Mrs. Maclurcan's cookery book

cream. Mix three eggs with the cream and the remainder of the sugar and a little essence. Pour this into the cakes and bake in a quick oven. On removing from the oven sprinkle with some sugar. 691— CORNFLOUR CAKE. 6 0Z8. cornflour i lb. butter 4 ozs. sugar 1 tablespoonful of milk 3 eggs Essence of lemon or vanilla. Mode. — Beat the eggs very well, mix with the butter (beaten to a cream), sugar, cornflour, milk and essence. Beat the mixture for twenty minutes and bake in a hot oven. 692— SNOW CAKE. 1 lb. arrowroot ^ lb. sugar i lb. butter 6 eggs (the whites) Essence of lemon. Mode. — Beat the butter to a cream, stir in the sugar and arrowroot gradually, at the same time beating the mixture well, whisk the whites of the eggs to a stiff froth, then add them to the other ingredients and beat well for twenty minutes and add the essence of lemon. Bake in a moderate oven for one and a half hours. 693— SPONGE CAKE. 4 eggs 4 tablespoonfuls of flour 1 dessertspoonful of butter 4 tablespoonfuls sugar Salt. Mode. — Beat the eggs for fifteen minutes, add the sugar, flour and salt and then the butter, (beaten to a cream.) Bake in a greased cake tin for fifteen to twenty minutes. 694— SPONGE CAKE (Another way). 6 eggs 6 ozs. flour 6 ozs. sugar Essence of lemon Cakes. Mode. — Separate the whites of the eggs from the yolks, beat the whites to a stiff froth, mix the sugar well with the yolks, then stir with the whites, sift the flour in gradually (beating the eggs, etc., lightly all the time) flavour with the essence, then put in a tin, lined with greased paper and bake in a quick oven. 695— KING'S CAKE. J lb. butter 2 J ozs. sugar 2 J ozs. powdered almonds 1 finely chopped citron A little spice Baisins Rind of a lemon 2^ ozs. flour 4 eggs. Mode. — Beat the butter to a cream and grate into it the lemon rind, and with the sugar mix well, add the yolks of the eggs, almonds, citron, spice, raisins and the flour, previously mixed with the whites of the eggs, when thoroughly amalgamated, put the mixture into a buttered tin and bake in a moderate oven, after it is baked turnout of the tin and ice, afterwards setting in a cool place. 696— ARROWROOT CAKE. J lb. arrowroot ^ lb. sugar J lb. butter 3 eggs 1 tablespoonful Elliott's Queensland baking powder. Mode. — Mix the arrowroot, sugar, butter and baking powder together, then add the eggs (yolks and whites beaten separately). Bake in patty tins. 697— FRENCH CAKE. 3 tablespoonfuls butter 5 eggs 1^ teaspoonfuls baking soda 2 cups sugar 2 teaspoonfuls cream of tartar 1 cup of milk Essence of vanilla. Cakes. Mode.— Mix the sugar and butter together and beat to a cream, add the cream of tartar, baking soda, essence, and the eggs beaten thoroughly, then add the milk and a little flour to thicken. Bake in a buttered cake tin for about fifteen minutes. 698— ANGELS CAKES. 1 lb. flour 1 cupful of sugar The whites of 6 eggs \ lb. butter Vanilla essence. Mode.— Rub the butter into the flour, add the sugar and a pinch of salt, beat the whites of the eggs to a stiff froth, stir in with the flour and sugar, add sufficient milk to make it moist enough to drop from the spoon; butter some patty pans and put a spoonful of the mixture into each pan. Bake in a hot oven for nearly twenty minutes. 699— COCOANUT CAKE.