Cookery for every household

Shred the candied peel finely, and blanch and chop the almonds. Mix them with about 1 tablespoonful of the flour, or just sufficient to prevent them clotting together, and then make the cake mixture. Put the butter into a large basin and beat it until light and creamy. Sieve the sugar on the top and mix well together. Add the eggs, one at a time, with a little flour, and beat well until very light. Then mix in the fruit, baking powder, and a little grated lemon rind or other flavouring. Pour into a papered cake tin and put some sugar caraways on the top. Bake in a moderate oven. Time to bake, 2 to 2| hours. Probable cost, 2s. 2817. Seed | lb. flour. 3 oz. clarified dripping. 3 oz. sugar. 1 dessert-sp. caraway seeds. Cake (Plain) 1 tea-sp. baking powder. A pinch of salt. 1 or 2 eggs. A little milk. Put the flour and salt into a basin, and rub in the dripping with the tips of the fingers until free from lumps. Then add the sugar, caraway seeds, and baking powder, mix well together, and make a well in the centre. Beat up the egg or eggs until light and frothy, add 1 or 2 table-spoonfuls milk, and pour this liquid into the centre of the dry ingredients. Mix all quickly and lightly, adding a little more milk if necessary. The mixture should be of a consistency that will drop easily from the spoon. Put all into a well-greased and papered Yorkshire pudding tin, and bake in a good oven until well risen, nicely browned, and firm to the touch. Time to bake, about | hour. Probable cost, Qd. \ lb. flour. I lb. sugar. 6 oz. butter. 1 dessert-sp. caraway seeds. 2818. Seed Cake (Good) 3 eggs. £ tea-sp. baking powder. 1 or 2 oz. orange peel. Make in the same way as German Pound Cake (Recipe 2781). Probable cost, Is. 2819. Shamrock Cake l lb. flour (Vienna). | lb. butter. | lb. castor sugar. 3 small eggs. Rind of \ lemon. Vienna or butter icir Decoration. Pale green glace icing. j Silver dragees. Artificial shamrock. | Wafer biscuits. Cream the butter very thoroughly with the lemon rind finely chopped, then add the sugar and work it well in. Add one egg with a little of the flour, and beat for a few minutes, then another egg and more flour, and so on until all the eggs and flour are added. Sprinkle in the baking powder last of all. Bake the mixture in a flattish tin lined with greased paper, and dusted out with flour and sugar mixed. A square or oval shape looks nice, or else an ordinary round tin that is not too deep. Bake in a moderate oven until well risen and nicely browned. When ready, turn out of the tin and allow the cake to cool. To Finish. — Split the cake in two or three according to its height, spread each piece with Vienna icing that has been flavoured with essence of almonds or some liqueur, and coloured a very pale green, and then put the cake back into shape. Coat the top with very pale green glace icing (Recipe 2838), and decorate with small sprigs of artificial shamrock and little silver balls. Then take some small wafer biscuits just the height of the cake and arrange them round the sides. Tie Bound with a piece of white or green ribbon, and the cake is finished. Time to bake, 20 to 30 minutes. Probable cost, la. 2d. to la. 6d. 2820. Shortbread 4 oz. flour. 2 oz. rice flour. 4 oz. butter. 2 oz. castor sugar. A few drops of flavouring.