The St. Mungo cookery book

Put all the ingredients into a basin and mix well, then rub the mixture through a sieve several times to take out the lumps, and put into a bottle for use. Miss K. C. Blyth, Abbotsford, Crookston, Glasgow. no BEAULY CAKES. S ozs. flour. 4 ozs. buttei. 3 ozs. sifted sugar. i egg. Beat the butter and sugar to a cream, add flour and egg and work smoothly together. Roll out fairly thin, cut into rounds, and line patty pans. Put into the oven and bake for 20 minutes slowly. AVhen quite cold fill with jam or stewed prunes (stoned). Decorate with whipped cream. Miss Jane Tod Rankin, Glasgow. BIBLE CAKE. cups of ist Kings .... Chapter. 4th Verse. 22 nd I cup of Judges ..... 5th 25th 2 cups of Jeremiah ..... 6th 20th 2 cups of Nahum ..... 3rd 12th 2 cups of I St Samuel .... 30th 12 th 2 cups of Numbers ..... 1 7th 8th 2 tablespoonfuls of ist Samuel 14th 25 th I pinch of Leviticus .... 2nd 13th 6 articles from Jeremiah .... 1 7th nth i a cup of Judges ..... 4th 19th *2 tea.spoonfuls of Amos .... 4th Sth Season to taste with the 2nd book of Chronicles ..... 9 th 9th The authorised version must be used or your cake will not hold together. * Something to raise the cake. BREAD. 7 lbs. of flour. I large tablespoonful of salt. 3 pints of water. 2 ozs. of yeast. I piece of lard the .size of an egg. Warm a deep pan and then put the flour in and let it stand in front of the fire until the chill is off it, then heap it up round the sides of the pan, leaving a hollow in the centre. Mix the yeast up into a paste with i pint of hike-warm water, but if the water is more than luke-warm the yeast will be wasted. After stirring into the yeast 2 teaspoonfuls of while sugar, pour the yeast into the hollow in the flour. Throw a clean kitchen towel over the pan, and, after putting it on a stool, set in front of the fire (not too near), taking the greatest care to screen it from all draughts. Leave it here until the yeast has risen to the top of the pan, then dissolve the lard in a pint of warm water. Mix up the whole batter with this, using more or less water as required. After it has been thoroughly kneaded or pummelled, set it again in front of the lire to rise for i hour. By this time it should have risen to the top or almost over the pan. Then, after kneading the sponge again, cut it into pieces the size of your bread-tins, and let it rise in them before putting into the hot oven. Unless the oven has a good bottom heat the bread wall be spoiled, as a top heat is of no good w'hatever. The bread should be baked for about i hour. If tapped on the bottom of the loaf and sounds hollow, it is ready for coming out. Mrs W. Crawford, Melrose. BREAD GIRDLE CAKES (American). J II). bread. I pint Hour. I teaspoonful brown sugar I egg. f pint milk. teaspoon ful salt teaspoonfuls baking powder. Put bread, free from crust, to soak in warm water. When thoroughly soaked wring dry in a towel ; dilute w'ith beaten egg and milk. Sift together sugar, flour, salt, and powder; add prepared bread ; mix together into smooth batter. Bake on well-heated girdle. Serve with sugar and cream. Miss Mary Ann Stewart, Woodbridge, N.J., U.S., America. BREAKFAST ROLLS. breakfast cupfuls of flour. J teaspoonful of baking soda. I teaspoonful cream of tartar. 2 teaspoonfuls of butter. A little salt. Sweet milk.