Living

TheReview Wednesday, May9, 1990 — B14

Hard-to-find old-fashioned recipes are still current

Memones are stirred by: music,
odors and old photographs. Events
one has forgotten for years come
flooding back triggered by the
most trivial of things.

An article written about the nites
of English afternoon tea did it for
me.

Many of Victoria’s tearooms
have received a visit from this
English-bom writer, but none of
them set the memory-based brain
cells a-twitter for me. That is not
to say they don’t serve delightful
afternoon teas amidst charming
settings. They do. But they don’t
serve the old-fashioned cakes that
I remember from earliest child-
hood as meaning tea-time. Mad-

- eira cake, simnel cake, Victoria
sponge (for Heaven’s sake, you'd
think that would be on the menu,
wouldn’t you?), Dundee cake, and
seek cake (which I always hated).

To make sure that I hadn't

missed out on a tearoom that —

featured these old-time treats, I
conducted a mini-survey among
some old-time friends and was
surprised to find that many of
them hadn’t thought about such
cakes for a long long time, and
they hadn’t encountered them in
Victoria’s teashops either.

*Tis true that one Sidney cafe
does have some well-loved old
favorites: Eccles cakes, rock cakes
and the like and their popularity as
an eatery is both well-known and
well-merited.

But do you remember those
pastel colored fondant-iced petit
fours? Actually, they looked pret-
tier than they tasted. And parkin?
And Maid-of-Honour tarts?

So, here, before they get tucked
away in the attic with a lot of other
history are some recipes from the
past — not quite ancient history, I
suppose, but certainly off the back
bummer!

VICTORIA SPONGE

1 1/2 cups self-rising flour*

Grated rind of 1 1/2 lemons

3/4 cup butter (or margarine),
softened

3/4 cup sugar

3 eggs

1/2 cup raspberry jam (or what-
ever your favorite is)

Icing sugar (or fine berry sugar)

Grease two round 8-inch baking
tins. Sift flour into a small bowl,
add lemon rind and stir in. In a
large bowl, cream together the
softened butter and sugar with an
electric beater or wooden spoon.

Beat until light and fluffy, Add
in eggs, one at a time, beating well.
Fold in flour/lemon rind mixture
using gentle folding motions. Div-
ide the batter evenly between the
two baking tins. Bake at 350
degrees F for about 25 minutes or
until top springs back when
touched.

Allow to cool in tns for a few
minutes and then turn out on to
wire racks to cool. When thor-
oughly cooled, spread one layer
with jam and invert the second
layer on top. Dust with icing or
berry sugar. 8 to 10 servings.
*Self-rising flour is available
locally.

MADEIRA CAKE

1/2 lb. plus 1 Tbsp. butte ,

softened

2 cups plus 2 Tbsps. sifte
all-purpose flour

1 cup plus 2 Tbsps. sugar

5 eggs :

1 tsp. grated lemon rind

1/2 tsp. baking powder

1 Tbsp. mixed fruit peel, car
died.

Preheat oven to 350 degrees

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Using about 1 Tbsp. of the sof-
tened butter, grease the bottom and
sides of a 9x5x3-inch loaf pan.
Use the 2 Tbsps. of flour to dust
the loaf pan generously, then rap it
on a hard surface to remove the
EXCESS.

Using a large bowl, cream the
remaining butter and 1 cup of
Sugar together until light and
fluffy. Beat in the eggs and add the
grated lemon rind and beat until
smooth. Combine the rest of the
flour with the baking powder, then
sift into the buttery mixture, 1/2
cup at a time, beating well after
each addition.

Pour the batter into the loaf pan,
smooth the top with a spatula and
bake in the middle of the oven for
30 minutes. Sprinkle the candied
peel over the cake and dust the
surface with the remaming sugar.
Return the pan to the oven and
bake for another 30 minutes, or
until a toothpick inserted in the
centre comes out clean. Allow the
cake to cool in the pan for 5
minutes, then turn out on to a cake
rack to cool completely. Then -
have some Madeira, m’dear!

DUNDEE CAKE

2 cups all-purpose flour

1 1/2 tsps. baking powder

3/4 cup butter (coom tempera-
ture)

3/4 cup sugar

3 eggs

2 2/3 cups diced mixed raisins,

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1/3 cup diced mixed peel, can-
died

1 Tbsp. brandy (optional, but
delicious)

1/2 cup blanched whole
almonds

1 egg white, lightly beaten

Preheat oven to 325 degrees F:
Grease a round cake pan, at least
two inches deep and with an
8-inch diameter. Sift flour and
baking powder into a medium-
sized bowl. In a large bowl, cream
butter and sugar with electric
beater until light and fluffy. Beat
in eggs one at a time. Fold in dry

ingredients. Stir in dried fruit,
cheries and candied peel. Str in
brandy and mix well. (Batter will
be fairly soft). Pour into cake pan
and smooth top. Arrange almonds
over the top in concentric circles.
Brush almonds with beaten egg
white. Bake 1 1/2 hours.

Lower oven temperature to 300
degrees F,.and bake 30 to 40
minutes longer or until a toothpick

inserted in centre comes out clean. &

Cool in pan 1 hour, then turn out
on fo a wire rack to finish cooling.
8 - 10 servings. (Continued next
week)

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bead to use.

To bead or not to bead, that is not the question. The question is which

” by Liane Melnyk

SUSAN
“SALT, C.T.C.

Beads come in a wide variety of shapes, colours and sizes. Check
Tanners Hobbies & Crafts for the bead that best suits your need.
There are wooden beads for macrame and wall hangings, tiny beads
for native style beadwork you may want to use for decorating belts,
moccasins, mitts, etc. Why not give your favourite old sweater or dress
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complement the beads, enhancing your creation.

When using the very small beads, you will need to purchase a very
long, thin needle, specifically for beading. If you try to force a bead
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There is also a wide selection of colourtul, faceted, multi-shaped
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bead the best you can.

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Hobbies & Crafts

There are many books and beads available from Tanners, so check
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3rd & Beacon

656-4748