PLAIN FRUIT CAKES

One pound of flour, a quarter pound of dripping, two teaspoonfuls of Breadmaker’s Baking Powder, a little allspice and salt, a quarter pound of currants, a quarter pound of white sugar, and a half pint of milk. Mix into the flour the baking powder and salt, then with the hands rub the dripping in the flour until it resembles bread-crumbs. Add the currants, allspice and sugar. Take care that the ingredients are well mixed; pour in the milk and mix with a wooden spoon. Grease a quartern tin and pour the mixture into it; bake for one

hour. JELLY ROLLS.

Three eggs, half cupful of butter, one and a half tea- spoonful of Breadmaker’s Baking Powder, two-thirds of a cup of pulverized sugar, one cupful of flour, a little salt. Bake in shallow pans—a dripping pan well but- tered is good for this purpose ; put in the dough till it is about half an inch thick; take it carefully from the tins when baked and iay on a cloth; spread jelly over it evenly with a knife; roll while hot; if this is not done the cake will crumble,

| 48 THE BREADMAKER’S COOKING LESSONS. HA: i) i i SPONGE JELLY CAKE (ROLLED). be t ‘i Five egfis, one cup of sugar, one cup of flour, and one f i Mi! teaspoonful of Breadmaker’s Baking Powder. Beat the \ md yolks and sugar to a cream, add the whites, beaten to a i TAR stiff froth; then the flour, in which the baking powder P | \ i has been mixed. Bakeina dripping-pan. When done, a eae | turn out on a cloth, spread jelly on the bottom of the C i 4 4 cake, and roll from the side. c ve ’ b aia ROLL JELLY CAKE. | qh One and a half cups of brown sugar, three eggs, one : Hi * cup of milk, two cups of flour, two teaspoonfuls of Bread- : Hi i maker’s Baking Powder, one teaspoonful of lemon or it vanilla essence. Thoroughly beat the eggs and sugar d Hi together ; mix the baking powder with the milk, stirring lk te in the flavouring also; next mix in the flour; spread c | He them upon a long pan, and as soon as done spread jelly a HAAG on the top and roll. n Ha SPONGE JPLLY CAKE. , Wat lhree eggs, four ounces of sugar, one cup of flour, one 4] Hal it dessertspoonful of Breadmaker’s Baking Powder, three \ — ‘ tablespoonfuls of boiling water. Mix the baking powder Hui A with the flour, and beat each of the eggs separately. 2 Then mix all the ingredients together, and bake in jelly . tins in a brisk oven, When cool, chocolate frosting put : An between the cakes makes them very delicious, or jelly, nih if if preferred. * PLUM CAKE. NY i One pound each of butter, sugar and flour, ten eggs, < 01 i) baal i one pound of raisins, half pound each of currants and 2 eC HG liced citron, a teaspoonful of ground cloves, one of mace, 4 ir ne nutmeg, the juice and grated peel of a lemon, half Ee ce ath i, coffee cup of mojiasses. [Beat the butter tiii it is soft = m ne and creamy, then add the sugar. Beat the whites and pi

yolks of the eggs separately; stir the yolks in with la

,and one Beat the aten toa x powder en done, m of the

-egs, one of Bread- lemon or nd sugar , stirring ; spread ‘ead jelly

lour, one ler, three g powder parately. ein jelly sting put , or jelly,

of mace, non, half it is soft hites and

LESSONS IN CAKEMAKING. 49

the butter and sugar ; stir the flour in gradually (having first mixed one heaping teaspoonful of cream of tartar with it), When the flour is about half worked in, put in half a teaspoonful of soda dissolved in as little water as is possible to use; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom; it will need to bake slowly for five hours. Then, do not attempt to lift it from the tin until it is perfectly cold. This should be made several days before it is used.