Tried favourites cookery book

' Beat sugar and butter to a cream, add eggs dropped in whole ; add the fruit, baking powder, and Hour, and, last, the water. Line a cake tin with paper, pour all in, and bake in a hot oven with plate on top for IJ hours, allowing cake to remain in for another ^ hour. Cherry Ca.ke (2), •1 oz. Butter, 4 oz. Castor Sugar, 3 Eggs, grated rind of J Lemon, 4 oz. Candied Cherries, 8 Oz. Flour, J teaspoonful Baking Powder. Beat butter and sugar to a cream, add the eggs well beaten, also the flour and lemon rind ; beat 10 minutes, add cherries and baking powder, pour into a mould lined with buttered paper, and bake in a slow oven for 2 hours. Note. — The mixture should be sufficiently still to prevent the cherries sinking to the bottom in baking. If eggs not enough, add a little milk. Chocolate Cake. i lb. Flour, 1 lb. Butter, J lb. Sultana Raisins, 6 oz. Cliocolate, 6 oz. Sugar, J teaspoonful Milk, 3 Eggs, ^ teaspoonful Vanilla, 1 do. Cinnamon, 1 good do. Baking Powder. Grate chocolate and dissolve in milk over fire till melted : do not boil hard. Beat butter and sugar together, then add chocolate and milk. Beat eggs well, and then add flour, half of which might be cornflour, then seasonings and fruit. Put into well buttered and floured cake pan, and bake for about an hour. Iced Christmas Cake. 11 oz. Butter, 11 oz. Flour, 1 lb. Currants, 1 lb, Valencia Raisins, 3 lb. Sweet Almonds, i lb. Candied Peel, 1 doz. Eggs, 1 lb Ground Almonds, 1 lb. 10 oz. Castor Sugar, 1 lb. Icing Sugar, 1 Lemon, a little Orange Flower Water, a few drops Essence Almonds and Cochineal, i oz. Mixed Spice, i teacupful Milk. Above ingredients are for the whole cake and icing.s. Fruit Cake. 3½ oz. Butter, 11 oz. Flour, 10 oz. Castor Sugar, 1 lb. Currants, 1 lb. Raisins, i lb. Sweet Almonds, 4 oz. Candied Peel, i teacupful Milk 6 or 7 Eggs, i oz. Mixed Spice. ’ Beat butter to a cream, add sugar, and beat well together, then add the eggs, well-beaten, gradually, and work them well into it. Blanche and chop the almonds, stone and chop raisins, chop peel, and add all these to the butter, with flour, spices, and milk. Mix well, turn into a greased tin lined with buttered paper, and bake in, moderate oven from 3½ to 4 hours. Spread almond paste over top of cake, then royal icing. (See these recipes.) Cocoa-Nut Cake. 2 lb. Flour, 5 oz. grated Cocoa-nut, 6 oz. each Butter and powdered Sugar, i teacupful new Milk, 1 tablespoonful Bird’s Concentrated Egg Powder. Grate the white of the cocoa-nut, and mix it with the flour, sugar, and egg powder. After softening the butter, and lightly rubbing it into the other ingredients, moisten the whole with the milk, slightly warmed, and bake in a moderately quick oven in well buttered cake tin. Cocoa-Nut Sandwich. C oz. powdered Sugar, 2 oz. Butter, 2 teacupfuls Flour, 3 Eggs, 2 teaspoonfuls Baking Powder.