Bread, cakes, and biscuits

If shaped into a long roll, baked, sliced, and these slices then browned and crisped in the oven, this recipe makes excellent rusks. Made with Baking Powder. — Sift together a small teaspoonful of baking powder and lib. of flour, rub 2oz. of butter or lard into this, with the well-beaten yolk of one egg, and a saltspoonful of salt ; work this quickly to a light dough with a little warm milk, shape the dough into rounds, place on a well-floured baking tin, brush over with milk and sugar, and bake twenty to thirty minutes in a moderate oven. Delicious tea cakes can be made thus with the Hovis Lito flour, omitting the baking powder. Doughnuts. — Beat two eggs till light with Jib. :3ugar, then mix in four tablespoonfuls of melted butter, half a pint of milk, a saltspoonful each of salt and ground cinnamon, and a teaspoonful of baking powder, previously sifted with enough flour to make it all a soft dough ; roll 'this dough out lin. thick, cut it into rings or strips, twist these, then drop them into smoking hot fat ; fry to a golden brown, drain well, and roll them in sifted vanilla sugar whilst warm. (A form of this, known as “ Jersey Wonders,” is made by cutting the above dough (which for this should be rather stiff, and flavoured with powdered mixed spice instead of the cinnamon) into rounds, making a hole in the -centre of each, and finishing off as in the previous recipe.) Or : Take lib. of flour, a piece of butter the size of an egg, ;a little allspice, two tablespoonfuls of sugar ; mix a tablespoonful of yeast with four eggs and a little lukewarm milk ; work all together thoroughly, and put the mixture in a warm place to rise. When sufficiently risen, roll out half inch thick, cut round, and fry in boiling oil or lard until -of a golden brown. Drain on a moistened sieve before the fire. Strew sifted sugar over, and keep them in a cool place. Sometimes the cakes are insufficiently cooked in the -centre. To insure their being thoroughly done, drop each into the oil or lard as soon as it boils. They will take five or ten minutes to fry. Cakes, Eclairs. — Put into a pan half a pint of cold water, a few grains of salt, loz. of caster sugar, loz. of butter, and*a little grated lemon rind ; when this boils lift it off the fire, .and stir in by degrees enough fine flour to produce a thick, smooth paste (about 4oz. or ooz. should do this) ; now return it to the fire, and stir it sharply till it no longer sticks to the pan (a few minutes should be sufficient), then let it get -almost cold before you break into it one egg ; stir this well into the paste ; now add two more eggs, working each well in before the next is added, and then working it all till it is a smooth, thick, and elastic dough that recedes from the spoon as you lift the latter, leaving it quite clean, It