[Illustration: CAKE-MOULD.]
1756. INGREDIENTS.—1 lb. of flour, 1/4 lb. of sugar, 1/4 lb. of butter or lard, 1/2 lb. of currants, 1 teaspoonful of carbonate of soda, the whites of 4 eggs, 1/2 pint of milk.
Mode,—In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake, with or without currants. Beat the butter to a cream, well whisk the whites of the eggs, and stir all the ingredients together but the soda, which must not be added until all is well mixed, and the cake is ready to be put into the oven. When the mixture has been well beaten, stir in the soda, put the cake into a buttered mould, and bake it in a moderate oven for 1-1/2 hour.
Time.—1-1/2 hour. Average cost, 1s. 3d.
A NICE USEFUL CAKE.
1757. INGREDIENTS.—1/4 lb. of butter, 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 butter 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 butter, milk, and eggs, and beat the mixture well for a few minutes. Put the cake into a buttered 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 substituted 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.