Hilda's "where is it?" of recipes : containing, amongst other practical and tried recipes ... and a collection of home remedies in case of sickness

Introduction

It was at the suggestion of some friends in England — who had spent a few years at the Cape, and who have ever since shown a kindly interest in South Africa — that I have collected some homely and old-fashioned recipes from relations and friends, and from practical housewives some simple and dainty dishes.

I trust that to some old friends in England my little book may bring back recollections of days spent at the Cape ; and to my country cousins and far-off friends in South Africa — who, in the rush of life, have not found leisure to copy their mothers’ and grandmothers’ old recipebooks — this collection may prove useful. Few Colonial cooks of the present day understand the art of cooking ; it is therefore absolutely necessary for the lady of the house to know something about it, so that she can direct them. Let us look at some of the simplest terms.

Simmering (to bring as near as possible to boiling without letting it boil ) is one of the great difficulties. Cooks will not remember how much depends on slow cooking.

Hashes, Curries, “ Bredees,” etc., etc., must simmer.

INTRODUCTION.

viii

Fry the onion with the meat, a light brown (ffsmoor/5 as Cape cooks say). This must be done rather quickly ; then the meat must simmer with whatever ingredient you like to add.

The old Cape families of Dutch descent, who had Malay and Indian cooks, and many of French descent, understood the art of ROASTING. They roast their Chickens, Partridges, Quail, Wild Duck, Venison, etc., not in an oven, but in a flat, round pot, about five and a half inches deep (Dutch baking-pot), with a raised lid. The meat is put into the pot with, say, half a pint of water, and the pot is put on the stove. About half an hour afterwards some live coals are put on the lid, and just before the joint or chicken begins to brown it is basted well with a little butter or dripping. Half an hour before serving the cook should pour half a tumbler of red wine, well mixed with a small dessertspoonful of flour, over the joint or chicken, while giving the gravy a good stir. This gives a delicious flavour to any Poultry or Venison. A leg of Mutton done in a Dutch baking-pot in this way is very good.

In BOILING meat, a leg of Mutton, or Chicken, etc., be very careful that the water boils when you put it in , and then let it simmer. The meat will be tender and juicy — this is my experience.

Boil all green Vegetables — viz., Peas, Cabbage, Green

INTRODUCTION.

IX

Beans, etc. — in an open saucepan ; put them into boiling water, into which a teaspoonful of salt and a pinch of carbonate of soda has been added. This is the American mode of cooking vegetables. The Peas, Beans, etc., will be beautifully green and delicate.

Broiling is the most primitive way of cooking, and it is best understood by our country folk. It is, nevertheless, one of the most appetising ways of cooking a Mutton Chop ; and any one who has travelled in South Africa will remember how good was the “ Sasatie ” (Kabob) or tender “ Carbonatje ” (Mutton Chop), steaming hot from the gridiron on wood coals, or two-pronged fork held against the coals. Some kinds of fish broiled are very good, such as the Cape “ Harder Hottentot Fish ” or “ SnoekA

STEWING is a very easy and economical way of cooking. First stew the meat and Onions together, with a very little water, till nice and tender and slightly brown ; then add Cauliflower, Green Beans, Potatoes, or any vegetable you like. This should be done in a flat pot, not a deep saucepan. Meat and vegetables done in this way are called by the Malay cook a “ Bredee.” Add a red chilli cut small, or a few pieces of it.

In Frying P'ish, Cutlets, etc., be very careful that the lard or clarified dripping in which you do it is boiling. Do not forget to dust your fish with flour, and dip it into

X

INTRODUCTION.

an egg and bread-crumbs, before putting it into the frying-pan.

The tail of the native Cape sheep — which is composed entirely of fat, and often weighs five or six pounds — when minced and melted out, supplies the Cape housewife with a very good substitute for lard ; is excellent for frying fish or Fritters in ; it is more delicate than lard, and eaten on hot toast, with pepper and salt, is a good imitation of marrow.

Always dry any pieces of stale white bread you have, cutting off the crust ; pound in a mortar, and keep in a tin closed up, ready for dusting Rissoles or Cutlets before frying.

Preserves. — In making Marmalades and Jams always oil the preserving-pan with the best Lucca Oil, to prevent the jam from burning. If dry sugar is used for preserving, keep the pot closed till the sugar is dissolved, stirring occasionally. When the sugar is melted, jams should boil briskly. In preserving fruit, such as Figs, Citrons, etc., boil very slowly — simmer, in fact.

Under the head of “INVALID COOKERY” will be found good recipes for Beef Tea, etc. ; and under “ Home Remedies/’ some homely cures for Burns, Rheumatism, etc.

The Recipes that follow are arranged in alphabetical order according to the class of dish to which they belong.

INTRODUCTION.

xi

For instance, for Beef Fritters, look under the heading of “ Fritters”; for “Berg River Cake,” see “Cakes,” etc.

A few blank pages have been left at the end of each letter of the alphabet, in which the owner of this little “ Where Is It ? ” can enter any new recipes she or he may come across, and think worth preserving.

H. J. D.

October , 1890.

HILDA’S

“WHERE IS IT?” OF RECIPES.

A.

t

n /

ANCHOVIES ON TOAST.

Toast some slices of bread before a sharp fire, butter well, and cut into pieces one and a half inches square, lay on each piece a slice of hard-boiled egg and a boned anchovy. Sprinkle over the whole chopped parsley, and stand it for ten minutes in the oven. Serve on a hot dish with watercress round.

APPLES (a nice way of cooking).

Wipe the apples, but do not peel them, core, quarter, and cut into slices. Have ready some syrup, made in the proportions of a pound of sugar to a pint of water, boiled quickly for five minutes — either moist or crystallised sugar. Throw the apples into the boiling syrup, boil rapidly for one hour, reckoning from its first boiling up — stir frequently. It should then be clear, and jellied, and stiff. The rapid boiling drives off the watery particles in steam. Allow one pound of sugar to half-a-dozen apples. Cloves, cinnamon, or lemon-peel, may be added to taste.

B i

A] APPLES (STEWED) — APRICOTS (DRIED)— ASPIC

STEWED APPLES AND CUSTARD.

Ingredients.

8 good-sized Apples. 4 Cloves.

I pint Water.

\ lb. Sugar.

The rind of half a Lemon.

^ pint Custard. ( See CUSTARD.

i doz. Almonds.

Pare and core the apples, but do not divide them, and, if possible, leave on the stalks ; boil the sugar and water for ten minutes, then put into the syrup with lemon-rind and cloves, simmer gently till tender. Do not let them break. Then reduce the syrup by boiling quickly, let it cool a little, then pour over the apples. Have ready half a pint of thick custard, pour round the apples. Lastly, stick into the apples one dozen almonds, blanched and cut into strips. Takes twenty to thirty minutes to stew. This quantity will fill a large glass dish.

Sort fine ripe apricots, lay them for a few hours in salt water, then let them dry ; the next day press them quite flat between your hands. If the sun is very hot they will dry in three or four days.

Lay them, when quite dry, in lime-water ( see LlME Water) for five minutes, take out and wipe, rub them well with white crystallised sugar. Pack into a jar with lots of sugar in between. Ready to be eaten in a few days. A very nice sweetmeat.

APRICOTS, DRIED AND SALTED. {Commonly called “ MebosL )

APRICOTS.— See also Peaches in Brandy.

ASPIC— See Jelly.

N

.

B.

BEEF A LA MODE.

Ingredients.

io lb. Round of Beef (the bone

A teaspoon of Ginger, Mace, Allspice, Cloves, and Coriander Seeds ( altogether ).

taken out] j 2 teaspoons of Salt.

2 teaspoons of Fine Pepper, i oz. Fine Saltpetre.

A tablespoon of Vinegar.

Strips of Fat Bacon for larding.

Tablespoon of Brown Sugar.

Hang the beef till quite tender. The day before cooking, spread over it a mixture of the above spices, moistened with vinegar. The next day fill the hole where the bone was taken out with a highly seasoned stuffing of bread-crumbs, suet, parsley, thyme, and a few shreds of onion ; skewer, and roll a good shape ; lard with strips of fat bacon. Put it on a small tripod on a baking-dish into the oven. Baste the meat continually with a little lard and gravy. Half an hour before the meat is done, pour over it half a tumbler of red wine into which a spoonful of flour has been stirred.

This is excellent cold, and takes four or five hours to cook. ' i

ANOTHER RECIPE FOR BEEF A LA MODE.

(A nice way of stewing beef. An old “ Constantia” Recipe.)

Slightly brown the onions in butter or dripping. Skewer the meat, if a round ; but it may be any other part — ribs, etc.

Ingredients.

6 lb. or 8 lb. of Round of Beef.

3 large Onions.

8 or to Cloves, Allspice, Pepper.

J a tumbler of Wine and Vinegar or Tomato Sauce.

A few Bay Leaves and some Carrots.

B] BEEF FRITTERS— BEEF STEAK (BROILED).

Lay the onions on the top. Put it in a Dutch baking-pot {see p. viii.) with spices, vinegar, etc., and let all simmer for two hours, basting occasionally. It should be a nice brown. If it should want a little gravy, add some stock and half a cup of tomato sauce.

BEEF FRITTERS. — See Fritters.

BEEF OLIVES.

(Mrs. Jackson’s Recipe.)

Cut rump steaks into strips three or four inches long, quarter of an inch thick. Sprinkle with fine bread-crumbs, pepper, salt, thyme; roll up, tie with a thread. Fry some onions in butter or fat ; add to this one pint of water and some bay leaves. Stew the beef gently for an hour. Just before serving, remove the thread and dredge the gravy with some brown flour to thicken.

BEEF {SPICED).

Ingredients.

15 lb. Centre Ribs of Beef. 2 oz. Saltpetre.

ij lb. Salt. 2 oz. Cloves.

Jib. Sugar. 20Z. Allspice.

2 doz. Coriander Seeds.

Bruise these spices. Moisten all the ingredients with a cup of vinegar ; rub well into the beef ; let it remain five or six days in the mixture. Boil gently for five hours. Take care to let the water boil when you put in the meat.

BEEF STEAK {BROILED).

Take a nice tender steak, about half an inch thick, and beat with a wooden kitchen mallet, to make it tender. Heat the gridiron on wood coals, and rub the bars with fat or butter. Sprinkle the steak with pepper and salt ; turn frequently. Takes about ten minutes. Serve immediately it is done — -with a sauce made with some ketchup, or tomato sauce, and a lump of butter — very hot.

BEEF STEAK (STEWED)— BLANCMANGE.

[B

BEEF STEAK (STE WED).

Ingredients.

2 lb. of Steak. Tomato Sauce.

i oz. Butter. Pepper, Salt.

i Onion. A teaspoonful of Brown Flour.

Fry the steak quickly in butter, then put in a stewpan with half a pint of water, one onion, and all the above ingredients — a little cayenne. Cover the pan close, having warmed the water before adding the meat (and the onion to be browned also before adding). Stew all gently for an hour. Thicken the gravy with butter rolled in flour. Enough for six people.

“ BILTONGS

(An old Cape way of curing and drying meat.)

Take about six or eight pounds of beef, cut out in a long tongue-shape, out of the hind leg of an ox, from the thigh-bone down to the knee-joint. There are two such pieces in each leg, being quite encased in a fleecy skin. Take this meat, which is quite free from sinew or fat, first rub it with a little salt, and an hour after rub in well half a pound of salt, ditto brown sugar, and an ounce of saltpetre. Leave for three days, rubbing and turning every day ; then put it under a press for a night. Have it dried in the wind, and then hung in the chimney till it is dry and pretty firm. When eaten, it is to be cut into very thin slices — or rasped. Invalids like this way best; in fact, with bread and butter, “ Biltong ” is most appetising and nourishing ; and, on board ship, people suffering from mal de mer have relished this when no other delicacy would tempt them to eat.

BLANCMANGE.

Ingredients.

6d. packet Gelatine. Juice of 3 Lemons.

Breakfast-cup of Milk or Cream. 3 good tablespoonfuls of Sugar.

Yolks of 3 Eggs. 3 cups of Milk.

Soak the gelatine in a cup of milk. Boil the rest of the milk; stir in the yolks carefully — the gelatine, lemon,

1 1

B] “BLATJANG”— BLOATER TOAST— “ BOBOTEE.”

sugar. Whisk the whites ; stir into the mixture after it has boiled once. Remove from the fire ; put into a buttered mould. Make over-night. Enough for four or five.

“BLATJANG”

(Malay. Appetising condiment.)

Ingredients.

A handful of Red Chillies, ground 2 Onions.

fine. 2 tiny pieces of Garlic.

40 Sweet Almonds. 2 Lemon or Bay Leaves.

A tablespoon of Apricot J am.

(All mixed up together.)

A teaspoon of Salt. 2 tablespoons of Lemon Juice.

Mix all well together. This condiment should be made fresh as required.

BLOATER TOAST.

Ingredients.

1 teaspoonful of Bloater Paste. 1 Tablespoonful of Cream, or Rich Milk.

1 teaspoonful Anchovy Sauce. 1 oz. of Butter.

A little Cayenne.

Put these ingredients in a small jam-pot. Place the pot in a saucepan of boiling water ; stir till it becomes a thick custard. Spread on buttered toast — crust cut off. Sufficient for two.

“ BO BOTE E.”

(A delicate Indian minced curry. Malay or Indian. My mother’s

Recipe.)

Ingredients.

2 lb. of Meat. 2 tablespoons of Curry Powder.

2 Onions. . A dessertspoon of Sugar.

A large slice of White Bread. Juice of a Lemon, or 2 table-

1 cup of Milk. spoons of Vinegar.

2 Eggs. 6 or 8 Almonds.

Lump of Butter.

Mince the meat, soak the bread in milk, and squeeze out dry. Fry the onions in a tablespoonful of butter (dripping will do). Mix all the ingredients — curry powder, sugar, salt, vinegar, etc., etc. — with the fried onion. Now mix all

BRAWN— BREAKFAST DISEIES— BREAD (BROWN). [B with the meat and soaked bread. Mix one egg with the mixture, whisk the other with some milk, and pour over the whole, after being put into a buttered pie-dish or into little cups (the old Indian way), with a lemon or bay leaf stuck into each little cup. Put them in the oven to bake, and send to table in the cups or pie-dish. Serve with rice. (This dish is equally good made of cold mutton.)

One ounce of tamarinds soaked in half a pint of boiling water, then strained, and the juice used for Bobotee, Sasaties, and Curries instead of vinegar, gives a very pleasant acid flavour.

BRA IV N.

12 Sheep's Feet.

J bottle of Vinegar.

12 Allspice.

About 24 Peppercorns.

Ingredients.

A tablespoonful Coriander Seeds.

The Spices to e tied up in a muslin bag. .

3 or 4 Bay Leaves.

3 Red Chillies.

Boil the sheep’s feet quite tender, and when cold and firmly jellied remove the fat and bones. Boil with the spices and vinegar for an hour. Pour into moulds. Little pieces of sheep’s tongue may be cut up in it.

BREAKFAST DISHES.

See Brawn, Croquettes, Chicken (scalloped), Eggs (curried), Eggs (poached), Eggs (scratched), Fried Bread, Fish, Fritters (Beef, etc.), Ham Toast, Kedgeree, Kidneys, Mushrooms, Omelettes, Oysters (scalloped), Porridge, Rissoles, Rolls, Sausages, Scones.

BREAD SAUCE. — See Sauce.

BREAD (BROWN).

(Our old “ Groote Post” Recipe. Cape.)

Take about six pounds of meal, pour into it three cups of home-made yeast (see Yeast), and as much tepid water as will make it the consistency of dough. Knead it well for a quarter of an hour, till your hand comes clean

B]

“ BREDEE ” — “ BOONTJES BREDEE.”

out of the dough. Set it to rise in the pan in which you have mixed it, and cover it up well. Put in the warmest corner of the kitchen. It will be ready for making into loaves in two hours, and will then have a rather disagreeable odour and feel quite spongy. Six pounds of meal will just fill an ordinary baking-pan for a moderatesized stove oven. Keep the stove well heated, and when it has been in the oven for an hour turn the baking-tin round. Bread made in this way is generally very sweet and wholesome.

“BREDEE*

(A favourite Cape Stew. Malay.)

Take two pounds of thick rib of mutton, or in ordering four pounds of cutlet meat, take all that is rejected after carefully cutting and paring the cutlets. Take this meat, out in small pieces, put into a stewing-pot with two onions cut small. Let the meat and onion fry to a nice brown — don't burn. A rather quick fire is required for browning onions. Take one dozen or more large tomatoes, cut in slices or pass through a mincing machine. If the tomatoes are not quite ripe add a teaspoonful of sugar, salt, a small piece of red chilli ; let the tomato and meat stew gently; if watery, remove the lid of pot till there is a rich thick gravy. Bredees are not to be made in deep saucepans, but in flat pots, as they would be too watery in the former. Meat can be done with any vegetable in this way. Cauliflower, potato, vegetable marrow, makes good Bredee.

“ BOONTJES BREDEE If (Dry Bean Stew. Cape or Malay.)

Take one pound of ribs of mutton, the fat part; set on the fire with a small onion cut in rings to brown slightly ; then add a pint of water, about two or three cups of dry beans. If the beans are old, parboil them

BRINE— BRUSHES— BUTTER SCOTCH.

[B for half an hour ; strain through a cullender and add to the meat. Stew till nice and tender for an hour or two. Add a red chilli, cut up. This is a favourite Cape dish. Any kind of dry bean done in this way is very nice.

BRINE FOR TONGUE OR BEEF.

Ingredients.

6 tablespoonfuls of Salt. 2 tablespoonfuls of Brown Sugar,

x tablespoonful of Saltpetre. 2 cups of Water.

A few Bay Leaves.

Pour over a tongue or lump of beef after having been rough-salted.

BRUSHES {FOR WASHING).

Brushes should be washed in cold water and soda (to a quart of water a teaspoonful of washing soda) ; never left to soak. Shake the water out well, and dry in the sun or near the fire.

BUTTER SCOTCH.

J lb. Butter. 1 lb. Sugar.

I J a tea-cup of Water.

Boil till quite thick. Pour on to a buttered dish, and cut into squares.

V c

C 2 c.

CASHMERE {TO CLEAN BLACK).

Dissolve one ounce of ammonia in half a gallon of water. Lay the cashmere in it for half an hour; dip up and down, rub any dirty places ; hang to drain, and when still damp, iron on the wrong side. w*ah:

Milk and soot rubbed on black straw hats and bonnets revives them wonderfully.

CAKE {ALMOND).

(Mrs. Versfeld’s old Dutch Recipe.)

Ingredients.

i lb. Almonds blanched and pounded 12 Eggs.

with Rose Water. 5 Tablespoonfuls of Finest Pounded

1 oz. Bitter Almonds. Biscuit.

1 lb. Loaf Sugar (sifted).

(500 Almonds go to a lb. )

Blanch and pound the almonds, beat up the yolks of the eggs, mix with the sugar; then add alternately the whites and almonds, then the biscuit. Bake in a well-buttered mould for an hour and a half in a moderate oven, with a buttered paper over the mould. Very good.

CAKE {BERG RIVER).

(Mrs. Melck’s Recipe.)

Ingredients.

7 Eggs. 25 Sweet Almonds.

Their weight in Sugar. xo Bitter Almonds.

The weight of 3 Eggs in Flour. Some Citron Preserve.

1 Lemon.

Whisk the eggs to a froth, the whites and sugar to be mixed first, then the yolks and other ingredients. Bake in buttered mould for one hour. Good.

C] CAKE (BIRTHDAY— BUTTERMILK— CHOCOLATE).

CAKE {BIRTHDAY). (Mrs. Andrews’ Recipe.)

Ingredients.

i lb. of Finest Flour.

| lb. Sugar, jp lb. Butter, i lb. Currants.

J lb. Chopped Raisins.

J lb. Almonds blanched and cut small.

J lb. Candied Preserves.

7 Eggs.

i Glass of Brandy.

A few Cloves, Cinnamon, Nutmeg, and Ginger.

Beat the butter to a cream, mix with sugar, then eggs, yolks first, then whites, then flour, currants, etc. ; mix all very well. Bake in well-buttered mould for two hours, with buttered paper over, in moderate oven.

CAKE (j BUTTERMILK ). (A cheap, homely Cake.)

Ingredients.

5 cups Flour.

2 cups Sugar, i cup Currants.

1 tablespoon Butter.

2 teaspoons Carbonate of Soda.

1 bottle Buttermilk.

2 tablespoons Cinnamon.

Some “ Naartje ” (Tangerine Orange) Peel.

Vanilla Essence may be used instead.

Mix the butter and sugar ; then mix with the flour the spices, soda, and currants. Stir in alternately a little flour and buttermilk. Have ready buttered moulds. Bake in a moderately quick oven.

CAKE ( CHOCOLATE ).

Ingredients.

Whites of 7 Eggs. i lb. Sugar.

J lb. Grated Chocolate.

Whisk the whites stiffly, mix with sugar and chocolate, first roll the chocolate and sugar together ; drop on a well-buttered paper. Let it stand for an hour to dry before putting into the oven, which is not to be quite so warm. Bake about ten minutes. When quite cold remove from the paper.

CAKE (COCOANUT— MRS. FAURE’S— GENOA).

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CAKE (COCOANUT).

(Mrs. Ried of Swellendam’s Recipe.)

Ingredients.

i Large or 2 Small Cocoanuts.

1 lb. Loaf Sugar.

6 Eggs.

Beat the butter to a cream with the sugar; add the yolks well beaten, then the whites whisked to a froth, then the flour. When ready for the oven stir in the cocoanut. Bake for one hour and a half with paper over the mould.

J lb. Butter. 5 lb. Flour.

CAKE (MRS. FAURE’S).

(Dutch.)

Ingredients.

1 lb. Flour. 4 Eggs.

1 lb. Sugar. 1 glass of Milk.

i lb. Butter. 1 teaspoonful Soda.

2 teaspoonfuls Cream of Tartar.

Any flavouring you like; makes an excellent cake without any.

Stir butter to a cream, mix with eggs well beaten, flour, and milk, lastly the soda and cream of tartar. Bake one hour and a half in moderate oven.

CAKE (GENOA).

Ingredients.

h lb. Butter. 10 oz. Flour.

8 oz. Castor Sugar. 4 well-beaten Eggs.

2 lb. Sultana Raisins. 2 oz. Almonds blanched.

2 oz. Mixed Peel. Grated Rind of 1 Lemon.

2 teaspoons of Baking Powder.

Stir the butter till it is like cream ; mix with it by degrees the eight ounces of sugar, four eggs, yolks and whites beaten up separately; then add ten ounces of flour, half a pound of raisins. Have ready the two ounces of almonds blanched, and lastly the grated rind of one

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CAKE (GEORGINA’S— GERMAN).

lemon, and two teaspoons of baking powder, and the mixed candied peel. Butter the tin and line it with buttered paper, the paper to project half an inch above the rim of the tin. Pour in the mixture, and bake in a cool oven for an hour and a half. Sprinkle a few cut-up almonds over the top. Very good.

CAKE ( GEORGINA’S ).

(Aunt Fanny’s Recipe.)

Ingredients.

12 Eggs and their weight in Flour. i cup of Currants.

i lb. Loaf Sugar. 20 Sweet and 20 Bitter Almonds blanched

\ lb. Butter. and sliced.

A little Citron Preserve.

Stir the butter to a cream, mix with loaf sugar ; whisk whites and yolks separately, mix yolks with sugar and butter, then alternately add the flour and whites, and lastly the currants. Bake with paper over the buttered mould for one and a half hours. Remove the paper and leave for another quarter of an hour. Very good.

CAKE {GERMAN).

(From Mrs. Van der Riet.)

Ingredients.

1 lb. Flour. ^ teaspoon of Soda.

1 lb. White Sugar. 4 Eggs.

Jib. Butter. 50 Almonds.

bottle of Milk. 1 tea- cup of Crystallised Sugar

1 teaspoon of Cream of Tartar. and Cinnamon.

Mix in the ordinary way, and when ready for the oven have ready a flat baking-tin, or several tin plates buttered. Pour this dough into it, and spread thinly over the surface. Have ready the fifty almonds, roughly pounded, with cup of crystallised sugar and tablespoon of cinnamon ; sprinkle thickly over the cake. Bake in moderately quick oven for twenty minutes. Cut into squares or shapes.

CAKE (GOLDEN— KAYENNE— MADEIRA).

[C

CAKE {GOLDEN).

Ingredients.

J lb. of Butter.

lb. White Sugar.

3 cups of Flour.

^ cup of Milk.

Essence

Yolks of 6 Eggs.

White of i Egg.

Teaspoon of Cream of Tartar.

J teaspoon of Soda, of Almonds, 20 drops.

Stir the butter to a cream, mix with sugar ; whisk the eggs, add to the sugar and butter, then add flour, lastly the soda and cream of tartar. Put into a buttered mould dusted with fine biscuit. Bake in a moderate oven for one and a half hours.

CAKES {KAYENNE).

(Colonial. Miss Lizzie Cloete’s Recipe.)

Ingredients.

2 lb. Flour. 2 tablespoonfuls of Ground Ginger.

ir? lb. very dark Brown Sugar. 2 tablespoonfuls of Cinnamon.

2 cups of Kayennes (that is the dry 1 tablespoonful of Baking Powder,

scraps of any minced Sheep Tail or 2 teaspoons of Carbonate of

Fat or Suet after it has been fried, Soda and Cream of Tartar,

and the boiling fat drained from it).

Mix all the ingredients with flour and sugar dry, then moisten with lukewarm water into a stiff dough ; roll out then and cut into small cakes. Bake in flat tins in a quick oven. Another recipe omits the cinnamon from ingredients, but adds a cup of buttermilk or thick milk.

CAKE {MADEIRA).

Ingredients.

4 Eggs. 4 oz. Butter.

6 oz. Loaf Sugar. 1 Lemon.

6 oz. Flour. J teaspoon of Carbonate of Soda.

Whisk the eggs until they are as light as possible, then add by degrees the following ingredients : six ounces of dry pounded sugar, four ounces of butter, dissolved, but not heated, the grated rind of one lemon, six ounces of flour. Beat all well together; just before putting in the mould,

C]

CAKE (NUT— PLUM— POUND).

add half a teaspoon of carbonate of soda and the juice of the lemon. Great care should be taken that the butter is perfectly mixed, and no appearance of it remains. Bake for an hour.

CAKE (NUT).

Ingredietits.

io Eggs. \ lb. White Sugar.

£ lb. Hazel Nuts or Almonds. 2 tablespoonfuls finest Bread-crumbs.

Teaspoonful of Baking Powder.

The yolks of the eggs must be mixed with the sugar. Stir for twenty minutes ; add the nuts or almonds (ground), bread-crumbs or finely powdered biscuit, lastly the whites well whisked, and baking powder. Bake one hour.

CAKE (PLUM).

(Copied from Mrs. Spence’s Recipe Book.) Ingredients.

1 lb. Flour, x lb. Butter.

1 lb. Brown Sugar.

2 lb. Currants.

1 lb. Raisins.

^lb. Candied Peel.

2 oz. Mixed Spices — Cloves, Cinnamon, Ginger, Nutmeg, Allspice. 8 Eggs.

1 wineglass of Brandy.

20 drops Essence of Almonds.

Beat the butter to a cream ; then add sugar and eggs, well beaten ; then spice and candied fruit and brandy ; adding flour last. Beat all together very well, and at the last add gradually one packet of baking powder. Put into buttered mould. Bake one hour and a half.

CAKE (POUND).

(Mrs. Daniel Cloete’s Book.)

Ingredients.

1 lb. of Flour. 4 Eggs.

1 cup of Currants. 1 breakfast-cup of Milk.

1 lb. Loaf Sugar. J Nutmeg (grated).

1 lb. Butter. x teaspoon Baking Powder.

Some Citron Preserve (cut small).

Mix butter, whipped to a cream, with sugar ; then yolks, then flour, etc. ; lastly whites, whisked to a stiff froth. The baking powder to be mixed dry with the flour. Bake for one hour and a half in a moderate oven. Good.

CAKE (POUND— PRUSSIAN— QUEEN).

[C

CAKE (POUND).

(Old Cape Recipe. Mrs. Reitz.)

12 Eggs, i lb. Batter, i lb . Sugar, i lb. Flour.

Ingredients.

Teaspoonfttl of mixed Cinnamon ; N aar t j e Peel ( T angerine Orange) , dried and powdered ; and some N utmeg.

Whisk the eggs (whites and yolks) separately. Stir the butter to a cream ; add dry sifted sugar, then yolks, well whisked, then flour and spices, previously well mixed, and lastly, the whites. Have a well-buttered mould, dusted with fine biscuit ; a buttered paper on the top of mould. Bake in moderate oven for two hours.

CAKE (PRUSSIAN).

(Berg River Recipe.)

Ingredients.

8 Eggs. 250 Sweet Almonds.