¹⁄₂ lb. fine flour
6 ozs. butter
1 oz. castor sugar
1 yolk
A little milk
Rub the butter into the flour. Add the yolk previously well beaten, and then sufficient milk to mix into a paste. Roll out about three-quarters of an inch thick, and cut into squares about two and a half inches square, and cut these again into triangles. Bake on a floured tin until a delicate brown.
Yorkshire Cakes
1 lb. flour
2 spoonfuls yeast
1 egg
3 ozs. butter
¹⁄₂ pint warm milk
Rub the butter into the flour. Add the yeast, egg and milk. Beat the whole well together. Set to rise in a warm place for three-quarters of an hour. Cut into round cakes. Set to rise again. Bake in a moderate oven. Wash over, when baked, with milk and sugar.
Schoolroom Cakes
| PAGE | |
|---|---|
| [Fruit Cake without Eggs] | [126] |
| [Gingerbread] | [126] |
| [One Egg Cake] | [127] |
| [Plain Sultana Cake] | [127] |
| [Seed Cake—Lunch] | [128] |
Fruit Cake without Eggs
1 cup butter
1 cup sugar
1¹⁄₂ pints sifted flour
1 lb. stoned and chopped raisins
1 tea-spoon grated nutmeg
1 tea-spoon powdered cinnamon
1 pint sour milk or cream
1 tea-spoon soda
Beat the butter to a cream. Add the sugar. Beat again very thoroughly. Add one pint of flour. Mix the raisins and spices with half a pint of flour. Add them to the mixture. Mix thoroughly and beat five minutes. Dissolve the soda in the sour milk. Stir it in. Bake at once in buttered tins, one hour, in a moderate oven.