or sieve it falls through the holes in long syrupy drops ; add a glass of one of the liqueurs named or any that may be preferred, or substitute orange flour water for liqueurs, the vanilla, two teaspoonfuls of milk containing three drops of essence of almonds, stir these together, and when the cake is turned out of the mould stand it on a sieve and brush over five or six times with the syrup, letting each coating set before putting on the next, place in a glass dish and fill the centre of the cake with whipped cream f sweetened) and flavour the same as the syrup, decorate with slices of angelica and crystalized cherries ; serve hot or cold as cake or pudding. 712— EECOED CAKES. 1 lb. flour 2 ozs. orystalised cherries \ lb. butter f lb. sugar 3 ozs. pistachio kernels 8 eggs 1 gill cream or milk Eose water flavouring \^ teaspoonfuls of Elliott's Queensland baking powder. Mode. — Cream the butter and sugar ; sift the flour and baking powder ; beat the yolks of the eggs into the butter and sugar with a wooden spoon ; whisk the whites to a stiff froth and stir gently in ; stir in the flour quickly and lightly ; if using cream, have it ready whipped and flavoured with rose water, or mix the flavouring with the milk and add while stirring in the flour. Have the cherries and pistachio kernels chopped, mix in the other ingredi- ents ; have ready greased some little patty tins ; place a spoonful of the mixture in each and bake ten or fifteen minutes. 713— ALMOND 6 ozs. butter 6 ozs. sugar 3 eggs Pinch of baking powder 4 ozs. almonds GINGEE BEEAD. 8 ozs. golden syrup 8 ozs. flour 1 teaspoonful ground spice 1 dessertspoonful ground ginger✪ Ginger Bread. Oakes. ' Mode. — Beat the butter and sugar together in a basin until creamy ; add the eggs, the golden syrup and the flour, with which is thoroughly mixed the spice, ginger and baking powder ; add the almonds (blanched and shreaded), pour into a greased and papered baking sheet and bake about three-quarters of an hour in a moderate oven. 714-~SANDWICH CAKE (Quick). 2 eggs 1 cup flour } cup of sugar 2 tablespoonfuls butter 2 tablespoonfuls hot water 2 teaspoonfuls baking pow- Essence of vanilla der. Mode. — Place all dry ingredients in a basin ; beat the eggs in another basin with water and the butter, which should be melted. Put the baking powder in last, also essence ; then mix all together. Bake in a quick oven — in ordinary sandwich tins — and when done place jam in between, whilst the cakes are still warm. 715— DEEBYSHIEE SPONGE. 1 teacupful sifted flour 1 teacupful sugar A pinch of salt 3 eggs 1 teaspoonful baking powder✪ Derbyshire Sponge, Mode. — Mix all the dry ingredients together, then break in the three eggs, beat well until all is thoroughly mixed ; bake on a papered tin for seven minutes ; spread with jam and roll ; dust over with icing sugar. 716— LEMON DEOPS. f lb. sugar 1 lb. flour 6 ozs. butter 4 eggs 2 teaspoonfuls baking powder Essence of lemon A few chopped almonds✪ Lemon Drops. 8 Calces. Mode. — Mix the flour, sugar, almonds and ba^ ing powder well together, then add the butter (melted) and eggs well beaten up, also the essence ; make into small round balls ; roll, and bake for fifteen minutes in a steady oven. 717_FEENCH PANCAKE. 1 teaspoonful of butter 1 teaspoonful sugar 1 teaspoonful flour A small cup of milk✪ French Pancake.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

or sieve it falls through the holes in long syrupy drops ; add a glass of one of the liqueurs named or any that may be preferred, or substitute orange flour water for liqueurs, the vanilla, two teaspoonfuls of milk containing three drops of essence of almonds, stir these together, and when the cake is turned out of the mould stand it on a sieve and brush over five or six times with the syrup, letting each coating set before putting on the next, place in a glass dish and fill the centre of the cake with whipped cream f sweetened) and flavour the same as the syrup, decorate with slices of angelica and crystalized cherries ; serve hot or cold as cake or pudding. 712— EECOED CAKES. 1 lb. flour 2 ozs. orystalised cherries \ lb. butter f lb. sugar 3 ozs. pistachio kernels 8 eggs 1 gill cream or milk Eose water flavouring \^ teaspoonfuls of Elliott's Queensland baking powder. Mode. — Cream the butter and sugar ; sift the flour and baking powder ; beat the yolks of the eggs into the butter and sugar with a wooden spoon ; whisk the whites to a stiff froth and stir gently in ; stir in the flour quickly and lightly ; if using cream, have it ready whipped and flavoured with rose water, or mix the flavouring with the milk and add while stirring in the flour. Have the cherries and pistachio kernels chopped, mix in the other ingredi- ents ; have ready greased some little patty tins ; place a spoonful of the mixture in each and bake ten or fifteen minutes. 713— ALMOND 6 ozs. butter 6 ozs. sugar 3 eggs Pinch of baking powder 4 ozs. almonds GINGEE BEEAD. 8 ozs. golden syrup 8 ozs. flour 1 teaspoonful ground spice 1 dessertspoonful ground ginger. Oakes. ' Mode. — Beat the butter and sugar together in a basin until creamy ; add the eggs, the golden syrup and the flour, with which is thoroughly mixed the spice, ginger and baking powder ; add the almonds (blanched and shreaded), pour into a greased and papered baking sheet and bake about three-quarters of an hour in a moderate oven. 714-~SANDWICH CAKE (Quick). 2 eggs 1 cup flour } cup of sugar 2 tablespoonfuls butter 2 tablespoonfuls hot water 2 teaspoonfuls baking pow- Essence of vanilla der. Mode. — Place all dry ingredients in a basin ; beat the eggs in another basin with water and the butter, which should be melted. Put the baking powder in last, also essence ; then mix all together. Bake in a quick oven — in ordinary sandwich tins — and when done place jam in between, whilst the cakes are still warm. 715— DEEBYSHIEE SPONGE. 1 teacupful sifted flour 1 teacupful sugar A pinch of salt 3 eggs 1 teaspoonful baking powder, Mode. — Mix all the dry ingredients together, then break in the three eggs, beat well until all is thoroughly mixed ; bake on a papered tin for seven minutes ; spread with jam and roll ; dust over with icing sugar. 716— LEMON DEOPS. f lb. sugar 1 lb. flour 6 ozs. butter 4 eggs 2 teaspoonfuls baking powder Essence of lemon A few chopped almonds. 8 Calces. Mode. — Mix the flour, sugar, almonds and ba^ ing powder well together, then add the butter (melted) and eggs well beaten up, also the essence ; make into small round balls ; roll, and bake for fifteen minutes in a steady oven. 717_FEENCH PANCAKE. 1 teaspoonful of butter 1 teaspoonful sugar 1 teaspoonful flour A small cup of milk.

Mrs. Maclurcan's cookery book