The Samaritan cookery book

Miss E. H. Lambie. SPONGE SANDWICH. 3 eggs. — Their weight in butter (salt), castor sugar and flour i large teaspoonful of baking powder Cream the butter and sugar, add the eggs well beaten, and the flour and baking powder sifted. Beat well for five minutes and pour into two shallow round tins, well buttered, and bake in a very slow oven for about twenty minutes. When cold, cut each cake in two and spread raspberry jam between, and sift castor sugar over the top. Mrs. Canton, London. CREAM SPONGE WITH ICING. 2 eggs Their weight in flour i oz. less in sugar 1 large teaspoonful Royal baking powder 2 tablespoonfuls milk Beat eggs and sugar together for fully ten minutes, then add milk ; then mix in lightly the flour and powder which have been put together through wire sieve. Divide this mixture into two round flat tins, about eight inches diameter, bake in a fairly hot oven ; about seven minutes does. Icing:. Mix quarter lb. icing sugar with white of egg, beat well with wooden spoon for ten minutes, add few drops vanilla essence, spread smoothly on top of one of the sponges. Cream to put between. Half jar of cream, a little less of milk, small dessertspoonful of sugar, quarter teaspoonful essence vanilla. Failing cream, or in summer when the jar cream is apt to go to butter in the switching, lemon cheese between is very acceptable. Mrs. Macfeat, SPONGE SANDWICH with BUTTER ICING. h lb. sugar I 4 eggs 2 lb. flour I 1 teaspoonful baking powder A little milk Beat eggs and sugar ten minutes, then sift in flour and baking powder. Mix gently with spoon, then add the milk. Pour on greased dinner plates, fire ten minutes, then let cool and spread with icing. Butter Icing1. 4 ozs. fresh butter | 6 or 8 spoonfuls of icing sugar A little vanilla. Mix all well together till it becomes smooth, then spread on cake. Mrs. S. Mitchell, Giffnock. SPONGE SANDWICH. f teacupful flour I $ teacupful of castor sugar i teacupful of flour of rice | 4 eggs A pinch of salt Rub the flour and flour of rice together. Beat eggs, sugar, and salt for twenty minutes, then mix the flour in gradually. Butter two shallow tins and put half of the mixture in each, and bake in a hot oven from ten to fifteen minutes. Then spread with jam and put together. Miss Annie S. Duthie, 12 Cromwell Square, Queen’s Park, Glasgow. SANDWICH CAKE. 1 full teacup flour I 1 tablespoonful butter £ teacupful soft sugar 1 egg 1 tablespoonful baking powder | £ teacupful milk Rub butter into flour, add other things, and mix with egg and milk. Pour into two buttered tins or soup plates, and bake till dry. Turn out, and when cold, spread with jelly and lay one on the other. A. L. T SWISS ROLL. 2 ozs. flour I 2 eggs 3 ozs. castor sugar | A pinch of salt J teaspoonful of baking pow der Mix dry ingredients in a basin. Add eggs well beaten. Butter a shallow baking tin and pour in the mixture, and bake five minutes in a moderately hot oven. Sprinkle some castor sugar on a sheet of paper. Turn out the cake top downwards. Spread on some jam »nd roll up quickly. Miss Jenny Henderson, 15 Wellesley Place, Glasgow. SWISS JUMBLE. £ lb. flour I 6 ozs. sugar 3 ozs. lard or butter | 2 teaspoonfuls baking powder 1 gill sweet milk Rub butter among flour and mix in the other things. Pour into buttered and papered tin. Bake in a quick oven. When done, slice and put jam between.