A second Dudley book of cookery and other recipes

NINE and a quarter pounds of best Hungarian flour, twelve ounces of butter, twelve ounces of castor sugar, nine eggs, half a pound of currants, half a pound of sultanas, a pinch of carbonate of soda and a pinch of tartaric acid. Work the butter and sugar to a cream in a basin until nice and light. Add one egg at a time, mixing well, and then the flour and fruit. Bake in a good oven, not too hot, but steady. % ANOTHER WAY TO MAKE RAISIN CAKE TAKE one pound of flour and rub it into a quarter of a pound of castor sugar, threequarters of a pound of stoned raisins and one ounce of German yeast. Mix with milk (not too stiffly), put in a tin and bake in a moderate oven. Use Hungarian flour for preference. % FAIRY CAKES FOR TEA TAKE the weight of one egg in butter, same quantity of castor sugar and of flour. Work the sugar and butter into a cream, add a few drops of vanilla essence and gently dredge in the flour. Fill some small moulds (which have been previously buttered and floured) with the mixture, and bake a golden colour ; turn out on a sieve to get cool. QUEEN CAKES TWELVE ounces of sugar, twelve ounces of butter, fourteen ounces of flour and six eggs. First beat up the eggs separately, then mix with the butter ; then add the flour and sugar, a pound and a half of currants and a little baking powder. Bake in a quick oven. % BACHELOR BUTTONS ONE whole egg, five ounces of flour, three ounces of castor sugar and three ounces of fresh butter. Rub the butter into the flour smoothly, adding the sugar ; beat the egg well, and mix all together into a paste, and make into the size of walnuts. Dip each of these once into castor sugar, and place a candied cherry on each. Bake in a steady oven until nicely browned. % RICE BISCUITS HALF a pound of flour, two ounces of butter, a quarter of a pound of ground rice, a quarter of a pound of castor sugar, a teaspoonful of baking powder and a little essence of vanilla. Mix to a paste with a little cream ; roll out and cut into rounds with a small biscuit cutter, and bake in a moderate oven. r« WHEATEN BISCUITS ONE pound of wheaten meal, six ounces of butter, and two ounces of moist sugar. Mix all together with cream, roll out the paste very thin and cut with a round cutter. Bake in a quick oven. SWISS ROLL USEFUL FOR NURSERY OR SCHOOLROOM THE weight of four eggs in butter and sugar, and the weight of three eggs in flour. Mix the eggs and sugar to a cream ; then add the flour as lightly as possible. Paper a baking sheet and pour the mixture on it. Bake quickly, then turn out on to a sugared paper. Have ready some warmed raspberry or other jam. Spread thinly all over and roll up tightly and quickly. Allow to remain until cold and cut in slices. WATER BISCUITS ONE pound of flour, a little salt and a piece of butter the size of a walnut. Mix to a soft paste with some cream {no water to be used). Turn out the paste on to a slab and beat it well with a rolling-pin until quite smooth. Then roll it, not very thin ; prick with a biscuit docker all over ; place on a hot baking sheet and bake in a hot oven. % z ANOTHER RECIPE FOR WATER BISCUITS HALF a pound of flour, two ounces of butter and a pinch of salt.