The "ideal" cookery book

After kneading well, let it stand 4 hours. Then put in tins and let it rise a few minutes before baking. 46. Queen Anne’s Cake. 3-oz. butter. 6-oz. castor sugar. £-lb, flour. 1 teaspoonful grated ginger. 1- oz. lard. 2 eggs. 2 teaspoonsful baking powder 2- oz. candied peel. Beat well with a little milk and bake. 47. Spice Bread. ij-lbs. flour. 4-oz. sugar. 3 teaspoonsful baking powder. ij-lbs. sultanas, i-pint buttermilk. Bake in bread tins. 5-oz. lard (rubbed in). 2-oz. candied peel. 2 eggs. J-lb. currants. Pinch of salt. 48. Bachelor’s Buttons. 6-oz. butter. A-lb. castor sugar. 3 yolks and 2 whites 15-oz. flour. of eggs. 4 teaspoonful lemon 1 teaspoonful baking essence, powder. Rub the butter into the flour, add the other ingredients and mix well. Divide into pieces the size of a walnut. Dip each with a fork into the third white of egg and roll in coarse sugar or finely chopped almonds or desiccated cocoanut. 49. Cocoanut Fingers. 3-oz. butter. 2-oz. castor sugar. 2 eggs. J-lb. cocoanut. 6-oz. flour. Roll into cork shapes, and roll in cocoanut and bake. 50. Victorine Buns. £-lb. butter. 2 eggs. 3-oz. ground rice. 3-oz. sultanas. J-lb. castor sugar. ^-lb. flour. 2-oz. peel. 2 teaspoonsful baking powder. Bake in patty pans. 5!. Orange Cakes. 2-oz. butter. }-lb. castor sugar. 2 eggs ^-lb. flour. 1 orange rind (grated). Little milk. 2 teaspoonsful baking powder Bake in a moderate oven in tea cake tins. 52. Ginger Cakes. 2-oz. butter. 2.j-oz. castor sugar. 1 egg. 7-oz. flour. i-oz. treacle. 5-oz. grated ginger. ^-teaspoon ful baking powder. Bake in small cakes. 53. Cherry Cakes. 3-oz. butter. J-lb. castor sugar. J-lb. flour. 2 eggs. 2 teaspoonsful baking 3-oz. chopped candied powder. cherries, l ew drops of vanilla Little milk, essence. Cream the butter and sugar, add eggs, etc. Ml:c well and put in deep tins and bake. When cold, ice with water icing, and place a cherry on the top. 54. Small Seed Cakes. 3-oz. butter. 2 eggs. 2 teaspoonsful baking powder. Add a little milk if necessary, tins. 6-oz. sugar. :}-lb. flour, i-oz. carraway seeds and bake iu tea cake 55. Lemon Jumbles. 5*oz. castor sugar. 14-oz. flour. 1 teaspoonful cream of tartar. Juice of 2 lemons. 3-oz. butter. 3 teaspoonsful milk. £ teaspoonful carbonate of soda. Rind of 1 lemon. Cream the butter and sugar, add the egg, stir in the milk, juice and rind. Mix the soda and tartar in the flour, and stir it in gradually till the paste is rather stiff. Roll out rather thin. Cut in ovals with cutter, and bake in a quick oven about 5 minutes. 56. Cocoanut Gingerbread. j-lb. flour. 2-oz. sugar, x teaspoonful carbonate soda. £-gill milk. 1 egg. J-lb treacle. 2-oz. butter. J-lb. cocoanut. J-oz. ginger. Dissolve the butter and sugar and syrup and add the other ingredients and lastly the soda dissolved in, milk. Bake 1 hour. 57- Lemon Buns. 3-oz. butter. 6-oz. sugar. 2 eggs. £-lb. flour. Grated peel of 2 teaspoonful baking i lemon. powder. Bake in patty pans in a moderate oven. 58. Ashton Sandwiches. Beat 3 eggs with 3-oz. sugar for 10 minutes, add 3-oz. flour and bake in a flat tin lined with buttered paper. They will not take more than 7 minutes to bake. When cold, cut in fingers, divide each through the middle, spread with jam, ice on the top and decorate with preserved cherries or angelica.