The Ideal cook book

570. Shrewsbury Cake—Ingredients—r Ib, of sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. of flour, a little rose water, 3 eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind); add the rose water to the eggs and mix with the flour, etc., then pour in enough melted butter PEA Sea a ee Pa gee Mah” Wht aah vie aa a ON I a eee SEN ery ARM, AE emer aah, Reg AE AL Te prers, * bee ie Ihe et ~ Dhan dastk ed Fe pate Pa ter: wie Pe NO SA A lr ae) PRG Fee pas eal h PAS iG Sh oF a Na ba tre eee ? . 7 ee he Ae aes Ny cs Oe A MMR en Ae Ne NM = ES pe a oy y z, t ae ae. Phir ead 7 3 ey, ae ~ JER RTT SRN tS eae he Bev ia aac PY oF Seis Eo fh MeN ae > 170 THE Dominion Cook Book. to make it a good thickness and roll out. Mould well, roll | thinly, and cut into such shapes as you like. 571. Marble Spice Cake—Ingredients—¥ of a lb. of flour, well dried ; 1 Ib. white sugar, 4 lb. of butter, whites of 14 eggs, 1 tablespoonful of cream tartar mixed with the flour. When the cake is mixed, take out about a teacupful of ~ batter and stir into it one teaspoonful of cinnamon, one of mace, one of cloves, two of spice and one of nutmeg. Fill your mould about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture ; then put in another layer of white, and add the dark as before ; repeat this until your batter is used up. This makes one large cake. 572. Corn Starch Cake—Ingredients—4 eggs, whites only; Ib. of sugar, 1 cupful of butter, 34 cupful of corn starch, % cupful of sweet milk, 1 cupful of flour, 2 teaspoonfuls baking powder, lemon or rose water flavoring. Cream the butter and sugar thoroughly either with the hand ora silver spoon ; mix the corn starch with the milk, and add; then add the eggs, beaten stiff, next the sifted flour, into which the baking powder has been stirred. Put into well greased mould and bake. 573. Potato Cake—lIngredients—A few mashed potatoes, melted butter, flour. Take the potatoes and stir in melted butter according to the quantity of potatoes used; thicken toa paste with flour, bake in a quick oven and serve hot. 574. Cracknelis—Ingredients—1 qt. of flour, % a nutmeg, 4 eggs, 4 spoonfuls of rose water, 1 lb. of butter. Mix with the flour, the nutmeg grated, the yolks of the eggs, beaten, and the rose water, into a stiff paste with cold water; then roll in the butter and make into cracknel shape; put them into a kettle of boiling water, and boil them till they switn, then take out, and put them into cold water; when hardened, lay them out to dry and bake on tin plates. 575. Orange Biscuits—Ingredients—4 whole Seville oranges, loaf sugar pounded. Boil the oranges in two or three waters until most of the bitterness has gone; then cut them and remove the pulp and juice ; beat the outside very finely ina mortar, and add to it an oe | won a equal weight of fine white sugar, well pounded and sifted. When well mixed to a paste, spread it thinly on china dishes, and set to dry before the fire; when half dry, cut into shapes, turn the other side up, dry that well, and then pack in boxes with layers of papers between. 576. Oatmeal Biscuits—Ingredients—6 oz. of flour, 3 oz. of oatmeal and white sugar, 3 oz. of butter, enough carbonate of soda to lie on a 5c. piece, I large egg. Melt the butter and add to the flour, oatmeal, sugar, and soda; mix thoroughly ; put a tablespoonful of cold water into a basin and break the egg into it and whisk slightly ; add this to the other ingredients and mix smoothly ; turn on to a well . floured board, roll as thinly as possible and cut into shapes with a cake cutter. Grease a baking tin, and bake for about twenty minutes. 577- Rock Biscuits—Ingredients—!4 a doz. eggs, 1 lb. of white sugar, 9 oz. of flour, Y% Ib. of currants,