3374.—FLANNEL CAKES.
Ingredients.—1 quart of milk, 1 tablespoonful of butter, 3 eggs, ¾ of a lb. of sifted flour, 1 oz. of yeast.
Method.—Melt the butter in the milk, and when lukewarm add the eggs, the whites and yolks beaten separately, and stir in the flour. Add the dissolved yeast, beat well, and leave to rise. Then make into cakes, and bake for 15 minutes in a hot oven. This mixture will be very soft, and require very careful handling. The cakes are nice broken open while hot and toasted.
Time.—¼ hour. Average Cost, 10d. Sufficient for 1 dozen cakes.
3375.—FRENCH CAKE. (Fr.—Gâteau Français.)
Ingredients.—2 lbs. of flour, ¼ of an oz. of yeast, 1 lb. of butter, 6 eggs, ¼ of a lb. of best raisins, ¼ of a lb. of currants, ¼ of a lb. of sugar.
Method.—Take away ½ a lb. of the flour, make a hole in the rest, and put in the yeast, mixed with a little warm water; work it to a sponge, and place it in a warm place to rise. When it has risen sufficiently, work the butter and eggs with the remaining flour into it, and knead it twice with the hands, adding another egg if it is too stiff. Stone and cut up the raisins, add the currants and sugar, mix all the ingredients well together with the sponge; put into a well-buttered tin mould, and let the whole stand for 1 or 2 hours to rise. When well risen, bake in a moderate oven for 1 or 1¼ hours.
Time.—1¼ hours, to bake. Average Cost, 2s. 6d. Sufficient for one large cake.
3376.—FRUIT CAKE. (Fr.—Gâteau de Fruits.)
Ingredients.—Butter, flour, currants, candied peel and sugar, each ½ a lb., ½ a grated nutmeg, a few chopped almonds, the juice and rind of 1 lemon, 4 eggs.
Method.—Beat the butter to a cream, add the eggs one by one, and then the other ingredients, and bake in a paper lined and greased tin. The oven must not be too hot.
Time.—1 to 2 hours, to bake. Average Cost, 1s. 10d.
3377.—GÂTEAU ST. HONORÉ.
Ingredients.—6ozs. of Vienna flour, 3 ozs. of butter, and 2 ozs. of sugar, 1 egg.
Method.—Rub the butter and sugar into the flour, make a bay, break 1 egg into a cup, beat it up with a fork, put ½ of it into the bay, add moisture and work into a stiff paste, using a little milk if required. Mould it up round, and then roll it out to about the size of a pudding plate, set it on to a clean tin, and let it stand for 2 hours, prick it all over with a fork, and then make up the following:—
