After kneeding well, let it stand 4 hours. Then put in tins and let it rise a few minutes before baking.
46. Queen Anne’s Cake.
3-oz. butter.
6-oz. castor sugar.
½-lb. flour.
1 teaspoonful grated ginger.
1-oz. lard.
2 eggs.
2 teaspoonsful baking powder.
2-oz. candied peel.
Beat well with a little milk and bake.
47. Spice Bread.
1½-lbs. flour.
4-oz. sugar.
3 teaspoonsful baking powder.
1½-lbs. sultanas.
1-pint buttermilk.
5-oz. lard (rubbed in).
2-oz. candied peel.
2 eggs.
½-lb. currants.
Pinch of salt.
Bake in bread tins.
48. Bachelor’s Buttons.
6-oz. butter.
3 yolks and 2 whites of eggs.
1 teaspoonful baking powder.
½-lb. castor sugar.
15-oz. flour.
½ teaspoonful lemon essence.
Rub the butter into the flour, add the other ingredients and mix well. Divide into pieces the size of a walnut. Dip each with a fork into the third white of egg and roll in coarse sugar or finely chopped almonds or desiccated cocoanut.