The Samaritan cookery book

Beat the butter and sugar to a cream. Drop in the egg, and continue beating. Mix flour, cornflour, and powder together, gradually add them to the butter and egg. Add the milk and flavouring. Beat quite smooth and light. Brush the inside of twelve small fancy patty pans with butter, dust them with flour, and put a good teaspoonful of the mixture in each. Bake on the top shelf of a smart oven for eight minutes. Miss B. Stratton, Elmwood, Motherwell. HORNSEY BUNS. 1 lb. flour J lb. lard and butter mixed \ lb. soft white sugar A few currants 2 or 3 eggs About a teacupful of milk A pinch of salt 2 teaspoonfuls of baking powder A little nutmeg A touch of ground mace A few drops of lemon essence or a little candied lemon Rub butter among flour and add all the other dry ingredients. Mix in the eggs, with as much milk as allows the mixture to beat up easily. Bake in little patty pans. L. K. W., London. HOT TEA CAKES. \ lb. flour I j lb. Sultanas i lb. sugar i teaspoonful baking powder 3 lb. butter I a eggs Beat butter and sugar to a cream, add eggs well beaten, sift in flour, add raisins, and lastly powder. Bake in a moderate oven. “Ayrshire.” LEMON BUNS. i lb. flour I 2 eggs £ lb. butter i lemon 5 lb. castor sugar | i large teaspoonful baking powder Beat butter to a cream, add sugar and yolks of eggs, and beat all together. Sift in the flour and finely grated lemon rind. Beat the whites to a fine froth and stir in gently. Add the baking powder, and bake in little cakes for about 20 minutes in a moderate oven. Miss MacLuckie, Braeside, Falkirk. LONDON BUNS. t lb. flour I 2 ozs. Sultana raisins 3 lb. butter 2 teaspoonfuls of baking powder 6 ozs. sugar | 1 teaspoonful of lemon essence 2 or 3 eggs and a little milk Rub butter into flour, add the dry ingredients, and the eggs beaten with nearly a teacupful of milk. Mix all thoroughly, make into small buns and put on a greased oven shelf, brush over with egg and bake in a hot oven for 20 minutes. The sugar taken from the inside of candied peel and broken up does nicely for sprinkling over buns. Miss Frame, Birkenshaw, Cambuslang. LOUISE CAKES. 6 ozs. flour I 2 eggs 3 lb. sugar £ teaspoonful lemon essence 3 lb. butter | £ teaspoonful baking powder Grease 14 deep patty pans, beat up the eggs well, cream the butter and sugar, add alternately a little flour and a little egg till all is used up. Add lemon and powder. Put the mixture in the patty pans, and bake at once in a pretty quick oven about 15 minutes. PINEAPPLE BUNS. | lb. flour 1 lb. sifted sugar 2 eggs £ lb. butter 1 teaspoonful cream of tartar 5 teaspoonful soda \ teacupful buttermilk 4 ozs. glaced pineapple 2 teaspoonfuls essence of pineapple Rub the butter into the flour and sugar. Add the pineapple chopped up roughly. Beat up the eggs well, and keep a little to brush over the top of the buns with. Mix the pineapple essence with the remainder of the eggs, and mix amongst the dry ingredients. Then mix soda and cream of tartar with the buttermilk and mix in at the last. Form into round buns with floured hands, and lay on a greased oven shelf. The shelf should be greased before any of the liquid is mixed among the dry ingredients. Brush over with egg. Sprinkle a little fine sugar over, and bake in rather a quick oven till ready, about a quarter of an hour. Miss Joan G. Stewart,