The weight of two eggs in flour, sugar, and butter. Beat butter to a cream, add the sugar, and well work that in. Next, add one egg—allow five minutes for each egg—then the other, and lastly the flour, in which has been put half-teaspoonful of baking-powder. Stir lightly, add a few cleaned currants, and half fill the moulds. These must be prepared before you begin the mixture. Bake in a moderate oven a quarter of an hour or twenty minutes; let them stand a few minutes when done, and turn out on a wire sieve. It is sufficient for twelve or fourteen cakes.
SHORTBREAD
½ lb. flour.
5 oz. butter.
3 oz. sugar.
Put in a basin and knead all well together; roll out and cut out with plain or fancy cutters. Bake in a quick oven a quarter of an hour. They must not be baked brown.
NOAH’S BUN
1 lb. flour.
½ lb. Demerara sugar.
½ lb. sultanas.
¼ lb. currants.
1 teaspoonful ground ginger.
1 teaspoonful mixed spice.
1 dessertspoonful carbonate of soda.
6 oz. butter, warmed in a breakfast-cup of milk.
Stir the butter and milk into the other ingredients with a wooden spoon, and bake in a buttered and lined tin two hours; it is a very dark cake.
A NICE CHOCOLATE CAKE
½ lb. butter.
2 oz. ground rice.
½ lb. grated chocolate.
¼ lb. flour.
6 oz. castor sugar.
1 teaspoonful baking-powder.
4 eggs.
A few drops essence of vanilla.
Beat butter and sugar together for twenty minutes, add the chocolate—previously dissolved in a tablespoonful of milk, not too hot—add yolks one at a time, mixing each carefully. Mix flour, rice, and powder together, and sift through a sieve to the yolks, and stir gently. Beat whites to a stiff broth, stir in lightly, add the essence, and bake in a papered tin in a good oven an hour and half. The oven door must not be opened, at least, for half an hour, and closed gently. Try with an iron skewer at the end of one and a half hours.