Rub the butter and dripping into the flour, add all the dry ingredients ; beat up the egg with a little milk, add to flour &c., mix thoroughly ; divide in 12 small heaps on a greased tin ; hake 15 minutes in a rather hot oven. No. 284. GINGER CAKE. 10 oz. flour✪ Ginger Bread Sponge i lb. butter J lb. castor sugar 3 oz. preserved ginger 4 eggs i teaspoonful grated ginger 1 teaspoonful baking powder A little grated lemon rind A tablespoonful syrup Beat the butter and sugar to a cream, heat up the eggs, and add to them the syrup from the ginger; add the eggs alternately with the flour, sifted, to the butter and sugar ; beat thoroughly, and lastly add the baking powder and the ginger ; cut in f inch squares ; bake in a moderate oven l-^- hours. LONDON BUNS. 1 lb. flour ^ lb. castor sugar 2 eggs Grated rind of ^ lemon 3 oz. sultanas ^Ib butter 2 teaapoonfuls baking powder 2 oz. candied peel A little milk A few pieces of lump sugar Pass the flour through a wire sieve ; rub into it the butter, add all the dry ingredients, the peel cut up; heat^ up the eggs, add to them a little milk, add to flour, &c., mix rather stiffly ; divide into nine heaps on a greased tin ; paint over each with a little egg or milk ; break up the lump sugar into coarse pieces, and sprinkle over each ; bake in a rather hot oven 20 to 30 minutes. No. 286. LEMON BUNS. ■ f lb. flour 1 egg \ pint milk Juice and rind (grated) of 1 lemon 2 oz. currants 2 oz. lemon peel A little nutmeg 2 oz. castor sugar 1 oz. butter ^ oz. German yeast or 2 tea- spoonfuls of baking powder ^ oz. carraway seeds Pinch of salt Warm the milk, add to the yeast 1 teaspoonful sugar and the same of flour, pour over the milk and set in a warm place to rise ; rub the butter into the flour, add all the dry ingredients, beat up the egg, add to yeast and milk, with this mix the flour to a stiffish paste, set to rise 2 hours ; divide into 12 buns, place on a greased baking-sheet, paint over with a little milk and sugar. Bake in a quick oven 8 to 10 minutes. If baking powder is used the mixture must be baked at once. 122 ^ lb. flour 5 oz. butter 4 eggs No. 287. MADEIRA CAKE. 1 teaspooaful baking powder 5 oz. castor sugar 1 tablespoonful brandy Beat the butter and sugar to a cream, add alternately the flour and yolks of eggs, well beaten, beat 10 minutes, and, lastly, add the baking powder and whites of eggs, beaten to a very stiff froth ; pour into a mould lined with oiled paper. Bake in a moderate oven 1 hour. t 10 oz. fipe flour 4 eggs Rind of 1 lemon, grated 3 oz. sultana raisins 1 tablespoonful brandy No. 288. POUND CAKE. ^ lb, castor sugar ^ lb. butter 2 oz. candied peel 3 oz. currants✪ Pound Cake Beat the butter and sugar to a cream, beat up the eggs and strain these to the butter alternately with the flom' (which also must be sifted) ; beat this mixture thoroughly, stir in all the above ingredients, pour into a mould well lined with buttered paper ; bake in a moderate oven two hours. The heat of the oven must be reduced after the cake has risen and become a light brown. No. 289. ROCK CAKES. i lb. flour 3 oz. brown sugar 3 oz. currants A little grated ginger A little grated nutmeg A pinch of salt 1^ oz. dripping or lard 1^ oz. butter teaspoonful baking powder 1 ®gg A little milk

AI-modernized reading of the original text

Rub the butter and dripping into the flour, add all the dry ingredients ; beat up the egg with a little milk, add to flour &c., mix thoroughly ; divide in 12 small heaps on a greased tin ; bake 15 minutes in a rather hot oven. No. 284. GINGER CAKE. 10 oz. flour i lb. butter J lb. castor sugar 3 oz. preserved ginger 4 eggs i teaspoonful grated ginger 1 teaspoonful baking powder A little grated lemon rind A tablespoonful syrup Beat the butter and sugar to a cream, beat up the eggs, and add to them the syrup from the ginger; add the eggs alternately with the flour, sifted, to the butter and sugar ; beat thoroughly, and lastly add the baking powder and the ginger ; cut in f inch squares ; bake in a moderate oven l-^- hours. LONDON BUNS. 1 lb. flour ^ lb. castor sugar 2 eggs Grated rind of ^ lemon 3 oz. sultanas ^Ib butter 2 teaspoonfuls baking powder 2 oz. candied peel A little milk A few pieces of lump sugar Pass the flour through a wire sieve ; rub into it the butter, add all the dry ingredients, the peel cut up; beat up the eggs, add to them a little milk, add to flour, &c., mix rather stiffly ; divide into nine heaps on a greased tin ; paint over each with a little egg or milk ; break up the lump sugar into coarse pieces, and sprinkle over each ; bake in a rather hot oven 20 to 30 minutes. No. 286. LEMON BUNS. ■ f lb. flour 1 egg \ pint milk Juice and rind (grated) of 1 lemon 2 oz. currants 2 oz. lemon peel A little nutmeg 2 oz. castor sugar 1 oz. butter ^ oz. German yeast or 2 teaspoonfuls of baking powder ^ oz. carraway seeds Pinch of salt Warm the milk, add to the yeast 1 teaspoonful sugar and the same of flour, pour over the milk and set in a warm place to rise ; rub the butter into the flour, add all the dry ingredients, beat up the egg, add to yeast and milk, with this mix the flour to a stiffish paste, set to rise 2 hours ; divide into 12 buns, place on a greased baking-sheet, paint over with a little milk and sugar. Bake in a quick oven 8 to 10 minutes. If baking powder is used the mixture must be baked at once. ^ lb. flour 5 oz. butter 4 eggs No. 287. MADEIRA CAKE. 1 teaspooaful baking powder 5 oz. castor sugar 1 tablespoonful brandy Beat the butter and sugar to a cream, add alternately the flour and yolks of eggs, well beaten, beat 10 minutes, and, lastly, add the baking powder and whites of eggs, beaten to a very stiff froth ; pour into a mould lined with oiled paper. Bake in a moderate oven 1 hour. t 10 oz. fipe flour 4 eggs Rind of 1 lemon, grated 3 oz. sultana raisins 1 tablespoonful brandy No. 288. POUND CAKE. ^ lb, castor sugar ^ lb. butter 2 oz. candied peel 3 oz. currants Beat the butter and sugar to a cream, beat up the eggs and strain these to the butter alternately with the flom' (which also must be sifted) ; beat this mixture thoroughly, stir in all the above ingredients, pour into a mould well lined with buttered paper ; bake in a moderate oven two hours. The heat of the oven must be reduced after the cake has risen and become a light brown. No. 289. ROCK CAKES. i lb. flour 3 oz. brown sugar 3 oz. currants A little grated ginger A little grated nutmeg A pinch of salt 1^ oz. dripping or lard 1^ oz. butter teaspoonful baking powder 1 ®gg A little milk

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