2 oz. flour, ¼ lb. cornflour, ¼ lb. castor sugar, 2 oz. butter, 2 eggs, 1 teaspoonful baking-powder.
Beat the butter to a cream, add the sugar, and mix well; add the eggs, and beat all well together; stir in lightly the flour, cornflour, and baking-powder and beat all well for 5 minutes. Half-fill a greased cake-tin with the mixture, and place it at once in a hot oven to bake for ½ hour. Turn the cake on to a sieve, and stand on its side to cool.
Dough Cake. Time—1¼ hour.
1 lb. dough, ¼ lb. sugar, ¼ lb. currants or sultanas, 2 oz. butter, 1 oz. candied peel, 1 egg.
Wash and dry the currants, chop the peel, then mix these well into the dough; beat the egg, add the butter to it, and beat all the ingredients well together. Grease a tin, turn the mixture into it, and bake about 40 minutes.
Hanucah Cakes. Time—½ hour.
¼ lb. butter, ¼ lb. brown sugar, ½ lb. flour, 2 eggs, ¼ lb. loaf sugar, crushed.
Pass the flour through a sieve, rub in the butter, then add the brown sugar and 1 whole egg, well beaten. Roll out ¼ inch thick, cut rings, brush over with egg, toss in the crushed sugar, and bake on a greased tin about ¼ hour in a quick oven.
Lemon Cheese-cake Mixture. Time—¼ hour.
3 eggs, 2 oz. butter, 6 oz. castor sugar, rind of one and juice of 2 lemons.