- 1 large cup flour
- 1 small cup sugar
- 1 small cup butter
- 1 tablespoon cocoa
- 1 teaspoon Edmonds’ Baking Powder
- 1 cup walnuts
- 3 eggs
Beat butter and sugar to a cream, add eggs well beaten, mix cocoa with a little milk, then add the other ingredients, and bake in shallow cake tin in moderate oven. When cold, ice with water icing, and place some walnuts halved on top.
Currants should be rubbed in a colander with a little flour before using.
A GOOD PLAIN CAKE.
Mix well together two breakfastcups of flour, two teaspoonfuls Edmonds’ Baking Powder, a little salt and spice, and ¼ lb. sugar. Rub in ½ lb. butter, then mix in 6 ozs. sultanas, 2 ozs. currants, a few pieces sliced peel. Beat 3 eggs and half-cupful milk together, and moisten the lot. Bake in quick oven thoroughly.
CHOCOLATE CAKES.
- ¼ lb. flour
- ¼ lb. sugar
- 2 eggs
- 2 tablespoonfuls butter
- 1 teaspoon chocolate (or 1½ teaspoons cocoa)
- ½ teaspoonful vanilla essence
- ½ teaspoonful Edmonds’ Prize Baking Powder
Beat butter and sugar together, then add flour, baking powder, cocoa and essence. Bake in moderate oven 15 to 20 minutes in sandwich tins. Ice with chocolate icing.
LEMON BISCUITS.
- ½ lb. butter
- ½ lb. sugar
- 1 lb. (or 2 breakfastcups) flour
- 2 eggs
- 1 teaspoonful Edmonds’ Baking Powder
- Flavour with essence of lemon