Weight of 3 eggs in butter.
Castor sugar and flour.
2 teaspoonsful baking powder.
Little milk.
Cream the butter and sugar, and add the eggs, and beat well, adding flour and baking powder. Mix well for 3 or 4 minutes, and add milk if it is too thick. Divide the mixture into three parts. Leave one part its natural colour, colour another pink with a few drops of cochineal, and add one pennyworth of melted chocolate to the third part. Divide each portion into two parts, and bake the six divisions thus obtained in tea cake tins in a cool oven, so that they will not rise in the middle. When done, turn out, and when cold, pile one on the top of the other, with a little icing between each layer to stick them together.
Ice the whole cake with the following icing:—Mix ½-lb. of icing sugar stifly with some cold water or orange juice, and spread it over the cake with a knife. Decorate with cherries or sweets.
69. Clancarthy Buns.
¼-lb. flour.
2-oz. butter.
2 dessertspoonsful castor sugar.
½ teaspoonful baking powder.
Mix with a little milk. Roll out with the hand about the thickness of a finger and twist into fancy shapes and bake until crisp.
70. Spice Bread.
2-lbs. flour.
1-lb. Demerara sugar.
1-lb. currants.
1-lb. raisins.
4 eggs.
1 pint milk.
¼-lb. peel.
2 teaspoonsful baking powder.
A little grated ginger and nutmeg.
¼-lb. treacle.
Mix well and bake in a slow oven.