The Sure to Rise Cookery Book 5

The Sure to Rise Cookery Book 5

TESTIMONIALS.

 

 

Taumarunui,

T. J. EDMONDS, ESQ., Nov. 8th, 1911.

Christchurch.

 

Dear Sir,—At the Levin and Horowhenua Autumn Shows

I was awarded 10 Firsts, 3 Seconds, and 2 Highly

Commended Prizes for Cakes, etc., made with your Baking

Powder. I always recommend your Powder, as it is the

best I have used.

 

Yours faithfully,

MRS. H. BROMLEY.

 

 

17 Oxford Street,

South Dunedin.

 

TO T. J. EDMONDS,

 

I have used your Baking Powder for 14 years, and would

not think of using any other. When I first asked my

grocer for it, he did not know anything about it, so he

sent to Christchurch for it, and now has good sales. I

have introduced it to many of my friends, and all are

more than satisfied. My daughter-in-law received Second

Prize in the Winter Show the first year she competed;

she used your Powder.

 

Yours etc.,

MRS. SEYMOUR.

 

 

Kia Ora Tea Rooms,

Tahunanui,

Nelson.

 

MR. T. J. EDMONDS.

 

Dear Sir,—After using “Edmonds’ Prize Baking Powder”

for a period extending over ten years, I have come to

the conclusion that it is the best on the market, and

highly recommend all who have not tried it to do so

without delay.

 

MRS. T. J. WILSON.

 

March 23rd, 1911.

 

 

Kaponga,

Taranaki.

 

MR. EDMONDS.

 

Dear Sir,—I have been a big user of your Baking Powder

for the last seven years. I have won prizes at various

Shows for my cooking, and I have always used your

Baking Powder. I use 1½ tins a month, and always refuse

any other offered to me.

 

MRS. A. T. PHILLIPS.

 

 

ENGLISH QUEEN CAKES.

 

4 eggs

Their weight in butter, sugar and flour

1 teaspoon Edmonds’ Baking Powder

4 ozs. currants

Flavouring to taste

 

Beat butter and sugar to a cream, then beat in eggs. Mix currants with

flour and baking powder, and add to mixture. Bake in hot oven.

 

 

RASPBERRY DELIGHTS.

 

2 tablespoonfuls sugar

1 egg

2 tablespoonfuls butter

½ teaspoonful Edmonds’ Baking Powder

1 teaspoonful flour

1 tablespoonful Edmonds’ Custard Powder

 

MODE.—Cream butter and sugar together, add the egg; mix flour, baking,

and custard powder together, and add by degrees to mixture. Place in

greased patty-tins on cold oven shelf, and bake ten minutes. When

nearly baked, place a teaspoonful of raspberry jam on each, and then

bake a little longer.

 

 

CHELSEA BUNS.

 

2 breakfastcups flour

2 heaped teaspoons Edmonds’ Prize Baking Powder

2 tablespoonfuls sugar

2 tablespoonfuls butter

1 egg

Spice, and milk to mix

 

Rub all dry ingredients together, mix with milk to desired paste, roll

out, cover with spice, and sugar, and bake as usual.

 

 

ALMOND FINGERS.

 

1 breakfastcup of flour

¼ lb. butter

2 ozs. sugar

1 egg

1 teaspoon Edmonds’ Baking Powder

 

Beat butter and sugar to a cream, add yolk of egg, and beat well. Mix

flour and baking powder together, and add to mixture with the hand.

Paste must be very stiff. Roll out thin. Make the icing with the white

of the egg, spread on top of paste. Place chopped almonds on. Cut into

fingers; bake moderate oven.

 

 

RICH PLUM CAKE.

 

Take ½ lb. butter, and ½ lb. sugar, beat these well together with the

hand to a cream, add 4 eggs, one at a time, beat well into the butter

and sugar, lightly mix in 2 breakfastcups of flour previously mixed

with one heaped teaspoon of Edmonds’ Baking Powder, then lightly mix in

½ lb. sultanas. Bake at once thoroughly in fairly quick oven.

 

 

BUFFALO CAKE.

 

1¼ breakfastcups flour

¼ lb. butter

2 eggs

¾ breakfastcup sugar

2 teaspoonfuls Edmonds’ Baking Powder

 

Cream butter and sugar, add eggs beaten, mix flour and baking powder,

and add to mixture, then enough milk to make thin. Cook in sponge

sandwich tins. Put together with lemon honey or raspberry jam. Icing on

top.

 

 

SMALL CAKES (Without Eggs).

 

3 ozs. butter (or dripping)

3 ozs. sugar

½ lb. flour (or 1 breakfastcup)

1 teaspoonful ground ginger

1 heaped teaspoonful Edmonds’ Egg Powder

Milk to mix about ¼ pint.

 

Soften butter or dripping if very hard, add sugar and beat to a cream.

Slightly warm the milk, and beat it in by degrees. Stir in lightly the

flour previously sifted with the Egg powder, ground ginger, and half a

saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle

a little sugar over, and bake in hot oven for about ten minutes. The

mixture for these and all eggless cakes must be fairly firm, and the

spoonfuls piled high on the baking tray.

 

 

ELSIE’S FINGERS.

 

¼ lb. butter

3 ozs. sugar

2 small cups flour

1½ teaspoonfuls Baking Powder (Edmonds’)

1 egg

 

Beat butter and sugar, add egg and flour mixed with baking powder, roll

small pieces between the hands, dip in sugar, and put on cold tray;

bake in moderate oven till slightly brown.

 

 

PIKELETS.

 

1 breakfastcup flour

1 dessertspoonful sugar

1 egg (well beaten)

1 teaspoon Edmonds’ Baking Powder

¾ breakfastcup milk

1 oz. butter

 

Mix flour, sugar, and Edmonds’ Baking Powder together, then mix egg and

milk, make a well in centre of dry ingredients, and mix to a smooth

paste with milk. Cook in small lots on hot greased girdle.