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Page:Mrs Beeton's Book of Household Management.djvu/1614

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Method.—Sieve the rice and flour together on to a sheet of paper. Put the butter into a clean basin, add the yellow rind of the lemon, grated, and beat to a cream. Add the eggs 1 at a time, and when all are in, add the flour, moisten to cake-batter consistency, using a little milk if necessary. Turn into 1 or 2 buttered moulds, and bake in a moderate oven from 1 to 2 hours.

If preferred, the cake may be flavoured with essence of almonds.

Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 2 medium-sized cakes.

3405.—RICE CAKE. (Another Method.)

Ingredients.—6 eggs, ½ a lb. of flour, ¼ of a lb. of ground rice, ½ a lb. of castor sugar, a few drops of essence of lemon.

Method.—Break the eggs into a clean bowl, add the sugar, and beat up with a wire egg-whisk for about 20 minutes. Then take out the whisk and add the flour and ground rice sifted together; mix it lightly with the hand, or a wooden spoon, turn into a buttered mould, or moulds, and bake in a moderate oven for from 25 to 40 minutes, according to size.

Time.—50 minutes. Average Cost, 10d.


Ingredients.—½ a lb. of butter, 1 lb. of flour, ½ a lb. of moist sugar, 2 eggs, 1 teaspoonful of essence of lemon, 1½ teaspoonfuls of baking-powder, a little milk.

Method.—Rub the butter, flour, baking-powder and sugar well together (the flour should be dried and sifted); mix in the eggs well beaten, the essence of lemon, and ½ a gill of milk. Drop the cake-mixture upon a baking-tin as roughly as possible, and bake for a ¼ of an hour in a rather quick oven.

Note.—Currants or peel can be added if liked.

Time.—¼ hour. Average Cost, 1s. Sufficient for 2 dozen cakes.


Ingredients.—6 eggs, 1 lb. of castor sugar, 1¼ lbs. of flour, ¼ of a lb. of currants.

Method.—Break the eggs into a basin, beat them well until very light, add the sugar, and when this is well mixed with the eggs, dredge in the flour gradually and add the currants previously cleaned. Mix all the ingredients well together, and put the dough with a fork on the tins in small heaps, making them look as rough or rocky as possible. Bake them in a moderate oven from 20 to 30 minutes; when they are done, allow them to get cool, and store them away in a tin canister in a dry place.

Time.—20 to 30 minutes. Average Cost, 1s.