas, and chopped peel, ¼ lb. butter, ¼ lb. sugar, with 3 eggs, yolks and whites beaten together, and added just before baking. CRUMPETS, BAPS, GAUFRES, PIKELETS AND WAFFLES. "Baps" are mixed very slack - water, flour, salt, yeast. (Neither butter, eggs, nor milk.) They are well dusted with flour, and eaten fresh as soon as baked. Crumpets. No. 1.

Make a thin batter of milk, flour, and water, and a little fresh yeast. From a small ladle, holding a sufficient quantity for 1 crumpet, the batter is poured on the heated iron plate, as you would a pancake into a frying-pan. The crumpets are very soon sufficiently done on one side, and must then be carefully turned.

Crumpets No. 2.

Rub a little butter into ½ lb. flour, with half a teaspoonful soda, salt and sugar to taste, 2 eggs beaten up together, a little buttermilk, mix all together into a pretty thick paste. Bake on the top of the stove.

Crumpets. No. 3. - Oatmeal. (Caldy. 1884.) ¼ lb. oatmeal, 1½ pt. warm milk, 12pt. warm water, 1 tablespoonful good brewer's yeast. All mixed to stand 1 hour.

Put a small quantity at a time on the baking sheet, and bake on the stove. Russian Waffles. (No yeast.) This is the batter to cook on the waffle tongs: ½¼ lb. of butter worked to a cream with a spoon, 4 yolks of egg, a spoonful of vanilla-flavoured sugar, 2 spoonfuls of flour. Whip the whites, add ½ pt. of whipped cream, and whip all in together. Cook on waffle tongs, serve hot and crisp on napkin, powdered sugar over all. For a pudding next day merely cut in half, or slice any waffles that are over and put them in a mould, filling the mould up with a custard of 3 eggs to 1 pt. of milk, and steam 3/4 hour. (See also George IV. Pudding, under Sweet Puddings.) Staffordshire Pikelets for Breakfast. (Sutherden. 1879.) Orthodox pikelets come up as thick only as pancakes, piled up and buttered while hot on both sides; but they can be made as thick as a muffin, split, and buttered inside; they also can be served thin as toast, in a silver rack. 1½ lb. flour to 1 oz. German yeast melted in lukewarm milk and strained, a little salt, add 2 eggs and mix as for rolls, and let the sponge rise; keep it thin, and then divide into spoonfuls, and have the girdle very hot and buttered; it should run and be thin and baked in this state, a spoonful laid on the girdle at a time, turned on the girdle, quickly cooked (no sugar).

Waffles or Gaufres for Luncheon. (Mrs. Thomas.) Take 2 ozs. of butter, warmed, and beaten up into a cream in a basin. Then add 2 spoonfuls of flour and a pinch of salt. Work well with the butter till quite smooth. Add ½ an oz. of good German yeast (well dissolved in a little cream or milk), then add the yolks of 2 eggs.

Work all together to a smooth cream and put it in a warm place to rise an hour. When it has risen, beat the 2 whites of egg to a nice light froth on a plate, mix them in and let all rise again another hour whilst the waffle tongs are getting hot to bake them. Grease the tongs well with bacon, and pour the paste on one half of the tongs, closing the other gently over it. Turn both sides so as to brown equally. Cook over a charcoal fire, and as each gaufre is cooked put it on a sieve and powder it over with castor sugar flavoured with vanilla. Eat as soon as possible.

Grease the tongs or rub them with a piece of wax between the making of each gaufre. Serve them like chestnuts in pocket of a warm napkin.