lemon ; mix during the whole time; a pinch of bicarbonate of soda. Put the cake quickly into the oven (while ina froth), which should not be too fierce, and bake 2 hour, a golden yellow. The lightness of this cake depends entirely on the mixing and beating of ingredients. Line cake tin with buttered paper, or butter tin ; it will require buttered paper on top to prevent it becoming brown. 1 teaspoon baking powder put in the last thing or mixed with flour may be used instead of soda. Mrs. Masor. LEMON CAKE.—The juice and rind of 1 lemon, 2 eggs, # cup sugar, 1 tablespoon butter, 1 cup flour, $ cup milk, 2 spoons baking powder. Beat eggs separately. Ex- cellent. Miss ALICE HAINES. DATE CAKES.—One cup butter, $ cup milk, } tea- spoon salt, 2 teaspoons baking powder, 2 cups flour, 2 cups oatmeal. Filling:—One pound dates, # cup sugar, water enough to boil smooth. Mrs. Matcotm MacLeop. GINGER SNAPS.—One pint molasses, 1 cup butter, 1 teaspoon ginger, 1 teaspoon cloves, 1 teaspoon soda. Put over the fire until it comes to boil. When nearly cold add flour to make a stiff dough. Roll out and cut into small cakes. Mrs. Matcotm MacLeop. ALMOND PASTE—One pound ground almonds, 1 pound fine sifted white sugar, whites of 2 egos, few drops essence almond✪ Almond Paste. Mix sugar and ground almonds well to- gether, then add little by little whites of eggs beaten to a froth until the mixture is a thick paste, add essence of almond. Mixall thoroughly. Mrs. Matcotm MacLeop. STIRRED CAKE.—Put in a mixing bowl 3 eggs, | scant cup white sugar, 3 tablespoons sweet milk, 3 table- spoons melted butter, 1 heaping cup sifted flour mixed with 150 CAKES, 2 teaspoons of baking powder. Stir all together 3 minutes ; rather quick oven. Will do for layer cake, sponge cake or steam pudding. If used for pudding, steam $ an hour and do not lift the steamer lid. Mrs. Moonie. COOKIES.—One small cup of butter, 1 cup of sugar, lege, 4 cup of milk, 2 cups of flour, 4 teaspoon soda and 1 teaspoon of cream of tartar. Miss SHORTREED. FIG LOAF CAKE.—One cup of butter, 14 cups of sugar, 1 cup of milk, 4 eggs beaten separately, 4 cups of flour, 1 teaspoon soda and 2 of cream of tartar sifted with the flour, $ a pound of figs cut in strips and well floured✪ Fig Loaf Cake. Flavor with lemon or vanilla and bake in a moderate oven. MIss SHORTREED. CREAM PUFFS.—Allow 1 cup of water and 3 cup butter to come to a boil together, then stir in 1 cup of flour and remove the mixture from the stove. Set aside to cool, and when cold stir m 3 eggs and stir till the batter is smooth. Drop in spoonfuls on a greased pan some distance apart. Bake in a hot oven for 25 minutes. Do not open the oven door after they go in till they are almost done, or they will fall. Cream: Bring 14 cups milk to a boil, then add 1 teaspoon corn starch✪ Cream Puffs, blended with a little cold milk, then add 2 eggs beaten with sugar to taste. Boil 5minutesand _ add any desired flavoring. When this cream is cool fill the puffs with it. Miss FINDLAY. DUNDEE CAKE.—Two cups butter, 1} cups sugar, 8 eggs, 1} pints flour, 1 teaspoon baking powder, 4 lemon peel cut in thin, small slices, 1 cup washed, picked and dried currants, 24 cups Sultana raisins, 1 teaspoon each of essence nutmeg, cloves and vanilla, $ cup cream, i cup almonds. Beat the butter and sugar to a white, light cream, add the CAKES. 15} egos 2 at a time, beating 5 minutes between each addition, add the flour sifted with the powder, the lemon peel, currants, raisins, essences and the milk and 3 the almonds. Mix into a rather firm batter. Pour intoa paper- lined, shallow, square cake pan. Chop the almonds coarsely, sprinkle over the top and bake in a moderate oven 14 hours. Miss E. B. BRYDON.

AI-modernized reading of the original text

lemon ; mix during the whole time; a pinch of bicarbonate of soda. Put the cake quickly into the oven (while ina froth), which should not be too fierce, and bake 1 hour, a golden yellow. The lightness of this cake depends entirely on the mixing and beating of ingredients. Line cake tin with buttered paper, or butter tin ; it will require buttered paper on top to prevent it becoming brown. 1 teaspoon baking powder put in the last thing or mixed with flour may be used instead of soda. Mrs. Masor. LEMON CAKE.—The juice and rind of 1 lemon, 2 eggs, # cup sugar, 1 tablespoon butter, 1 cup flour, $ cup milk, 2 spoons baking powder. Beat eggs separately. Excellent. Miss ALICE HAINES. DATE CAKES.—One cup butter, $ cup milk, } teaspoon salt, 2 teaspoons baking powder, 2 cups flour, 2 cups oatmeal. Filling:—One pound dates, # cup sugar, water enough to boil smooth. Mrs. Matcotm MacLeop. GINGER SNAPS.—One pint molasses, 1 cup butter, 1 teaspoon ginger, 1 teaspoon cloves, 1 teaspoon soda. Put over the fire until it comes to boil. When nearly cold add flour to make a stiff dough. Roll out and cut into small cakes. Mrs. Matcotm MacLeop. ALMOND PASTE—One pound ground almonds, 1 pound fine sifted white sugar, whites of 2 egos, few drops essence almond. Mix sugar and ground almonds well together, then add little by little whites of eggs beaten to a froth until the mixture is a thick paste, add essence of almond. Mixall thoroughly. Mrs. Matcotm MacLeop. STIRRED CAKE.—Put in a mixing bowl 3 eggs, | scant cup white sugar, 3 tablespoons sweet milk, 3 tablespoons melted butter, 1 heaping cup sifted flour mixed with 2 teaspoons of baking powder. Stir all together 3 minutes ; rather quick oven. Will do for layer cake, sponge cake or steam pudding. If used for pudding, steam $ an hour and do not lift the steamer lid. Mrs. Moonie. COOKIES.—One small cup of butter, 1 cup of sugar, eggs, 4 cup of milk, 2 cups of flour, 4 teaspoon soda and 1 teaspoon of cream of tartar. Miss SHORTREED. FIG LOAF CAKE.—One cup of butter, 14 cups of sugar, 1 cup of milk, 4 eggs beaten separately, 4 cups of flour, 1 teaspoon soda and 2 of cream of tartar sifted with the flour, $ a pound of figs cut in strips and well floured. Flavor with lemon or vanilla and bake in a moderate oven. MIss SHORTREED. CREAM PUFFS.—Allow 1 cup of water and 3 cup butter to come to a boil together, then stir in 1 cup of flour and remove the mixture from the stove. Set aside to cool, and when cold stir m 3 eggs and stir till the batter is smooth. Drop in spoonfuls on a greased pan some distance apart. Bake in a hot oven for 25 minutes. Do not open the oven door after they go in till they are almost done, or they will fall. Cream: Bring 14 cups milk to a boil, then add 1 teaspoon corn starch, blended with a little cold milk, then add 2 eggs beaten with sugar to taste. Boil 5minutesand _ add any desired flavoring. When this cream is cool fill the puffs with it. Miss FINDLAY. DUNDEE CAKE.—Two cups butter, 1} cups sugar, 8 eggs, 1} pints flour, 1 teaspoon baking powder, 4 lemon peel cut in thin, small slices, 1 cup washed, picked and dried currants, 24 cups Sultana raisins, 1 teaspoon each of essence nutmeg, cloves and vanilla, $ cup cream, i cup almonds. Beat the butter and sugar to a white, light cream, add the CAKES. 15} egos 2 at a time, beating 5 minutes between each addition, add the flour sifted with the powder, the lemon peel, currants, raisins, essences and the milk and 3 the almonds. Mix into a rather firm batter. Pour intoa paperlined, shallow, square cake pan. Chop the almonds coarsely, sprinkle over the top and bake in a moderate oven 14 hours. Miss E. B. BRYDON.

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Almond PasteStirred CakeCookiesMolly CakeLemon CakeDate CakesGinger SnapsFig Loaf CakeCream Puffs

Royal Victoria cook book