Easy dishes for small incomes, or, The housewife's guide to practical cookery

Ingredients : Half a pound of Flour Half a pound of Butter Half a pound of Sugar Three Eggs Two ounces of Candied Peel. 1. Beat the butter and sugar to a cream. 2. Add the eggs and flour gradually and beat well. 3. Pour the mixture into a cake tin lined with greased paper and place the candied peel on the top. 4. Dust with castor sugar and place in a hot oven, reducing the heat in ten minutes. MILK BISCUITS Ingredients : Half a pound of Flour One ounce of Butter One teaspoonful of Baking Powder Quarter of a pint of Milk. 1. Warm the butter and milk in a saucepan. 2. Mix the flour and baking powder in a basin. 3. Add the hot milk and butter and form into a stiff dough. 4. Roll out on a floured board into a thin sheet, and cut into rounds with a cutter. 5. Place on a greased tin and bake in a moderate oven from fifteen to twenty minutes. 6. When cold store in a tin. ORMSKIRK GINGERBREAD BISCUITS Ingredients : One pound of Flour Half a pound of Sugar Half a pound of Golden Syrup Six ounces of Butter One ounce of Ginger One ounce of candied Lemon Peel. 1. Rub the butter into the flour and add the dry ingredients. Mix well. 2. Melt the syrup in a cup and use it to make the other ingredients into a paste. 3. Roll out on a floured board and cut in rounds. 4. Bake in a moderate oven. SCONES Ingredients : One pound of Flour Two ounces of Butter One tablespoonful of Baking Powder One tablespoonful of Sugar Milk 1. Rub the fat into the flour and add the baking powder and sugar. 2. Stir in sufficient milk to make a light dough. 3. Roll out on a floured board. 4. Cut into rounds. Place on a tin and bake in a quick oven for about fifteen minutes. SEED CAKE Ingredients : Half a pound of Flour Quarter of a pound of Lard or Butter Quarter of a pound of Castor Sugar Two Eggs Two tablespoonfuls of Carraway Seeds One teaspoonful of Baking Powder Half a gill of Milk. 1. Rub the lard into the flour. 2. Add the sugar, baking powder and seeds. 3. Beat the yolks and whites of the eggs separately. 4. Add the milk to the yolks and stir into the dry ingredients. 5. Stir the whites in lightly and bake in a hot oven, finishing off in a cool one. Time about one hour. SHORTBREAD Ingredients : Eight ounces of Flour Six ounces of Butter Two ounces of Castor Sugar Essence of Almonds Candied Peel. 1. Beat the butter to a cream with the hand. Add the sugar and mix well. 2. Stir in the flour gradually and knead well. 3. Form into a ball and roll out into a round. 4. Grease a Victoria sandwich tin, fit the shortbread into it, mark the edges using the thumb and first finger and decorate with candied peel. 5. Bake in a moderate oven for thirty minutes. Cool in the tin. SHORTBREAD BISCUITS Ingredients : Quarter of a pound of Flour Two ounces of Butter Three ounces of Sugar Half an ounce of Candied Peel One Egg. 1. Rub the butter into the flour. 2. Add the sifted sugar, finely minced candied peel and wellbeaten egg. 3. Make into a light paste, roll out on a floured board into a thin sheet. 4. Cut into rounds with a cutter or wine glass. 5. Place upon fine white paper and bake in a moderate oven. 6. When cold store in boxes. SODA CAKE Ingredients : One pound of Flour Quarter of a pound of Lard or Butter Quarter of a pound of Sugar Two Eggs