The Ideal cook book

Beat the butter until like cream, and while beating add gradually the arrowroot and sugar. When the whites of the eggs are beaten to a stiff froth, mix with the other ingredients and beat for a quarter of an hour. Flavor to taste, pour into buttered mould and bake for an hour and a quarter. 566. Scotch Oat Cake—Ingredients—8 oz. Scotch oatmeal, a small spoonful of butter, as much carbonate of soda as will lie on a 5¢. piece. Place the butter in a teacup with the above proportion of soda, and pour upon this half a teacupful of hot water. Mix until both are melted. Having put the meal into a basin (holding about a pint) pour quickly the contents of the teacup upon it, and mix well with the point of a knife. Place upon the paste-board and with the knuckles spread it out gradually. Care must be taken that the edges do not crack. Sprinkle plenty of dry meal over it and roll with a crimped roller to the thickness of a quarter of an inch. ‘Take care to keep the paste round. Then put the knife in the centre and divide into three. lace them upon a hot griddle, and as they get done move in order from a cool spot to a warmer. When they are done enough they will not be doughy. Remove from the fire on to a toaster before the fire and allow them to dry gradually, and as done remove from the fire, stand them on edge to allow to get cold. Proceed in this manner till the mixture is used. 567. Rich Bride Cake —Ingredients—5 Ibs. sifted flour, 3 lbs, fresh butter, 2 lbs. white sugar, 5 lbs. currants, 1% Ibs. of sweet almonds, a peel, 4% oz. of mace, half a quarter of cloves, 17 eggs, 2 nutmegs, a little orange flower water. Blanch and pound the almonds, adding a little orange ¢ Ib. of candied citron, 6 oz. each of candied orange and lemon | flower water to prevent oiling. Then proceed to work the butter with the hands until of the consistency of cream. Add the sugar. Whisk the whites of the eggs to a stiff froth and add to the butter and sugar. Beat the yolks of the eggs for twelve minutes, and add them to the flour, grated nutmeg, and finely powdered mace and cloves, beating the whole for three-quarters of anhour. Then proceed to add lightly the almonds, with the thinly sliced peel. Then beat for half an hour, Line your cake tin with buttered paper, and fill with the mixture. The oven should be tolerably quick, but great care must be taken that it is not too fierce, or the cake will brown before it begins to soak. It will take about six hours to bake. Test if done as in Recipe for “ Plain Fruit Cake,” No. 515. Turn on end to allow the steam to evaporate and spread with icing when cold. See Recipe for “‘ Almond Icing,” No. 513. 568. White Bride Cake. Take one pound of butter, put it into a basin and beat it with your hand till it comes to a fine cream, then add one and one-quarter pounds of pulverized sugar, and beat together until it is fine and white; then add one pound of sifted flour, give it a stir and then add the whites of fourteen eggs ; continue to beat it and add another pound of flour and fourteen more whites ; beat well; mix all together, paper your dish around the sides and bottom, put in your batter and bake in a moderate oven. 569. Plain Luncheon Cake—Ingredients— % Ib. of butter, 2 oz. of dripping, 3 eggs well beaten, { lb. moist sugar, 1 lb. of currants, Y Ib. sultanas, 2 oz. candied peel, 3 lb. of flour, 2 teaspoonfuls of baking powder. Melt the butter and dripping in the oven, let it stand till cool, then add the eggs, moist sugar, currants, sultanas, and candied peel, cut up finely. Have ready ina separate basin the flour mixed with two teaspoonfuls of baking powder ; and add this gradually to the other ingredients ; bake an hour and a half in a moderate oven. These cakes are excellent.