Soups, savouries, sweets, with a chapter on breads

if soft cake or batter adheres to it, keep the cake longer in the oven. The cakes are lighter if removed from the tins when taken from the oven and put on a sieve until cold. The paper should remain on until the cakes are cold. The cake mixture should be put into the tins immediately before they are put into the oven or the fruit will fall to the bottom instead of being scattered about the cake ; also, the oven must be hot enough to set the mixture quickly or the same thing will happen. If the cakes are to look brown when cut, dry them in the oven with the door slightly open after they are baked. If brown flour be used the cake should be a seed one only. ' lA>ok down with an utter contempt upon butter ^ And never totuh bread till ifs toasted — or stale.^ 'Carols of Cockayne.' i^Z * / took him in and gied him a scone,* * Scottish Songs/ Scones. Half a pound of finest flour, two ounces of butter, a pinch of salt and of sugar, a teaspoonful of baking-powder, and three-quarters of a gill of milk. Rub the butter into the flour with the sugar, salt, and baking-powder, and mix in the milk with an iron spoon as lightly as possible. Roll out with a little flour to the thickness of an inch, and cut into threecornered shapes. Bake in a quick oven twenty-i minutes, and serve up on a napkin. For these scones wheat-meal flour can be used if preferred to white. * With bannocks of good barley-mecUy C?' thaejhere was right plenty^ * Scottish Songs.' ' There was cakes and apples in all the chapels ^ With fine polonies and rich mellow pears,'' Ingoldsby. Easter Cakes. One pound of flour, nine ounces of butter, five ounces of currants, five ounces of white sugar, the yolks of three and whites of two eggs, cinnamon and nutmeg to flavour. Rub the butter into the flour, add the sugar, the yolks and whites of the eggs well beaten, then the currants and flavouring. Mix well together, roll once across on a pastry-board, cut out round biscuits, and bake in a moderate oven. Wheatmeal Biscuits. One pound of wheatmeal, three ounces of butter, one ounce of powdered sugar, a pinch * He eateth butter a Fridayes without a dispensation of our holy father the Pope^ yea^ and cakebread made wyth milke and egges to. ' — Tyndall. * And from the ark at last did take Meal forth for porridge and for cake.* Wm. Morris. of salt, one teaspoonful of baking-powder, a little cold milk. Mix the baking-powder thoroughly with the meal, and add the sugar and salt ; rub the butter in the meal, and add enough milk to make the paste soft, but firm enough to roll out. Put the paste on a slab or board on which some flour has been scattered, roll it out to one-third of an inch thick, prick it all over, and then cut it into biscuits the size of a wineglass-top. Bake in a moderate oven twenty minutes, or until a light-brown colour. These biscuits will keep several months if kept in tin boxes with paper pasted round the lids. * And these our ships .... Are stored with com, to make your needy bread. And give them life who are hunger-starvedy half -dead,* * Pericles.* 1 86 * And therfore is I come, and eke Alein To grind our com, and cary it home agein. * Chaucer. Mafet Biscuits. One ounce of butter, two ounces of fine white flour, a pinch of salt, and lukewarm milk and water.