The Table.

Golden Bay Argus, Volume VI, Issue 155, 18 May 1899, Page 3

The Table.

" Hartford Election" Cake. One and a-half cupful of butter, 2 cupfuls of sugar, 1% pint of flour, 3 eggs, V/ 2 teaspoonful of baking powder, 2 cupfuls of raisins stoned, 20 drops of extract of vanilla, 1 cupful of currants, y-i cupful of citron chopped, i£ cupful of lemon peel chopped, % cupful of almonds shredded, 20 drops of extract of bitter almonds, 1 cupful of milk. Rub the butter and sugar to a light cream, add t'he eggs, and beat for a few minutes longer. Then stir in the flour and baking powder sifted together ; add the raisins, citron, currants, lemon peel, almonds, extracts, and milk ; mix to a batter, place paper in a tin, and bake for an hour and a j half in a moderate oven. Pound Cake. For two large loaves of pound cake, use :—2 cupfuls of butter, 2 cupfuls of sugar, 4 cupfuls of flour, 1-2 large eggs, % teaspoonful of mace, y 2 gill of brandy. Butter the pans and line them. Measure the sugar, flour, brandy, and cinnamon. Separate the eggs, putting the whites in a large bowl, and the yolks in a small one. Beat the butter to a cream, and gradually beat the sugar into it. When the mixture is light and creamy, add the brandy and mace. Beat the yolks until light, and add them to the beaten mixture. Beat the whites to a stiff froth, and syr them into the mixture, alternating with the flour. Pour t'he batter into the pans, and bake in a moderate oven for . about fifty minutes. Raisin Cake. For two loaves of raisin cake, use : 1 large cupful of butter, 1 cupful of milk, 5 eggs, 2 nutmegs, 2 cupfuls of sugar, 4 generous cupfuls of flour, 1 gill of brandy, % teaspoonful of soda, 1 quart of boiled raisins. Put the raisins in a small stewpan, and cover them with cold water. Cook them slowly for half-an-hour, then drain and cool them. Beat the butter to a cream, and beat the sugar into it ; add the brandy and nutmeg, and beat a little longer. Add the yolks of the eggs, well beaten. Dissolve the soda in the milk, and add this to the beaten ingredients. Now add the flour. Stir in the well-beaten whites of the eggs. Spread the batter in thin layers in two large cakepans, and sprinkle raisins upon each layer. Continue this until all the materials are used. Bake for two hours in a moderate oven. This cake keeps well. Iceland Moss Jelly. Soak one quarter-ounce of isinglass in a half-pint of cold water for three hours and then boil quietly. Steep threequarters of an ounce of Iceland moss in one quart of cold water, then boil and simmer down to one half-pint. Add the isinglass previously boiled, sweeten to taste with line sugar, and flavour with lemon juice. Angel's Food Cake. One cupful of flour, IV2 cupful of granulated sugar, 11 eggs (whites), 1 teaspoonful of vanilla, 1 teaspoonful of cream of tartar. 'Sift the flour four times, then measure it, and add the cream of tartar, and sift four times more. Sift the sugar through the floursieve three times. Beat the whites of the eggs to a stiff, dry froth, and add the sugar, a little at a time, and then the flour and the vanilla. Do not butter the pan or oil the paper laid on the bottom. When done, turn the cake upside down, place the pan bottom upward, and lay the cake upon it. Frost the bottom of the cake. French Crullers. Take 3 eggs, 1 teaspoonful of salt,flour to thicken, 3 tablespoonfuls of milk, fi tablespoonfuls of melted butter, (i tablespoonfuls of sugar. Rub the butter, salt, and sugar together, add the beaten egg and the milk and flour enough to roll out the dough. Roll half-an-inch thick, cut out with a very small cakecutter, having a hole in the centre, and fry in hot lard. Apple Snowballs. Peel and core eight apples ; take a large cupful of rice and stew in milk till cooked ; spread a spoonful of the rice on a small cloth. Put an apple iiT>the centre ; gather up cloth and tie, being careful the apple is well covered with the rice. Boil for one hour ; place the balls on a dish ; pour sweet sauce over them and serve hot. Holiday Cake. Beat 4oz. of butter, 3oz. sugar, and 'the yolks of four eggs together. Add 4oz. Hour, the grated rind of half a lemon, a teaspoonful of rose water, and the beaten whites of the eggs. Fill small fancy cake moulds with the mixture, sprinkle the tops with chopped almonds and powdered sugar. Set in a moderate oven for forty minutes. Braised Breast of Lamb. Foreign meat will do nicely for this purpose. Take a breast of lamb, remove the skin, and put the meat into boiling water for a few minutes. Then take it out, and drain away the water. Let the' meat cool, then put into a pan with about half-a-pint of stock, some thin slices of lemon peel, and a few slices of bacon. Add pepper and salt, two chopped onions, a bay leaf, and a few young carrots. Parsley, thyme, mint, or any savoury herbs you like may be added to give a flavour. Simmer all very gently until thoroughly tender. Boiled macaroni may be served with this dish if liked. Small White Cakes. One pound of sugar, 3 whole eggs, and 4 yolks. Stir together for half-an-hour. Then add sufficient flour to make a dough stiff enough to make cakes 'that may be laid on the baking tin with a spoon. Vanilla or any other flavouring may be used. The cakes should look white when done.