Cookery book

This mixture may be varied in the same way as the foundation recipe for small cakes by substituting walnuts, ginger, etc. for the fruit and lemon rind. Rock Cakes Sufficient for 15-18 cakes. Number 7. Time 20 minutes. Shelves 2nd and 4th. 8 ozs. plain flour. 1 heaped teaspoonful baking powder. or 8 ozs. self-raising flour. Pinch of salt. 3 ozs. dripping or margarine and lard. 3 ozs. Demerara sugar. 3 ozs. mixed fruit. A pinch of mixed spice or ground ginger, if liked. I egg. About 2 tablespoonsful milk. Method.—Sift the flour, baking powder, salt and spice. Rub in the fat thoroughly, add the sugar, and rub a little more to mix well. Add the prepared fruit. Beat the egg with the milk and work into the flour, using just enough to make a stiff dough. Put small heaps of mixture on to greased baking sheets, sprinkle a very little brown sugar over each and bake. Rich Rock Cakes Sufficient for 15-18 cakes. Number 7. Time 20 minutes. Shelves 3rd and 5th. 8 ozs. plain flour. 1 heaped teaspoonful baking powder. 4 ozs. butter. 3 ozs. Castor sugar. 5 ozs. mixed fruit (peel, sultanas, and currants). Pinch of salt. 1 egg and a little milk, or 2 small eggs. Method.—As for Rock Cakes. Sponge Cakes 2 eggs. + teaspoonful baking powder. Their weight in sugar. 2 tablespoonsful hot water. 34 ozs. flour. Method.—Put the eggs into a basin and beat them a little. Add the sugar and beat over a saucepan half-full of steaming water until the mixture is thick and creamy. Lift basin from pan and continue whisking till cold. Remove the whisk, sift in the flour and baking powder. Add the water and fold everything together with a metal spoon. Pour into a well-greased tin and bake according to instructions. Sponge Sandwich Number 6. Time 15-20 minutes. Shelves 3rd and 5th. This mixture will fill two 6-inch sandwich tins. Swiss Roll Number 8. Time 10 minutes. Shelf 2nd. Method.—This mixture will fill the tin provided with the cooker which should be greased and lined. As soon as the Swiss Roll comes out of the oven, turn it on to sugared paper, spread it with warm jam, trim off the sides and roll it up in the paper. Hold in position for a minute, then remove the paper and sprinkle the roll with sugar. Large Sponge Cake Number 3. Time 1 hour. Shelf 4th. This mixture may be baked as a large cake in a 5-inch cake tin. Bake for 1 hour. Victoria Sandwich Number 5. Time 25-30 minutes. Shelves 3rd and 5th. 2 eggs. 3 ozs. butter. 4 ozs. sugar. 5 ozs. self-raising flour. or 5 ozs. plain flour and 1 small teaspoonful of baking powder. Method.—Cream together the butter and sugar. Beat in the eggs one at a time. Sift in the flour (and baking powder unless selfraising flour is used). Stir lightly into the mixture. Bake in two greased 7-inch sandwich tins on the 3rd and 5th runners for 15 minutes, then reverse the position of the tins and bake for a further 10-15 minutes. Plain Scones Number 9. Time 10 minutes. Shelves 2nd and 4th. 4 |b. flour. | 14 ozs. fat. 4 teaspoonful salt. About } pint milk. 1 small heaped teaspoonful cream of tartar. 1 small flat teaspoonful bicarbonate of soda. Method.—Sift together the flour, salt, soda and cream of tartar. Rub in the fat. Mix to a very soft dough with the milk. Turn on to a well-floured board and roll out lightly to about 4 inch thick. Cut into rounds or triangles and bake in a very hot oven for about 10 minutes, according to size and thickness. VARIATIONS USING THE ABOVE RECIPE 14 ozs. sugar. May be added and only 14 ozs. sultanas or any other fruit. a pinch of salt used. 1 egg and less milk may be used for mixing. 1 tablespoonful of golden syrup may be added with the milk. Glazing