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Page:Mrs Beeton's Book of Household Management.djvu/1596

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HOUSEHOLD MANAGEMENT

flour by degrees, then the eggs, still beating the mixture. Drop it in small spoonfuls on to a baking-tin (buttered), and bake in a quick oven.

Time.—About 8 minutes, to bake the cakes. Average Cost, 1s 4d. Sufficient for 30 cakes.

3362.—COFFEE CAKE.

Ingredients.—½ a lb. of butter, ½ a lb. of brown sugar, ¼ of a lb. of golden syrup, ½ a lb. of currants, ½ a lb. of sultanas, 1½ lbs. of flour, ½ an oz. of baking-powder, 2 eggs, an oz. of nutmeg, cloves and cinnamon mixed, coffee.

Method.—Sieve the baking-powder with the flour into a pan; add the spices, sugar and butter, rub well together, make a well in the centre, pour in the syrup, add about ¼ of a pint of strong cold coffee, break in the eggs, and beat well together; then mix in the other ingredients with a strong wooden spoon, using a little milk if not moist enough, mix in the fruit last, and then bake in a long square cake pan nicely papered.

Time.—1 to 2 hours. Average Cost, 2s.

3363.—COMMON CAKE (Suitable for sending to Children at School.)

Ingredients.—2 lbs. of flour, 6 ozs. of butter, or clarified dripping, ½ an oz. of caraway seeds, ¼ of an oz. of allspice, 10 ozs. of castor sugar, 1 lb. of currants, 1½ pints of milk, ½ an oz. of distillery yeast.

Method.—Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid make the whole into a light dough; knead it well, and line the cake-tins with strips of white buttered paper; this paper should be about 6 inches higher than the top of the tin. Put in the dough; stand it in a warm place to rise for more than 1 hour; then bake the cakes in a well-heated oven. If this quantity be divided in 2, the cakes will take from 1½ to 2 hours baking.

Time.—1¾ to 2¼ hours. Average Cost, 1s. 6d. Sufficient to make 2 moderate-sized cakes.

3364.—COMPOSITION CAKE.

Ingredients.—1 lb. of flour, 1 lb. of castor sugar, ½ a lb. of butter, 3 eggs, 1 teacupful of cream, ½ a teaspoonful of baking-powder, nutmeg to taste.

Method.—Beat the sugar and butter to a cream, add the eggs, then the cream, flour and spice. This cake requires well beating. Put into round papered tins, and bake in a quick oven.

Time.—1 hour. Average Cost, 1s. 9d. Sufficient for 2 cakes. Seasonable at any time.