The Ocklye cookery book

Sift the flour into a basin, add the castor sugar, rub in the butter; make a hole in the centre, into which break the eggs; add the milk, and work it into a flexible paste; roll it out to the thickness of a penny piece, and cut it into small cakes with a round cutter; bake them in a moderate oven. SNOW CAKE Ingredients Half a pound of butter. The whites of seven eggs. Half a pound of sugar. Essence of lemon. One pound of arrowroot. A little baking powder. Beat the butter to a cream with a wooden spoon, add the sug-ar, essence of lemon and arrowroot, beat it well for a quarter of an hour; whisk the whites of eggs to a stiff froth, add to the other ingredients, and beat it all thoroughly for half an hour. Add a little baking powder, and bake in a very moderate oven for one hour and a half. SODA CAKE Ingredients Half a pound of butter. One teaspoonful of carbonate of Half a pound of castor sugar. soda. Half a pound of currants or A small quantity of mixed spice. sultanas. Two ounces of candied peel. One pound of flour. A cup of warm milk. Three eggs. Cream the butter and sugar together with a wooden spoon until it is quite white; then work in by degrees the eggs, flour, and milk with the soda dissolved in it, beating it well all the time; add the spice, candied peel, and sultanas, and mix all together thoroughly. Put it into a greased and papered cake tin, and bake in a moderate oven for two hours and a quarter. SWEET CAKE Ingredients Half a pound of butter. One teaspoonful of carbonate of One pound of flour. soda. One pound of sultanas. Half an ounce of mixed spice. Fourteen ounces of brown sugar. Four eggs (well beaten). Halt a pound of lemon peel. K Sift the flour on to a piece of paper, cut the peel up fine and pick the sultanas; cream the butter and sugar together with the hand or a wooden spoon for ten minutes, add the mixed spice, then the flour and eggs, gradually mixing them well in, then the fruit, and lastly the carbonate of soda. Put the mixture into a tin lined with three or four thicknesses of buttered paper, and bake in a moderately slow oven for three and a half hours. TEA CAKES Ingredients One pound of flour. Two eggs. A quarter of a pound of sugar. One gill and a half of milk. A quarter of a pound of butter. One teaspoonful of baking powder. Rub the butter into the flour, mix in the sugar and baking powder; beat up the eggs and add them and the milk; mix it into a light dough, make it into five or six tea cakes, and bake in a hot oven for about half an hour. YORKSHIRE TEA CAKES Ingredients One pound of flour. Salt. One ounce and a half of butter. Half a pint of milk. One ounce and a half of lard. One teaspoonful of sugar. Half an ounce of German yeast. Put the flour and a pinch of salt into a basin, rub the butter and lard in smoothly, make a well in the centre of it, mix the yeast and sugar with a gill of lukewarm milk, and pour it into the well, sprinkle a little of the flour over it, cover the basin with a cloth, and stand it in a warm place for about half an hour ; then add the other gill of lukewarm milk, and knead it into