2-oz. butter.
2-oz. castor sugar.
2 eggs.
¼-lb. flour.
1 teaspoonful baking powder.
2½ teaspoonsful milk.
Grated rind of ½ a lemon.
Bake about 8 minutes in a long dripping tin, turn out on sugared paper, spread jam on, and roll quickly.
65. Westwood Buns.
3-oz. butter.
6-oz. castor sugar
3 eggs.
½-lb. flour.
2 teaspoonsful baking powder.
3-oz. cocoanut.
Cream the butter and sugar, add eggs and rest of ingredients. Drop on floured baking-tin and bake.
66. Sally Lunn Tea Cakes. (No. 2).
Mix ½ teaspoonful salt in 1-lb. flour, and add 3 tablespoonsful sugar. Melt ½-oz. butter in ½-pint of new milk, and when milk-warm pour it over ½-oz. German yeast. Add a well-beaten egg and grated nutmeg. Stir lightly into the flour with a wooden spoon, cover with a cloth, and set in a warm place to rise. Place in tins, and bake 15 to 20 minutes.
67. Queen Cakes (No. 2).
3 eggs, their weight in butter, sugar, flour and currants, and the grated rind of 1 lemon, 2 teaspoonsful baking powder. Cream the butter and sugar together, and add the rest of ingredients. Beat thoroughly, place in tins, and bake 20 minutes.