The household gas cookery book

Mix flour and ginger together and pass through a wire sieve into a basin; then add the peel cut in thin shreds. Put the butter, treacle, and sugar into a stewpan and set it just over a glimmer of gas so as to melt slowly and not burn. Then add it, when melted and only lukewarm, to the flour. Dissolve the soda in the milk, beat the eggs slightly wTith a fork, then mix together and stir well. Pour into a greased Yorkshire tin and bake for half an hour or forty minutes. . Note. — Place the Yorkshire pudding tin on a grid shelf just underneath the hot plate, with the gas flame half an inch long. In ten minutes lower the gas to quarter of an inch, and in ten minutes more lower still, and turn gas out for the last few minutes, or move cake to the top of oven or lower shelf to finish. Bride Cake — 1 lb. flour, ½ lb. butter, 1 gill rum, 1 gill treacle, ½ lb. sugar, 1½ lbs. currants, ⅜ lb. chopped sultanas, ¼ lb. mixed peel, some grated nutmeg, ½ lb. ground almonds, 7 eggs. Pass the flour and grated nutmeg through a sieve together, add the currants, sultanas, peel and almonds, also the sugar. Then melt the butter and treacle in a stewpan, remove from the fire and add the rum. Pour this into the basin, and well mix. Lastly, beat in the eggs one at a time. Bake in a moderate oven for tw"o hours. The gas must be nearly out after the first ten minutes, and turned quite out for the last half hour. Gingerbread Nuts. — Ingredients: ½ lb. flour, 2 ozs. dripping, 1 gill treacle, ½ oz. ground ginger. Melt the dripping and treacle, and mix with the flour and ginger, stir w7ell and then knead. This quantity should make about 12. Scones.— Ingredients : 1 lb. self-rising flour, 1 oz. castor sugar, 3 ozs. sultanas, 3 ozs. butter, ½ pint cold milk. Take a basin and sieve the pound of flour, in which rub the butter and add the sultanas and castor sugar. Mix all well together and add not quite the half-pint of cold water. Turn out on to the board and knead well. Form it into two rounds and place them on a flat baking sheet, and cut each round across and across, so as to form six scones from each round. Brush them over with an egg, and prick them on the top with a fork. Bake in a quick oven from 15 to 20 minutes. Note. — That the scones must be placed on the open grid shelf under browning shelf at the first, and the gas is lowered every five minutes. Madeira Cake. — Ingredients : ⅜ lb. of flour, ½ lb. of butter, ½ lb. of sugar, 3 eggs, 1 tablespoonful of milk, citron. Cream the butter and sugar well together for five minutes with the hands, and beat in the eggs separately for five minutes each, then sift the flour and add it by degrees, the milk last of all. Clarify the butter for buttering the mould, and line it also with buttered paper. Bake about threequarters of an hour in a moderate oven, and put some citron on the top of the cake, which should beand smoothed with a knife.