The Ideal cook book

~ Beat the butter and sugar to a cream; add the eggs, which must have been whisked till very thick, and some essence of lemon ; then pour ‘in the milk and saleratus. The saleratus should be dissolved in water, and a teaspoonful of this solution be mixed with the milk. Bake in the form of jumbles. 530. Indian Loaf Cake—Ingredients—1 Ib. of Indian meal, % Ib. of butter, 2 eggs, 1% Ib. of sugar, lb. of raisins, 4 Ib. of currants, I eggspoonful soda. Cut up the butter in the Indian meal; pour over it as much boiling milk as will make a thick batter; beat the eggs very light; when the batter is cool pour them into it. Seed the raisins ; wash, pick, and dry the currants; mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter, and add the sugar and soda (dissolved in hot water). Bake it in a moderate oven two hours. 531. Cream Cake and Chocolate—Ingredients—% of a cupful of butter, 2 cupfuls of white sugar, 4 eggs, 4 a glass of milk, 3 cupfuls of prepared flour. Beat the butter and sugar to a cream ; add the yolks of the eggs, well beaten, the milk and then the whites of the eggs also well beaten to a froth, alternately with the flour; when cold spread with the following filling :—A cupful of milk, a dessertspoonful of corn starch, an egg, a teaspoonful of vanilla, half a cupful of sugar. Scald the milk; mix in the corn starch, previously moistened with a little cold milk; pour over the well beaten eggs and sugar; allow to remain on the fire until thick, stirring well. Flavor when cold. Serve with chocolate. 532. Daisy Cake—Ingredients—% cupful sugar, % cupful butter,3 cupfuls flour, 2 teaspoonfuls baking powder, 34 cupful currants, a a little nutmeg, cupful of milk, 2 eggs. eS Mix the baking powder in the flour, then rub in the butter, add sugar, currants, and nutmeg, beat the eggs and add to the milk ; now moisten and mix thoroughly, put in buttered tin and bake half an hour. 533. Queen Cakes—Ingredients—1 lb. of dried flour, same of sifted sugar and of washed clean currants, 1 lb. of butter, 8 eggs. Mix the flow, sugar and currants ; wash the butter in rose water, beat it well, then mix with it the eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees ; beat the whole for one hour; butter little tins and put the mixture in, only filling half full, and bake; sift a little fine sugar over just as you put into the oven. 534. Queen Cakes (2)—Ingredients—1 lb. of fine flour, % lb. of powdered white sugar, the same of butter, and of currants, 4 pt. of cream, 3 eggs, a teaspoonful of carbonate of soda, flavoring, either lemon or almond. When the butter is beaten to a cream, sift in the flour, iheh put in the currants and sugar, being careful to mix the ingredients well together; beat the eggs, pour in the cream and flavoring and pour into the flour, etc. Finally, mix in the carbonate of soda, and mix well for quarter of an hour. Pour the paste into little buttered tins and bake about twenty minutes. 535. Handy Cake—Ingredients—2 cupfuls of flour, 2 cupfuls of sugar, 3 eggs, 4 teaspoonfuls of baking powder, I cupful of butter, 1 gill of boiling water. This is a very handy cake, any filling convenient may be used. 536. Ginger Cup Cake—Ingredients—2 cupfuls of butter, 2 cupfuls of sugar, I cupful of molasses, 1 cupful of cream, 3 eggs, 1 tablespoonful of dssolved saleratus, 4 heaping cupfuls of flour, 34 a cupful of ginger. Beat the butter and sugar to a cream ; whisk the eggs light, and add to it ; then stir in the other ingredients. Butter a pan or earthen mould, and pour in the mixture. Bake in a moderate oven, or it may be baked in queen cake pans. 537- Ginger Nuts—Ingredients—% lb. of butter, % Ib. of sugar, I pt. of molasses, 2 oz. ginger, I tablespoonful of cinnamon, as much