Raspberry Buns

Ingredients

• 6-oz. flour
• 6-oz. ground rice
• 4-oz. butter (rubbed in)
• 8-oz. granulated sugar
• Yolk of 1 egg
• 1 teaspoonful baking powder
• Little milk

Method

1. 1

   Make into a stiff paste, and roll in the hands to size of walnuts.

2. 2

   Make a hole in the middle, put in a little jam and close up.

3. 3

   Bake in slow oven.

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 15. The excerpt below is the record exactly as published.

Raspberry Buns. 6-oz. flour. 6-oz. ground rice. 4-oz. butter* 8-oz. granulated sugar. (rubbed in). Little milk. Yolk of 1 egg. 1 teaspoonful baking powder. Make into a stiff paste, and roll in the hands to size of walnuts. Make a hole in the middle, put in a little jam and close up. Bake in slow oven. 5§ 24. Walnut Cake. 4-oz. butter. 4-oz. castor sugar. 3 eggs. $-lb. flour 6-oz. chopped walnuts. Essence of vanilla, i teaspoonful baking powder. Bake in tea cake tins in fairly hot oven 25. Icing for Walnut Cake. 3-oz. chocolate. J-lb. icing sugar. J of J-pint water. Put the chocolate in a pan with water Allow it to boil, then add sugar, but do not let it boil. Pour over cake. Decorate with half walnuts. 26. Cocoanut Pyramids. 3-oz. cocoanut. i^-oz. castor sugar. 1 dessertspoonful cornflour 1 white of egg (stiff). Mis sugar, cocoanut, and cornflour together. Whip the white of egg and add it. Form in small pyramids on buttered paper. Bake a few minutes till the out- side is set. 27. London Buns. 3-oz. butter. $-lb. brown sugar. 2 eggs. i-lb. flour. 2 teaspoousful baking powder 3-oz. candied peel Juice and grated rind of 1 lemon. Mix with a little milk, and bake in patty pans. 59 28. Victoria Buns. 2-oz. butter. 2-oz castor sugar, i egg. £-lb. flour. £-oz. currants. ij-oz. ground rice. %-oz. candied peel. Little milk. Bake in brisk oven in patty pans. 29. Norwegian Cake. 2-oz. butter. J-lb. sugar. 2 eggs. i-lb. flour. J-lb. currants. 2-oz. lemon peel. 2 teaspoonsful baking powder Little milk. Very good made in bread tins to butter. 30. J-lb. butter. 3 eggs, f-lb. flour. £-lb. sultanas. Sultana Cake. £-lb. castor sugar. J-lb. ground rice. 3 teaspoonsful baking powder. Little milk. These cakes must be fairly stiff, or the sultanas will sink to the bottom. Will make two good-sized cakes. 31. Cocoanut Cake. 2 eggs and their weight in flour, sugar and butter. Beat all together, and add a few drops of cochineal. Add 5 or 6 drops of vanilla essence. Then add the flour, and 4 chopped candied greengages, 2-oz. cocoanut, and two teaspoonsful of baking powder. 6o 32. Lancashire Parkin. ij-lb. fine oatmeal. J-lb. butter (rubbed in). 1 teaspoonful ginger. 1 teaspoonful carbonate soda. £-lb. flour, i-lb. sugar, i-lb. treacle. 1 egg- Dissolve the soda in 2 teacups of milk. Melt the treacle and butter together, beat the egg in, and add the soda last. Mix well. Bake in a slow oven in a dripping tin. 33. Delicious Cake. J-lb. butter. £-lb. castor sugar. 3 eggs- i-lb- flour. £ teaspoonful carbonate 1 teaspoonful cream *f soda. tartar. Little milk. S drops vanilla essence. Mix well together, and bake in moderate oveu. 34. Chocolate Cake, £-lb. butter. 6-oz. sugar. 3 eggs. 2-oz. chocolate. J-lb. flour. 1 teaspoonful vanilla essence. Dissolve the chocolate over the fire in 5 teacup of milk and add it to the cake when still warm. 6i 35. Rich Plum Cake. ^-lb. butter. 4 eggs. ^-lb. currants. £ nutmeg. -J-lb. Demerara sugar. :}-lb. raisins (stoned and chopped). 3-oz. lemon peel. $-lb. flour. When the cake is in the tin push in a few thick tumps of citron. Bake 2 hours. 36. Plain Seed or Currant Loaf. J-lb. moist sugar. 2 teaspoonsful baking powder i-oz. carraway seeds or ^-lb. currants. Form into light dough with milk and bake in bread tins. Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange, little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake in dripping tin. Turn the cake on to a board when done, and ice as follows. Icing: — Squeeze the juice of 1 orauge into a basin and add as much icing sugar as will make it thick. Spread while the cake is hot. When cold cut in shapes. 2-lbs. flour. 4-oz. dripping (rubbed in). 37. Malta Cake. c 62 38. Small Rice Cake. 3-oz. butter. ^-lb. sugar. 2 eggs. £-lb. flour. J-lb. ground rice. j teaspoonfnl baking powder. Add as much milk as will make it fairly soft. Bake iu a moderate oven. 39. Parisian Sandwich. 2-oz. butter. 2-oz. sugar. 2 eggs. 3-oz. flour. i teaspoonfnl baking powder. Little milk. Pour on two greased plates and bake. Prepare filling. Put £ teacupful of sugar, i dessertspoon fuj of corn flour, mixed with A teacupful of cold water, into a pan and simmer till thick. When cold, add beaten yolk of i egg, and enough lemon juice to flavour well. Spread the mixture on one cake, and press the other on the top. 40. Sultana Scones. 2-oz. butter, rubbed into

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