Plain cookery recipes

Grease a cake-tin, and dust it with one teaspoonful of castor sugar mixed with one teaspoonful of rice flour. Beat the eggs and sugar over hot water till creamy ; then quickly mix in the flour. Half fill the prepared tin, and bake the cake in a moderate oven for about thirty minutes. Three eggs; their weight in flour, butter, and castor sugar. Swiss Roll* A little milk. Half a teaspoonful baking powder. Two tablespoonfuls jam. Sieve the flour, cream the butter and sugar, add the flour and eggs by degrees, and beat well. Mix the baking- powder with the last spoonful of flour. Turn the mixture on to a baking-tray which is well greased and lined with paper. Spread evenly with a knife, and bake in a quick oven for seven to ten minutes. Heat the jam. When the cake is ready, turn it out on to a sugared paper. Spread the jam over, and roll up. White Sandwich Cake* Four ounces flour. Two ounces cornflour. Five ounces butter. Six ounces castor sugar. Four stiffly-beaten whites of eggs. One teaspoonful of baking powder. One gill milk. Sieve the flour, and cream the butter and sugar. Add milk and flour by degrees, and beat well, mixing the baking powder with the last spoonful of flour. Fold in the stiffly-beaten whites. Pour into a well-greased Yorkshire tin, and bake in a moderate oven for thirty minutes. Queen Six ounces flour. Four ounces butter. Four ounces castor sugar. Two ounces sultanas. One ounce candied peel. Cakes* Two eggs. A small teaspoonful baking powder. A few drops of flavouring. Milk if necessary. Sieve the flour ; clean the sultanas and shred the peel, and mix a teaspoonful of flour with the fruit. Cream the butter and sugar ; add the flour and eggs by degrees, and beat well ; then stir in the fruit. Add the baking-powder with the last spoonful of flour, and a little milk if necessary to make the mixture of a dropping consistency. Half fill some small well-greased tins. Bake in a hot oven for fifteen to twenty minutes. Rock Buns. Half a pound flour. Four ounces sugar. Four ounces currants. Three ounces butter. One ounce candied peel. One teaspoonful of baking powder. Pinch of ginger or spice. One egg. A little milk. Sieve the flour, and rub in the butter; add the currants cleaned, the peel shredded, the baking-powder, sugar, and spice. Mix all the dry ingredients thoroughly. Beat the egg, and add to it a little milk. Add it to the flour, and mix to a stiff dough. Place in rough heaps on a greased baking-tray, and bake in a hot oven for about fifteen minutes. Half a pound flour. Four ounces sugar. Three ounces butter. One egg. Seed Buns. One teaspoonful of baking powder. One teaspoonful of caraway seeds. A little milk. Sieve the flour, and rub in the butter; add the sugar, baking-powder, and caraway seeds. Beat the egg, and add to it about one tablespoonful of milk. Mix the dry ingredients to a firm dough, form into small buns, place on a greased tray, and bake them in a hot oven for about fifteen minutes. Small Rice Cakes. Four ounces rice flour. Two ounces flour. Two ounces castor sugar. Two ounces butter. Small teaspoonful of baking powder. Two eggs. A little milk. Cream the butter and sugar, add the flour and eggs by degrees, and beat well. Mix the baking-powder with the last