Royal Victoria cook book

BREAKFAST CAKE.—Take 1 pint bread sponge, knead into it 2 tablespoons butter, $ cup sugar, and | tea- spoon cinnamon or twice as much vanilla or lemon extract. Roll into a sheet 2 inches thick. Moisten the top with sweet milk to which has been added a little sugar. Let it rise 2 hours and bake in a moderate oven. WALNUT CAKE.—Half cup butter (boiling), 2 eggs, 1 cup white sugar, } cup sweet milk, 2 teaspoons baking powder, 14 cups flour, $ cup walnuts chopped fine. COCOANUT CAKE.—CGrate finely 2 gcod fresh cocoa- nuts and mix the pulp with an equal weight of pounded loaf sugar, 4 teacup of ground rice and 3 eggs. Stir this all well together with a fork, drop it in little heaps on a baking sheet and bake. Mrs. BoyYeEr. SEED CAKE—One good cup brown sugar, 2 cups flour, 2 teaspoons baking powder, 1 cup milk, 2 eggs, $ cup lard and butter mixed, 2 teaspoons caraway seeds, more if you please. M. A. ROGERSON. SPONGE CAKE.—Two eggs well beaten together, 1 cup sugar, 1 cup four, 1 teaspoon baking powder, $ cup (small) boiling water. Mrs. C. H. Ross. COOKIKS.—-Four eggs, 2 small cups of sugar, 1 cup butter, 4 tablespoons milk, 2 teaspoons cream tartar, 1 tea- CAKES. 145 spoon soda, 4 a nutmeg grated. a few drops vanilla, flour to roll. Mrs. C. H. Ross. GINGER SNAPS.—One cup molasses, 1 cup sugar, 1 small cup butter, 1 teaspoon soda, $ cup water, 1 tablespoon ginger, 1 teaspoon cinnamon, 4 teaspoon cloves, flour to roll. Mrs. C. H. Ross. PLAIN LUNCHEON.— Quarter pound butter, 2 ounces dripping, 3 eggs well beaten, + pound moist sugar, + pound currants, } pound Sultanas, 2 ounces candied peel, ? pound flour, 2 teaspoons baking powder. Melt butter and dripping in oven, let stand till cool, then add eggs, sugar, currants, Sultanas and candied peel (cut up). Have ready in basin the flour mixed with baking powder; add this gradually to other ingredients. Mrs. T. E. BARTLEY. BUTTERMILK CAKE.—One and one-half cups sugar, 4 cup butter, 3 eggs, $ cup buttermilk, 2 cups flour, } tea- spoon soda and 1 teaspoon cream tartar. Mrs. T. E. BARTLEY. CUP CAKE.—Four eggs, | cup sugar, well beaten for 20 minutes ; then add 1 cup flour, and bake in a moderate oven. E. OTTON. ANGEL CAKE.—Whites of 10 eggs, beaten stiff on a platter; then add 1 teaspoon cream tartar, beat this in with whites. Have sifted 14 cups granulated sugar, add this slowly to the eggs; 1 cup of flour that has been sifted 4 or 5 times, sift this carefully into the previous mixture, fetch- ing it slowly ; last, a teaspoon vanilla. Putin a pan with tube in centre. Do not butter pan. Bake in a moderate oven. Do not open oven door till cake has been in at least 15 minutes. When done invert on 2 cups until perfectly cool. MRS. SISSONS. 146 CAKES, ROLLED JELLY CAKE —Three eggs, yolks beaten with 1 cup white sugar, 2 tablespoons sweet milk. Beat the whites to a froth, then thoroughly with the yolks and sugar. Mix 1 heaping teaspoon of baking powder with 1 cup fiour, add to the other ingre‘ients. Flavor with lemon and bake immediately in moderately hot oven. While hot remove from pan and lay on a cloth; wet with cold water. Spread with jelly and rol] guickly. Sprinkle with powder- ed sugar. Lucy, .BELES CREAM PUFFS.—One cup hot water, 4 cup butter, 1 cup flour, 3 eggs. Put butter in hot water, and when it comes to a boil stir in the flour to a smooth paste. After cooling then break in the eggs one by one, and stir without beating. Bake in slow oven for 25 minutes. When cold fill with cream. HICKORY NUT CAKE—One cup sugar, ? cup of milk, $ cup butter, 2 teaspoons baking powder, 2 cups flour, 1 cup nut meats. Bake in square tin and ice when cold. Mrs. W. H. MYERs.