Domestic and economical cookery recipes

Beat the butter to a cream, add the sugar, stir in the flour, and beat in the eggs, then add the rice. Pour in two round tins, lined with greased paper, and bake about 7 minutes in a quick oven. Spread a little preserve, or lemon curd, over one of the rounds, place the other one over it, sift over castor sugar, and serve. N.B. — If eaten while quite fresh, this sandwich is exceedingly good, made with 4 ozs. of ground rice, and no butter. No. 450. HOVIS SCONES 4 lb. of Hovis flour ] 4 oz. of carbonate of soda 3 ozs. of lard | 1 egg 1 oz. of sugar 1 teacupful of milk 4 oz. of cream of tartar Mix dry ingredients well together, add the eggs, and sufficient milk to make into firm paste. Roll out upon a floured board to about half an inch in thickness, divide into 3 equal parts, and cut each 3 into 4. Brush over with beaten egg, and bake in moderate oven about 10 minutes. No. 451. MOTHER’S CAKE (very good). 1 lb. of flour (Coomb's Crated) 2 ozs. of candied peel (i ozs. of lard ! 2 eggs 4 oz. of sugar j Salt 4 oz. of Valencia raisins 4 pint of milk Grated nutmeg. Put the flour into a basin with a pinch of salt, rub the lard well into it, add the raisins stoned, the peel cut small, the sugar and grated nutmeg ; stir together, beat the eggs in a separate basin, add the milk, pour to dry ingredients and mix all thoroughly. Bake one and a half hours in a slow oven. No. 452. FATHER'S CAKE. 3 lbs. of flour (Coomb’s) 3 lbs. of currants 14 lbs. of sugar 14 lbs. of dripping 4 lb. of mixed peel I f> eggs 1 quart or less of buttermilk Pinch of salt Place all the dry ingredients in a large basin or bowl, well mix, make a hole in the centre, then add the eggs well beaten with the salt, now pour in the dripping, which must be melted, and last of all add buttermilk ; mix very well indeed, and bake in slow oven three to four hours. No. 453. LILLIE’S CAKE. 2 lbs. of flour j 4 lb. sultanas and currants 1 lb. of ground rice 2 ozs. candied peel 1 lb. of sugar j 3 eggs •f lb. of dripping or lard j Nutmeg. | pint of milk Put the flour and ground rice into a basin, rub in the dripping, add peel cut up, the fruit well cleaned, and grated nutmeg ; mix these all together, beat the eggs, add the milk to them, pour to the dry ingredients, and mix thoroughly ; pour into a cake-tin lined with greased paper, and bake about two hours in a slow oven. No. 454. BIRTHDAY CAKE. 4 lb. of Valencia raisins, stoned and cut in quarters 4 lb. of mixed peel, chopped f lb. of sweet almonds, chopped Grated rind of 2 lemons 4 teaspoonful of ground mace, nutmeg, grated o o Cream the butter and sugar together, add the flour and yolks of the eggs, beat the whites to a firm froth, then stir them in lightly with a metal spoon. Add all the other ingredients, mix well. Pour into a cake-tin lined with foolscap, not greased, and bake in a moderate oven nearly two hours. j in. oi coombs Hour 4 lb. of butter 4 lb. of castor sugar 4 lb. of currants, washed, dried, and picked }2 lb. of sultanas, washed, dried, and picked No. 455. LEAMINGTON BUNS. 3 ozs. of sugar 3 ozs. of butter 5 ozs. of flour 2 ozs. of dried cherries 1 oz. of citron peel, chopped 1 oz, of angelica, chopped A few drops of orange essence