Rub one pound of butter into one pound of flour. Rub it until it is like bread-crumbs. Then add a quarter of a pound of sugar and gradually work into a dough, which can be rolled out thickly, cut into fancy shapes, put into a buttered bag, and cook for twenty minutes. If half a pound of butter to one pound of flour be used, the dough must be moistened with one beaten egg and two tablespoonfuls of cream. The first recipe, however, is for genuine Scotch shortbread.
DOUGH CAKE.
Get the baker to bring half a quartern of bread dough. Beat into it quarter of a pound of butter, half a pound of sugar, a quarter of a pound of sultana raisins, two ounces candied peel. Let it stand for half an hour, put it into a buttered “Papakuk” bag, and cook one hour.
TEA-CAKE.
Mix three-quarters of a pound of self-raising flour, half an ounce of butter, and a cup of milk into a light dough; roll out, cut into round cakes, slip into buttered bags, and cook fifteen minutes.
YORKSHIRE TEA-CAKES.
Cream the white of one egg in as much butter and sugar together; beat into the white of the egg as much ground rice and self-raising flour; mix to a light dough with one tablespoonful of milk. Butter two plates, spread over the mixtures, put each plate into a “Papakuk” bag, cook fifteen minutes, spread one cake with warmed jam, put the other on the top, and serve hot.
COCOANUT BUNS.
Beat a quarter of a pound of butter and a quarter of a pound of sugar to a cream, then beat in two eggs, quarter of a pound of desiccated cocoanut, and one gill of milk; stir in a quarter of a teaspoonful of ground ginger and three-quarters of a pound of flour; butter some patty pans, half fill with the mixture, put into “Papakuk” bags, and cook twenty minutes.
SPONGE ROLL.