The "A1" cookery book

Devonshire Cake. — I lb. flour, 6 oz. butter, £ lb. currants or raisins, % lb. moist sugar, 2 eggs, 5 oz. mixed peel, i pint of milk, a teaspoon of baking powder. Rub the butter into the flour, add the sugar, mixed peel cut small, the currants and baking powder ; whisk the eggs, mix them with the milk, and add to the dry ingredients. Bake in a slow oven one and a half to two hours. Dough Nuts. — 1 lb. flour, 1 lb. butter, | lb. sugar, 2 eggs, 2 teaspoons of baking powder, a little raspberry jam. Rub the butter into the flour, and add the sugar and baking powder. Break in the eggs, and if necessary use a very little milk. Knead lightly, and cut into rounds not more than half an inch thick. Spread a little jam on one and put another round on the top, and pinch it together round the edges. Fry in boiling fat for three or four minutes. Fat Rascals. — I lb. flour, % lb. butter, h lb. currants, a little milk. Rub the butter into the flour, add the fruit, and mix into a stiffish dough with the milk. Roll out and bake on a girdle till nicely browned, turning once during the process. Cut into squares, butter, and serve hot. German Pound Cake. —8 oz. of flour, 1 lemon rind grated, 8 oz. of butter, i lb. sultanas, 8 oz. castor sugar, 4 eggs, 2 oz. of candied peel. Work the butter to a cream (a silver fork is the best thing to use), add 2 tablespoons of flour, then 2 tablespoons of sugar and 1 egg ; stir well into the butter with the fork and continue mixing the ingredients in this order till all are used up, then grate in the rind of a lemon and add raisins and candied peel ; stir lightly, and pour into a tin lined with greased paper. Bake two hours in a brisk oven. Gin-gin Plum Cake. — 1 lb. each of currants, flour, butter, raisins, and sugar, 10 eggs, 2 oz. blanched almonds, ^ a nutmeg, i oz. allspice, i oz. ground ginger, i pint brandy, candied peel to taste. First mix the butter, sugar, and spice together, break in the eggs gradually, and beat for twenty minutes. Stir in the brandy and then the flour ; work it well, and add the fruit, split almonds, and candied peel. Bake in a moderate oven about three hours. Ginger Cake. — I lb. flour, 3 small teaspoons of ground ginger, * lb. treacle, 6 oz. moist sugar, i lb. butter, ^ a pint of milk, x small teaspoon carbonate of soda. Warm the butter and treacle in a saucepan, and stir in the sugar. Mix the ginger well with the flour, and add the melted butter and treacle and the warm milk, in which the soda has been dissolved. Then mix all well together. Well warm a tin and well grease it, half fill with the mixture, and bake hours in a cool oven. Gingerbread Nuts. — 2 lbs. of flour, i| lbs. treacle, | lb. brown sugar, ^ lb. butter, f lb. candied peel, | teaspoon of mixed spice, 1 oz. ginger, ^ teaspoon of carbonate of soda. Mix the flour and soda together, add the sugar, peel, ginger, spice, and treacle. Add the butter, which has been previously beaten to a cream. Let the mixture stand for four hours before rolling out into nuts. Cut into rounds with a cutter. J3ake in a quick oven eight or ten minutes. Half this quantity will generally be found sufficient.