SOME AFTERNOON TEACAKES.

Dominion, Volume 4, Issue 1026, 16 January 1911, Page 9

SOME AFTERNOON TEACAKES.

Mountain'Cake.—Take one pound :of into it'a, quarter of, a pound of butter. Add two tablespoonfuls of sugar,and.the grated rind of a large.'.lemon..; : Mix all together, and mix"; to a- soft paste with a cupful of milk;'qr cr'eatri arid a ivell-beateu. egg. . Stir yii : just at the lajst a teaspoonful of : baking powder. Djvide into three portiohs; : 'W'id'roll'i ! 6tit". ! tq the same size. Lay "in sandwich tilis, in a warm oven .for..3.quarter of an hour or till!-3one". Turn out cn a pastry-board • wyiystreU-n• witli sugar, and" spread with a filling made as follows:— laie a pint.pf thick rich cream, and wHip' as -tirmly ,as -possible after flavouring., , With f i 'some •' strawberry . syrup. Siveeteri with icing sugar. When the cakes are cold spread the whipped cr&am oriitwo of-'the' cakes,, laying themone oh top.of-the other. Ico the top one with; 'pink and ornament with chopped pist&ehio.' iiuts in little piles. It" should - bot'eaten immediately. . f lf-a,cake, for keeping- is required, make.the filling with the .whites of threeeg£s beiiteii. ta,,a stiff froth: with''as much icing,"s'iig&r as they frill take up, flavour -with;.- strawberry .. syrup, and spread the two cakes; while still liot p'llo-'onp'pn.t-op of the .other anil ice; or lilmoiid'icing niay be'used as, a filling. .! .-—, , Fallen Cake.—Cream a quarter of a pound of butter, and beat into it half a pound l ' of moist sugar. Beat five eggs until' quite stiff with an egg-whisk, and mix, with the butter - and sugar. Add,' with a', little flour-dredger, a little at a tiiie, Half, a pound of flour and. any flavouring-liked. Beat for twenty minutfes. Mix a cupful each of chopped aiid stpned'. -raisins-' arid' weir washed" currants, and half a cupful of chopped candied peel and blanched almonds. Have ready a square cake tin lined with three thicknesses of»buttered paper, and pour in. an inch-deep.layer of the.sponge mixture. Sprinkle a,layer of fruit,-and th4n add .a -, thin layer of the sponge. Strew irf. thejrast of the fiuit/and pour evenly' over all the remainder of tho sponge: mixture. Bake in a moderate oven, arid do not open the door for half anj'hour or more, or the cake will fall. Cook.for three-quarters of an hour-or till done. If the cake is very deep..an hour "will hot lii at all too long. Wlien it; is taken from the-oven, ico thinly with a boiled icing and strew very thickly with chopned almonds and walnuts. When ciit,-the. bottofti . of'"tiecake: should show a mass of fruit while the top.is a plain sponge. If preferred, the bottom may be any rich fruit ealie, but it is _ nicer made according to the above recipe. . . : Pink Sponge .Roll.— I Take the whites ofifour eggs and beat till broken; but no,t frothed. Stir in two tablespoonfuls of,caster sugar and a tablesooonful of milk. - When all are blended" whisk in wiph an egg-beater, a quarter ofc-a pound of'jw-arm'flour and continue lieatmg tor ten. minutes. Add at last half a todspoonful of bakiiig powder. Whisk till mixed, and add sufficient cochineal to 'make tho whole a pretty colour. Bake in,a long shallow baking tin for ten or fifteen minutes. Turn out on to a paper dupted with .caster sugar and spread a cream filling over it while stillhot. Roll, and stand aside to,cool. To malie thp-filling, bring to a boil half a pint of inew milk to which a tablespoonful oftcream has- been added.: Sweeten to ■ taste,and .flavour with tho rind of a ''lemon" boiled' in the milk. Take from, thll'fire and stir in a dessertspoonful of wetted cornflour, and return to the firo anp, simmer for eight minutes. Take off thtf* fire, and beat in tho well-beaten whites of two eggs. When quite thick and slightly cqql,. spread- on the sponge and roll. This requires to be done carefully. Muddle Cake. —Cream half a pound of butter with the same quantity of caster sugar. Add , three tablespoonfuls of milk and the well-whisked white of four cggs. f Sift'in" a cupful and a half of flohr and tho grated rind of a lemon. Last, of .all stir in a teaspoonful of,-bak-ing" powder. Divide the mixture in two, and' tiiit"oiie'with cochineal. Take the yolks'of .the eggs left from.the previous mixture, aiid add.to them half a pound of creampcl butter and tho same quantity of; caster sugar. Melt a tablespoonful of-cocoa in three tablespoonfuls of warm' milk, and stir iiito tho : mixture. Add a cupful and a half of flour and a cupful of chopped candied peel and-weil-washed currants. Have ready a deep ,tin well lined • with three thicknesses of buttered paper, and put either layers". or, spoonfuls of ...each mixture in turn, and bake in a moderate oven for an hour or till done. When cooked, ice with pink iciiig and decorate with' a lattice work of thin slices of candied peel-Sprinkle chopped'pistachio nuts..oll -top."-". This cake'ivhen cut pre--sents a quaintly mottled effect and is very good.