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Page:Mrs Beeton's Book of Household Management.djvu/1607

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bonate of soda, ½ a teaspoonful of cream of tartar, cloves, cinnamon, mace.

Method.—Prepare and mix each part separately, as follows:—Sift the cream of tartar and soda well with the flour on the board. Then cream up the butter and sugar, adding the eggs as described in previous mixtures; then mix in the flour. For the dark part the treacle and spice should be beaten up with the butter and sugar. When both batters have been well mixed up, have prepared 2 or more square papered frames or tins, laying the colours in alternately, and when all the batters have been used up, finish by spreading them out evenly on top, using the back of a spoon for the purpose. Then put them in a moderate oven and bake from 1 to 2 hours, according to size. When done turn out on to a clean wire or tray, and when cold ice over with a little white water icing, and marble with a feather dipped in cochineal or liquid carmine.

Time.—1 to 2 hours, to bake. Average Cost, 2s. Sufficient for 2 or more cakes.

3390.—NEAPOLITAN CAKES. (Fr.Gâteaux Napolitaine.)

Ingredients.—¼ of a lb. of butter, the same quantity of flour, sugar, and almonds, apricot or any other jam, a few preserved cherries, 2 eggs, ½ a lb. of icing sugar.

Method.—Rub the butter into the flour and add the ground almonds, mix these with the yolks of the 2 eggs. Roll the paste rather thin, cut it in rounds with a plain or crinkled cutter, and bake till yellow in a moderate oven on a buttered tin. When cold spread each round with jam, and pile one over the other evenly. Mix the icing sugar with a little hot water, beat it well and ice the cakes, decorating them with the cherries.

Time.—About 20 minutes, to bake the cakes. Average Cost, 1s. 3d. Sufficient for 1 dozen small cakes.

3391.—NICE CAKE.

Ingredients.—¼ of a lb. of flour, ¼ of a lb. of ground rice, ½ a lb. of castor sugar, 5 eggs, lemon to taste.

Method.—Sieve the ground rice and flour well together on to a sheet of paper. Break the eggs into a clean bowl, add the sugar, and beat well with a wire egg-whisk for 20 minutes, then take out the whisk, clean off the wires, add the flavouring and flour, and mix lightly with a spoon. Turn the mixture into a buttered tin, and bake in a moderate oven from 35 to 45 minutes, according to the heat of the oven.

Time.—½ to ¾ of an hour. Average Cost, 9d. Sufficient for 1 cake.