Rub butter into flour, add all dry ingredients, mix all together to a paste with milk, turn out on board, form into a roll, and cut in equal parts, put on cold greased and floured tray, and bake in quick oven.
TENNIS BUNS.
- 1 breakfastcup flour
- 3 heaped dessertspoonfuls sugar
- 1 teaspoon Edmonds’ Baking Powder
- 1 egg
- 3 ozs. butter
- Candied peel and milk
- Essence of lemon to taste
Rub butter into flour, add other dry ingredients, mix well, then add the egg well beaten, and enough milk to make a stiff dough. Place in small lots on a cold greased oven shelf. Put a piece of candied peel on top of each. Bake in quick oven about 10 minutes.
“EGG POWDER” ROCK CAKES.
- 1 breakfastcup flour
- 2 dessertspoonfuls sugar
- 2 ozs. currants
- 4 ozs. butter (or lard)
- ½ oz. or 1 round candied peel
- 1 dessertspoonful Edmond’s Egg Powder
- Milk to mix
Rub the butter (or lard) into flour, add the other dry ingredients, and sufficient milk to make a stiff dough, place on cold greased oven shelf in rocky shapes. Bake in hot oven.
SMALL COCOANUT CAKES.
- 1 breakfastcup flour
- 4 ozs. desiccated cocoanut
- 2 dessertspoonfuls sugar
- 1 teaspoon Edmonds’ Baking Powder
- 2 ozs butter (or 2 tablespoonfuls)
- Milk
Rub butter into flour, mix in cocoanut, Edmonds’ baking powder, and sugar, making into stiff dough with milk. Place in small lots on cold greased oven shelf, and bake in hot oven about 20 minutes.