1/2-lb. flour, 1/4 lb. butter, 2 ozs. sifted sugar, 1 egg. Pinch baking powder. Beat butter and sugar to a cream, add egg, well beaten, then flour, &c. Knead into a stiff paste, divide into 12 or more pieces, and roll out pipe-wise with the hands, about a foot long. Curl round, or form into letters, &c. Lay on floured oven plate. Brush with egg. Sprinkle with sugar, and bake 15 minutes in hot oven.
Orange Rock Cakes.
1/2-lb. flour, 2 ozs. sugar, 1 teaspoonful baking powder, 1 oz. butter or cocoanut cream butter,[Footnote: [see next footnote] 1 egg, 1 orange.
Mix flour and sugar, rub in butter. Add yellow part of orange rind, grated, and juice, also the egg well beaten, to make stiff dough. Place a little apart on oven plate, with two forks, in rough pieces about the size of a walnut. Bake about 10 minutes in quick oven.
Dinner Rolls.
1/2 lb. flour, 1 oz. butter or nut butter, 1 egg, 1 teaspoonful baking powder, 1 gill milk, pinch salt. Rub the butter into flour, &c. Beat up egg, lay aside some for brushing, and mix in lightly with barely a gill of milk. Turn on to floured board, and roll out. Divide into a dozen or more pieces. Roll round with the hands. Shape into twists, knots, "figure eights," &c. Put on floured oven plate. Brush over with egg, and bake about seven minutes in very hot oven.
Afternoon Tea Scones.
1/2 lb. flour, 1 teaspoonful baking powder, 2 do. sugar, 1 do. butter or "Nutter." One egg. Mix dry things. Rub in butter, beat egg, and add with as much milk as make nice dough—about 1 gill. Roll out 1/4 in. thick. Stamp out with small cutter or lid. Brush over with egg. Bake 10 minutes.
Cocoanut Cream Scones
are made by adding 1 oz. cocoanut cream [Footnote: NOTE.—Cocoanut or almond cream butter may be used instead of ordinary butter in most recipes for cakes or sweets, and will give variety of flavour.], dissolved in a little of the milk, to the above. Let the "cream" be cool.