Cook together cup of banana pulp (bananas peeled, and put through sieve), and juice of i a lemon or orange, ^ cup sugar and tablespoon butter. When thick and cold, spread on cake, or heat the ingredients in a double boiler and then stir in an egg beaten with a tablespoon sugar. Cook and stir till thick. Then cool and use as above. Rich Birthday Cake. i lb. Castor Sugar, i lb. Butter, | lb. Flour, i lb. Fruit, 1 teaspoonful Baking Powd✪ Spice Nutser, 2 oz. crushed Almonds, 3 Eggs. Add sugar and almonds to butter ; add yolks (unbeaten) and flour (one yolk and a little flour each time). Beat well, add baking powder and fruit, and lastly whites. When baked take almond paste. Thump it into size of cake and press it round into shape with a slightly wetted knife. Leave for a few hours or till next day. Place cake on a plate, bottom side up, whisk off all crumbs with brush or towel, and spread royal icing over almond paste and round sides. Then smooth with knife slightly wetted. Take forcing bag with icing sugar, put on rose pipe, gather up bag, and squeeze out small roses all round edge of cake. Then unscrew rose pipe, put in jjlain one, and after emptying bag of white sugar put in red (coloured with cochineal) and do the writing part. Put aside for a little to set. Instead of ornamenting sides, you may now carefully lift cake off plate on to paper full of dessicated cocoa-nut or large crj'^stallised sugar, and throwing it up over sides, ornament it thus. Boston Tea Cake. 1 breakfastcupful Milk, 2 do. Flour, 1 do. Sugar, 1 Egg, Butter (size of wal- nut), 2 teaspoonfuls Cream of Tartar, 1 do. Carbonate of Soda✪ Boston Tea Cake. Beat well, and bake in buttered tin 20 minutes. Cut up, and put jam between slices, or bake in small patty pans. ' Bride’s Cakes. 6 Eggs, i lb. Currants, a few Raisins, i lb. Butter, I lb. Sugar, 6 oz. Peel, 1 lb. Floiir, 1 teaspooivftil Baking Powder✪ Bride’s Cakes. TRIED FAVOURITES COOKERY BOOK. 163 Broda Cake (Kich Simnel Cake). li lb. Butter beaten to a cream, li lb. Icing Sugar mi.xecl with it, li lb. Ground Almonds, 1 lb. Semolina mi.xed with i lb. Flour, yolks of 7 Lggs aud whites of 5, 1 lb. Pi'eserved Ginger, free from syrup, li teaspconfuls Almond I^sence, and 1 flat teaspoouful Baking Powder✪ Broda Cake (Rich Simnel Cake). Add sugar and almonds to butter, add yolks one at a time, without beating, and a little semolina alternately ; add ginger, baking powder, and essence, then whites. When baked, cut through carefully ; spread almond paste between, and sandwich the two layers of cake \ ice the top. Brown Cake (1). IJ lb. Flour, 1 lb. Sultanas, i lb. Currants, i lb. Butter, 3 lb. Sugar, 3 Eggs, 2 teaspoonfiiis each of Cinnamon and Ground Ginger and Bi-carbonate of Soda, a little Jamaica Pepper, Mi.xed Spice and Carraway Seeds✪ Brown Cake (1). Mix dry ingredients together. Melt butter and mix well with butter-milk. Bake in moderate oven. Brown Cake (2). 2 lb. Flour, 1 lb. Castor Sugar, 3 lb. Butter, 6 Eggs, 1 lb. Sultanas, i lb. mixed Peel, 2 Nutmegs, 1 oz. Ground Ginger, 1 oz. Cinnamon, IJ tea- spoonfuls Soda, and a little 'Milk. Cherry Cake (1). 5 lb. Flour, i lb. Butter, J lb. Sugar, i lb. Cherries, 1 lb. Candietl I’eel, { lb. Sultauas, 3 Eggs, 1 teaspoonful Baking Powder, 2 tablcspoonfuls VVater✪ Cherry Cake (1).

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Cook together cup of banana pulp (bananas peeled, and put through sieve), and juice of i a lemon or orange, ^ cup sugar and tablespoon butter. When thick and cold, spread on cake, or heat the ingredients in a double boiler and then stir in an egg beaten with a tablespoon sugar. Cook and stir till thick. Then cool and use as above. Rich Birthday Cake. i lb. Castor Sugar, i lb. Butter, | lb. Flour, i lb. Fruit, 1 teaspoonful Baking Powder, 2 oz. crushed Almonds, 3 Eggs. Add sugar and almonds to butter ; add yolks (unbeaten) and flour (one yolk and a little flour each time). Beat well, add baking powder and fruit, and lastly whites. When baked take almond paste. Thump it into size of cake and press it round into shape with a slightly wetted knife. Leave for a few hours or till next day. Place cake on a plate, bottom side up, whisk off all crumbs with brush or towel, and spread royal icing over almond paste and round sides. Then smooth with knife slightly wetted. Take forcing bag with icing sugar, put on rose pipe, gather up bag, and squeeze out small roses all round edge of cake. Then unscrew rose pipe, put in jjlain one, and after emptying bag of white sugar put in red (coloured with cochineal) and do the writing part. Put aside for a little to set. Instead of ornamenting sides, you may now carefully lift cake off plate on to paper full of dessicated cocoa-nut or large crj'^stallised sugar, and throwing it up over sides, ornament it thus. Boston Tea Cake. 1 breakfastcupful Milk, 2 do. Flour, 1 do. Sugar, 1 Egg, Butter (size of wal- nut), 2 teaspoonfuls Cream of Tartar, 1 do. Carbonate of Soda. Beat well, and bake in buttered tin 20 minutes. Cut up, and put jam between slices, or bake in small patty pans. ' Bride’s Cakes. 6 Eggs, i lb. Currants, a few Raisins, i lb. Butter, I lb. Sugar, 6 oz. Peel, 1 lb. Floiir, 1 teaspooivftil Baking Powder. TRIED FAVOURITES COOKERY BOOK. 163 Broda Cake (Kich Simnel Cake). li lb. Butter beaten to a cream, li lb. Icing Sugar mi.xecl with it, li lb. Ground Almonds, 1 lb. Semolina mi.xed with i lb. Flour, yolks of 7 Lggs aud whites of 5, 1 lb. Pi'eserved Ginger, free from syrup, li teaspconfuls Almond I^sence, and 1 flat teaspoouful Baking Powder. Add sugar and almonds to butter, add yolks one at a time, without beating, and a little semolina alternately ; add ginger, baking powder, and essence, then whites. When baked, cut through carefully ; spread almond paste between, and sandwich the two layers of cake \ ice the top. Brown Cake (1). IJ lb. Flour, 1 lb. Sultanas, i lb. Currants, i lb. Butter, 3 lb. Sugar, 3 Eggs, 2 teaspoonfiiis each of Cinnamon and Ground Ginger and Bi-carbonate of Soda, a little Jamaica Pepper, Mi.xed Spice and Carraway Seeds. Mix dry ingredients together. Melt butter and mix well with butter-milk. Bake in moderate oven. Brown Cake (2). 2 lb. Flour, 1 lb. Castor Sugar, 3 lb. Butter, 6 Eggs, 1 lb. Sultanas, i lb. mixed Peel, 2 Nutmegs, 1 oz. Ground Ginger, 1 oz. Cinnamon, IJ tea- spoonfuls Soda, and a little 'Milk. Cherry Cake (1). 5 lb. Flour, i lb. Butter, J lb. Sugar, i lb. Cherries, 1 lb. Candietl I’eel, { lb. Sultauas, 3 Eggs, 1 teaspoonful Baking Powder, 2 tablcspoonfuls VVater.

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