Middle class cookery book

Mix the flour, salt, and baking powder together ; rub in the butter ; add the sugar. Separate the yolks from the whites of the eggs ; cream the yolks ; stir the milk to them ; beat the whites to a stiff froth ; make a hole in the middle of the flour ; pour in the yolks and milk; lightly stir in the beaten whites and the flavouring ; mix all well together. Put the mixture into two round tins, about 9 inches across and IT inch deep, lined with buttered paper. When baked, turn the cakes out ; split them in two ; put raspberry jam between ; place one cake on a dish ; spread a layer of apricot jam on the top ; put the second cake on it ; cut the cakes into pieces from the middle. Lemon cheese-cake mixture can be used instead of apricot jam. Rock Oakes £ lb. Flour | ,, Butter or Dripping £ ,, Currants 1 Good Teaspoonful Baking Powder 3 Tablespoonfuls Milk 1 lb. Castor Sugar 2 oz. Candied Peel small) 2 Eggs (cut Mix the baking powder with the flour ; rub in the butter ; add the currants, sugar, and peel ; mix together. Peat up the eggs ; stir the milk to them ; add them to the flour, etc. ; make it into a stiff paste. Have ready a slightly floured baking-sheet; dip the fingers in flour; take small pieces of the paste ; put them in rough heaps on the baking-sheet; bake for ten minutes in a quick oven. CHAP. XV JELLIES, ETC. 179 A Plain Luncheon Cake 1 lb. Flour ^ ,, Butter ^ ., Sultana Raisins 1 Heaped Teaspoonful Baking Powder 1 oz. Candied Peel (cut fine) 6 „ Castor Sugar 2 Eggs Before beginning to mix the cake, butter a cake tin, or two small ones, if more convenient. Mix the baking powder well into the flour ; rub the butter into the flour till it is like fine crumbs. Beat up the eggs ; add to them one or two tablespoonfuls of cold milk ; mix the sultanas, peel, and sugar into the flour ; add the eggs and milk ; beat them well into the flour, etc., with a fork ; only sufficient milk should be used to make a stiff dough. Put the dough into the tin ; place the tin quickly in a moderate oven ; bake for one hour and a quarter. This cake should not be cut till the day after that on which it is baked. CHAPTER XV JELLIES, ETC. Lemon Jelly 1£ oz. French Gelatine l| Pint Cold Water 4 Lemons (large) Whites and Shells of 2 Eggs 0 oz. Loaf Sugar 2 Inches of Cinnamon 4 Cloves Put the gelatine into a copper or enamelled pan with the water, sugar, cloves, and cinnamon. Grate the rind of three of the lemons;1 strain the juice of four; add both to the gelatine. Whisk the mixture gently over the fire till the gelatine is melted ; wash the eggs clean ; beat slightly the whites and shells together with 1 These squeezed lemons are very useful for cleaning brass or copper. ISO MIDDLE CLASS COOKERY BOOK PAI'.T II