163.--Mystery, or Cheap Plum Cake at 3d. per lb.
8 lbs. of common flour, 3 lbs. of brown sugar, 1 lb. of lard, 2 ozs. of peel, 3 lbs. of currants, 1½ oz. of spice, 2 ozs. of carbonate of soda, 1 oz. of tartaric acid. Dough with milk. Bake in a slow oven, wash with egg on top.
4 lbs. of flour, 3 lbs. of currants, 12 ozs. of lard, 14 ozs. of sugar, 1½ oz. of cream of tartar, 1 oz. of carbonate of soda, ¼ oz. of spice. Dough with good churned milk.
½ lb. of butter, ½ lb. of sugar, ½ lb. of flour, 6 eggs, ¼ oz. of volatile salts in powder. Mix same as pound cake. Bake in round flat tins about ¼ of an inch deep, or drop some of the paste on whity-brown paper and spread it out into a round thin cake about 6 inches in diameter. This will make 12 cakes. Bake them in a moderate oven in tins. Take them off the paper when baked, spread some raspberry or other jam on two of them and put three together. Trim them round the edges with a knife, and divide or cut them into 4, 6, or 8 parts according to the price at which they are to be sold.
Take 7 lbs. of common butter or butterine, 7 lbs. of castor sugar, 60 eggs, 12 lbs. of flour, 10 lbs. of currants, 3 lbs. of chopped peel, 1½ oz. of cream of tartar, ¾ oz. of soda, about 2 pints of churned milk. Cream the butter and sugar together, add the eggs, then mix all the other ingredients together. Paper a square-edged pan, lay on your batter about three inches thick, and bake in a sound oven. After the cake is baked, put it aside in a cool room till next morning, when you may turn it out of the tin, and then, after taking the paper nicely off, cut it into suitable sizes.
NOTE.--The sides of the tin before being papered must be lined with wood upsets.
¾ lb. of butter, ¾ lb. of sugar, 1 lb. of eggs, ½ gill of brandy, ½ lb. of flour, the grated rind of two lemons. Cream the butter, sugar, and eggs, in the usual way, stir in the lemon rind, brandy, and flour; put in small moulds and bake in a moderate oven.
2 lbs. of butter, 2 lbs. of sugar, 2 lbs. of eggs, 2 lbs. of flour, 1 lb. of patent flour, 3 lbs. of sultana raisins. Cream this cake in the usual way, bake in small round hoops, weighed out at 1 lb. each. Bake in moderate oven.
4½ lbs. of flour, 1 lb. 6 ozs. of butter, 1 lb. 14 ozs. of castor sugar, 11 eggs, 1¼ oz. of carbonate of soda, 1¾ oz. of cream of tartar, churned milk to dough. Weigh the flour, add the tartar and soda, make a bay; have the butter previously warmed, put it in the bay with the sugar, cream it well with your hand, adding the eggs gradually, then mix all together and make into a nice batter. Weigh at 1 lb. for sixpence.