Mrs. Maclurcan's cookery book

Mode.— Break the eggs and put the whites into one basin and the yolks into another; beat the yolks for five minutes, next add the sugar and beat for twenty minutes, Cakes. then add the whites well beaten; then take a cup of boiling water, squeeze in the juice of the oranges and add salt and then sift the flour and baking powder in slowly, mix altogether. Bake in two tins about three inches deep, when baked, spread icing between them. 708— RIBBON CAKE. 4 eggs 1 teaspoonful of Elliott's 1 cup of flour Queensland baking 1 cup of sugar powder. Mode.— Beat up the eggs and sugar for twenty minutes, add the flour and baking powder, divide in three, color one-third with cochineal, another with dissolved chocolate, allow the third to be baked as it is, put each on buttered plates and bake for fifteen minutes, when done put one on top of the other with whipped cream, jam or lemon cheese between. Ice the top with one cup of sugar, a pinch of cream of tartar, half a cup of water; boil this for four minutes, stir it until it is quite white, then put on top of the cake. 709— WALNUT CREAM SANDWICH. 4 eggs 1 teaspoonful of Elliott's 1 cup of sugar Queensland baking 1 cup of flour powder A little cream or custard 1 doz. walnuts. Mode.— Beat the eggs and sugar together for twenty minutes, sift the flour and baking powder into them with a pinch of salt, place it on four well greased flat plates; bake from four to six minutes, when cold add whipped cream, essence of vanilla and about a dozen finely chopped walnuts, add sugar to taste, put the mixture between the cakes, press tightly together and brush over with icing sugar. 710— CORNFLOUR CAKES. 1 cup of flour 1 teaspoonful of cream of ■J teaspoonful of baking tartar powder H cups of sugar 1 cup of cornflour 5 eggs. 1 cup of butter. Mode.— Beat the butter and sugar to a cream, add the eggs, then the dry ingredients sifted in, beat altogether; well grease some patty pans, nearly fill each with the mixture and bake for ten or fifteen minutes. 711— QUEEN'S SAVARIN. 1 small teaspoonful of brewers yeast. 1 tablespoonful of cream \ lb butter 2 lbs. flour \ teaspoonful of salt \ gill of water Liqueur glassful of marachino Essence of almonds 3 eggs \ lb. sugar f pt. milk Almonds ^ lb. loaf sugar Essence of vanilla Angelica Whipped cream Crystalized cherries A little cream or custard Mode. — Place in a basin the yeast (if home made yeast is used double the quanity or treble it according to the strength of the yeast), the cream and the eggs slightly beaten, quarter of a pound of sugar, the butter (melted) and the milk, mix these thoroughly, sift the flour and salt into another basin, make into a soft dough with the milk, etc., knead for a minute or two till smooth ; grease well an open mould {i.e.^ a mould with a hole in the centre), sprinkle the mould well with blanched and chopped almonds, three parts fill with the mixture and put to rise in a warm place, when nearly risen to the top, bake in a brisk oven, covering with buttered paper to prevent it getting too brown. While baking, boil the loaf sugar in half a gill of water, until when it is dropped on a fish slice Oakefi.