Mrs. John Stewart, Mount Florida. SMALL GAKES. AUNTIE CAKES. \ lb. cornflour ] Grated rind of a lemon, or a few | lb. sifted sugar almonds \ lb. butter I 2 eggs J teaspoonful of baking powder✪ Swiss Roll Beat the butter to a cream. Have the lemon or almonds mixed with cornflour and sugar and add to butter, also eggs well beaten and baking powder, and mix thoroughly. Put a teaspoonful of the mixture in each patty pan, and bake for five minutes in a quick oven. Miss L. Cousland, 2 Kelvingrove Terrace, Glasgow. Your Costume will be $ IMPLY PERFECT If you make sure it is ■ : 4*] ' HroRlSS ™ Y#S>ttW Lfi$TWCC§ 'cor- caucxt IN cue SHOWtR i LG&ft. AT fT THE fftlSINAL .UNSHAKABLE .nm&H I ■ • rot . I mzmim OF ALL HIGH-CLASS DRAPERS, OR FULL PARTICULARS OF WM. FULTON & SONS, LIMITED, P A I S L E V. 173 CORN CAKE. teacupfuls of maize teacupfuls of flour J teacupful of butter £ teacupful of sugar 2 teacupfuls of milk 2 eggs 3 teaspoonfuls of baking powder Pinch of salt Cream the butter. Add eggs and sugar and part of the milk, then beat in the flour, maize, and baking powder well mixed, and remainder of milk. Bake about half an hour in moderate oven. Cut in pieces, and eat with golden syrup or sugar. Miss Rickard, West Norwood, London. COCOANUT ROCK CAKES. £ lb. cocoanut | 7 ozs. sugar Whites of 3 eggs✪ Coconut Rock Cakes Grate the cocoanut and mix with the sugar and the whites. Lay a buttered paper on a flat tin, and with a fork drop the cake mixture in little heaps on it. Bake in a moderate oven for half an hour. Miss L. C. Millar, Glasgow. COCOANUT BUNS. i£ breakfastcupfuls of flour (£ lb.) | 2 ozs. butter J breakfastcupful sugar (4 ozs.) 1 1 egg 1 breakfastcupful cocoanut (6 ozs. ) I 2 teaspoonfuls baking powder Little milk✪ Coconut Buns Rub butter into flour. Add other ingredients, and drop in small pieces on to a greased oven tin and bake. Miss Rickard, West Norwood, London. COBURG CAKES. 6 ozs. flour 2 ozs. butter 2 ozs. sugar 2 ozs. treacle \ teacupful milk 1 teaspoonful cinnamon 1 teaspoonful mixed spice \ teaspoonful ginger | teaspoonful soda, small 1 egg Cream butter and sugar. Mix treacle, egg, and milk together, and also have the spices mixed with the flour, and mix all together gradually. Grease the patty pans, and put half an almond in each. Divide mixture, and bake io minutes. Miss J. P. Watson, Glasgow. 174 CREAM CAKES. £ pint of water I 2 tablespoonfuls sugar 4 ozs. butter 5 ozs. flour 4 eggs I Jar of cream✪ Cream Cakes Boil water, butter, and sugar together. Then stir in flour, and allow to boil for a little. Take off fire and cool, and then stir in eggs well beaten and mix thoroughly. Put out on heaps on a tin. Bake in moderate oven about 20 or 25 minutes. Cut off top, and fill with whipped cream, sweetened with fine sugar, and flavoured with vanilla to taste. Miss Prosser, Shawlands. FAIRY CAKES. 2 ozs. butter 2 ozs. castor sugar 2 ozs. flour 2 ozs. cornflour £ teaspoonful baking powder £ teaspoonful essence of lemon 1 egg 2 tablespoonfuls milk✪ Fairy Cakes

AI-modernized reading of the original text

Mrs. John Stewart, Mount Florida. SMALL CAKES. AUNTIE CAKES. \ lb. cornflour ] Grated rind of a lemon, or a few | lb. sifted sugar almonds \ lb. butter I 2 eggs J teaspoonful of baking powder Beat the butter to a cream. Have the lemon or almonds mixed with cornflour and sugar and add to butter, also eggs well beaten and baking powder, and mix thoroughly. Put a teaspoonful of the mixture in each patty pan, and bake for five minutes in a quick oven. Miss L. Cousland, 2 Kelvingrove Terrace, Glasgow. Your Costume will be SIMPLY PERFECT If you make sure it is ■ : 4*] ' HroRlSS ™ Y#S>ttW Lfi$TWCC§ 'cor- caucxt IN cue SHOWtR i LG&ft. AT fT THE fftlSINAL .UNSHAKABLE .nm&H I ■ • rot . I mzmim OF ALL HIGH-CLASS DRAPERS, OR FULL PARTICULARS OF WM. FULTON & SONS, LIMITED, P A I S L E V. CORN CAKE. teacupfuls of maize teacupfuls of flour J teacupful of butter £ teacupful of sugar 2 teacupfuls of milk 2 eggs 3 teaspoonfuls of baking powder Pinch of salt Cream the butter. Add eggs and sugar and part of the milk, then beat in the flour, maize, and baking powder well mixed, and remainder of milk. Bake about half an hour in moderate oven. Cut in pieces, and eat with golden syrup or sugar. Miss Rickard, West Norwood, London. COCOANUT ROCK CAKES. £ lb. cocoanut | 7 ozs. sugar Whites of 3 eggs Grate the cocoanut and mix with the sugar and the whites. Lay a buttered paper on a flat tin, and with a fork drop the cake mixture in little heaps on it. Bake in a moderate oven for half an hour. Miss L. C. Millar, Glasgow. COCOANUT BUNS. i£ breakfastcupfuls of flour (£ lb.) | 2 ozs. butter J breakfastcupful sugar (4 ozs.) 1 1 egg 1 breakfastcupful cocoanut (6 ozs. ) I 2 teaspoonfuls baking powder Little milk Rub butter into flour. Add other ingredients, and drop in small pieces on to a greased oven tin and bake. Miss Rickard, West Norwood, London. COBURG CAKES. 6 ozs. flour 2 ozs. butter 2 ozs. sugar 2 ozs. treacle \ teacupful milk 1 teaspoonful cinnamon 1 teaspoonful mixed spice \ teaspoonful ginger | teaspoonful soda, small 1 egg Cream butter and sugar. Mix treacle, egg, and milk together, and also have the spices mixed with the flour, and mix all together gradually. Grease the patty pans, and put half an almond in each. Divide mixture, and bake io minutes. Miss J. P. Watson, Glasgow. CREAM CAKES. £ pint of water I 2 tablespoonfuls sugar 4 ozs. butter 5 ozs. flour 4 eggs I Jar of cream Boil water, butter, and sugar together. Then stir in flour, and allow to boil for a little. Take off fire and cool, and then stir in eggs well beaten and mix thoroughly. Put out on heaps on a tin. Bake in moderate oven about 20 or 25 minutes. Cut off top, and fill with whipped cream, sweetened with fine sugar, and flavoured with vanilla to taste. Miss Prosser, Shawlands. FAIRY CAKES. 2 ozs. butter 2 ozs. castor sugar 2 ozs. flour 2 ozs. cornflour £ teaspoonful baking powder £ teaspoonful essence of lemon 1 egg 2 tablespoonfuls milk

Records on this page

Coburg CakesSwiss RollCoconut Rock CakesCoconut BunsCream CakesFairy CakesFairy Cakes

The Samaritan cookery book