Method.—Half fill a frying-pan with water, add a good pinch of salt, and bring the water to the boil. When boiling, stir . the water vigorously with a fork, and while it is still moving fast, break in the required number of eggs, allowing one egg to set before the next one isadded. ‘The motion of the water helps to prevent the white spreading. Baste the eggs with the water and cook for 3-34 minutes. Drain well and serve on hot buttered toast. Scrambled Eggs 2 eggs. 2 tablespoonsful milk. 1 oz. butter. Seasoning✪ Scrambled Eggs. Meihod.—Beat the eggs with the milk and seasoning. Melt the butter in a thick saucepan, and when it is hot pour in the eggs. Cook over a low flame and stir with a fork or wooden spoon. Pour the mixture, which should be only slightly set, on to hot buttered toast and serve at once. Savoury Scrambled Eggs 1. With Tomato. Skin a tomato. Chop coarsely and heat and cook lightly in the butter before putting in the eggs. 2. With Anchovies and Capers. Cut two filleted anchovies into strips and heat them with half a dozen capers. Garnish the top of the scrambled eggs (which should be very lightly seasoned). 3. With Asparagus tips or cooked Mushrooms. Heat separately and add just before serving. CAKES AND BREAD How to make Really Good Cakes All the cake tins should be greased evenly. Before using a new tin it must be seasoned—grease it and put it into a moder- ately hot oven for about 20 minutes—then wipe it out with soft paper. Never wash a cake tin unless it becomes very sticky. If you bake cakes in a bright new tin without seasoning it, they will probably stick to the tin or else not bake properly. The most important part of cake making is to get the con- sistency of the mixture just right. If you are using a “‘ rubbed- in ’’? mixture it should be like a soft scone mixture. A creamed cake must be soft enough to drop easily from a spoon. A sponge cake should pour from the basin to the cake tin like a thick cream. If you are making a cake with a lot of fruit in it, the mixture ~ must not be as soft as you would use for a plain cake, otherwise the fruit will all fall to the bottom, but if the mixture is too thick, then the cake will turn out dry and heavy. When making a “ rubbed-in ’’ mixture, the fat must be well rubbed into the flour before adding sugar, and the eggs must be thoroughly beaten up before mixing with the dry ingredients. Mix the whole cake together but do not beat it. The success of a creamed cake depends largely on the way the butter and the sugar are creamed together before beating in the eggs. These must be added to the creamed mixture one at a time, and each egg well beaten in before the next is added. Then sift in the flour and fold all the mixture together, but do not beat the cake mixture after you have added the flour. Sponge cakes depend for their lightness on the air which is beaten into the eggs and sugar, therefore great care should be taken that when the flour is added it is only folded or cut into the mixture, and that the folding is ceased immediately all the dry flour has been absorbed. 3 It is easy to bake cakes perfectly in the automatically con- trolled oven. You simply have to set the dial at the number shown on the recipe and leave the cake to bake itself. The results will please you. 58 CAKES AND BREAD 59 Foundation Recipe for Small Cakes Sufficient for 18-24 small cakes. Number 6. Time 15-20 minutes. Shelves 3rd and 5th. 2 eggs. 4 ozs. flour. 4 ozs. butter. 1 level teaspoonful baking 4 ozs. castor sugar. powder. Method.—Cream butter and sugar. Beat in eggs one at a time. Sift in flour and baking powder. Mix all lightly together. Bake in small, greased tins. This foundation recipe may be varied by the addition of one of the following—to be added with the flour. CHERRY CAKES. 3 ozs. chopped cherries. SULTANA CAKES. 2 ozs. sultanas.

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Method.—Half fill a frying-pan with water, add a good pinch of salt, and bring the water to the boil. When boiling, stir . the water vigorously with a fork, and while it is still moving fast, break in the required number of eggs, allowing one egg to set before the next one isadded. ‘The motion of the water helps to prevent the white spreading. Baste the eggs with the water and cook for 3-34 minutes. Drain well and serve on hot buttered toast. Scrambled Eggs 2 eggs. 2 tablespoonsful milk. 1 oz. butter. Seasoning. Method.—Beat the eggs with the milk and seasoning. Melt the butter in a thick saucepan, and when it is hot pour in the eggs. Cook over a low flame and stir with a fork or wooden spoon. Pour the mixture, which should be only slightly set, on to hot buttered toast and serve at once. Savoury Scrambled Eggs 1. With Tomato. Skin a tomato. Chop coarsely and heat and cook lightly in the butter before putting in the eggs. 2. With Anchovies and Capers. Cut two filleted anchovies into strips and heat them with half a dozen capers. Garnish the top of the scrambled eggs (which should be very lightly seasoned). 3. With Asparagus tips or cooked Mushrooms. Heat separately and add just before serving. How to make Really Good Cakes All the cake tins should be greased evenly. Before using a new tin it must be seasoned—grease it and put it into a moderately hot oven for about 20 minutes—then wipe it out with soft paper. Never wash a cake tin unless it becomes very sticky. If you bake cakes in a bright new tin without seasoning it, they will probably stick to the tin or else not bake properly. The most important part of cake making is to get the consistency of the mixture just right. If you are using a “‘ rubbedin ’’? mixture it should be like a soft scone mixture. A creamed cake must be soft enough to drop easily from a spoon. A sponge cake should pour from the basin to the cake tin like a thick cream. If you are making a cake with a lot of fruit in it, the mixture ~ must not be as soft as you would use for a plain cake, otherwise the fruit will all fall to the bottom, but if the mixture is too thick, then the cake will turn out dry and heavy. When making a “ rubbed-in ’’ mixture, the fat must be well rubbed into the flour before adding sugar, and the eggs must be thoroughly beaten up before mixing with the dry ingredients. Mix the whole cake together but do not beat it. The success of a creamed cake depends largely on the way the butter and the sugar are creamed together before beating in the eggs. These must be added to the creamed mixture one at a time, and each egg well beaten in before the next is added. Then sift in the flour and fold all the mixture together, but do not beat the cake mixture after you have added the flour. Sponge cakes depend for their lightness on the air which is beaten into the eggs and sugar, therefore great care should be taken that when the flour is added it is only folded or cut into the mixture, and that the folding is ceased immediately all the dry flour has been absorbed. 3 It is easy to bake cakes perfectly in the automatically controlled oven. You simply have to set the dial at the number shown on the recipe and leave the cake to bake itself. The results will please you. Foundation Recipe for Small Cakes Sufficient for 18-24 small cakes. Number 6. Time 15-20 minutes. Shelves 3rd and 5th. 2 eggs. 4 ozs. flour. 4 ozs. butter. 1 level teaspoonful baking 4 ozs. castor sugar. powder. Method.—Cream butter and sugar. Beat in eggs one at a time. Sift in flour and baking powder. Mix all lightly together. Bake in small, greased tins. This foundation recipe may be varied by the addition of one of the following—to be added with the flour. CHERRY CAKES. 3 ozs. chopped cherries. SULTANA CAKES. 2 ozs. sultanas.

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Scrambled Eggs

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