Shape with a knife into small cakes
and put the half of a blanched almond into the centre of each. Bake in a
moderate oven.
12. SPONGE CAKE.
Take the weight of two eggs in castor sugar and flour.
For a richer cake take the weight of two eggs in sugar and the weight of
one only in flour.
Well grease the cake-tin, and sprinkle with castor sugar until thoroughly
covered, and shake out any that remains loose.
Well whisk the eggs with a coiled wire beater. They must be quite stiff
when done. Add the sugar, a teaspoon at a time, while whisking. Or
separate the yolks and whites, beating the yolks and sugar together and
whisking the whites on a plate with a knife before adding to the yolks.
Lastly, dredge in the flour. Stir lightly, but do not beat, or the eggs
will go down. Pour mixture into tin, and bake about one hour in a moderate
oven.
13. SULTANA SCONES.
1 oz. cane sugar, 3 ozs. nutter, 1 lb. flour, 1/4 lb. sultanas, a short
1/2 pint water.
Mix the flour and sugar; rub in the nutter; add sultanas; make it into a
dough with the water; roll out about 1/2 in. thick; form into scones; bake
in a moderate oven.
14. SUSSEX CAKE.
1 lb. flour, 6 ozs. nutter, 1/4 lb. sultanas, 1/4 lb. castor sugar, grated
lemon rind.
This cake is included especially for the non-users of milk and eggs. Of
course it does not turn out quite like the orthodox cake; some people
might even call it "puddeny," but it is not by any means unlike the
substantial household cake if the directions are minutely followed and the
baking well done.
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