Beat four eggs and one cup of sugar together for five minutes, stir in one cup of self-raising flour, put into an oblong greased tin, enclose this in a “Papakuk” bag, and cook ten minutes. Turn out and spread with heated jam, and roll up at once.
AMERICAN COOKIES.
Put four tablespoonfuls of sugar into a basin, pour over it three tablespoonfuls of melted butter, mix well together; beat two eggs with two tablespoonfuls of milk and stir in; add as much self-raising flour as will make a very stiff dough. Roll out a quarter of an inch thick, cut with a pastry-cutter into nice rounds, brush each over with milk, sprinkle thickly with sugar, slip into well buttered bags, and cook twenty minutes.
LUNCH BUNS.
Beat well together one egg, half a cup of sugar, and one teaspoonful of butter, add one cup of self-raising flour, and mix very thoroughly. Form into buns, put into a well greased bag, and cook fifteen minutes.
CHERRY CAKES.
Beat a quarter of a pound of butter and two ounces of sugar together till very light, add one egg, very thoroughly beaten, stir in by degrees half a pound of self-raising flour. Turn the dough out on a board; chop two ounces of dried cherries finely, blanch and chop one ounce of sweet almonds. Roll out the dough, sprinkle over the cherries and almonds, and fold the dough together; roll it out again and fold it again; roll it out once more to half an inch in thickness; cut into rounds; put into a thickly buttered bag and cook ten minutes.
NURSERY TEA-CAKES.
Mix well together half a cup of butter, one of sugar, half a cup of milk, two of self-raising flour, two teaspoonfuls of vanilla essence, two well beaten eggs. Shape into buns, put into buttered bags, and cook twenty minutes.
CROPPER CAKES.