GRATED NUT CAKES.
- 1½ breakfastcups flour
- ¼ lb. desiccated cocoanut (or almonds)
- 6 tablespoonfuls sugar
- 4 ozs. butter
- ½ teacup milk
- 1 dessertspoonful Edmonds’ Egg Powder
Mix cocoanut with the flour, sugar, and Egg Powder. Soften the butter a little, then rub it lightly into the other ingredients, moisten the whole with the milk slightly warmed, and bake in moderate quick oven in buttered patty pans.
AFTERNOON TEA CAKES.
- 1 breakfastcup flour
- 2 heaped dessertspoonfuls sugar
- 3 ozs. butter (or 3 tablespoonfuls)
- 1 egg (well beaten) and some milk
- 1 teaspoon Edmonds’ Baking Powder
- Jam (raspberry preferred)
Rub butter into flour, then add sugar and Edmonds’ Baking Powder, mix well, add egg and sufficient milk to make a light dough. Roll and cut into rounds; place a little raspberry jam on each, wet the edges, and press them together. Put on cold, greased oven shelf, and bake about 10 minutes.
RICE CAKES (Without Eggs).
- 1 cup flour
- ½ cup ground rice
- ¼ lb. sugar
- 4 ozs. butter
- ½ cup milk (good measure)
- 1 heaped teaspoonful Edmonds’ Egg Powder
- Pinch salt
Cream butter and sugar, sift and mix dry ingredients into same, mix all thoroughly with the milk, add flavouring, and bake in patty pans in moderate oven from 10 to 12 minutes.