3365.—CORN CAKES (Excellent way to Make).
Ingredients.—½ a lb. of corn meal, ¾ of a lb. of flour, 2 teaspoonfuls of baking-powder, 1 teaspoonful of salt, 2 eggs, ½ a lb. of golden syrup, milk.
Method.—Rub the baking-powder and salt well into the meal and flour, then mix into a nice pliable dough with the eggs and the syrup, using no more milk than is absolutely necessary. Bake on tin plates in a quick oven. Cut the cakes across like scones, and serve.
Time.—30 minutes. Average Cost, 1s. Sufficient for 4 small cakes.
Ingredients.—4 ozs. of cornflour, 4 ozs. of flour, 6 ozs. of butter, 6 ozs. of sifted sugar, 3 eggs.
Method.—Melt the butter, then add the other ingredients; beat for 20 minutes. Lay into patty-pans, and bake in a warm oven.
Time.—¼ hour. Average Cost, 1s. 2d. Sufficient for 2 dozen small cakes.
Ingredients.—½ a lb. of fresh butter, 1 pint of warm water, ¾ of a lb. of sifted flour, 10 eggs, a pint of sweet milk, 4 tablespoonfuls of cornflour, 4 ozs. of castor sugar.
Method.—Put the butter into a clean stewpan, add the warm water and slowly bring it to the boiling point, stirring often. When it boils, put in the flour, continue stirring, and boil for 5 minutes, then turn it into a deep dish to cool. Break 8 eggs, and beat them well 1 at a time into the cool paste, drop the mixture in teaspoonfuls on to the buttered paper, taking care they do not run into each other; set them on to a flat baking-sheet. Bake for 15 minutes. Boil the milk after mixing the cornflour with a little of it, beat up the remaining eggs, and add them to the cornflour; then pour the boiling milk on the eggs, put in the sugar and a little vanilla or lemon flavouring, and about 1 oz. of fresh butter. Stir the mixture well until it is smooth and thick, then set it aside to cool. Split the cakes open with a sharp knife, fill up with cornflour custard, and dredge over with fine sugar.
Time.—15 minutes to bake, but altogether 1 hour. Average Cost, 2s. 3d. Sufficient for 2 dozen cakes.
Ingredients.—¾ of a lb. of flour, 6 ozs. of butter, ½ a lb. of sifted sugar, 3 eggs.
Method.—Clarify the butter and beat the sugar well in; add the flour by degrees, then the eggs, still beating. Mix thoroughly, and bake in small tins for 8 or 10 minutes.