Royal Victoria cook book

SEED CAKE.—One pound flour, 1 pound sifted sugar, 1 pound almonds, $ pound orange peel, $ pound citron peel, 4 pound lemon peel, 10 eggs, 10 ounces butter, 12 drops of oil of cinnamon, 40 drops of oil of lemon. Beat sugar and butter to a cream, then add yolks of eggs beaten well, then whites beaten stiff, then four, peels, almonds (blanched), and oils. Bake the same as a fruit cake. Miss D. WALNUT CAKE—Half cup boiling butter, 2 eggs, 126 CAKES. 1 cup white sugar, $ cup sweet milk, 2 teaspoons baking powder, 14 cups flour, 1 cup chopped walnuts. Mrs. T. R. PARKER. LUNCHEON CAKE.—One pound butter, 1 pound sugar, 14 pounds Sultanas, $ pound mixed peels, 10 eggs, 14 pounds flour. Beat butter and sugar to a cream, then add one egg at a time until all are mixed in, then add peels and raisins, then flour. Clean, but do not wash, raisins; mix all with hand; do not put a spoon in. Line your tin with paper and do not grease. Bake ina slow oven. Excellent. Miss D. COCOANUT PUFFS.— Whites of 3 eggs, 1 cup ground sugar, 1 teaspoon vanilla, 1 tablespoon corn starch, 2 cups cocoanut. Beat whites stiff, then add sugar and beat over steam until a crust forms on the bottom and sides of the dish. Take off the steam, add the other ingredients, and drop in small pieces. Have buttered p:per in the tins. Bake rather quickly to a light brown. Miss D. FROIT CAKE.—One pound butter, 1 pound sugar, ? pound almon’'s, 11 eggs, 9 ounces flour, 2 pounds mixed peel, 3 pounds currants, 3 pounds raisins, 2 tablespoons ginger, 2 tablespoons cinnamon, 2 tablespoons ground cloves, 4 bottle lemon. Mrs. PEARCY. DOUGHNUTS.—Ha'f cup white sugar, 1 tablespoon butter, 1 cup milk, 3 eggs, 4 nutmeg, 2 teaspoons baking powder, enough flour to roll. Mrs. G. Hoa. PLAIN FRUIT CAKE —One cup butter and cup brown sugar well beaten, 4 eggs, 14 cups raisins, 14 cups currants, 38 ounces peel, 1 teaspoon each of cloves, cinna- mon or any desired spice, 2 cups flour, 1 teaspoon soda mixed in } cup sour cream or milk. Bake two hours in a slow oven. Mrs. G. Hoaa. CAKES. 427 ROLLED OAT COOKIES.—Three cups rolled oats, 2 cups flour, 1 cup white sugar, $ cup butter rubbed in, 2 tea- spoons cream tartar, 1 teaspoon soda, milk enough to moist- en the dough. It must be rather stiff Mix the cream of tartar and soda with flour; roll out pretty thin. Mrs. HARRISON. FRUIT CAKE.—Ten eggs, 1 pound sugar, 1 pound butter, 14 pounds currants, 2 pounds raisins, ? pound citron, 1 pound flour, 1 nutmeg, 1 teaspoon allspice, 4 teaspoon cloves, 1 teaspoon cinnamon, juice and rind of 1 orange, juice and rind of 1 lemon. Beat the eggs all together until very light, beat the butter and sugar to a cream, add the egos, then the flour and spices, and give the whole a good vigorous beating. Stem and seed the raisins, wash and dry the currants, cut the citron into shreds, mix the fruit and flour it well, add the juice and grated rind of lemon and orange, stir all well together. Line 2 round cake pans with greased paper, pour in the mixture and bake in a moderate oven 4 hours. Mrs. A. URQUHART. COFFEE CAKE.—Two cups brown sugar, 1 cup but- ter, 1 cup molasses, 1 cup strong coffee as prepared for the table (cold), 4 eggs, 1 teaspoonful baking soda, 2 teaspoons cinnamon, 2 teaspoons cloves, | teaspoon grated nutmeg, | pound raisins, 1 pound currants, 4 cups flour, 1 wineglass brandy, a little mixed peel. Mrs. F. M. MONTGOMERY. OATMEAL CAKES.—Three cups oatmeal, 2 cups of flour, 2 teaspoons baking powder, 1 cup beef.dripping, 1 cup water, a pinch of salt. Mix well together, roll thin and bake in a quick oven. Miss Bisserr, Fort William. SHORTBREAD.—One pound butter, 2 pounds flour, 2 teaspoons baking powder, + pound sugar (brown). Beat butter to a cream and dredge in flour and sugar gradually. 128 CAKES.