Cookery for every household

Sieve the flour into a basin and rub in the dripping with the tips of the fingers until free from lumps. Then add the fruit, carefully prepared, and the other dry ingredients. Mix these together, and make a well in the centre. Add the egg, well beaten, and enough sweet milk to bind all together, and make a softish dough. The mixture should just be moist enough to drop from the spoon. Pour quickly into a well-greased tin, and bake in a moderate oven until well risen and firm to the touch. Time to bake, about 2 hours. Probable cost, 10d. 2827. Sponge Cake 6 oz. loaf sugar. 1 wineglassful water. £ lb. flour (Vienna). 2 whole eggs and 1 yolk. Grated lemon rind. Put the sugar and water into a small lined saucepan, bring them to the boil, and simmer slowly for 5 minutes. Beat the eggs slightly in a basin with a wire whisk, and pour the syrup of sugar and water on to them, stirring all the time. Then whisk steadily for half an hour, until the mixture looks light and frothy and is well risen in the basin. Dry and sieve the flour, and mix it in very lightly at the last, with a little grated lemon rind or any other flavouring preferred. Pour the mixture into a cake tin prepared according to directions given on p. 551, and do not more than half fill the tin. Bake the cake in a very steady oven until it is well risen and feels firm to the touch. If the heat from the oven is great, stand the cake on a bed of 2828. Strawberry Short Cake, 1 £ lb. flour. 2 oz. butter. £ lb. sugar. 1 tea-sp. baking powder. 1 egg. About 1 gill milk. Grated lemon rind. Filling. 1 gill double cream. £ lb. strawberries. Sugar. Put the butter into a warm basin and beat it with a wooden spoon until light and creamy. Sieve the sugar, and mix a little grated lemon rind with it. Add this to the creamed butter, then the egg and a little flour, and mix well. Mix the baking powder with the remainder of the flour, and add them gradually with the milk. Beat all well together, and bake in two sandwich cake tins lined with paper. Bake in a moderate oven, and when nicely browned and firm to the touch, turn the cakes out on sugared paper, and allow them to cool. Filling. — Whip the cream, and sweeten it to taste, adding a few drops of vanilla or other flavouring if liked. Husk the strawberries, and cut them in slices or small pieces with a silver knife. Spread a layer of cream on one of the cakes, then a layer of strawberries with a little more cream on the top. Place the other cake over, and spread the remainder of the cream on the top. Decorate with a few whole strawberries and a sprinkling of chopped pistachio nuts. Time to bake, about 25 minutes. Probable cost. Is. to Is. 3d. 2829. Strawberry Short Cake, 2 £ lb. flour. 1£ tea-sps. baking powder. £ tea-sp. salt. 1 oz. butter. Milk. 1 lb. strawberries. £ lb. castor sugar. 3 whites of eggs.