A second Dudley book of cookery and other recipes

Put the butter, sugar and treacle into a stewpan and place over the fire to melt. Then beat up the eggs and stir the butter, sugar and treacle into them. Add the ginger and soda and stir all together into the flour. Bake in a deep tin, buttered and papered, until it becomes a golden brown, for three-quarters of an hour. When cold, cut into fingers or squares. This is an excellent recipe for children. AN ORANGE CAKE FOUR ounces of butter, four ounces of sugar, four ounces of self-raising flour, two whole eggs, the juice and the grated rind of one orange. Mix butter and sugar together, then add the eggs and flour, and juice and rind of orange. Beat all well together, and bake in a moderate oven for half an hour. When cold, ice over, and decorate with crystallized orange quarters. If preferred, this cake, when baked and before being iced, can be cut into rounds and spread with whipped cream flavoured with orange, then piled together again and iced and decorated. QUARTER of a pound of ground rice, a quarter of a pound of flour, half a pound of sugar, six ounces of butter and four eggs. Add ingredients first, then whisk the whites and yolks of eggs last, and bake. This cake is excellent. Any flavouring can be used, and it can be iced, if preferred. IT ALF a pound of butter, half a pound of sugar, three ounces of flour, four ounces of ground almonds, half a pound of grated chocolate, seven Cream the butter and sugar, and add the yolks of eggs, one by one, then the almonds, the chocolate, and the flour and one teaspoonful of sal volatile. Whip the whites of eggs and add them lastly. Bake in a buttered and floured tin for about an hour in a moderate oven. RICE CAKE A CHOCOLATE CAKE eggs. CHOCOLATE CAKE TAKE seven ounces of butter’, seven ounces of sugar, four and a half ounces of flour, the yolks of twelve eggs and the whites beaten into a froth, and stir all together until it becomes frothy. To make the Icing : — Take five and a half ounces of sugar and boil well with about one gill of water. Then mix it with four and a half ounces of chocolate. When mixed, spread the whole over the cake and place it beside the stove to dry. % SULTANA CAKE QUARTER of a pound of butter, quarter of a pound of sugar, three eggs, half a pound of flour, six ounces of sultanas and one small teaspoonful of baking powder. Beat the butter to a cream ; add the sugar, working it well in ; then add the eggs, well beaten. Mix all well together, then add the flour, raisins and baking powder. Bake in a moderate oven for an hour and a quarter. BUNS RUB about two ounces of butter into some flour with a little sugar. Mix half an ounce of yeast in a pint of warm milk with one egg. Mix these all together into a light batter and set them to rise ; then mix into dough and set them to rise again. Add some currants, if liked, and set to rise again. Brush over with yolk of egg and bake quickly. SALLY LUNN