Part 213 (1/2)

1780. INGREDIENTS.--2 lbs. of flour, 1 lb. of b.u.t.ter, 1/4 lb. of pounded loaf sugar, 1/2 oz. of caraway seeds, 1 oz. of sweet almonds, a few strips of candied orange-peel.

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

_Mode_.--Beat the b.u.t.ter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into six pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about an inch, and pinch it upon all sides. p.r.i.c.k it well, and ornament with one or two strips of candied orange-peel. Put the cakes into a good oven, and bake them from 25 to 30 minutes.

_Time_.--25 to 30 minutes.

_Average cost_, for this quant.i.ty, 2s.

_Sufficient_ to make 6 cakes.

_Seasonable_ at any time.

_Note_.--Where the flavour of the caraway seeds is disliked, omit them, and add rather a larger proportion of candied peel.

SODA-CAKE.

1781. INGREDIENTS.--1/4 lb. of b.u.t.ter, 1 lb. of flour, 1/2 lb. of currants, 1/2 lb. of moist sugar, 1 teacupful of milk, 3 eggs, 1 teaspoonful of carbonate of soda.

_Mode_.--Rub the b.u.t.ter into the flour, add the currants and sugar, and mix these ingredients well together. Whisk the eggs well, stir them to the flour, &c., with the milk, in which the soda should be previously dissolved, and beat the whole up together with a wooden spoon or beater.

Divide the dough into two pieces, put them into b.u.t.tered moulds or cake-tins, and bake in a moderate oven for nearly an hour. The mixture must be extremely well beaten up, and not allowed to stand after the soda is added to it, but must be placed in the oven immediately. Great care must also be taken that the cakes are quite done through, which may be ascertained by thrusting a knife into the middle of them: if the blade looks bright when withdrawn, they are done. If the tops acquire too much colour before the inside is sufficiently baked, cover them over with a piece of clean white paper, to prevent them from burning.

_Time_.--1 hour.

_Average cost_, 1s. 6d.

_Sufficient_ to make 2 small cakes.

_Seasonable_ at any time.

SAVOY CAKE.

1782. INGREDIENTS.--The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water.

_Mode_.--Break the 7 eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; beat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for 1/4 hour, b.u.t.ter a mould, pour in the cake, and bake it from 1-1/4 to 1-1/2 hour. This is a very nice cake for dessert, and may be iced for a supper-table, or cut into slices and spread with jam, which converts it into sandwiches.

_Time_.--1-1/4 to 1-1/2 hour.

_Average cost_, 1s.

_Sufficient_ for 1 cake.

_Seasonable_ at any time.

SPONGE-CAKE.

I.