Or: Flour, 1/2 lb.; ground rice, 1/2 lb.; ginger, 3/4 oz.; rind of 1 lemon; butter, 5 oz.; sugar, 5 oz.; treacle, 1 lb.; cocoa-nut, 6-1/2 oz.
Obs.—The cakes made by them are excellent.
A DELICIOUS CREAM-CAKE AND SWEET RUSKS.
When in very sultry weather cream becomes acid from being sent to a distance, or from other causes, it may still be made available for delicate pastry-crust, and superlative cakes, biscuits, and bread; but if ever so slightly putrid it will be fit only to be thrown away. The following receipt is given exactly as it was used with perfect success on the thought of the moment, when we first had it tried. Crumble down five ounces of good butter into a pound of fine flour, then mix thoroughly with them half a pound of sifted sugar, a few grains of salt, and two ounces of candied citron or orange-rind sliced thin; add something more than half a pint of thick and rather sour cream mixed with two well whisked eggs, and just before the paste is put into the moulds, which should be buttered in every part and only two-thirds filled, beat thoroughly into it half a teaspoonful of the very best carbonate of soda, which has been perfectly blended with twice the quantity of sugar and of flour, and rubbed through a fine sieve, or worked to the smoothest powder in a mortar, or in any other way.
For the convenience of having it baked in a small iron oven, this quantity was divided into two cakes, one of which was gently pulled apart with a couple of forks while still hot, and then set again into the oven and crisped with a gentle heat quite through: it was thus converted into the very nicest sweet rusks. Sufficient cream should be used for the cakes to convert the ingredients into a very lithe paste or thick batter, which can be properly worked or mixed with a wooden spoon, with the back of which it should be very lightly beaten up before it is moulded. About three-quarters of an hour will bake it in a moderate oven. It should be firm on the surface—as all light cakes should be—that it may not sink and become heavy after it is drawn out. Turn it from the mould, and lay it on its side upon a sieve reversed, to cool.
A GOOD LIGHT LUNCHEON-CAKE AND BROWN BRACK.
Break down four ounces of butter into a couple of pounds of flour, and work it quite into crumbs, but handle it very lightly; mix in a pinch of salt and four ounces of pounded sugar; hollow the centre, and stir into it a large tablespoonful of solid well-washed yeast (or an ounce of German yeast which will ferment more quickly), diluted with three-quarters of a pint of warm new milk; when sufficient of the surrounding flour is mixed with it to form a thick batter strew more flour on the top, lay a cloth once or twice folded together over the pan, and let it remain until the leaven has become very light: this it will generally be in an hour and a quarter, or, at the utmost, in an hour and a half. The fermentation may be quickened by increasing the proportion of yeast, but this is better avoided, as it may chance to render the cake bitter; additional time, however, must always be allowed for it to rise when but a small quantity is used. When the leaven is at the proper height, add to a couple of well whisked eggs, sufficient nearly-boiling milk to warm them, and mix them with the other ingredients; then beat well into the cake by degrees, eight ounces more of pounded sugar, and half a grated nutmeg; cut from two to three ounces of candied citron thin, and strew over it; leave it again to rise, as before, for about three-quarters of an hour; mix the citron equally with it, put it into a thickly buttered tin or earthen pan, and bake it in a quick oven for an hour and ten minutes at the least, and after it is placed in it let it not be moved until it is quite set, or it will possibly be heavy at the top. The grated rinds of a couple of lemons will improve its flavour. Fine Lisbon sugar can be used to sweeten it instead of pounded, but the difference of expense would be very slight, and the cake would not be so good; the quantity can, of course, be diminished when it is considered too much. Three-quarters of a pound of currants can, at choice, be substituted for the citron. Three ounces of carraway seeds will convert it into common brown brack, or Irish seed-cake. For the manner of purifying yeast, see Chapter [XXXI].
A VERY CHEAP LUNCHEON BISCUIT, OR NURSERY CAKE.
Two or three pounds of white bread dough taken when ready for the oven, will make a good light biscuit if well managed, with the addition of from half to three-quarters of a pound of sugar, a very small quantity of butter, and a few currants, or carraway-seeds, or a teaspoonful of mixed spices. The dough should be rather firm; the butter should first be well kneaded into it in small portions, then the sugar added in the same way, and next the currants or spice. The whole should be perfectly and equally mingled, flour being slightly dredged upon it as it is worked, if needful. It must then be allowed to rise until it is very light, when it should again be kneaded down, but not heavily; and when it has once more risen, it should be sent without delay to the oven. An ounce of butter to the pound of dough will be sufficient for it. Much richer cakes can be made thus, and they will be extremely good if care be taken to let them rise sufficiently before they are baked. We regret that we cannot multiply our receipts for them. Sultana raisins are an excellent substitute for currants in these and other common cakes.