Richmond Cakes

Take six ounces of butter, a quarter-ounce of ground mixed spice, the same of ground ginger; mix together till of a creamy consistency, then add a quarter-pound of brown sugar, a quarter-pound of treacle mixed well together, a half-pound of fine flour, two ounces of Marshall's Creme de Riz added by degrees, with four whole eggs, two tablespoon-fuls of dried cocoanut, half an ounce of Cowan's Baking Powder; put the mixture into a forcing bag with a plain pipe, and partly fill any little fancy moulds that have been rubbed over with a little cold butter and dusted over with the dried cocoanut, and place on a baking-tin and cook in a moderate oven for fifteen to twenty minutes. Then turn out and serve for afternoon tea, etc.

Swiss Roll

Put three ounces of castor sugar into a basin with a quarter-ounce of tartaric acid and a quarter-ounce of bicarbonate of soda; mix into these three whole eggs, adding one at a time, stirring together till the mixture looks like a souffle; then add four ounces of fine flour (that has been passed through a wire sieve and warmed), working it into the mixture by degrees. Have a baking-tin with an edge to it, brush it over with clarified butter or salad oil, then paper it with oiled or buttered paper; dust the paper over with sugar and flour mixed together in equal quantities, and pour the mixture on to it; spread it over with a palette-knife till smooth, and put it in a moderate oven for about fifteen minutes, then turn it out on to-a slab and spread over it any nice jam; roll up quickly and then brush it over with jam prepared as below, and sprinkle this all over with rough beads of loaf sugar or blanched and chopped pistachio nuts. Dish on a paper or napkin either whole or in slices.

Jam For Swiss Roll

Put two tablespoonfuls of currant or strawberry jam in a stewpan with two tablespoonfuls of castor sugar, four tablespoonfuls of water, a tablespoonful of rose-water, and a few drops of carmine; boil till reduced to half the quantity, then rub through a sieve and use.

Sultana Cake

Put eight ounces of butter into a basin, with the finely-chopped peel of one lemon, and mix it with a wooden spoon till quite white and like cream; add to it six ounces of castor sugar, and continue the mixing for about ten minutes. then add four raw yolks of eggs and ten ounces of fine flour that has been sifted. When these ingredients have been thoroughly mixed together, have five raw whites of eggs whipped stiff with a pinch of salt, and add them to the other mixture, with six ounces of picked sultanas and half an ounce of Cowan's Baking Powder, taking care not to work the mixture more than possible after the whites are added. Butter a plain mould, and line it with a buttered paper, then put the mixture into it and bake in a moderate oven for about one hour and a quarter. When cooked, turn out the cake, remove the papers. and serve when cool for luncheon, tea, etc.