make a nice, smooth, thin batter. Set this to rise, and bake in waffle-irons, which may be obtained at an ironmonger's.
Time.—10 to 15 minutes. Average Cost, 1s. 3d. Sufficient for about 3 dozen wafers or waffles.
Ingredients.—½ a cup of butter, ½ a cup of sugar, 2 eggs, 3 cups of flour, ½ a cup of milk, ½ a cup of currants, nutmeg, 2 teaspoonfuls of baking-powder.
Method.—Mix and beat the above ingredients till thoroughly blended, then put into a buttered mould, and bake for ½ an hour in a moderate oven.
Time.—½ hour. Average Cost, 8d. Sufficient for 1 cake.
3440.—WEDDING CAKE, VERY GOOD.
Ingredients.—2 lbs. of butter, 2 lbs of castor sugar, ½ a gill of caramel, 2½ lbs. of flour, 18 eggs, 3 lbs. of currants, 3 lbs. of sultanas, 1½ lbs. of mixed peel, ½ a lb. of blanched sweet almonds, the grated rind of 2 lemons, ½ a small nutmeg, 1 oz. of mixed spice, and ½ a pint of brandy.
Method.—After cleaning the fruit and grating the nutmeg, cream the butter and sugar together, and beat well till very light and smooth. Add a teaspoonful of salt, and work in the eggs 1 at a time. Work the flour in gradually, and then the remainder of the ingredients, but only beat in a little at a time. See that the whole is thoroughly mixed. Have ready a large cake tin, line it with brown paper, and allow at least 3 rounds of paper for the bottom; then put in the mixture, and bake in a moderately cool oven for 5 hours. When done allow it to stand for 1 or more days, then cover with almond icing, and coat with royal and transparent icing. Lastly pipe the cake with royal icing according to taste. (See No. 3463.)
Time.—6 hours. Sufficient for a moderate-sized cake. Average Cost, 1s. 6d. per lb.
3441.—WEDDING CAKE. (Another Method.)
See Bride or Christening Cake, No. 3354.
Ingredients.—1½ lbs. of flour, ½ a pint of milk, ¼ lb. of butter, 3 ozs. of distillery yeast, 3 eggs, ¾ of a lb. of currants, ½ a lb. of white moist sugar, 2 ozs. of candied peel.
Method.—Put the milk and butter into a saucepan and shake it round