Recipes for cakes and puddings

(See General Directions on page 6.) GINGER BISCUITS. 16-0zs. CAKEOMA Cake Mixture. 14 teaspoonfuls ground ginger and spice (mixed). 2-ozs. butter or lard. 1 dessertspoonful syrup (warmed). 3 tablespoonfuls milk. Mix into a stiff dough and knead well. Roll out and cut into fancy shapes and bake in a cool oven. SHORTBREAD FINGERS. 8-ozs. CAKEOMA Cake Mixture. 2-0zs. semolina. 3-ozs. fat. Pinch salt. Mix the CAKEOMA, salt and semolina together. Rub in the fat. Knead until of uniform consistency. Roll out and mark in sections. Bake in slow oven (200°F.—250°F.) for 20-30 minutes. WINE CAKES OR BISCUITS. 16-0zs. CAKEOMA Cake Mixture. 2-ozs. butter. 1 whole egg and the yolk of another. Make into a stiff dough and roll out into a sheet about 4-inch thick, cut into fancy shapes and bake in a hot oven. AFTERNOON TEA CAKES. 8-ozs. CAKEOMA Cake Mixture. 3-ozs. butter. 1 or 2 eggs. 1 tablespoonful currants. A little candied peel (cut small). 2 or 3 tablespoonfuls milk. Make the batter in the usual way and divide into small patty tins and bake 10-15 minutes in a moderate oven. OATMEAL PARKIN. 16-ozs. CAKEOMA Cake Mixture. 1-1lb. medium-cut oatmeal. 14 teaspoonfuls ground ginger and spice (mixed). 8-ozs. butter or lard. 1 teacupful syrup or treacle. 1 teacupful milk Rub the fat into the sieved, dry ingredients. Add the milk and syrup (warmed) and mix well. Pour into a baking tin and leave covered until next day. bake in a slow oven. SCONES. 6-0zs. CAKEOMA Cake Mixture. 12-ozs. self-raising flour. 2-ozs. butter or lard. 4 teaspoonful salt. Rub the fat into the sieved, dry ingredients. Stir in the milk and mix to a smooth dough. Knead lightly. Divide into two equal-sized pieces and form into round cakes. Place on greased tins and mark each into four pieces with a sharp knife. Bake in a hot oven. Sultanas, raisins or currants may be added to make fruit scones. QUEEN CAKES. 16-0zs. CAKEOMA. 6-ozs. butter. 3 eggs. 4 or 5 tablespoonfuls milk. Currants. Make the batter in the usual way and put one teaspoonful each into well-greased patty tins. Bake in a hot oven. A half cherry may be put on each before baking and the cakes dusted with fine sugar before serving. Small Cakes, Scones, Biscuits, etc. ROCK BUNS. 16-0zs. CAKEOMA Cake Mixture. 2-ozs. butter. 1 egg. 1 glass milk. 1 tablespoonful currants. Make into a stiff paste in the usual way. Divide into small rough pieces, and place well apart on a greased flat baking tin. Make the tops “ rocky ” by pulling the dough in opposite directions with two forks. Dust with sugar and bake in a hot oven. LEMON COOKIES. 8-ozs. CAKEOMA Cake Mixture. 2-ozs. butter. 1 egg. Pinch salt. Rind of two lemons and juice of one. Cream the fat and add the egg. Sieve in the CAKEOMA and salt and add the lemon juice. Knead and roll out. Sprinkle lemon rind over the mixture before final rolling and roll it in. Cut into various shapes and prick. A cooked filling of five teaspoonfuls lemon juice, four teaspoonfuls sugar may be spread, and the cookies baked in a moderate oven (350°F.) for 15 minutes until golden brown. If liked, the biscuits may be baked without the filling, and a spread, made with three teaspoonfuls lemon juice, one teaspoonful syrup, small knob butter, two dessertspoonfuls breadcrumbs, can be sandwiched between the biscuits when cooked. (See General Directions on page 6.) SVENSK TEKAKA. (Swedish Tea Cake.) 6-0zs. CAKEOMA Cake Mixture. 2-ozs. margarine. 1 egg. 1-oz. brown sugar. 2-3 tablespoonfuls currants, raisins or chopped prunes. Cream the fat, add the egg and beat in. Stir in the CAKEOMA and add enough water or milk to make a stiff dropping consistency. Place in two 6-inch cake tins, well greased. Sprinkle brown sugar and currants over the top. Bake in hot oven (400°F.) for 20 minutes. SAVORY DROPPED SCONES.