Beat the butter to a cream. Add the cornflour, with which the baking powder has been mixed, sugar, well-beaten egg and lemon peel. Mix all well together. Bake five minutes in a quick oven.
*Cornflour Cakes—II
3 ozs. castor sugar, finely sifted
3 ozs. butter
2 ozs. Oswego cornflour (Kingsford’s)
2 eggs
1 small tea-spoon baking powder
Beat the butter and sugar together to a cream. Beat in the cornflour. Add the eggs (not previously beaten) and beat all well together. Then stir in the baking powder carefully. Bake in well buttered patty pans, in a moderate oven, until they are a delicate golden colour.
*Fairy Gingerbread
1 cup butter
2 cups sugar
1 cup sweet milk
4 cups flour
³⁄₄ tea-spoon carbonate of soda
2 tea-spoons ground ginger
Beat the butter to a cream, add the sugar gradually. When the mixture is very light and creamy add the ginger. Dissolve the soda in the milk and add it with the flour. Grease a perfectly clean baking tin. Spread the mixture as thinly as possible over it with a knife. Bake in a moderate oven till brown. Cut into squares while hot and slip off the tin.
Fluffy Cakes
¹⁄₂ lb. cornflour
¹⁄₄ lb. castor sugar
6 ozs. butter
2 eggs
1 table-spoon milk
1 tea-spoon essence of vanilla
1 tea-spoon baking powder
Beat the butter and sugar to a cream. Beat the eggs thoroughly and mix them with the butter and sugar. Sift in the cornflour, mixed with the baking powder, gradually, and mix well. Stir in about a table-spoonful of milk mixed with a small tea-spoonful of essence of vanilla.