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Christmas White Fruit Cake

Ingredients

1/2 lb. candied pineapple

1/2 lb. candied cherries

1/2 lb. almonds

1/4 lb. citron peel

2 oranges

1 full cup unsalted butter

1 1/2 cups sugar

6 eggs

1/2 lb. desiccated coconut

1 teaspoon rose-water

3 cups self-raising flour

1 cup raisins

Method

Shred pineapple, cherries, and blanched almonds and cut citron peel into thin slices. Mix fruits, cover them with 3 tablespoons orange juice and allow then to stand overnight to soften. Cream butter and sugar, add well beaten yolks of eggs; then the coconut to which was added 30 minutes previously the rose-water. Beat in 1/2 cup orange juice alternately with sifted flour, fold in stiffly beaten egg whites. Add fruits and nuts and if desired a cupful of raisins, chopped and dredged lightly with flour. Pour into a well greased tin and bake slowly 3 to 4 hours in a moderate oven, 350 degrees F. Reduce the heat to 300 degrees after the first hour. If cake is browning, cover with brown paper and continue cooking.

Dark Fruit Cake A

Ingredients

1 lb. milk candied honey

1 lb. butter

8 eggs

1 lb. plain flour

1/4 lb. self-raising flour

1/4 teaspoon salt

1 1/2 lb. sultanas

3/4 lb. raisins

1/4 lb. currants

1/4 lb. candied peel

2 tablespoons blanched almonds

1/2 teaspoon grated nutmeg

1 teaspoon cinnamon

1/2 teaspoon spice

2 tablespoons brandy

1/4 teaspoon bicarbonate of soda mixed with 1 tablespoon boiling water

Method

Cream honey and butter, add eggs one at a time, add flour, salt, fruit, candied peel, cinnamon, spice, nuts, then brandy, and lastly bicarbonate of soda dissolved in boiling water Put into greased tin lined with greased paper and bake in a moderate oven 4 to 5 hours. Do not open oven door for first 20 minutes, the reduce heat slightly, reduce heat again after it has been in 1 hour, and bake for the rest of the time in a very slow oven, about 250 degrees F.

TO CLEAN STRAW HATS-Scrub the hats with a nail brush, using hot water and soap to remove the dirt. Do not get them too wet. Wipe gently with a soft cloth. Take the white of an egg and 1/2 teaspoon of tartaric acid. Rub the hats well with this mixture using a nail brush to get it into the crevices. Then dry in the shade. If dried in the sun they will turn yellow.

Dark Fruit Cake B

Ingredients

3/4 lb. butter

3/4 lb. sugar

6 eggs

1 lb. flour

1 small teaspoon bicarbonate of soda

1/2 teaspoon salt

3/4 lb. raisins

3/4 lb. currants

1/2 lb. peel

1/2 lb. preserved ginger

1/4 lb. walnuts

1/2 lb. almonds

1 tablespoon golden syrup

6 tablespoons blackcurrant jam

Method

Cream butter and sugar, add eggs, gradually add flour to which bicarbonate of soda and salt have been added, add fruit and nuts, golden syrup, and lastly blackcurrant jam. Bake in a moderate oven about 4 hours. NOTE: This cake will keep for months.

Christmas Fruit Cake

Ingredients

1 lb. self-raising flour

1/2 lb. plain flour

1 teaspoon cinnamon

1 teaspoon spice

1 teaspoon ginger

1 teaspoon salt

1 lb. butter

3/4 lb. brown sugar

8 eggs

3/4 lb. raisins

3/4 lb. sultanas

1/2 lb. currants

1/2 lb. dates

1/4 lb. chopped dried figs or ginger

1/4 lb. blanched almonds

1/4 lb. mixed candied peel

2 oz. crystallised cherries

1 tablespoon warmed treacle

1 wineglass rum

1/2 teaspoon baking soda

1 tablespoon boiling water

Method

Sift both flours, cinnamon, spice, ginger, and salt together. Cream butter and brown sugar, add eggs one by one, beating well each time. Mix in raisins, sultanas, currants, dates, dried figs, almonds, candied peel, and cherries, add alternate cupfuls of sifted flour and mixed fruit to the butter, brown sugar, and egg mixture. Mix well together, add warmed treacle, rum, and baking soda dissolved in boiling water. Mix well together, bake in a moderate to low oven, about 300 degrees F. 3 to 4 hours.

Sultana Cake

Ingredients

1/4 lb. butter

2 1/2 oz. sugar

2 level tablespoons honey

2 eggs

1/4 cup milk

3 oz. sultanas

1/2 lb. self-raising flour

pinch salt

Method

Cream butter, sugar, and honey, add eggs one at a time, beating well. Add milk, sultanas, then flour sifted with salt. Bake in a greased cake tin in a moderate oven for 40 minutes.

TO CURE HICCOUGHS-Take 1 teaspoon of common vinegar. This simple remedy has never been known to fail. (From old pages. Interest piece only)

Prune Cake

Ingredients

1 cup dates

1 cup cold water

1 teaspoon bicarbonate of soda

4 oz. butter

6 oz. sugar

2 eggs

1 cup chopped nuts

1/2 lb. self-raising flour

Chocolate icing

Some prunes dates, and nuts to decorate

Method

Soak seeded prunes or dates in cold water and soda overnight and beat till creamy. Beat butter and sugar to a cream, add well beaten eggs, add nuts and the prune mixture, lightly stir in flour. Bake in a flat tin (or 2 bar tins) in a moderate oven 40 minutes. Cover with chocolate icing and decorate with prunes, dates, and nuts.

Wedding Cake

Ingredients

2 lb. butter

1 lb. castor sugar

1 lb. brown sugar

3 dozen eggs

2 1/2 lb. plain flour

1 packet spice

1 lb. currants

3 lb. raisins

3 lb. sultanas

1/2 lb. cherries

1/2 lb. almonds

1/2 lb. peel

1/4 lb. citron peel

3 gills wine or brandy

Method

Cream butter and sugar, add eggs separately, beating well after each addition. Add sifted flour and spice alternately with the prepared and well mixed fruit. Wine or brandy should be mixed in last. Bake in three square tins, sizes 5 inch, 7 inch, and 9 inch, until a clean straw or fine skewer leaves middle of cake free from mixture. Note that the 9 inch cake will take 3 to 3 1/2 hours to cook, the 7 inch cake will take 3 hours to cook and the 5 inch cake 2 to 2 1/2 hours, in a moderate oven, 325 – 350 degrees F. The cakes may be iced and decorated as desired

Glazed Fruit Salad Cake

Ingredients

3 oz. butter

4 oz. sugar

grated lemon rind

2 eggs

vanilla essence

6 oz. self-raising flour

1/2 cup milk

2 bananas

sliced pineapple

drained cherries

cream

Glazing

1 heaped dessertspoon gelatine

1 1/2 gills water

1/2 gill lemon juice

2 oz. loaf sugar

Method

Cream butter and sugar and add grated lemon rind. Add eggs one at a time and beat well, then add vanilla essence, sift flour 3 times and add to mixture alternately with milk. Place in well greased recessed tin, bake in a moderate oven (350^oF) 30 to 40 minutes. Turn out and cool, arrange sliced bananas, pineapple and cherries in a pattern in recess in cake. Make glaze by dissolving gelatine in water, adding lemon juice and sugar and heating slowly, stirring constantly. Cover cake with cooled glazing, decorate edge of cake with cream, using rose pipe.

Honey Fruit Drops

Ingredients

1 cup butter

1/2 cup honey

1 egg

1 cup chopped dates

1 cup seeded raisins

1/2 teaspoon cinnamon

2/3 cup chopped walnuts

2 cups flour

pinch salt

Method

Cream butter and honey, add egg and beat, add dates, raisins, cinnamon, nuts, and flour. Drop in teaspoonfuls on a greased tin and bake in a moderate oven for 15 minutes, until golden brown. This mixture makes about 3 dozen.

TO CLEAN IRONS-Clean with bath-brick or Wellington knife powder and a little kerosene. Take care not to scratch. Rub well round the edges and dry with a piece of flannel. Boil them for 20 minutes in the copper after washing, then put them in a tub of clean cold water, dry thoroughly at once, and put away. It is impossible to get a good effect with dirty, scratched irons. (From old pages. Interest piece only)

Jubilee Roll

Ingredients

1 lb. self-raising flour

3 tablespoons sugar

5 oz. butter

2 eggs

1 cup milk

6 to 8 oz. mixed fruit

Icing

6 oz. icing sugar

a little milk

vanilla essence

coconut

Method

Sift flour and sugar together and rub butter in. Add beaten eggs to milk and mix into flour, sugar and butter mixture to make a dry dough. Add mixed fruit, divide dough in half and make 2 long rolls. Place in a greased Swiss roll tin and bake in a hot oven 30 minutes. While still warm spread with icing made with icing sugar moistened with milk and flavoured with vanilla, sprinkle with coconut.

Kentish Cake

Ingredients

1/4 lb. butter

1/4 lb. sugar

2 eggs

1/2 cup milk

1 tablespoon chopped nuts

2 tablespoons coconut

1 dessertspoon cocoa or grated chocolate

1/4 lb. self-raising flour

pinch salt

Method

Cream butter and sugar, add well beaten eggs gradually, then milk, nuts, coconut, and chocolate. Stir in sifted flour and salt and place in a lined cake tin and bake in a moderate oven 30 to 45 minutes.

LEMON BRANDY (for flavouring) 1 pint of brandy, the rind of 2 lemons, 2 oz sugar, 1/4 pint of water. Peel the lemons as thinly as possible, taking care to have none of the white pith. Put the rinds in a bottle with the brandy, and let them infuse for 24 hours, when they must be strained. Now boil the water and sugar for a few minutes, and when cold, add to the brandy. A dessertspoon is excellent for flavouring custards, etc.

Pineapple Cake

Ingredients

1/2 lb. butter

1/2 lb. castor sugar

4 eggs

1/2 gill sherry

1/4 1b crystallised pineapple

3/4 lb. flour

1 teaspoon baking powder

pinch salt

3/4 lb warm chocolate icing

Chocolate Vienna icing

Method

Cream butter and sugar, add eggs, sherry, and pineapple (cut into pieces). Lastly add flour, baking powder, and salt sifted together. Stir well together and place in lined tin, and bake in oven in a decreasing heat from 350 to 325 degrees F,  1 to 1 1/2 hours. When cold, cover with warm chocolate icing, decorate while soft with triangles of pineapple, allow to set and decorate with chocolate vienna icing.

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