The royal baker and pastry cook : $b A manual of practical cookery

pastry cream, above.) =Continental Fruit Cake.=—1 pound butter, 1 pound sugar, 1½ pounds flour, 1 cup cream, 1 wine-glass each brandy and wine, 1 grated nutmeg, 1 teaspoon each mace and cloves, 2 teaspoons cinnamon, ¼ teaspoon salt, 8 eggs, ¾ pound each raisins and currants, ½ pound shred citron. Put together as for centennial cake, and bake in 2 loaves in moderate oven, lining pans with 3 thicknesses of paper. =Cup Cake.=—1 cup butter, 2 cups sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 3 cups flour, 20 drops extract bitter almonds. Rub the butter and sugar to a cream. Add the eggs, 2 at a time, beating 5 minutes after each addition. Sift together the flour and powder, which add to the butter, etc., with the extract. Mix into a smooth, medium batter. Bake in well-greased cups or muffin-pans (fig. VII), in a rather hot oven, 20 minutes. =Currant Cake.=—1 cup butter, 1 cup sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1½ cups currants, washed and picked, 2 teaspoons extract cinnamon, and 1 teaspoon extract lemon. Rub the butter and sugar to a white, light cream. Add the eggs, 1 at a time, beating a few minutes after each. Add the flour sifted with the powder, the currants, and the extracts. Mix into a medium batter. Bake in paper-lined cake-tin (fig. IX) 50 minutes, in a moderate oven. =Currant Cake, No. 2.=-½ cup butter, 1 cup sugar, 3 eggs, ½ cup milk, 2 cups flour, ¼ teaspoon salt, 1½ teaspoons Royal Baking Powder, 1 cup cleaned currants, 1 teaspoon vanilla. Mix flour, salt, and baking powder, dredge the currants. Cream butter and sugar. Add beaten yolks and vanilla. Beat in flour and milk; add whipped whites and currants, and beat hard. Bake in shallow pan in moderately hot oven. =Currant Cake (English).=—1½ cups butter, 2 cups sugar, 7 eggs, 1 teaspoon Royal Baking Powder, ½ cup citron, in small thin slices, the rind of an orange, peeled very thin and cut in shreds, 2 cups currants, washed and picked, 1½ pints flour, 1 teaspoon