Method.—Melt together the sugar, lard and treacle. Sift the flour, soda and ginger into a basin. Add the melted treacle, etc., mixed with the beaten eggs. Mix to a batter consistency, adding milk if necessary. Bake in a greased meat tin, size Io inches by 8 inches. Gingerbread (plain) Heat at Number 5. Cook at Number 4. Time 2} hours. Shelf ath. 4 lb. flour. 1 gills milk. 2 ozs. lard. 1 flat teaspoonful bicarbonate + lb. brown sugar. of soda. 4 Ib. golden syrup. 1 heaped teaspoonful ginger. Method.—Sift together the flour, ginger and soda. Rub in the lard. Add the sugar, mix to a thick batter with the milk and golden syrup, beat well. Put into a greased 7-inch or 8-inch cake tin, having a lining of greased paper in the bottom of the tin, and bake. Lunch Cake Heat at Number 5. Cook at Number 4. Time 12 hours. Shelf 4th. 8 ozs. plain flour. 5 ozs. castor sugar. 1 heaped teaspoonful baking 3 ozs. sultanas. wder. 2 ozs. mixed peel. Pinch of salt. 2 eggs. 5 ozs. butter✪ Lunch Cake. Method.—Sift the ee salt, and baking powder. Rub in the butter very well, add the sugar and rub in for a minute. Add the fruit. Beat the eggs well, and mix with the flour to make a stiff dough, without adding any milk or other liquid. Bake in a greased and lined cake tin 6—7 inches across. This cake keeps very well for several weeks if required. 62 CARES AND BREAD Madeira Cake Number 4. Time 14 hours. Shelf 5th. 8 ozs. self-raising flour, 5 ozs. castor sugar. or 8 ozs. plain flourand1 heaped Pinch of salt. teaspoonful baking powder. 3 eggs. 4 ozs. butter or margarine. 2 thin slices of citron peel✪ Madeira Cake. Method.—Cream the butter and sugar in a warm basin till quite soft and white. Beat in the eggs one at a time, adding a tea- spoonful of flour with each egg. Sift in the flour, baking powder and salt and stir in lightly. Bake in a tin (6~—7 inches across) lined with greased paper. Before putting into the oven sprinkle the top of the cake lightly with castor sugar and put the peel on top. Plain Cake Number 5. Time t+ hours. Shelf 5th. 8 ozs. self-raising flour, I egg. or 8 ozs. plain flourand 1 heaped About 4 tablespoonsful milk. teaspoonful baking powder. Pinch of salt. 9-4 ozs. Margarine or butter. 6-8 ozs. mixed fruit. 4 ozs. granulated sugar✪ Plain Cake. Method.—Sift the flour and salt. Rub in the fat thoroughly, add the sugar and fruit. Beat the egg and mix everything together to a fairly stiff dough. Bake in a greased cake tin (6—7 inches across). Cocoanut Cake 2-3 ozs. desiccated cocoanut✪ Cocoanut Cake may be substituted for the mixed fruit in the above recipe. Quaker Oat Macaroons Sufficient for 18-24 macaroons. Number 5. Time 20 minutes. Shelves 3rd and 5th. 4 ozs. butter. 8 ozs. Demerara sugar. 6 ozs. rolled oats. 1 small egg. (2 ozs. shelled walnuts or Pinch of salt✪ Quaker Oat Macaroons. almonds—coarsely chopped). Method.—Put the butter and sugar into a saucepan and melt slowly. Remove from the gas, and work in the rolled oats and CAKES AND BREAD 63 nuts. Beat the egg and add gradually (as it may not all be required) till the mixture binds together but is not soft. Put small portions (about a dessertspoonful) on to greased baking sheets, and bake in a moderate oven for about 20 minutes. Queen Cakes Sufficient for 24 cakes. Number 6. Time 20 minutes. Shelves 3rd and 5th. 4 ozs. butter or margarine. 14 ozs. glacé cherries (cut in 5 ozs. castor sugar. quarters). 6 ozs. plain flour. 14 ozs. sultanas. 1 small heaped teaspoonful 1 oz. chopped candied peel. baking powder. _A little milk. 2 eggs. Pinch of salt. Grated rind of $ lemon✪ Queen Cakes. Method.—Cream the butter and sugar in a warm basin and when quite soft and white add the eggs one at a time, beating each in well. Mix in the fruit and lemon rind, then sift in the flour and baking powder and stir in lightly. Add some milk if too stiff. Put into greased patty pans or paper baking cakes and bake.

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Method.—Melt together the sugar, lard and treacle. Sift the flour, soda and ginger into a basin. Add the melted treacle, etc., mixed with the beaten eggs. Mix to a batter consistency, adding milk if necessary. Bake in a greased meat tin, size Io inches by 8 inches. Gingerbread (plain) Heat at Number 5. Cook at Number 4. Time 2} hours. Shelf ath. 4 lb. flour. 1 gills milk. 2 ozs. lard. 1 flat teaspoonful bicarbonate + lb. brown sugar. of soda. 4 Ib. golden syrup. 1 heaped teaspoonful ginger. Method.—Sift together the flour, ginger and soda. Rub in the lard. Add the sugar, mix to a thick batter with the milk and golden syrup, beat well. Put into a greased 7-inch or 8-inch cake tin, having a lining of greased paper in the bottom of the tin, and bake. Lunch Cake Heat at Number 5. Cook at Number 4. Time 12 hours. Shelf 4th. 8 ozs. plain flour. 5 ozs. castor sugar. 1 heaped teaspoonful baking 3 ozs. sultanas. wder. 2 ozs. mixed peel. Pinch of salt. 2 eggs. 5 ozs. butter. Method.—Sift the ee salt, and baking powder. Rub in the butter very well, add the sugar and rub in for a minute. Add the fruit. Beat the eggs well, and mix with the flour to make a stiff dough, without adding any milk or other liquid. Bake in a greased and lined cake tin 6—7 inches across. This cake keeps very well for several weeks if required. 62 CARES AND BREAD Madeira Cake Number 4. Time 14 hours. Shelf 5th. 8 ozs. self-raising flour, 5 ozs. castor sugar. or 8 ozs. plain flourand1 heaped Pinch of salt. teaspoonful baking powder. 3 eggs. 4 ozs. butter or margarine. 2 thin slices of citron peel. Method.—Cream the butter and sugar in a warm basin till quite soft and white. Beat in the eggs one at a time, adding a tea- spoonful of flour with each egg. Sift in the flour, baking powder and salt and stir in lightly. Bake in a tin (6~—7 inches across) lined with greased paper. Before putting into the oven sprinkle the top of the cake lightly with castor sugar and put the peel on top. Plain Cake Number 5. Time t+ hours. Shelf 5th. 8 ozs. self-raising flour, I egg. or 8 ozs. plain flourand 1 heaped About 4 tablespoonsful milk. teaspoonful baking powder. Pinch of salt. 9-4 ozs. Margarine or butter. 6-8 ozs. mixed fruit. 4 ozs. granulated sugar. Method.—Sift the flour and salt. Rub in the fat thoroughly, add the sugar and fruit. Beat the egg and mix everything together to a fairly stiff dough. Bake in a greased cake tin (6—7 inches across). Cocoanut Cake 2-3 ozs. desiccated cocoanut may be substituted for the mixed fruit in the above recipe. Quaker Oat Macaroons Sufficient for 18-24 macaroons. Number 5. Time 20 minutes. Shelves 3rd and 5th. 4 ozs. butter. 8 ozs. Demerara sugar. 6 ozs. rolled oats. 1 small egg. (2 ozs. shelled walnuts or Pinch of salt. almonds—coarsely chopped). Method.—Put the butter and sugar into a saucepan and melt slowly. Remove from the gas, and work in the rolled oats and CAKES AND BREAD 63 nuts. Beat the egg and add gradually (as it may not all be required) till the mixture binds together but is not soft. Put small portions (about a dessertspoonful) on to greased baking sheets, and bake in a moderate oven for about 20 minutes. Queen Cakes Sufficient for 24 cakes. Number 6. Time 20 minutes. Shelves 3rd and 5th. 4 ozs. butter or margarine. 14 ozs. glacé cherries (cut in 5 ozs. castor sugar. quarters). 6 ozs. plain flour. 14 ozs. sultanas. 1 small heaped teaspoonful 1 oz. chopped candied peel. baking powder. _A little milk. 2 eggs. Pinch of salt. Grated rind of $ lemon. Method.—Cream the butter and sugar in a warm basin and when quite soft and white add the eggs one at a time, beating each in well. Mix in the fruit and lemon rind, then sift in the flour and baking powder and stir in lightly. Add some milk if too stiff. Put into greased patty pans or paper baking cakes and bake.

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