Beat together the butter and sugar to a cream. Whisk the eggs to a stiff
froth and add. Stir in the flour gently. Mix well. Add a little milk if
mixture is too stiff. This makes a Madeira Cake.
For other varieties, mix with the flour 1 dessertspoon caraway seeds for
Seed Cake; 2 tablespoons desiccated cocoanut for Cocoanut Cake; 6 ozs.
candied cherries chopped in halves for Cherry Cake; 6 ozs. sultanas and
the grated rind of 1 lemon for Sultana Cake; the grated yellow part of 2
lemon rinds for Lemon Cake.
2. SMALL CAKES.
Take 2 small eggs and half quantities of the ingredients given for the
cake mixture. Add the grated rind of half a lemon for flavouring. Grease a
tin for small cakes with 9 depressions. Put a spoonful of the mixture in
each depression. Bake for 20 minutes in a hot oven.
3. COCOANUT BISCUITS.
1/2 lb. desiccated cocoanut, 1/4 lb. sugar, 2 small eggs.
Proceed as for Macaroons, but make the cakes smaller. Bake in a moderate
oven for half an hour.
4. "CORN WINE AND OIL" CAKES.
1 lb. wholemeal flour, 3/4 lb. raisins, 4 tablespoons walnut oil, 1/4 pint
water.
This recipe was especially concocted for non-users of milk and eggs. Stir
the oil well into the flour. Add the washed and stoned raisins (or
seedless raisins, or sultanas). Mix to a dough with the water. Divide
dough into two portions. Roll out, form into rounds, and cut each round
into 6 small scones.
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