CAKE, a nice Plain.
Ingredients.—1 lb. of flour, 1 teaspoonful of Borwick’s baking-powder,¼ lb. of good dripping, 1 teacupful of moist sugar, 3 eggs, 1 breakfast-cupful of milk, 1 oz. of caraway seeds,½ lb. of currants. Mode.—Put the flour and the baking-powder into a basin; stir these together; then rub in the dripping, add the sugar, caraway seeds, and currants; whisk the eggs with the milk, and beat all together very thoroughly until the ingredients are well mixed. Butter a tin, put in the cake, and bake it from 1½ to 2 hours. Let the dripping be quite clean before using: to insure this, it is a good plan to clarify it. Beef dripping is better than any other for cakes, &c., as mutton dripping frequently has a very unpleasant flavour, which would be imparted to the preparation. Time.—1½ to 2 hours, Average cost, 1s. Seasonable at any time.
CAKE, a nice Plain, for Children.
Ingredients.—1 quartern of dough,¼ lb. of moist sugar,¼ lb. of butter or good beef dripping,¼ pint of warm milk,½ grated nutmeg or ½ oz. of caraway seeds. Mode.—It you are not in the habit of making bread at home, procure the dough from the baker’s, and as soon as it comes in put it into a basin near the fire; cover the basin with a thick cloth, and let the dough remain a little while to rise. In the mean time, beat the butter to a cream, and make the milk warm; and when the dough has risen, mix with it thoroughly all the above ingredients, and knead the cake well for a few minutes. Butter some cake-tins, half fill them, and stand them in a warm place, to allow the dough to rise again. When the tins are three parts full, put the cakes into a good oven, and bake them from 1¾ to 2 hours. A few currants might be substituted for the caraway seeds when the flavour of the latter is disliked. Time.—1¾ to 2 hours. Average cost, 1s. 2d. Seasonable at any time.
CAKE, Queen.
Ingredients.—1 lb. of flour,½ lb. of butter,½ lb. of pounded loaf sugar, 3 eggs, 1 teacupful of cream,½ lb. of currants, 1 teaspoonful of carbonate of soda, essence of lemon, or almonds to taste. Mode.—Work the butter to a cream; dredge in the flour, add the sugar and currants, and mix the ingredients well together. Whisk the eggs, mix them with the cream and flavouring, and stir these to the flour; add the carbonate of soda, beat the paste well for 10 minutes, put it into small buttered pans, and bake the cake from ¼ to ½ hour. Grated lemon-rind may be substituted for the lemon and almond flavouring, which will make the cakes equally nice. Time.—¼ to ½ hour. Average cost, 1s. 9d. Seasonable at any time.
CAKE, Saucer, for Tea.
Ingredients.—¼ lb. of flour,¼ lb. of tous-les-mois,¼ lb. of pounded white sugar,¼ lb. of butter, 2 eggs, 1 oz. of candied orange or lemon-peel. Mode.—Mix the flour and tous-les-mois together; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked. Beat the mixture for 10 minutes, put it into a buttered cake-tin or mould, or, if this is not obtainable, a soup-plate answers the purpose, lined with a piece of buttered paper. Bake the cake in a moderate oven from 1 to 1¼ hour, and when cold, put it away in a covered canister. It will remain good some weeks, even if it be cut into slices. Time.—1 to 1¼ hour. Average cost, 1s. Seasonable at any time.
CAKES, Scrap.
Ingredients.—2 lbs. of leaf, or the inside fat of a pig; 1½ lb. of flour,¼ lb. of moist sugar,½ lb. of currants, 1 oz. of candied lemon-peel, ground allspice to taste. Mode.—Cut the leaf, or flead, as it is sometimes called, into small pieces; put it into a large dish, which place in a quick oven; be careful that it does not burn, and in a short time it will be reduced to oil, with the small pieces of leaf floating on the surface; and it is of these that the cakes should be made. Gather all the scraps together, put them into a basin with the flour, and rub them well together. Add the currants, sugar, candied peel, cut into thin slices, and the ground allspice. When all these ingredients are well mixed, moisten with sufficient cold water to make the whole into a nice paste; roll it out thin, cut it into shapes, and bake the cakes in a quick oven from 15 to 20 minutes. These are very economical and wholesome cakes for children, and the lard, melted at home, produced from the flead, is generally better than that you purchase. To prevent the lard from burning, and to insure its being a good colour, it is better to melt it in a jar placed in a saucepan of boiling water; by doing it in this manner, there will be no chance of its discolouring. Time.—15 to 20 minutes. Sufficient to make 3 or 4 dozen cakes. Seasonable from September to March.
CALF.
The manner of cutting up a calf for the English market is to divide the carcase into four quarters, with eleven ribs to each fore quarter; which are again subdivided into joints, as exemplified on the cut.
Hind quarter:—
1. The loin.
2. The chump, consisting of the rump and hock-bone.
3. The fillet.
4. The hock, or hind knuckle.
Fore quarter:—
5. The shoulder.
6. The neck.
7. The breast.
8. The fore knuckle.
SIDE OF A CALF, SHOWING THE SEVERAL JOINTS.
The several parts of a moderately-sized well-fed calf, about eight weeks old, are nearly of the following weights:—loin and chump 18 lbs., fillet 12½ lbs., hind knuckle 5½ lbs., shoulder 11 lbs., neck 11 lbs., breast 9 lbs., and fore knuckle 5 lbs.; making a total of 144 lbs. weight. The London mode of cutting the carcase is considered better than that pursued in Edinburgh, as giving three roasting joints and one boiling in each quarter; besides the pieces being more equally divided, as regards flesh, and from the handsomer appearance they make on the table.
CALF’S FEET, Baked or Stewed.
Ingredients.—1