CHRISTMAS CAKE. add + Ib. fine sugar, 5 to 3 eggs well beaten. Add a1 ie: flour, 3 lb. currants, 3 1b. raisins, 1 teaspoonful ee powder, pinch salt, grated lemon rind. Beat well to- gether ; fi ine a cake-fin with buttered paper, Rae in moderate oven for 2 or 24 hrs. BROWN BREAD.— Warm. bowl, put in z “Tb. whole meal, 1 lb. flour, 2 teaspoonsful salt, 3 oz. lard Rub until well mixed. Put 1 oz. pure yeast into basin, — pour on little lukewarm water and stir until dissolved. _ Place § pint water and § pint milk ✪ Cornflour Mouldin a pan over fire long enough to take chill off. Make hole in centre of | flour, pour in yeast, pour aired milk and water into” basin where yeast has been to rinse it, pour this into bowl of flour. Set this to sponge, or knead up at once to light dough, then set to rise in warm place with Sal towel over it. When dough has increased to double - the size when kneaded, and is cracked at top, take some out, knead lightly into shape, put into greased — loaf-tin which must be only half-filled, and set to rise again. When risen to top, put bread in oven to bake; time, according to size of loaf. Start with hot oven. TEACAKES.—Rub 3 oz. butter or lard into 2 Ibs. flour ; dissolve 1 oz. yeast in little warm water, pour it into centre of flour; sprinkle salt round edges, and allow to sponge for few mins.;° then knead and add more warm imilk, 2 02. sugar, and 2 oz: currants. Allow to stand in warm place to rise for one hour or longer.. Make into tea cakes, place on greased tins before fire about 10 mins.; bake in hot oven. = : COCOANUT CAKE. —3 oz. butter, 3 oz. sugar✪ Teacakes, ce . cocoanut, % lb. flour, 1 egg, 1 teaspoonful baking ars es and two tablespoonstul of milk. Beat butter _ and sugar to cream ; add egg well beaten, and lastly : oun cocoanut, baking powder, milk, Turn into tin well greased. Bake 2 = br. - SPONGE CAKE.—+ eggs, 44 oz. flour, 4 oz. sugar✪ Sponge Cake, Whisk the eggs and sugar over hot water till thick, add the fiour (sifted), stir together very lightly. Bake im well buttered tin,in moderate oven. - ROCK BUNS.—Rub + lb. lard into 1 Jb. flour: add 1b. sugar, 2 large teaspoonsful baking powder, 4 lb, - currants (cleaned), 1 egg well beaten, with sufficient milk to make stiff paste✪ Rock Buns. Drop upon a greased tin. in -smaill pieces ; bake in hot oven. SIMNEL CAKE. 2 Ib. each butter and castor-sugar, add 4 eggs; beat well for 10 mins. Then stir in 6 oz. each of stoned chopped raisins and currants, 2 oz. shredded candied peel, ground almonds, teaspoonful mixed spice, and 10 oz. flour, Put half into tin lined with buttered paper, then layer of almond i icing, $ inch in thickness, upon remainder of cake. Bake in moderate oven nearly Z hrs. When cold, cover with almond icing, smoothing it over with knife; decorate to taste. For almond icing, mix together 3 lb. ground almonds with 10 oz. castor sugar. Flavour with essence of bitter almonds ; - make into paste with yolk of egg. YORKSHIRE PARKIN.—1 Ib. fine oatmeal, PAb: ‘treacle, + Ib. butter, 4 oz. ground ginger, 4 teaspoonful carbonate of soda, 2 tablespoonsful demerata sugar, 1 tablespoonful milk. Rub butter into oatmeal, add ginger and sugar. Melt treacle, dissolve sodain milk. Mix all and bake in flat tin, paper lined, in moderate oven about 1 hr. TEA BISCUITS. —1 quart flour, 4 teaspoons baking _ powder, butter size of egg, 1 tablespoon brown sugar, little nutmeg. Put flour in dish, add baking powder, sugar, nutmeg. Rub in butter and wet with milk enough t to make nice Poughice _ Bake 20 mins. in quick oven. _ CHELSEA BUNS. 2a tb: flour, } Ib. butter✪ Simnel Cake, 2 tea- ie Se Mix powder with flour, rub in butter, add half sugar, make into stiff dough ‘with yolk of l egg; roll out as for roly-poly. Whisk white of egg to stiff froth with rest of Sugar; spread this on paste with knife. Roll -_- up and cut into rounds } inch thick.

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CHRISTMAS CAKE. add + Ib. fine sugar, 5 to 3 eggs well beaten. Add a1 ie: flour, 3 lb. currants, 3 1b. raisins, 1 teaspoonful ee powder, pinch salt, grated lemon rind. Beat well to- gether ; fi ine a cake-fin with buttered paper, Rae in moderate oven for 2 or 24 hrs. BROWN BREAD.— Warm. bowl, put in z “Tb. whole meal, 1 lb. flour, 2 teaspoonsful salt, 3 oz. lard Rub until well mixed. Put 1 oz. pure yeast into basin, — pour on little lukewarm water and stir until dissolved. _ Place § pint water and § pint milk in a pan over fire long enough to take chill off. Make hole in centre of | flour, pour in yeast, pour aired milk and water into” basin where yeast has been to rinse it, pour this into bowl of flour. Set this to sponge, or knead up at once to light dough, then set to rise in warm place with Sal towel over it. When dough has increased to double - the size when kneaded, and is cracked at top, take some out, knead lightly into shape, put into greased — loaf-tin which must be only half-filled, and set to rise again. When risen to top, put bread in oven to bake; time, according to size of loaf. Start with hot oven. TEACAKES.—Rub 3 oz. butter or lard into 2 Ibs. flour ; dissolve 1 oz. yeast in little warm water, pour it into centre of flour; sprinkle salt round edges, and allow to sponge for few mins.;° then knead and add more warm imilk, 2 02. sugar, and 2 oz: currants. Allow to stand in warm place to rise for one hour or longer.. Make into tea cakes, place on greased tins before fire about 10 mins.; bake in hot oven. = : COCOANUT CAKE. —3 oz. butter, 3 oz. sugar, ce . cocoanut, % lb. flour, 1 egg, 1 teaspoonful baking ars es and two tablespoonstul of milk. Beat butter _ and sugar to cream ; add egg well beaten, and lastly : oun cocoanut, baking powder, milk, Turn into tin well greased. Bake 2 = br. - SPONGE CAKE.—+ eggs, 44 oz. flour, 4 oz. sugar, Whisk the eggs and sugar over hot water till thick, add the fiour (sifted), stir together very lightly. Bake im well buttered tin,in moderate oven. - ROCK BUNS.—Rub + lb. lard into 1 Jb. flour: add 1b. sugar, 2 large teaspoonsful baking powder, 4 lb, - currants (cleaned), 1 egg well beaten, with sufficient milk to make stiff paste. Drop upon a greased tin. in -smaill pieces ; bake in hot oven. SIMNEL CAKE. 2 Ib. each butter and castor-sugar, add 4 eggs; beat well for 10 mins. Then stir in 6 oz. each of stoned chopped raisins and currants, 2 oz. shredded candied peel, ground almonds, teaspoonful mixed spice, and 10 oz. flour, Put half into tin lined with buttered paper, then layer of almond i icing, $ inch in thickness, upon remainder of cake. Bake in moderate oven nearly Z hrs. When cold, cover with almond icing, smoothing it over with knife; decorate to taste. For almond icing, mix together 3 lb. ground almonds with 10 oz. castor sugar. Flavour with essence of bitter almonds ; - make into paste with yolk of egg. YORKSHIRE PARKIN.—1 Ib. fine oatmeal, PAb: ‘treacle, + Ib. butter, 4 oz. ground ginger, 4 teaspoonful carbonate of soda, 2 tablespoonsful demerata sugar, 1 tablespoonful milk. Rub butter into oatmeal, add ginger and sugar. Melt treacle, dissolve sodain milk. Mix all and bake in flat tin, paper lined, in moderate oven about 1 hr. TEA BISCUITS. —1 quart flour, 4 teaspoons baking _ powder, butter size of egg, 1 tablespoon brown sugar, little nutmeg. Put flour in dish, add baking powder, sugar, nutmeg. Rub in butter and wet with milk enough t to make nice Poughice _ Bake 20 mins. in quick oven. _ CHELSEA BUNS. 2a tb: flour, } Ib. butter, 2 tea- ie Se Mix powder with flour, rub in butter, add half sugar, make into stiff dough ‘with yolk of l egg; roll out as for roly-poly. Whisk white of egg to stiff froth with rest of Sugar; spread this on paste with knife. Roll -_- up and cut into rounds } inch thick.

The Bile Beans cookery book