3430.—TEA-CAKES, TO TOAST.
Method.—Cut each tea-cake into 3 or 4 slices, according to its thickness; toast them on both sides before a nice clear fire, and as each slice is done, spread it with butter on both sides. When a cake is toasted, pile the slices one on the top of the other, cut them into quarters, put them on a very hot plate, and send the cakes immediately to table. As they are wanted, send them in hot, 1 or 2 at a time, for they spoil if allowed to stand, unless kept in a muffin-plate over a basin of boiling water.
Ingredients.—1 lb. of flour, ¾ of a lb. of butter, ¾ of a lb. of castor sugar, ½ a lb. of chopped raisins, 2 ozs. of almonds, 3 ozs. of candied-peel, the grated rind and juice of 1 lemon, 8 eggs, preserved cherries, angelica, icing.
Method.—Sieve the flour on to a piece of paper. Stone the raisins and cut them up. Blanch the almonds, dry them in front of the fire, or in the oven, and chop them up into neat pieces. Put the sugar and butter into a clean basin, and beat these ingredients up to a light cream, add the flavouring, and then beat in the eggs 1 at a time. When all the eggs have been beaten in, add the flour and fruit, and well mix, using a little milk if necessary to bring it to cake-batter consistency. Line a cake-tin with greased white paper, put in the cake, and bake it in a well-heated oven for 1½ hours. Ice the cake with white icing, and before it is set, ornament it with cherries and angelica, the latter cut as leaves; any other icing may be used, and such garnishing as fancy may suggest.
Time.—1½ to 1¾ hours. Average Cost, 3s. Sufficient for 1 good-sized cake. Suitable for a tennis afternoon tea.
Note.—An iced cake gives scope for a great many pretty ornamentations, and the accompanying plate shows some easily executed patterns, and gives directions for piping.
3432.—TENNIS CAKE. (Another Method.)
Ingredients.—1¼ lbs. of flour, 1 lb. of raw sugar, 14 ozs. of butter, 1 lb. of currants, ¾ of a lb. of sultanas, ¼ of a lb. of mixed candied-peel, ¼ of an oz. of mixed spice, essence of lemon, 8 eggs.
Method.—Sieve the flour on to a piece of paper, add the currants, sultanas and peel (shred finely). Put the butter and sugar into a clean bowl, add the flavouring, and beat up to a light cream, beat in the eggs 1 at a time, beating well after each addition, and when all are in, add the flour and fruit, and mix. Prepare 2 or 3 square tins by papering them with greased white paper, and divide the mixture equally between them; flatten down the top and cover with a sheet of white paper, then bake