Page:Australian enquiry book of household and general information.djvu/67

 baker. If the cake is a birthday one you may sprinkle it over with hundreds and thousands, or use a very little cochineal to colour with according to taste. The almond icing may be omitted if preferred.

Ingredients: Six eggs, one cup flour, one cup sugar, little baking powder, raspberry jam.

Mode: Make batter as for sponge cake already given. When well beaten pour into buttered tins, long ones for roll, round ones for sandwich. Do not make your roll thick or it will be difficult to roll. Bake in a quick oven for a few minutes. When done, have some sugar sprinkled on the baking board and carefully turn the cake on to it top side down, quickly cut off crisp edges, spread on the jam thinly and roll.

For Victoria Sandwich turn out on board, spread on the jam and place another cake on top.

Ingredients: Half cup sugar, half cup flour, three eggs, small teaspoonful baking powder; also, whites of four eggs, ½ lb. icing sugar, pinch salt, six drops ratifia (almonds), jam.

Mode: Beat three eggs, half cup sugar for half an hour. Mix in flour and baking powder. Bake in a quick oven in lids of tins. After they are cooked heap on following mixture: beat the whites of eggs, icing sugar, salt and ratifia till it stands heaped up without losing shape. Put some jam on centre of the cakes, heap on mixture, put in slow oven, brown lightly, fire on top only.

Ingredients: One and a half pounds of flour (1), one (cup) pound of treacle, quarter (oz) of a pound of butter, quarter of a (oz) pound of brown sugar, one ounce of ginger, half an ounce of spice, one nutmeg, one teaspoonful of soda, quarter of a pint of warm milk, three eggs, some lemon peel.

Mode: Mix flour, ginger, spice, sugar, nutmeg (grated) together. Warm butter and treacle, and add to flour, &amp;c., stirring all well. Dissolve soda in milk, to which add eggs, well beaten; then mix all well together, adding the peel. Bake in a moderate oven one hour.

Ingredients: One pound of flour, half a pound of butter, quarter of a pound of sugar, five ounces of sweet almonds, orange peel, sugar carrawayscaraways [sic].

Mode: Blanch and chop your almonds, mix in with the flour and sugar, then add the butter. Knead well until workable. Roll or press the paste out on a board, cut into any shape liked. Pinch the edges round with your fingers, and place some peel and sugared carrawayscaraways [sic] on top. Bake in a slow oven on paper. Care must be taken not to break the cakes in removing from the oven. They soon become crisp and short.

Ingredients: Five eggs, ½lb of sugar, ¼lb. butter, ½lb. flour, half a teaspoonful of baking powder, a pinch of salt.

Mode: Mix the butter and sugar together first, then the yolks of the eggs and the whites beaten to a froth. Beat all well, and stir in the flour by degrees. Pour into a well buttered baking tin till the bottom of the tin is covered about a half an inch thick. Bake quickly, then turn out and cut in halves. Spread with jam on one side and fold the other over. Make some icing with ½lb. of powdered sugar and the white of one egg. Spread thickly on the cake, and when quite hard cut into diamond shaped pieces.

Ingredients: Half a cup of bu terbutter [sic], one cup sugar, three eggs, half cup of sour milk, two cups flour, half a teaspoonful of carbonate of soda.

Mode: Beat the butter with the sugar, add the eggs (well beaten) and the milk, then stir the flour in by degrees, in which the carbonate of soda has been mixed.

In making all cakes and puddings in