Domestic and economical cookery recipes

1 egg j 1 teaspoonful of white sugar 1 pint of milk and cream | 2 teaspoonsful of baking together j powder Mix the flour, salt, sugar, and baking powder well together, add the beaten egg, milk, and cream. Half fill well-greased muffin rings with the batter. The rings should be placed upon greased baking sheet. Bake in hot oven, on one side only. When done, toast upon both sides, butter nicely, and serve very hot. No. 439. SALLY LUNNS. 1 lb. of fine flour | About £ pint of lukewarm milk 2 ozs. of butter j 1 egg, well beaten 4 oz. or rather more German | 1 teaspoonful of castor sugar yeast j 1 teaspoon ful of salt Melt the butter in a saucepan, add the milk, put part of this to the creamed yeast and pour into the centre of the flour. Add the salt and make into a smooth dough with the beaten egg and the remainder of the milk. Knead well, then set to rise for one hour in three round greased tins and cover with a cloth. Bake in a moderate oven about 30 minutes, glaze with sugar and milk (one dessertspoonful of white sugar dissolved in two dessertspoonsful of milk). No. 440. CREAM CAKES (Very Good). \ lb. of flour | 3 ozs. of butter A pinch of salt | Cream to mix Put the flour on a paste board, add the salt, cut the butter into small pieces and mix well with the flour. Use sufficient cream to make a stiff paste, roll out to about quarter of an inch in thickness, cut into small rounds, and bake in a quick oven about 15 minutes. Serve hot for afternoon tea. No. 441. AUCHENCAIRN SCONES. 1 lb. of Hour | 1 teaspoonful of salt 1 teaspoonful cream of tartar 1 teaspoonful of sugar 1 teaspoonful of carbonate of j 1 oz. of butter or lard soda J A little milk M ix all the dry ingredients well together, then make into a stiff paste with the milk. Roll out to about half an inch in thickness, cut into small rounds and bake in a moderate oven about 20 minutes. N.B. In Scotland these are cooked over the fire upon a gridiron. No. 442. BUTTERMILK CAKES. 1 quart of buttermilk | 1 teaspoonful carbonate of soda H ozs. of flour j A pinch of salt Put the flour and salt into a basin, add the soda to the buttermilk and mix into the flour, gradually, beat well, until quite smooth. Fry like pancakes and serve hot, with plenty of butter on them. No. 443. COCOANUT BISCUITS. 10 ozs. of castor sugar | 3 whites of eggs. Desiccated cocoanut. Whip the whites to a firm froth, stir in the sugar, and sufficient cocoanut to form a stiff paste. Drop in rough heaps upon a well oiled baking tin, and bake in moderate oven about 30 minutes. No. 444. SCOTCH SHORT BREAD. 4 ozs. of hour | 2 ozs. of castor sugar 4 ozs. of butter | A very little lemon peel 2 ozs. of ground rice Put all the ingredients into a basin, except the candied peel, and knead into a smooth elastic paste. Roll out to about a quarter of an inch in thickness, and cut into ovals or rounds. Place a small piece of the peel upon each cake, and bake in a slow oven about 20 minutes. No. 445. BRANDY SNAP CREAMS. 2 ozs. of butter j 2 ozs. of hour 2 ozs. of cane sugar | £ teaspoonful of ground ginger 2 ozs. of golden syrup j ^ pint double cream