Wholesome cookery

415. — Vienna Rolls. Mix 1 ounce of dry German yeast with 1 ounce of pounded sugar and 2 ounces of butter; then stir into it 1 pint of warm milk. Have 2 pounds of 16 i flour mixed with 2 eggs and some salt. Stir the milk and yeast gradually into the flour ; mix it aU up very thoroughly. Let it stand in a warm place for three , hours ; then divide it into small shapes. Flour some tins ; place the rolls upon them, and let them stand for about 20 minutes in a warm place. Bake in a quick oven for about 15 minutes; rub them over with a little sugar and water, and finish baking a few minutes longer. 416. — Spice Cake. 1 teacupful of butter, 1 teacupful of brown sugar, 1 pint of flour, 2 teaspoonfuls of baking powder, 1 teaspoonful of carraway essence, 1 of nutmeg essence, 1 of cinnamon essence, 1 of ginger essence, and 1 teacupful of milk. Mix the flour, sugar, and powder; rub it in the butter ; add the milk and essences. Mix it to a batter; fill a greased tin or small patty pans, and bake in a hot oven. Will take about 10 minutes. Another way. — 1 teacupful of milk, 1 teacupful of butter, 3 teacupfuls of flour, 1 teaspoonful of baking powder, 2 eggs, half a teacupful of stoned raisins and half a teacupful of currants, 1 teaspoonful of nutmeg essence, 1 of clove essence, and 1 of cinnamon essence. Rub the butter and sugar to a cream ; add the eggs, first one, then the other ; beat between each. Mix the flour and powder together, and then add it to the other things, with the fruit, essences, and milk ; beat BREAD, ETC. it to a smooth batter. Line a tin with a greased paper, and bake about half an hour. 417. — Short Cakes. 1 pint of flour, 1 small teaspoonful of salt, 4 tablespoonfuls of sugar, 4 tablespoonfuls of butter, 1 teaspoonful of baking powder, 3 eggs, 1 teacupful of milk, 1 teaspoonful of essence of orange. Mix the flour, sugar, salt, and powder ; rub in the butter cold ; add the beaten eggs and nearly all the milk, then the essence. Mix it all quickly into a smooth dough with the fingers, not the hands. Flour the board ; put the dough on it, roll it out a quarter of an inch thick. Cut it into squares ; lay them on a baking-tin ; wash them over with the rest of the milk; lay some sliced candied peels on the top. Bake in a moderate oven. Will take about 20 minutes. 418. — Potato Cakes. Mash 2 pounds of cooked potatoes, with half a pound of flour, salt to taste, and sufficient milk to bind. KoU it out ; cut it into small rounds, and bake on a hot iron plate or in the oven. 419. — Rock Cakes. Half a pound of flour, 2 ounces of butter, 2 ounces of currants, 1 tablespoonful of sugar, half a tablespoonful of baking powder. Mix the powder and flour first; add the sugar and currants, then rub in the butter ; next, enough milk to make it stiff (about 1 teacupful of milk will be sufficient). Bake in nicely shaped pieces. They must not look smooth. N.B. — Bock cakes can also be made, and are very good, with 1 pound of flour, quarter of a pound of dripping, 1 egg, 2 tablespoonfuls of baking powder, 2 ounces of currants, 2 ounces of sultanas, and 2 tablespoonfuls of sugar. 420. — Scones, 1 pound of flour, quarter of a pound of butter, 2 tablespoonfuls of sifted sugar, 1 tablespoonful of baking powder. Mix with milk (sour if possible). Roll out into squares and bake. 421. — Dundee Cake.