Page:Australian enquiry book of household and general information.djvu/66

 whites well beaten, and the milk. Then stir in the flour and ground rice mixed together, and the baking powder. Add the few drops of flavouring. Put into a well oiled cake tin, and bake in a moderate oven.

Ingredients: One pound of butter, one cup of golden syrup, half a pound of sugar, one pound of raisins, one pound of currants, one packet of mixed spice, one nutmeg, two pounds of flour, fourteen eggs, two teaspoonsful of baking powder.

Mode: Beat the butter to a cream with the golden syrup and sugar, add the raisins, stoned and cut in halves, currants well washed and dried, spice, grated nutmeg and flour, eggs well beaten, and the baking powder mixed dry with the flour. Mix all together, and stir for ten or fifteen minutes, then pour into a well buttered tin and bake slowly.

Ingredients: Five cups flour, three cups sugar, 1 1/2lb. butter, twelve eggs, two cups currants, 1 1/21b. mixed peel (cut into shreds), one dessert spoonful salt, one teaspoonful baking powder, 1/2lb. almonds (blanched and pounded), 1/2oz. grated nutmeg, 1/2oz. ground cinnamon, half a pint brandy.

Mode: Beat the butter to a cream, gradually beat in the sugar, add the frothed whites of the eggs, beating well all the time, then the yolks. Now by degrees add the flour, salt, powder, and spices, mixed together; then the currants and peel, and after more working the brandy. Be sure your ingredients are all well beaten and well mixed - mix and mix again. Bake in a moderate oven about three hours.

Ingredients: 3lb. of icing sugar (which may be obtained at the grocer's), 1lb. sweet almonds, whites of five large eggs.

Mode: For the almond icing, which ies next the cake, take the almonds, blanch them, and throw into cold water for one hour. Then put them into a mortar and pound them to a smooth paste, adding a few drops of water now and again. When well pounded add 1lb. of icing sugar and mix well. The preparation is now ready for the cake. Place your cake upside down on the back of a large plate. If not level pare a little off the top of the cake. If the cake is greasy dust on a little flour and wipe off lightly with a cloth. Now place your almond icing on the cake with your hand, smoothing with a knife dipped frequently in cold water. Do not use too much water, or the icing will take longer to dry. Make this icing about half an inch thick. Leave it two days to dry, then it is ready for the sugar icing. To make the latter put 2lbs. of icing sugar (no other will do) into a basin, throw in the whites of the eggs one at a time. The whites should not be whisked, only beaten a little to break them; also take care not a speck of yellow goes with the white. Use as few whites as possible. The number used will depend on the size. Three should be about sufficient for 2 lbs. sugar. Work the first white of egg well into the sugar with a spoon adding a few drops of lemon juice now and then. When it has been worked for a good while add another white and so on. Add eggs until all the sugar is worked in. To test it put some on a piece of dry bread, and if it does not run it is a sign it is ready. Keep out a spoonful or two if you desire decorations. Next place the rest of the mixture on top of the almond icing, using the blade of a knife dipped frequently in cold water to make it smooth. The icing should be allowed to harden before decorating. The cake may be placed in a cool oven or warm room for a short time. Have your forcers ready for making the decorations. They may either be bought or a baker may lend them. You must have them if you want to decorate the cake with knobs and wavy lines. Moisten the icing with a little more white of egg before using. Ornaments, flowers, and silver leaves may be bought off any