Household cookery

I tea-spoonful salt. \ pint lukewarm milk or milk and water. Method, — Mix flour, salt, and sugar in a bowl, rub in butter, add candied peel. Mix yeast with i tea-spoonful of sugar and a little warm milk ; pour into centre of the flour. Beat egg, add with rest of milk, and mix to a rather soft dough. Cover and set aside to rise for i hour. Form into buns, place on a greased tin, set to rise again for 20 minutes. Brush over with beaten egg, and bake in a quick oven 15 to 20 minutes. Remove from oven and brush over with transparent icing. Sultana Scones 1 lb. flour. 2 oz. lard. 2 oz. sugar. 2 oz. sultanas. I tea-spoonful salt. I tea-spoonful carbonate soda. I tea- spoonful cream of tartar. About \ pint milk or buttermilk. MetJiod, — Mix flour, salt, carbonate of soda, cream of tartar in a bowl, rub in lard lightly, add sugar, and sultanas cleaned and picked, mix to a soft dough with milk or buttermilk. Divide mixture into two parts, form each part into a cake, press out to about \ inch thick on a greased bakingsheet Mark twice across with the back of a knife, brush lightly with egg, and bake in a quick oven about 20 minutes. Raspberry Buns \ lb. flour. 2 oz. butter or lard. 2 oz. sugar. \ tea-spoonful carbonate soda. I egg. \ tea-spoonful cream of tartar. Raspberry jam. \ tea- spoonful salt. About \ pint milk or buttermilk. Method, — Mix the dry ingredients together, rub in butter or lard lightly. Beat up egg, add to it a little milk, pour into the flour, and mix to a light dough. Divide into eight equal parts, form into buns. Make a hole in centre of each, put in a Httle jam, draw the mixture over to cover the jam, put on a greased tin, brush lightly with beaten egg. Bake in a moderate oven about 20 minutes. Swiss Roll 2 oz. flour. 2 eggs. 3 oz. castor sugar. \ tea-spoonful baking-powder. Some jam. Grated;]rind of \ lemon. Method. — Put sugar in a bowl, add eggs and lemon-rind, whisk till frothy and thick as cream. Sieve flour and bakingpowder, stir parefully to eggs and sugar, pour into a tin lined with buttered paper, bake in a moderate oven about 15 minutes. When done remove from tin, spread with warm jam, and roll up as quickly as possible. Sprinkle well with sugar. Raspberry Sponge Cake 4 eggs. 6 oz. fine sugar. 4 oz. flour. I tea-spoonful baking-powder. Grated rind \ lemon. Raspberry jam. Method, — Put sugar and lemon-rind in a bowl, break in eggs, whisk until thick and creamy. Sieve flour and baking- powder, stir very carefully to eggs and sugar. Pour mixture into a cake-tin lined with well-buttered paper. Bake in rather quick oven about 15 minutes. \\T^en baked, remove from tin, cool, cut in half, spread over with jam, place the other half on top. Sprinkle over with fine sugar. Madeira Sandwich \ lb. butter. \ lb. sugar. 6 oz. flour. Grated rind of i small lemon. 3 eggs. \ tea-spoonful baking-powder. Aldhod, — Beat butter and sugar to a cream, add eggs one at a time, and beat thoroughly, add lemon-rind. Sieve flour and baking-powder, stir lightly to butter and sugar. Pour into a sandwich-tin well lined with paper. Bake in rather quick oven. When baked, cool, cut in half, spread one half with jam, custard, or cream, place the other half on top, and sprinkle well with fine sugar. Sultana Cake (Rich) \ lb. butter. \ lb. sugar.