- 1 breakfastcup flour
- 2 heaped dessertspoonfuls sugar
- 2 ozs. currants
- 2 ozs. butter (or lard)
- 1 oz. or 1 round candied peel
- 1 dessertspoonful Edmonds’ Baking Powder
- Milk to mix
Rub the butter (or lard) into flour, then add other dry ingredients, the egg beaten, and sufficient milk to make stiff dough. Place in rocky shapes on cold greased oven shelf, and bake in hot oven 10 or 12 minutes.
CHILDREN’S CAKES.
- 2 breakfastcups flour
- 3 ozs. dripping
- 1 teaspoonful Edmonds’ Baking Powder
- ¼ lb. sugar
- ¼ lb. sultanas
- 1 oz. peel
- ½ teaspoonful salt
- 1 egg
Mode.—Rub dripping well into the flour, add all dry ingredients. Beat the egg well, mix with a breakfastcup nearly full of milk. Mix all together, and bake in greased patty-tins about 15 minutes.
SHORTBREAD.
- ½ lb. flour (or one breakfastcup)
- ¼ lb. butter
- 2 ozs. sugar (or 2 tablespoonfuls)
Cream butter and sugar, then work in the flour, continue to work until it becomes a firm dough. Place into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin.
FRUIT CAKE.
- 2 breakfastcups flour
- ½ lb. butter
- ½ lb. sugar
- 1 teaspoon Edmonds’ Baking Powder
- 8 eggs
- 1 teaspoon ground nutmeg
- 1 lb. currants
- 4 ozs. almonds
- ½ lb. mixed peel