Domestic and economical cookery recipes

To make the cake stand firmly in the glass dish, cut the bottom level. Make a small hole in the top and pour into it and over it sufficient wine, mixed with the brandy, to soak it nicely. Let it soak for two hours, and then stick all over with the blanched almonds, cut in strips. Make the custard with the sugar, cream, and milk, and pour when a little cool into the dish round the cake. No. 485. HOT CROSS BUNS. 1 lb. of flour 1 oz. of sugar 2 ozs. of currants 2 ozs. of butter ^ pint of milk A pinch of salt 2 dessertspoonsful of Bird's baking powder Mix the flour, baking powder, currants, and salt. Dissolve the sugar and melt the butter in the milk by the aid of a little gentle heat, lightly mixing the whole, handling as little as possible. Form it into round cakes, place on a greased tin, and at once bake in a hot oven for about half-an-hour. Brush over with the white of an egg, directly after taking the buns out of the oven, in order to give the requisite glaze. When preferred, a few carraway seeds may be substituted for the currants. No. 486. RICE BUNS. i lb. of finely-ground rice | lb. of powdered white sugar \ lb. of butter 3 tablespoonsful of flour A small teacupful of milk Apiled-up teaspoonful of Bird’s concentrated egg powder Thoroughly mix the ground rice, sugar, flour, and egg powder. Soften the butter and well rub it in. Moisten the whole with the milk, and bake in a moderately quick oven, in well greased small patty pans, not too full, or else tin rings with paper round them. No. 487. YORKSHIRE TEA CAKES. | lb. Coomb’s flour I 1 egg s pint milk I 1 teaspoonful castor sugar 1 oz. lard I h oz. german yeast Cream the sugar and yeast, melt the lard in a saucepan, pour the milk on to it and make it lukewarm, pour this on to the yeast and sugar. Pour the yeast and milk through a strainer into the flour, add the beaten egg and mix well together. Flour a board and turn the dough on to it, beat it and cut it into cakes. This quantity will make 2 cakes. Grease the rings and put in the cakes, and stand to rise for one hour, then bake for 1 5 minutes. No. 487a. — Glaze for Tea Cakes. 1 dessertspoonful castor sugar | 1 white of egg 1 tablespoonful of milk Method. — Mix together and brush over the cakes. No. 488. RASPBERRY BUNS. ^ lb. of flour 2 ozs. of sugar 1 egg 2 ozs. of lard A little milk A little preserve Rub the lard into the flour, add the dry ingredients, mix well, add the egg well beaten add sufficient milk to form a firm paste. Roll out to about quarter of an inch in thickness, cut into rounds, put a teaspoonful of preserve upon each, wet the edges, join them together in the centre. Turn the joined side downwards on to a greased baking tin, cut across the top, not too deeply, sprinkle over a little crystallised sugar and bake in a quick oven about 10 minutes. No. 489. ECCLES CAKES. Melt one ounce of butter in a saucepan, add two ounces of brown sugar, one ounce of mixed peel, shredded finely, a little nutmeg and four ounces of currants. Let the butter and sugar melt, but do not cook them. Roll out some flaky pastry, thinly cut into rounds, put a little of the