Instruction in cookery (London School Board receipts)

Method : — Grease a cake-tin. Break egg into a basin, see that it is fresh ; beat up with a fork ; add milk. Put flour into another basin ; add salt ; mix it with the flour ; rub dripping in lightly ; mix in with a spoon the baking powder, seeds and sugar. Make it a very stiff paste with egg and milk. Turn it into a tin ; bake in a hot oven about 1 hour. When done, turn it out of tin, and put on its side to get cold. Cake should not be cut hot. Time, 1 j hour. (51) TO MAKE A CAKE. Ingredients : — 1 lb. of Flour. 3 ozs. of Dripping. | lb. of Currants or Sultanas. | lb. of Sugar. ^ pint of Milk. ^ teaspoonful of Mixed Spice. 1 teaspoonful of Baking Powder. 1 Egg- Method : — Rub the dripping into the flour ; clean the currants ; mix all the dry ingredients. Beat the egg and milk together, add it to the dry ingredients, beat it well ; pour the mixture into a greased cake-tin. Bake 1 hour. Time, li hour. (52) CORN FLOUR CAKE. Ingredients : — | lb. of Corn Flour. 1 table-spoonful of Flour. | lb. of Castor Sugar. 2 ozs. of Butter. 1 teaspoonful of Baking Powder. Method : — Put the butter into a basin, beat it to a cream with a wooden spoon ; add the sugar and mix well ; then break in the eggs, and beat well together. Now stir in lightly the flour and corn flour ; add the baking powder, and beat briskly for five minutes. Pour the mixture in a greased cake-tin (do not let it be more than half full). Put it immediately into a hot oven, and bake for I an hour. When done turn the cake out of the tin, and cool on a sieve. If liked, the mixture could be baked in small patty pans, and will then take only from 10 to 15 minutes to bake. Time, 1 hour. (53) ROCK CAKES. Ingredients : — i- lb. of Flour. 2 ozs. of Dripping. | lb. of Currants. | lb. of Sugar. 1 oz. of Mixed Peel. 1 Egg- | gill of Milk. A little grated Nutmeg. A little Salt. Method : — Rub the dripping into the flour ; clean the currants ; mix all the dry ingredients together ; beat the egg with the milk, add them to the dry ingredients ; mix into a stiff paste. Take up the mixture with two forks and place on a greased baking-tin in little rough heaps. Bake 15 minutes. (54) HOT CROSS BUNS. Ingredients : — 2 lbs. of Flour. 1 oz. of German Yeast. 2 Eggs. 1 pint of Milk. | lb. of Castor Sugar. 4 lb. of Sultanas or Currants. 1 oz. of Butter. 1 teaspoouful of Mixed Spice. Method: — But 1 ] lb. of flour into a basin ; warm the butter and milk over the tire; when lukewarm, mix into the yeast. Add to the fluor and beat well. Cover with a cloth, and set it to rise about 1 hour. Mix in the rest of the flour, the sugar, sultanas and the eggs beaten with the spice. Beat well, and let it rise another 4 hour. When risen enough, take up the dough with a floured spoon, and put it on greased baking-sheets in the shape of buns. Let them rise not too near the fire about 15 minutes. Bake in a quick oven 15 or 20 minutes. When half done, brush over with milk and sugar. Time, 24 hours. (55) RICE BUNS. Ingredients : — 1 lb. of Ground Rice. ^ lb. of Flour. | lb. of Castor Sugar. G ozs. of Butter. 4 teaspoonful of Baking Powder. 1 teaspoonful of Essence of Lemon. A little Salt and Candied Peel. 3 Eggs.