Rub the butter and lard into the flour, add the baking powder and salt. Cream the yeast with one teaspoonful of castor sugar, add half the milk to this and pour it into the centre of the flour. *^Set the sponge," and leave it to rise half an hour ; add the rest of the milk, knead well, make into shapes, put the rolls on to warm greased tins, let them rise at least half an hour, then bake in a quick oven. Brush over with egg or milk just before they are done. — » « CAKES. In making cakes the following rules should be remembered : — 1. Baking powder must be added dry; it must be carefully rubbed through the hands to avoid lumps. 2. Carbonate of soda must be dissolved in a little lukewarm or sour milk. 3. Currants should be washed, picked over, and well dried. 4. Raisins must be stoned. 5. Sultanas must have the stalks picked off, and all little pieces of grit should be taken out. 6. Candied peel must be sliced thinly. 7. In most cases the whites and yolks of the eggs should be beaten separately. 8. Cakes should be baked as soon as they are mixed. The tins must be thoroughly greased, except for very rich cakes. 9. The oven must be hot enough to make the cake rise, but not hot enough to bake the outside before the inside has risen thoroughly. i8o 10. A skewer should be put in to try whether the cake is baked sufficiently ; it should come out clean with no mixture sticking to it. 11. The cake should be turned out on to a sieve, or tilted so that the steam may pass away. 12. Cakes should be kept carefully shut up in tins. Tea Cakes, No. 1, Flour Sugar Butter Lard Egg Baking powder Nutmeg Salt Milk lib. I oz. I oz. I oz. I. I teaspoonful. a pinch, a pinch, to mix. Rub the lard and butter into the flour, add the other dry ingredients, the egg (well beaten), and enough milk to make a stiff paste. Form into cakes. Bake on a greased tin for about fifteen minutes. Split open, butter, and serve hot. Tea Cakes, No. 2. Flour I lb. Butter I oz. Lard i oz. Currants 2 oz. Sugar I oz. German yeast ^ oz. Lukewarm milk about ^ pint. Rub the butter and lard into the flour, add the sugar. Dissolve the yeast and set to ^' sponge " as for bread or rolls. Let it sponge for half an hour, then add the rest of the milk. Knead well, and let it rise for one hour. Work in the currants ; divide into four or six pieces. Make into cakes, flatten them with the rolling pin, and leave them to ' ' prove " on a warmed and greased tin until i8i ^ oz. (good weight). I (well beaten). I teaspoonful. well risen. Bake in a quick oven for fifteen or twenty minutes. Glaze and return to the ov^en to finish baking. For the Glaze. — Dissolve one dessertspoonful of sugar in two dessertspoonfuls of milk ; brush over the cakes. Tea Cakes or Sally Lunns. Fine flour i lb. Butter Lukewarm milk German yeast ... Egg Castor sugar ... Salt Melt the butter in a saucepan, add the milk. Cream the yeast with the sugar, add to it part of the lukewarm milk and butter, pour it into the centre of the flour. Add the rest of the milk, the egg, and the salt. Knead well. Warm and grease three round tins, place the dough in these, cover with a cloth, and let it rise in a warm place for one hour. Bake in rather a quick oven. Glaze as in previous recipe. Cream Cakes.

AI-modernized reading of the original text

Rub the butter and lard into the flour, add the baking powder and salt. Cream the yeast with one teaspoonful of castor sugar, add half the milk to this and pour it into the centre of the flour. "Set the sponge," and leave it to rise half an hour ; add the rest of the milk, knead well, make into shapes, put the rolls on to warm greased tins, let them rise at least half an hour, then bake in a quick oven. Brush over with egg or milk just before they are done. — » « CAKES. In making cakes the following rules should be remembered : — 1. Baking powder must be added dry; it must be carefully rubbed through the hands to avoid lumps. 2. Carbonate of soda must be dissolved in a little lukewarm or sour milk. 3. Currants should be washed, picked over, and well dried. 4. Raisins must be stoned. 5. Sultanas must have the stalks picked off, and all little pieces of grit should be taken out. 6. Candied peel must be sliced thinly. 7. In most cases the whites and yolks of the eggs should be beaten separately. 8. Cakes should be baked as soon as they are mixed. The tins must be thoroughly greased, except for very rich cakes. 9. The oven must be hot enough to make the cake rise, but not hot enough to bake the outside before the inside has risen thoroughly. i8o 10. A skewer should be put in to try whether the cake is baked sufficiently ; it should come out clean with no mixture sticking to it. 11. The cake should be turned out on to a sieve, or tilted so that the steam may pass away. 12. Cakes should be kept carefully shut up in tins. Tea Cakes, No. 1, Flour Sugar Butter Lard Egg Baking powder Nutmeg Salt Milk lib. I oz. I oz. I oz. I teaspoonful. a pinch, a pinch, to mix. Rub the lard and butter into the flour, add the other dry ingredients, the egg (well beaten), and enough milk to make a stiff paste. Form into cakes. Bake on a greased tin for about fifteen minutes. Split open, butter, and serve hot. Tea Cakes, No. 2. Flour I lb. Butter I oz. Lard 1 oz. Currants 2 oz. Sugar I oz. German yeast ^ oz. Lukewarm milk about ^ pint. Rub the butter and lard into the flour, add the sugar. Dissolve the yeast and set to ^' sponge " as for bread or rolls. Let it sponge for half an hour, then add the rest of the milk. Knead well, and let it rise for one hour. Work in the currants ; divide into four or six pieces. Make into cakes, flatten them with the rolling pin, and leave them to ' ' prove " on a warmed and greased tin until ^ oz. (good weight). I (well beaten). I teaspoonful. well risen. Bake in a quick oven for fifteen or twenty minutes. Glaze and return to the oven to finish baking. For the Glaze. — Dissolve one dessertspoonful of sugar in two dessertspoonfuls of milk ; brush over the cakes. Tea Cakes or Sally Lunns. Fine flour i lb. Butter Lukewarm milk German yeast ... Egg Castor sugar ... Salt Melt the butter in a saucepan, add the milk. Cream the yeast with the sugar, add to it part of the lukewarm milk and butter, pour it into the centre of the flour. Add the rest of the milk, the egg, and the salt. Knead well. Warm and grease three round tins, place the dough in these, cover with a cloth, and let it rise in a warm place for one hour. Bake in rather a quick oven. Glaze as in previous recipe. Cream Cakes.

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