The St. Mungo cookery book

Mix well and lay on oven shelf in spoonfuls and bake in a quick oven. BRISTOL CAKE. ^ lb. of butter, i lb. of treacle, j lb. of lemon peel. I lb. of orange peel. I teacupful of sweet milk. 2 lbs. of currants, i lb. of dark brown sugar. 1 1 lbs. of self-raising flour. 6 eggs (7 if small). Beat butter and sugar to a cream, then drop in eggs one by one, after which add milk slightly warmed, then treacle, and fruit, and lastly the flour. Bake in moderate oven for 4 hours. Very good with almond icing on top. Miss Hart, Cartbank, Pollokshaws. BUNS. I lb. flour. :i lb. sugar. 1 lb. butter. 2 eggs. A few drops lemon essence. A few currants. I teaspoonful baking soda. I teaspoonful cream of tartar. Put flour into basin and rub butter well into it. Beat the eggs and add also a little milk to moisten if required. Put in lemon essence and currants now, and lastly the soda and cream of tartar. Cook in a moderate oven for ^ an hour. Miss Minnie Adie Rose, The Manse, Sandsting, Shetland, N.B. BURNLEY GINGERBREAD. 1,-^ Ib.s. flour. ^ lb. dripping or butter. 2 eggs. 6 OZ.S. brown sugar, i lb. syrup. 1½ dessertspoonfuls ground ginger. ½ dessertspoonful mixed spice. 2 small teaspoonfuls carbonate of soda. A few sultana raisins or .some chopped preserved ginger. Mix dry ingredients first, then syrup and beaten eggs, and last butter-milk to make it thin enough to drop from spoon into buttered tins. This makes 2 cakes. Moderate oven. Mrs M'Intosh. BUTTER-MILK CAKE. 6 ozs. flour. 2 ozs. dripping. 1 oz. raisins. 1½ ozs. currants. 2 ozs. soft sugar. Butter-milk. Small teaspoonful soda. Same of cream of tartar. Rub dripping or butter into the flour, add currants, raisins, sugar, soda, cream of tartar, and spice. Mix with milk to a stiff batter. Bake in hot oven in well-greased tins. Lemon Icing. ½ lb. icing sugar. Juice of 1 lemon. White of egg. Mix for about 10 minutes and spread on cake with a knife dipped in hot water. Set in hot place to firm. Miss Sten House. CARROT CAKE (German). 7 eggs. 3 lbs. castor sugar. 1 lb. raw grated carrot. 1 lb. unshelled grated almonds. I cupful cherry water. I teaspoonful cinnamon. I oz. chopped citron. 3 tablespoonfuls rice flour. Beat the yolks of the eggs and the sugar for ½ an hour, then add the carrots and beat for ½ an hour longer. Then mix in the other ingredients, adding at the last the stiffly beaten whites of the eggs Pour the mixture into a buttered cake-tin and bake very slowly for 1 hour. If it gets too brown put a greased paper over it. When cold pour over a white icing. Miss Helen Rankine, Edinburgh. CHOCOLATE CAKES. 2 ozs. powdered chocolate. 2 eggs. 2 OZ. butler. 2 ozs. flour. 2 ozs. sugar. i teaspoonful baking powder. Rub flour, butter, sugar, and chocolate together. Beat the eggs and mix well together. Bake 10 minutes in a hot oven, and when cold put on icing. Icing. 2 ozs. powdered chocolate. | i tablespoonful icing sugar. Moisten with a little cold water and put over cakes. A. G. Brown, Nurses’ Home, 9 Newington Green, Mildmay Park, London, N. CHEAP SPONGE CAKE. I teacupful flour. J teaspoonful baking powder. 1 teacupful sifted sugar. 3 eggs. Essence of lemon.