CAKE (CURRANT), A Rich. — Flour, one pound and a quarter;
sugar and butter, of each one pound ; baking powder, half a teaspoonful ;
essence of lemon, two teaspoonfuls ; candied orange and lemon peel, of
each one pound ; currants, one pound ; raisins, one pound ; eggs, one
dozen ; brandy, one wineglassful. Bake three hours.
CAKES, Browning for. — Put into a saucepan half a pound of
moist sugar, two ounces of butter, and a little water. Simmer gently till
brown. Used to impart a rich colour to cakes.
CAKE (SEED). — Rub four ounces of lard or butter into a pound
of flour ; add five ounces of sugar, half an ounce of carraway seeds, a tea-
spoonful of baking powder, a few drops of essence of lemon, and a pinch
of salt ; mix well ; then beat up two eggs with one-third of a pint of milk✪ Cake (Seed) ;
add to the rest, and bake at once in a moderately hot oven until a skewer
inserted into the cake will come out quite clean. The addition of more
sugar and butter will make a richer cake.
CAKE (SHORT), To Make a. — Rub into a pound of flour a
quarter of a pound of butter, a quarter of a pound of sugar, and one
whole egg✪ Cake (Short), To Make a. Mix into a paste with a little milk, and bake on tins. A few
currants or carraway seeds may be added to the paste.
CAKE (SODA). — Rub an ounce and a half of butter and three
drams of bicarbonate of soda into a pound and a half of flour ; then dis-
solve an ounce and a half of sugar in twenty ounces of milk, and add to
the other ingredients, with three drams of muriatic acid. Mix the whole
intimately and bake in a tin. A few currants✪ Cake (Soda) may be added at pleasure.
CAKES, On the Mixing of. — Cakes, puddings, &c., are always
improved^by making the currants, sugar, and flour hot before using them.
CALCEOLARIAS. — These elegant plants are divided into two
species, the shrubby and the herbaceous. The former make very effective
bedding plants during summer, the latter are better suited for the green-
house. They all require a large proportion of leaf-mould in their soil,
and to be well supplied with water. The shrubby calceolarias are readily
propagated by cuttings taken during August and kept through the winter
in a cold frame. The herbaceous kinds are multiplied by separation of the
stool as well as by seed. The two varieties hybridise freely together.
CALF’S FEET BROTH. — Put into a stew-pan two calf’s feet,
half a pound of veal, half a pound of beef, a little mace, pepper and salt ;
pour upon them three quarts of water✪ Calf’s Feet Broth, and simmer down to three pints •
remove the fat, and strain the liquor. ’
CALF’S HEAD (BOILED).— Take one pound of fat bacon,
and the same weight of beef suet, cut them into dice, add half a pound of
28
butter, the juice of a lemon, one or two onions, a bunch of parsley, a
little thyme, bay leaves, cloves, mace, allspice, salt and pepper, and suffi-
cient water to cover the calf’s he✪ Calf’s Head (Boiled)ad, and boil for one hour. Meanwhile,
remove the bones of the lower jaw and the nose, cutting off as close to the
eyes as possible. Wash the head in cold water, scald it with boiling water,
and let it cool. Fold it in a clean cloth, and boil it in the liquor for about
three hours. When done, drain ; cut out the tongue, flay it, then replace
it. Serve hot with sauce made from a few shalots, chopped very fine,
minced parsley, pepper and salt, vinegar and water, and the brains well
minced.
Page 30 · 5 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CAKE (CURRANT), A Rich. — Flour, one pound and a quarter; sugar and butter, of each one pound ; baking powder, half a teaspoonful ; essence of lemon, two teaspoonfuls ; candied orange and lemon peel, of each one pound ; currants, one pound ; raisins, one pound ; eggs, one dozen ; brandy, one wineglassful. Bake three hours.
CAKES, Browning for. — Put into a saucepan half a pound of moist sugar, two ounces of butter, and a little water. Simmer gently till brown. Used to impart a rich colour to cakes.
CAKE (SEED). — Rub four ounces of lard or butter into a pound of flour ; add five ounces of sugar, half an ounce of carraway seeds, a teaspoonful of baking powder, a few drops of essence of lemon, and a pinch of salt ; mix well ; then beat up two eggs with one-third of a pint of milk ; add to the rest, and bake at once in a moderately hot oven until a skewer inserted into the cake will come out quite clean. The addition of more sugar and butter will make a richer cake.
CAKE (SHORT), To Make a. — Rub into a pound of flour a quarter of a pound of butter, a quarter of a pound of sugar, and one whole egg. Mix into a paste with a little milk, and bake on tins. A few currants or carraway seeds may be added to the paste.
CAKE (SODA). — Rub an ounce and a half of butter and three drams of bicarbonate of soda into a pound and a half of flour ; then dissolve an ounce and a half of sugar in twenty ounces of milk, and add to the other ingredients, with three drams of muriatic acid. Mix the whole intimately and bake in a tin. A few currants may be added at pleasure.
CAKES, On the Mixing of. — Cakes, puddings, &c., are always improved by making the currants, sugar, and flour hot before using them.
CALCEOLARIAS. — These elegant plants are divided into two species, the shrubby and the herbaceous. The former make very effective bedding plants during summer, the latter are better suited for the greenhouse. They all require a large proportion of leaf-mould in their soil, and to be well supplied with water. The shrubby calceolarias are readily propagated by cuttings taken during August and kept through the winter in a cold frame. The herbaceous kinds are multiplied by separation of the stool as well as by seed. The two varieties hybridise freely together.
CALF'S FEET BROTH. — Put into a stew-pan two calf's feet, half a pound of veal, half a pound of beef, a little mace, pepper and salt ; pour upon them three quarts of water, and simmer down to three pints ; remove the fat, and strain the liquor.’
CALF’S HEAD (BOILED).— Take one pound of fat bacon, and the same weight of beef suet, cut them into dice, add half a pound of
butter, the juice of a lemon, one or two onions, a bunch of parsley, a little thyme, bay leaves, cloves, mace, allspice, salt and pepper, and sufficient water to cover the calf’s head, and boil for one hour. Meanwhile, remove the bones of the lower jaw and the nose, cutting off as close to the eyes as possible. Wash the head in cold water, scald it with boiling water, and let it cool. Fold it in a clean cloth, and boil it in the liquor for about three hours. When done, drain ; cut out the tongue, flay it, then replace it. Serve hot with sauce made from a few shalots, chopped very fine, minced parsley, pepper and salt, vinegar and water, and the brains well minced.
Records on this page
Cake (Seed)Cake (Short), To Make aCake (Soda)Calf’s Feet BrothCalf’s Head (Boiled)