The "ideal" cookery book

½-lb. flour, ¼-lb. sugar, ¼-lb. treacle. 1 egg. Dissolve the soda in 2 teacups of milk. Melt the treacle and butter together, beat the egg in, and add the soda last. Mix well. Bake in a slow oven in a dripping tin. 33. Delicious Cake. ¼-lb. butter. ¼-lb. castor sugar. 3 eggs- i-lb- flour. ¼ teaspoonful carbonate of soda. 1 teaspoonful cream tartar. Little milk. S drops vanilla essence. Mix well together, and bake in moderate oven. 34. Chocolate Cake, ¼-lb. butter. 6-oz. sugar. 3 eggs. 2-oz. chocolate. ¼-lb. flour. 1 teaspoonful vanilla essence. Dissolve the chocolate over the fire in ½ teacup of milk and add it to the cake when still warm. 35. Rich Plum Cake. ¼-lb. butter. 4 eggs. ¼-lb. currants. ¼ nutmeg. ¼-lb. Demerara sugar. ½-lb. raisins (stoned and chopped). 3-oz. lemon peel. ¼-lb. flour. When the cake is in the tin push in a few thick lumps of citron. Bake 2 hours. 36. Plain Seed or Currant Loaf. ¼-lb. moist sugar. 2 teaspoonsful baking powder ½-oz. carraway seeds or ¼-lb. currants. Form into light dough with milk and bake in bread tins. Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange, little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake in dripping tin. Turn the cake on to a board when done, and ice as follows. Icing: — Squeeze the juice of 1 orange into a basin and add as much icing sugar as will make it thick. Spread while the cake is hot. When cold cut in shapes. 2-lbs. flour. 4-oz. dripping (rubbed in). 37. Malta Cake. 38. Small Rice Cake. 3-oz. butter. ¼-lb. sugar. 2 eggs. £-lb. flour. ¼-lb. ground rice. ¼ teaspoonful baking powder. Add as much milk as will make it fairly soft. Bake iu a moderate oven. 39. Parisian Sandwich. 2-oz. butter. 2-oz. sugar. 2 eggs. 3-oz. flour. ¼ teaspoonful baking powder. Little milk. Pour on two greased plates and bake. Prepare filling. Put ¼ teacupful of sugar, 1 dessertspoon full of corn flour, mixed with ¼ teacupful of cold water, into a pan and simmer till thick. When cold, add beaten yolk of 1 egg, and enough lemon juice to flavour well. Spread the mixture on one cake, and press the other on the top. 40. Sultana Scones. 2-oz. butter, rubbed into ½-lb. flour, a teaspoonful baking powder, and a little salt. Mix to a light dough with sour milk, and work in a handful of sultanas. Roll an inch thick, and cut in shape and bake. 4i. York Tea Cakes. 2-oz. butter. 2-oz. lard. ¼-lb. castor sugar. 3 eggs. 2-lbs. flour. 1 -pint milk. 1 teaspoonful salt. 1 teaspoonful baking powder. Work about 10 minutes, and add a few currants. Bake in quick oven. 42. Fairy Cakes. 3-oz. butter. 3-oz. castor sugar. 3 eggs. 8-oz. flour. 1 grated lemon rind. Few drops of cochineal. 3-oz. minced cherries. 1 teaspoonful baking powder. Little milk. Bake in queen cake tins or patty pans. 43. Orange Rock Cakes. 3-oz. butter. 2 eggs. 1 teaspoonful baking powder. Littie milk. 6-oz. castor sugar. ½-lb. flour. Grated rind of 1 orange. 1 orange juice. Either bake in patty pans or drop on floured shelf. 44. Jersey Cake. 2-oz. butter. 2-oz. castor sugar. 2 eggs. 2-oz. flour. 2-oz. corn flour. 1 teaspoonful baking powder. Beat 5 minutes, and bake in small dripping tin. 45. Seed Bread (To Butter ). 3½-lbs. flour. ¼-lb. lard (rubbed in). 1-lb. sugar. ½d. yeast. 2-oz. carraway seeds. 2-oz. candied peel.