Cookery for every household

Cream the butter, add the sugar and then the eggs and flour by degrees, beating well. Prepare the fruit, mix it with a little of the flour, and stir it in lightly at the last with the flavouring. Pour the mixture into a well-lined cake tin, and bake in a moderate oven until well risen and firm to the touch. When ready, lift the cake on to a sieve, and let it cool. Prepare the almond paste as directed in Recipe 2851, put a nice smooth layer on the top of the cake, and set it aside for several hours to become quite dry. Then coat the top with a little white glace icing. Coat the sides of the cake with some red jam, and then with a layer of shredded almonds and pistachio nuts, or with browned coconut and some coconut coloured pink with cochineal. The top of the cake may be further decorated with some pieces of preserved fruits, or with some of the icing put through a forcing bag, and little silver balls. Time to bake, 2 to 3 hours. Probable cost, 45. to 5s. 2793. Kugelhoff £ lb. flour. 3 oz. butter. 1 oz. sugar. £ oz. yeast. 1 tea-sp. salt. 2or 3 oz. Valencia raisins 2 eggs. A little warm milk. Sieve the flour, then take a quarter of it and put it into a warm basin. Make a well in the centre and put in the yeast. Add enough warm milk to melt it, mixing them together with the fingers. When smooth, mix in the rest of the flour, gradually using enough warm milk to form a soft dough. Cover the basin and set this dough to rise in a warm place from £ to f of an hour. When well risen, add the two eggs one at a time, and if too stiS add a little more milk. Mix well, then work in the butter, softened but not melted, the raisins (stoned), sugar, and salt, and mix again. Have ready a wellgreased border mould, decorated at the top with a few pieces of shred almonds, half fill it with the mixture, and set to rise again until the mixture fills the mould, perhaps 1 hour. Then place the cake in a hot oven for a few minutes, and when it begins to brown, moderate the heat, and cook until well risen and firm to the touch. Time to bake, 40 to 50 minutes. Probable cost, 10 d. to Is. 2794. Lemon Layer Cake Filling. 3 yolks of eggs. Rind and juice J lemon. 1 table-sp. water. A small piece of butter. 1 or 2 table-sps. sugar. I lb. butter. About 1 gill of milk. I lb. sugar. £ lb. flour. 3 whites of eggs. 1 tea-sp. baking powder. Beat the butter and sugar together until light and creamy. Whip the whites of the eggs to a stiff froth, and sieve the flour with the baking powder. Add the milk and flour alternately to the butter and sugar, and, lastly, stir in the whites of eggs. Mix very lightly, and when ready, pour the mixture into two sandwich cake tins, which have been greased and lined with paper. Bake in a moderate oven until a light brown colour and well cooked. Then turn out to cool, and serve with the following filling between the two cakes Lemon Filling. — Put the grated rind and the strained juice of \ lemon into a basin, and add the sugar, yolks of eggs, and water. Stand the basin in a saucepan of hot water, and stir over the fire until the contents thicken. Then remove from the fire, and allow the mixture to cool before using it. Time to bake, 20 minutes. Probable cost, lOd. to Is. 2795. Luncheon Cake, 1 2 oz. candied peel. A pinch of nutmeg. | lb. flour. £ lb. rice flour.