Royal Victoria cook book

FUDGE CAKE—One cup sugar, 2 eggs, 1} tablespoons melted butter, 4 cup milk, 14 cups flour, 1 teaspoon cream tartar, $ teaspoon soda. Filling :—4 cup milk, $ cup sugar, yolk of an egg, 1 dessertspoon corn starch, 2 tablespoons cocoa, | teaspoon vanilla. Frosting :—One cup sugar, 4 cup milk, butter size of walnut, 1 square chocolate. Boil 7 minutes then beat until stiff enough to spread. Miss J. E. GEORGE, Boston. /~ SPANISH BUN.—Four eggs, whites of 3 reserved for ‘4 icing, ? cup butter, 2 cups brown sugar, 1 cup sweet milk, 1 dessertspoon cinnamon, $ teaspoon cloves, 3 teaspoons baking powder, 24 cups flour. Bake in moderate oven. Mrs. JUSTIN EDWARDS. SPONGE CAKE.—Five eggs, 4 pound flour, ? pound sugar, 4 cup water, 1 teaspoon baking powder, 1 teaspoon vanilla. Boil water and sugar 1 minute; beat the yolks and whites separately first, then together ; pour the boiling sugar very slowly on the eggs, beating continually until cold ; then stir in the flour gently. Bake 40 minutes in a moderate oven. Line pan with paper, but do not butter. SCOTCH CURRANT BUN.—One pound flour, 1 pound sugar, 4+ pound orange peel, { pound almonds, 2 pounds currants, 2 pounds large raisins, 2 teaspoons ginger, 2 teaspoons cinnamon, 2 teaspoons Jamaica pepper, 1 teaspoon soda, 1 teaspoon cream tartar, 4 teaspoon black pepper, 1 large cup buttermilk. This is all for cake proper. Take 14 pounds flour, + pound butter, } teaspoon baking powder, for the sheet of paste which encloses the bun. The fruit must be carefully prepared, stone raisins, clean currants, blanch almonds, cut up orange peel. Put all the fruit, flour, sugar and spices into a big basin. Set that aside and make paste, using the quantities given above. Rub butter into flour and baking powder, making into a stiff dough with water; roll out thin. Grease tin, line it with paste; keep piece for top of bun. Now pour milk into flour and fruit and mix well together with the hand, It must be just moist, not too thin. Put this mixture into lined tin, wet edges of paste and lay on top sheet. Dot with fork and bake in moderate oven for 24 or 3 hours. This will keep for an indefinite length of time. Miss Bissett, Fort William. ANGEL CAKE.—Whites of 10 egos, 14 cups sifted granulated sugar, 1 cup sifted flour, $ teaspoon cream tartar. a pinch of salt added to eggs before beating. After sifting flour 4 or 5 times, measure and set aside 1 cup; then sift and measure 1} cups granulated sugar; beat whites of 10 egos about half, add cream tartar and beat until very stiff; stir in sugar, then flour very lightly ; flavor to taste. Put in tube pan in a moderate oven at once; will bake in 35 to to 50 minutes. Stir as little as possible after flour is added. Stirring too much tends to make cake tough after flour is put in. Mrs. N. W. E. KING. GOLD LOAF.—Yolks of 8 eggs, 1 cup granulated sugar, scant $ cup butter, $ cup sweet milk, 14 cups flour, 2 teaspoons baking powder. Cream butter and sugar, thoroughly, beat yolks to a stiff froth and stir thoroughly through ; put in milk, then flour, and stir hard. Bake in tube pan ; oven moderate. Mrs. N. W. E. Kina. “BLACK PHCIBE’S CAKE.”—“Black Phcebe’s Cake” sounds like one of the good old-time cakes. Cream ? pound butter with 1 quart flour; break 7 eggs into a bowl, whites and yolks together, and beat very light with a pint of brown sugar; stir the mixed eggs and sugar gradually into the flour and butter ; add 1 pint molasses, 1 teacup of ground ginger, 1 wineglass of French brandy, teaspoon of baking - soda. Bake in a shallow tin. Mrs. C. E. Hewson. COCOANUT CAKE.—The whites of 4 eggs, 14 cups sugar, 1 cup sweet milk, § cup butter, 3 cups flour, 1 tea- Spoon cream tartar, $ teaspoon soda. Grate small cocoanut and put between layers and on top. Mrs. C. E. HEwson.