Gingerbread
1 lb. flour
¹⁄₂ lb. butter
¹⁄₂ lb. treacle
¹⁄₂ lb. sugar
2 table-spoons powdered ginger
1 tea-spoon carbonate of soda
3 eggs
Melt the butter, sugar, and treacle in a saucepan, and pour them gradually when not too hot over the well-beaten eggs stirring continually. Add the soda and ginger, then the flour, stirring it well in. Bake in a slow oven for an hour and half in a well-greased tin.
One Egg Cake
¹⁄₂ cup butter
1 cup powdered sugar
1 egg
1 cup milk
2 cups flour
¹⁄₂ tea-spoon carbonate of soda
1 tea-spoon cream of tartar
1 tea-spoon vanilla, or the grated rind and juice of half a lemon
Cream the butter and add the sugar. Beat well together. Beat the egg till light and add it, and then the milk with the soda dissolved in it. Stir in the flour with which the cream of tartar should be mixed. Beat well together and add the vanilla. Bake in a shallow tin in a moderate oven for half-an-hour.
Plain Sultana Cake
1 lb. flour
¹⁄₄ lb. butter
¹⁄₄ lb. sugar
¹⁄₂ lb. sultanas, currants, or raisins
2 ozs. peel
2 eggs
¹⁄₂ pint milk
Rub the butter into the flour. Add the sugar, then the peel cut into small pieces, and well-floured fruit. Beat the eggs till light and creamy. Add them to the mixture. Dissolve the soda in the milk. Work all together thoroughly with the hands. Bake at once for an hour to an hour and a half.
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