178.—Halfpenny Lunch Cake.
2 lbs. of flour, 4 ozs. of lard, 8 ozs. of sugar, 8 ozs. of currants, 1 oz. of soda, 1 oz. of cream of tartar; dough with churned milk and mix as for queens. Have some square sponge cake tins ready greased, take a spoon and three-parts fill them; wash with egg on top, dust them with castor sugar and bake in sound oven.
179.—Polkas or Halfpenny Sponges.
Put 2½ lbs. of good flour on the table, make a bay, put in S eggs, 1½ lb. of castor sugar, and 1 oz. voil; beat eggs, sugar, and ammonia with your hand for twelve or fifteen minutes, add a little churned milk, take in your flour and beat all well together with 12 drops of essence of lemon. Have your tins greased, take a spoon, half fill it with the mixture; put on tins about 2 inches apart; put about 6 or 8 currants on each and bake in a hot oven.
THE SUGAR-BOILER’S ASSISTANT.
THE SUGAR-BOILER’S ASSISTANT.