This makes a number of cakes of various kinds—such as Citron Cake, by adding a small quantity of thinly chopped citron; Madeira Cake, by dusting the top with castor sugar, and placing two pieces of peel on the top; Plum Cake, by adding a few currants and cut peel; Cocoa-nut Cake, by adding a little cocoa-nut to the mixture, and dusting the top with cocoa-nut; and Seed Cake, by adding a few seeds. It is a capital mixture when nicely got up.
IX. HANDY WHOLESALE RECIPES FOR SMALL MASTERS.
170.—Soda Cakes or Scones.
12 lbs. of flour, 6 ozs. of cream of tartar, 3 ozs. of carbonate of soda, 12 ozs. of lard, 2 ozs. of salt. Dough up with churned milk, mix the tartar and soda with the flour, rub the lard in the flour, make a bay, add the salt, and make into a nice dough with milk. Weigh off at 6 ozs. for a penny. Mould round, pin out the breadth of a small saucer, wash the top with milk, bake on the bottom of a good sound oven. Dock them with a docker.
171.—Currant or Milk Scones.
6 lbs. of flour, 6 ozs. of lard, 6 ozs. of sugar, 3 ozs. of cream of tartar, 1½ oz. soda, 1 lb. of currants, 1 oz. of salt; buttermilk to dough. Mix as above. Weigh off at 11 ozs. for 2d., mould, pin out and cut in four; put on flat clean tins; wash with egg on top. Bake in a sound oven.
172.—Sugar or White Spice Biscuits.
7 lbs. of good fine flour, 12 ozs. of lard, 3 lbs. of moist sugar, 4 ozs. of ammonia, churned milk to dough; mix as above, but do not work the mixture too much. Take about 4 lbs. of the dough, work it into a square or round shape, pin it out a little thicker than a penny piece, cut out either in shapes or farthing or halfpenny biscuits, but well dock the sheet before you cut them. Bake on greased tins; wash on top; a few currants strewn on the shapes. Bake in a sharp oven.