The New Zealand Railways Magazine, Volume 12, Issue 9 (December 1, 1937.)
Two lbs. butter, 2 lbs. brown sugar, 2½ lbs. flour, 22 eggs, 2 lbs. raisins, 2 lbs. currants, 2 lbs. sultanas, ½ lb. peel, ½ lb. almonds, ½ lb. cherries, I dessertspoon each essence lemon, vanilla and almond, I teaspoon baking powder.
Cream butter and sugar, add eggs, two at a time, then add flour, powder, fruit, etc.
Mixture makes two large or three smaller cakes. Bake from four to five hours, according to size, with regulo at two if baked in a gas stove.
Christmas Cake No. 2.
Two breakfastcups flour, 1 breakfast-cup sugar, ½ lb. butter, ½ lb. each sultanas, raisins and currants, 2 oz. candied peel, 2 oz. almonds, ½ teaspoon baking powder, 5 eggs.
Beat sugar and butter to a cream, then add eggs one by one, beating continuously. Add flour and baking powder together, then the other ingredients. Bake about 1 3/4 to 2 hours.
Note: Do not let cake brown too quickly as the crust hardens and cake does not rise so well.
Half lb. sugar, I½ oz. butter, ½ cup water, 1/4 teaspoon cream-of-tartar. Add flavouring to taste—vanilla preferable.
Boil sugar, water and cream-of-tartar quickly without stirring, until brittle (about 20 minutes) and then add butter and stir gently for a few minutes, then pour on to a plate lined with fruit or nuts.
Take the juice of two oranges, add to half a pint of cream, and sweeten to taste with sugar. Put some sponge fingers in the dish in which the cream will be served, pour the mixture over, and let stand for several hours. Serve very cold.
Whip half a pint of cream, flavour with almond essence, and add sugar to taste. Blanch some sweet almonds, cut into thin slices, and mix with the cream. Serve in individual glasses.
Four mutton chops, ½ cupful diced peeled turnip, 1 cupful diced carrot, ½ cup chopped onion, ½ cup sliced celery, salt and pepper to taste; 1 cup stock or water.
Trim and brown the chops. Mix vegetables and place in the bottom of a fireproof dish with a cover. Arrange the chops side by side, on top. Add stock or water. Cover closely, and bake till tender—about I½ hours, depending on thickness. Serve with boiled potatoes—old potatoes are nicer if mashed.page 76