Page:Mrs Beeton's Book of Household Management.djvu/1619

Rh

Ingredients.—½ a lb. of arrowroot, 10 ozs. of Vienna flour, ½ a lb. of castor sugar, ½ a lb. of butter, ½ an oz. of cream of tartar, the whites of 6 eggs, flavouring to taste, essence of almonds, vanilla, or lemon.

Method.—Beat the butter to a cream, stir in the sugar, and beat the mixture to a light cream. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well tor 20 minutes. Put in whichever of the above flavourings may be preferred, then add the flour, arrowroot and cream of tartar, well sifted together, and mix; then pour the cake into a buttered mould or tin, and bake it in a moderate oven from 1 to 1½ hours.

Time.—1 to 1½ hours. Average Cost, with the best Bermuda arrowroot. 2s. 9d.; with St. Vincent arrowroot, 2s. Sufficient to make a moderate-sized cake.

Ingredients.—1 lb. of flour, ¼ of a lb. of butter, ½ a lb. of castor sugar, ½ a lb. of currants, 1 egg, a gill of butter-milk, 1 teaspoonful of carbonate of soda, mace and nutmeg to taste.

Method.—Rub the butter into the flour, add the sugar, currants and flavouring. Beat the egg well, add it to the dry ingredients and well mix, leaving a tablespoonful of the milk to dissolve the soda, adding this just before putting into the oven, and well mix it through the batter. Bake in buttered moulds. Prick with a knitting needle or small skewer; if this comes out clean the cakes are sufficiently done. A nice lunch or tea cake.

Time.—20 minutes or ½ an hour. Average Cost, 1s. Sufficient for 2 medium-sized cakes.

Ingredients.—¼ of a lb. of butter, 1 lb. of flour, ½ a lb. of currants, ½ a lb. of moist sugar, 1 teacupful of butter-milk, 3 eggs, 1 teaspoonful of carbonate of soda.

Method.—Rub the butter into the flour with the soda, add the currants and sugar, and mix these ingredients well together. Whisk the eggs well, stir them to the flour, etc., with the milk, in which the soda is dissolved, and beat the whole up together with wooden spoon or spatula. Divide the dough into 2 pieces, put them into buttered moulds, or cake-tins, and bake in a moderate oven for nearly 1 hour. The mixture must be extremely well-beaten up, and not allowed to stand after the soda has been added to it, but must immediately be placed in the oven. Great care must also be