18. Brunswick Cakes.
¼-lb. butter.
1 egg.
¼-lb. currants.
2-oz. mixed peel.
Grated rind of 1 lemon.
2-oz. sugar.
½-lb. flour.
1 teaspoonful baking powder.
Add a little milk, but the mixture should be stiff. Drop on to a baking sheet in pieces the size of a walnut.
19. Jordan Cakes.
1-oz. butter.
1 egg.
1 teaspoonful baking powder.
1 teacupful sugar.
1 teacupful flour.
Pinch of salt.
Mix and bake at once in a moderate oven. Cut in two when cold and spread with jam.
20. Lunch Cake.
1-lb. flour.
1 teaspoonful baking powder.
3 eggs.
1-oz. carraway seeds.
Little milk.
¼-lb. dripping (rubbed in).
1 teacupful sugar.
1 cup of milk.
¼-lb. currants.
Bake 1½ hours.