Domestic and economical cookery recipes

Eccles mixture in the centre of each round, wet the edges, press them together in the centre to form a ball. Turn over and roll round until the currants show through. O Mark the top across several times -with a knife, not to cut right through, sprinkle over with sugar and bake about 10 minutes in quick oven. No. 490. STRAWBERRY CAKES. 1 packet Bird’s strawberry blanc-mange powder 3 ozs. Coomb’s flour 3 ozs. castor sugar A few drops essence 2 or 3 small eggs of strawberry Cream the butter, add the sugar and Coomb's flour, gradually moistening with the yolks and stiffly beaten whites of the eggs. Add the flavouring essence, and lastly, stir in lightly the blanc mange powder. Bake in small greased tins for about 10 minutes in a quick oven. N.B — Raspberry, pineapple, apricot, and many other different flavoured cakes may be made in the same manner. No. 491. GINGERBREAD. 1½ lbs. of flour 1 lb. of treacle 1 lb. of browm sugar 1 lb. of dripping 1 oz. ground ginger 1 good teaspoonful of carbonate of soda dissolved in a little luke-warm milk Rub the dripping into the flour, add the sugar and ginger ; then add the treacle, and last of all the carbonate of soda, and sufficient milk to make a rather stiff paste. Bake in a greased Yorkshire pudding tin. No. 492. WARRINGTON CAKES. 4 lb. of flour 1 oz. of candied peel 1 egg 2 ozs. of sugar 2 ozs. of lard 2 ozs. of sultanas 1 teaspoonful of baking powder Milk Beat the lard to a cream, or rub in with the fingers, add the other dry ingredients, the egg well beaten, and the milk sufficient to make a stiff: paste. Place in heaps on a greased tin, brush over with egg, and sift sugar on the top. Bake in a quick oven about 15 minutes. No. 493. RICHMOND BUNS 1 lb. of flour 2 ozs. of butter 1 egg 3 ozs. of currants 3 ozs. of sultanas 2 ozs. of sugar 4 oz. of candied peel 4 pint of milk 4 oz. of German yeast A pinch of salt Put the flour into a basin with the currants, sultanas, candied peel, sugar and salt. Dissolve the yeast in three tablespoonsful of water (lukewarm). Melt the butter in the milk in the saucepan ; do not let it get too hot. Beat the egg, add to it the warm butter and milk. Now mix the milk, butter and egg with the flour, then add the yeast. Beat well with a wooden spoon. On the good beating the excellence of the buns chiefly depends. "Let the dough rise for two hours, then make it into buns and let them rise for one hour near the fire. Bake in a moderate oven. No. 494. ETHELS RICE CAKES. 3 ozs. of butter 4 ozs. of castor sugar 3 eggs 2 ozs. of flour 4 ozs. of rice flour Essence of lemon Beat the butter and sugar to a cream, add one egg and half the hour and rice hour, mix together, add the other two eggs and the remainder of the hour and rice hour ; lastly, add flavouring essence ; beat thoroughly. Grease some small fancy moulds with dripping or lard, and fill them about half full. Bake from 10 to 15 minutes in a moderate oven. No. 495. RICE BUNS (another way). 2 ozs. of butter 2 ozs. of flour 2 ozs. of castor sugar 3 ozs. of ground rice. 2 eggs