Part 210 (1/2)

_Time_.--1-1/2 hour. _Average cost_, 1s. 3d.

A NICE USEFUL CAKE.

1757. INGREDIENTS.--1/4 lb. of b.u.t.ter, 6 oz. of currants, 1/4 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.

_Mode_.--Beat the b.u.t.ter 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 b.u.t.ter, milk, and eggs, and beat the mixture well for a few minutes. Put the cake into a b.u.t.tered mould or tin, and bake it for rather more than 1-1/2 hour. The currants and candied peel may be omitted, and a little lemon or almond flavouring subst.i.tuted for them: made in this manner, the cake will be found very good.

_Time_.--Rather more than 1-1/2 hour. _Average cost_, 1s. 9d.

HONEY CAKE.

1758. INGREDIENTS.--1/2 breakfast-cupful of sugar, 1 breakfast-cupful of rich sour cream, 2 breakfast-cupfuls of flour, 1/2 teaspoonful of carbonate of soda, honey to taste.

_Mode_.--Mix the sugar and cream together; dredge in the flour, with as much honey as will flavour the mixture nicely; stir it well, that all the ingredients may be thoroughly mixed; add the carbonate of soda, and beat the cake well for another 5 minutes; put it into a b.u.t.tered tin, bake it from 1/2 to 3/4 hour, and let it be eaten warm.

_Time_.--1/2 to 3/4 hour. _Average cost_, 8d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

RICH SWEETMEAT GINGERBREAD NUTS.

1759. INGREDIENTS.--1 lb. of treacle, 1/4 lb. of clarified b.u.t.ter, 1 lb.

of coa.r.s.e brown sugar, 2 oz. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, 1/2 oz. of candied lemon-peel, 1/2 oz. of coriander seeds, 1/2 oz. of caraway seeds, 1 egg; flour.

_Mode_.--Put the treacle into a basin, and pour over it the b.u.t.ter, melted so as not to oil, the sugar, and ginger. Stir these ingredients well together, and whilst mixing, add the candied peel, which should be cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a paste. Make this into nuts of any size, put them on a tin plate, and bake in a slow oven from 1/4 to 1/2 hour.

_Time_.--1/4 to 1/2 hour. _Average cost_, from 1s. to 1s. 4d. per lb.

_Seasonable_ at any time.

THICK GINGERBREAD.

1760. INGREDIENTS.--1 lb. of treacle, 1/4 lb. of b.u.t.ter, 1/4 lb. of coa.r.s.e brown sugar, 1-1/2 lb. of flour, 1 oz. of ginger, 1/2 oz. of ground allspice, 1 teaspoonful of carbonate of soda, 1/4 pint of warm milk, 3 eggs.

[Ill.u.s.tration: GINGERBREAD.]

_Mode_.--Put the flour into a basin, with the sugar, ginger, and allspice; mix these together; warm the b.u.t.ter, and add it, with the treacle, to the other ingredients. Stir well; make the milk just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough with the eggs, which should be previously well whisked; pour the mixture into a b.u.t.tered tin, and bake it from 3/4 to 1 hour, or longer, should the gingerbread be very thick. Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back in the oven to finish baking.

_Time_.--3/4 to 1 hour. _Average cost_, 1s. per square.

_Seasonable_ at any time.

SUNDERLAND GINGERBREAD NUTS.

(_An Excellent Recipe_.)