Cookery for every household

Sieve the baking powder and salt with the flour, and rub in the butter until free from lumps. Then stir in lightly and quickly sufficient milk to make a soft dough — too soft to roll. Turn it into a flat round tin that has been greased and floured, and bake in a hot oven until brown and well risen. Then unmould, cut a circle around the top of the cake within 1 inch of the edge, and lift off the circle of crust. With a fork pick out the crumb from the centre, being careful not to break through the sides. Crush the strawberries slightly, and sprinkle them with half the sugar. Let them stand for half an hour, and strain off some of the juice. Fill up the cake with the strawberries, and replace the circle of crust. Whip the whites of eggs to a stiff froth, and add the remainder of the sugar to them. Heap this meringue irregularly on the top of the cake. (A forcing bag may be used to give it a more ornamental form.) Place it in the oven for a minute or two to colour the meringue slightly. Sprinkle with sugar, and decorate with a few whole strawberries. Serve the juice from the strawberries as a sauce. Notes. — Short cake should be freshly made and used as soon as possible. Whipped cream may be used instead of the meringue. Time to bake, 30 minutes. Probable cost, Is. 2 d. 2830. Sultana Cake (Good) l lb. flour. J lb. sultanas. 3 eggs. 4 to 6 oz. sugar. £ tea-sp. baking powder. 6 oz. butter. Flavouring to taste. Make in the same way as German Pound Cake (Recipe 2781). A little candied peel may be added if wished. Time to bake, about 1£ hour. Probable cost. Is. 2d. 2831. Swiss Roll, 1 3 eggs — their weight in flour and castor sugar. The weight of two eggs in butter. \ tea-sp. baking powder. A few drops of flavouring. 2 or 3 table-sps. jam. Cream the butter and sugar (see p. 552). Then add 1 egg and a little of the flour sieved, beat well, add another egg and a little more flour, beat again, and add the last egg with the remainder of the flour. The lightness of the roll depends upon the mixture being well beaten. Flavour to taste, and add the baking powder last. Spread the mixture on a flat tin of an oblong shape that has been lined with paper. (The mixture should not be more than a quarter of an inch in thickness, or it will not roll when baked.) Bake in a quick oven until nicely browned and firm to the touch. Have Bolling Swiss Boll ready a sheet of paper sprinkled with sugar, and turn the pastry on to it. Trim the edges with a sharp knife, and spread quickly with the jam slightly warmed. Then take hold of one end of the paper and roll up quickly. Place on a wire stand or sieve to cool. Notes. — Jam without stones should be used, and if very thick a little water may be added. Swiss roll may also be served hot as a pudding ; a little custard sauce may be poured over or round it. Genoese pastry may be used for making a Swiss roll instead of the above mixture. It will be richer and better. Time to bake, 15 to 20 minutes. Probable cost, Is. 2832. Swiss Roll, 2 (Without Butter) 2 eggs. } lb. castor sugar. | lb. flour. 1 tea-sp. baking powder. Flavouring. 2 table-sps. jam. First grease a Swiss roll tin and line it with greased paper, allowing the paper to come a little above the rim of the tin. Put the eggs and sugar into a basin, and beat them together with a wooden