Australian sunshine cookery book for every housewife

1 cup sultanas. Rub in but- Cinnamon Rolls. 2 cups flour. 4 teaspoons baking powder. Salt. 4 tablespoons sugar. 4 tablespoons butter. 3 cup milk. 1 teaspoon cinnamon. 1 cup currants. Sift flour, baking powder and half the sugar, rub in one half of the butter, and add milk slowly to make a soft dough. Turn on to board and roll out lightly into an oblong sheet about “SUNSHINE” BISCUITS: 100 varieties to choose from. (28) quarter of an inch thick. Spread with remainder of butter, sprinkle with currants, cinnamon and sugar. Roll carefully as for roly pudding, cut into pieces three-quarters of an inch thick, and place on buttered tin, cut side up, close together. Bake about 15 to 20 minutes, 450 deg. at first, then lower. Raisin Scones. 3 cups self-raising flour. Small lump butter. Salt. 12? cups milk. 1 cup seeded raisins. Sift flour and salt. Rub in butter, add raisins, then milk to make a soft dough. Turn on to floured board and cut into scones. Bake in very hot oven 10 to 15 minutes. For sweet scones, add four level tablespoons sugar (450 deg.). Eggless Cake. 2 cups fruit (currants, raisins 4 lb. butter. and sultanas). 1 teaspoon mixed spice. 4 cup sugar. # 1b. plain flour. 1 cup cold water. 2 teaspoons cream of tartar. 1 tablespoon desiccated coco- 1 teaspoon carb. soda. . nut. Sieve spice, soda and cream of tartar with the flour and a pinch of salt. Boil other ingredients for 5 minutes, and when cool stir in the flour, etc. Put in a greased cake tin and bake 14 hours in moderate oven (375 deg.). Five O’Clock Fruit Cake. 6 oz. flour. 2 oz. sultanas. 14 oz. cocoa. 1 teaspoon baking powder. 4 oz. butter. 2 eggs. 4 oz. castor sugar. % cup of milk. 2 oz. currants. Almond essence. Sieve flour, cocoa and baking powder together. Cream butter and sugar, add eggs separately, then milk with essence in it. Add the flour and fruit, mixing lightly but well. Put in prepared cake tin, and bake in moderate oven for an hour (375 deg.). Buns Made with Compressed Yeast. 4 oz. yeast. 1 oz. butter or clarified drip- 1 teaspoon sugar, ping. ‘ : 2 oz. sugar. 3 Ib. flour sifted with 6 oz. currants or sultanas.. 1 teaspoon salt. A little mixed peel, cut finely. Mix the yeast and sugar, add a little flour and enough lukewarm water to make a thick batter. When this sponge has risen enough, and is covered with bubbles (about 20 minutes), mix it with the flour, adding more warm water or milk to make a soft dough. Cover this, and let rise in a warm place for about two hours. Knead well, form into buns. Put on oven “SUNSHINE” BISCUITS: 100 varieties to choose from. (29) shelf, and let rise again (about 20 minutes). Brush over with sugar and water, and bake half an hour in good oven (425 deg.). Heat may be reduced a little after ten minutes. Gem Scones. 14 cups self-raising flour. 2 tablespoons sultanas or 1 tablespoon butter. seeded lexias. 2 tablespoons sugar. 3 cup milk. 1 egg. Cream butter and sugar, add egg, then milk, then sifted flour and lexias. Make gem irons very hot, grease well, and nearly fill with mixture. Bake in hot oven 10 minutes, split, spread with butter and serve hot (450 deg.). FOR CHRISTMAS AND BIRTHDAY Christmas Cake. 1 lb. flour. 1 lb. butter. 1 lb. ground rice. 1 lb. brown sugar. 1 teaspoon baking powder. 1 ib. sultanas. 1 teaspoon cinnamon. 1 lb. currants. 1 packet spice (mixed). 1 lb. raisins. 2 tablespoons caramel. 4 lb. candied peel. 8 eggs. + lb. almonds. Sift flour, baking powder, ground rice, cinnamon, spice. Cream butter and sugar; when thoroughly creamed add eggs, one at a time, and beat them in well; add fruit and flour alternately until all is used, and colour with caramel. Put into cake tin lined with paper, and bake 4 or 5 hours in a moderate oven (375 deg.). Birthday Cake. 4 |b. butter. 2 level teaspoons baking 4 lb. brown sugar. powder. cs