The Sure to Rise Cookery Book 6

The Sure to Rise Cookery Book 6

SPONGE SANDWICH.

 

3 eggs

1 cup sugar (small)

1 cup flour (small)

½ teaspoon Edmonds’ Baking Powder

 

Beat eggs and sugar well, then add flour and baking powder mixed; bake

in hot oven in sandwich tins.

 

 

SPONGE ROLL.

 

1 cup flour

1 tea cup sugar

3 eggs

1 teaspoon Edmonds’ Baking Powder

2 tablespoons cold water

 

METHOD.—Beat eggs and sugar till stiff and frothy, sift flour and

baking powder, add water to eggs and sugar, then stir in the sifted

flour and baking powder lightly and quickly, pour into greased tin, and

bake in hot oven from 8 to 10 minutes. This recipe will also serve for

a Jam Sandwich.

 

 

CHRISTMAS CAKE.

 

1 lb. butter

1 lb. currants

1 lb. raisins

1 lb. sultanas

¼ lb. mixed peel

¼ lb. almonds

4 breakfastcups flour

2 breakfastcups sugar

10 eggs

1 heaped teaspoon Edmonds’ Baking Powder

Wine glass brandy

 

Beat butter to a cream, add sugar, then eggs one by one (unbeaten); mix

baking powder with flour, and put in, then fruit dredged with flour.

Brandy. Cook 4½ hours, moderate oven.

 

 

EXPRESS CAKES.

 

1 breakfastcup flour

1 teacup sugar

2 teaspoonfuls Edmonds’ Baking Powder

3 eggs

¼ cup milk

(Essence vanilla or lemon)

 

Mix flour, sugar, and Edmonds’ baking powder together, beat in the eggs

and milk, put into small greased tins. Bake in moderate oven about 20

minutes.

 

 

NEW ZEALAND BUNS.

 

1 breakfastcup flour

1 tablespoonful sugar

1 heaped teaspoon Edmonds’ Baking Powder

1 egg

3 ozs. butter

 

Rub the butter into flour, sugar, and baking powder, then add the egg

well beaten, and enough milk to make a stiff dough. Place in heaps on

cold greased oven shelf. Bake quick oven 10 to 15 minutes.

 

 

SPONGE CAKE.

 

2 level breakfastcups flour

1 level breakfastcup sugar

4 tablespoons milk

2 teaspoons Edmonds’ Prize Baking Powder

4 eggs

Pinch salt

 

Beat the eggs, then beat in the sugar, add salt and milk. Mix flour and

powder together in dry state, then sift it in; beat all together, and

bake in quick oven.

 

 

ROCK CAKES.

 

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

 

MODE.—Beat butter to a cream, add sugar gradually, then white of eggs

(beaten 10 minutes), then yolks (beaten 10 minutes), then flour and

other ingredients. Bake 2½ hours moderate oven.

 

 

RICE CAKES.

 

1 cup flour

½ cup ground rice

¼ lb. sugar

3 ozs. butter

1 egg

½ cup milk

1 teaspoonful Edmonds’ Baking Powder

A pinch of salt

 

Cream butter and sugar, sift dry ingredients together, whisk the egg

well, and mix all thoroughly. Add flavouring, and a few currants if

liked. Bake in patty pans in moderate oven about 10 minutes.

 

 

SUNBEAM CAKE.

 

½ lb. sugar

½ lb. butter

½ lb. sultanas

¼ lb. peel

¾ lb. flour

6 eggs

1 small teaspoonful Edmonds’ Baking Powder

A few almonds and flavouring

 

MODE.—Whip butter and sugar to a cream, beat in eggs one by one, then

add flour and baking powder, fruit, peel, almonds, and flavouring. Bake

in moderate oven 2 hours.

 

 

PANCAKES.

 

2 breakfastcups flour

2 teaspoonfuls Edmonds’ Prize Baking Powder

Pinch of salt

 

Mix well in dry state, add two eggs, well beaten, and enough milk to make thin batter. Fry with lard or butter.