Cookery Book

Sandwich cake

2 ozs flour
1½ ozs sugar
1 oz butter
1 egg
½ teaspoon full baking powder

Beat the butter and sugar to a cream with a fork. Add the egg and flour and about a teaspoon full of milk. Lastly put in the baking powder. Pour quickly into a greased tin and bake until a nice brown {about 20 minutes}. The cake should feel firm at the top when done.

Russian Butter Cream

6 oz of icing sugar
4½ oz of margarine or butter
1 tablespoon of flour
1 tablespoon of hot water
1 teaspoon of brandy or vanilla essence

Mix to a thick cream by hand.

Elect fruit cake

¼ lb butter
2 eggs
1 oz Rowntrees Elect Cocoa
¼ lb sugar
5 oz flour
¼ lb fruit (currants & raisins)
2 oz chopped candied peel
¼ teaspoon baking powder
Pinch of salt
A little milk

Sieve flour, salt & cocoa. Cream butter and sugar, add eggs {one at a time} with a little flour and beat well between each. Stir in remainder of flour, fruit and peel. Add baking powder and milk. Mix well and bake in cake tin, lined with two layers of greased paper for about 11-12 hours in moderate oven.

Rice Buns

1 egg
¼ lb ground rice
2 oz self-raising flour
½ teaspoon of egg powder
2 oz butter
3 oz of caster sugar

Mix together and cream butter, sugar and egg, bake in a quick oven for 20 minutes.

Cornflour cakes

6 oz margarine
6 oz caster sugar
4 oz corn flour
4 oz self-raising flour
2 eggs
1 teaspoon of baking powder

Cream butter and sugar, bake in slow oven for one hour.

Rock Buns

6 oz self-raising flour
2 oz corn flour
5 oz fine sugar
3 oz currants or raisins
¼ lb lard
1 egg and a little milk

Put cornflour, sugar and self-raising flour into a dish, rub in the lard well until it resembles fine oatmeal, and then add fruit. Beat egg well and add sufficient milk to make the mixture very stiff with a fork. Place buns on a well-greased tin, and bake in oven for ten minutes.

Christmas Cake

12. oz. Self-Raisin Flour
8. oz. Butter
8. oz. Caster sugar
4. oz. Ground almonds
8. oz. Currents
8. oz. Sultanas
8. oz. Currents
8. oz. Raisins
4. oz. Halved glace cherries
1. Teaspoon mixed spice
4. oz. Cut mixed peel
Eggs beaten with eight tablespoons of milk, or half brandy and milk

This cake is equally suitable for birthdays as this cake contains less fruit and is less dark than a Dundee cake.
Sieve together, flour, spice and ground almonds.
Cream butter and sugar, stir in the flour mixture and egg with milk/brandy a little at a time. Having mixed thoroughly add the fruit and again mix.
Line with brown paper and grease [paper to be higher than the tin] an 8-inch square or 9 inch round cake tin and pour in the mixture.
Bake in a slow oven [300 deg.F., gas mark 2] for about four and a half hours, check the cake about 3 hours.

Rich Dundee Cake

10. oz. Plain Flour
10. oz. Butter
10. oz. Soft brown sugar
14. oz. Currents
10. oz. Sultanas
10. oz. Raisins
2. oz. Cut mixed peel
One and a half ounces blanched almonds for decoration
5. Standard eggs
1. Tablespoon black treacle
1. Teaspoon mixed spice
1. Teaspoon of salt

Cream the butter and eggs.
Add beaten eggs and treacle.
Mix in the sifted spice, salt and flour, then add the fruit and mix well.
Place mixture in a greased and lined [with brown paper] 8 inch square tin, or a 9 inch round tin, arrange the nuts on top.
Bake in a slow oven [300 deg.F., gas mark 2] for about 4and a half hours, check after about 3 hours.

Battenburg Cake

4. oz. Self Raisin Flour
4. oz. Margarine
4.oz. Caster sugar
2. Eggs

1. Cream margarine and sugar until light and creamy.
2. Add eggs a little at a time and mix well, gently fold in the flour.
3. Pour mixture in either a greased 7-inch cake tin or two greased 7-inch sandwich tins.
4. Bake in a moderate oven [325-350.deg. F., gas mark 3-4] for 25-30 minutes for the two tins or 40-45 minutes for the large tin.
5. When cool, cut in half and use a filling of choice.

For icing use; -
2. oz. Ground Almonds
3. oz. Icing sugar
3. oz. Caster sugar
Beaten egg
Few drops of almond essence

Place dry ingredients in a bowl; add essence and sufficient beaten egg to make a paste.
Apply to evenly to cake.

Coffee Gateau

4. oz. Self Raisin Flour
4. oz. Margarine
4. oz. Caster sugar
2 Eggs
One teaspoon coffee essence or dissolved instant coffee

Cream margarine and sugar into a creamy texture.
Add the eggs a little at a time, mix well, then mix in the flour and flavouring mixing at the same time, then place mixture into a greased 7 inch tin.
Bake in moderate oven [325-350.deg F., gas mark 3-4] for about 40-45 minutes.
When cold, coat with a coffee icing [see recipe in icing section].

Brandy or Rum: Add a small quantity to the cake when mixing, and pour the remainder over the cake while still warm. Alternatively, to soften the crust and sweeten any burnt fruit, boil one tablespoon of water and sugar for half a minute then remove from the heat and add one tablespoon of spirits. Brush all over the cake, if the cake is over baked apply extra coats, wrap the cake in greaseproof paper and store for four week before using.

Thar Cakes

Half a pound of fine oatmeal.
4 ounces of flour.
1 ounce of candid peel.
2 teaspoons of ginger.
3 ounces of lard.
6 ounces golden syrup.
Half teaspoon carbonate of soda.
2 ounces sugar.

Mix the flour, oatmeal, sugar, ginger, peel and spice together.
Melt the syrup and fat and stir in the carbonate of Soda and mix well. Make into 20 small balls and slightly flatten. Place on a grease tin and bake in a very slow oven until golden brown.

Canadian Cakes

One pound flour.
Half pound of sugar.
6 ounces butter or lard.
2 eggs mixed with milk.

Make into a dough, roll out and cut into biscuits, these can contain currants or flavoured. Place on a cake time and bake in a moderate oven.

Ginger Cakes

One pound flour.
One pound syrup.
2 ounces sugar.
One and a half ounces butter.
2 teaspoon water.
One large teaspoon ginger.
One teaspoon carbonate soda.

Mix and roll into cakes and bake in a moderate.

Madeira Cake.

6 ounces of flour.
Two and a half ounces of butter.
Two and a half ounce of sugar.
Grated rind of one lemon.
Pieces of citron.
Quarter teaspoon baking powder.
2 eggs and a little milk.

Cream the butter and sugar together. Add one egg and half the flour beating all the time. Then add the second egg and flour, pour the mixture into a greased tin and when half cooked place the citron on top of the cake.


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