The Sure to Rise Cookery Book 7

The Sure to Rise Cookery Book 7

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.

 

 

WALNUT CAKE.

 

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

 

Cream butter and sugar together, add eggs, then flour and powder mixed

well, roll out thin, cut into shapes and bake.

 

 

MADEIRA CAKE.

 

3 eggs, their weight in butter and sugar

The weight of 4 eggs in flour

1 teaspoonful Edmonds’ Baking Powder

Juice of one small lemon

 

Cream butter and sugar, add eggs one by one, beat well, add lemon

juice, flour, and baking powder. Bake in buttered cake tin in moderate

oven for about one hour. Ice the top if desired.

 

 

DATE CAKE.

 

½ lb. butter

½ lb. sugar

6 eggs

½ lb. dates

1½ breakfastcups flour

1 teaspoonful Edmonds’ Baking Powder

 

Beat butter and sugar to a cream, add eggs 2 at a time; beat well, add

flour, powder, and fruit. Bake about 1½ hours.

 

 

PYRAMIDS.

 

1 breakfastcup flour

2 teaspoonfuls Edmonds’ Baking Powder

1 teaspoonful cornflour (or potato flour)

¼ lb. sugar

¼ lb. butter

4 eggs

Flavouring

 

Beat butter and sugar to a cream, well whisk the eggs, sift dry

ingredients together, make a hole in centre of flour, in which put

butter and eggs, mix thoroughly but lightly; add flavouring liked, and

bake in small patty pans in hot oven for about 10 minutes.

 

 

PICNIC DAINTIES.

 

 

1½ breakfastcups flour

3 tablespoonfuls butter

2 tablespoonfuls sugar

1 dessertspoonful Edmonds’ Egg Powder

Milk to mix

 

Rub butter into flour, then stir in sugar, egg powder and sufficient

milk to make firm dough. Roll and cut into rounds, place one

teaspoonful of raspberry jam in the centre; wet the edges and press

them together. Place on cold greased oven shelf. Bake 12 minutes.

 

 

SEED CAKE.

 

½ lb. butter

½ lb. sugar

6 eggs

2 cups flour

1 teaspoonful Edmonds’ Baking Powder

Caraway seed, lemon peel

 

Beat butter and sugar to a cream, then add the eggs, beating in one by

one with the hand; lastly, add flour and baking powder, mixed together,

with seeds and lemon peel as desired.

 

 

GINGER CAKE.

 

2 breakfastcups flour

1 teacup sugar

1 teaspoon baking soda

1 teaspoon Edmonds’ Baking Powder

1 teacup golden syrup

1 teacup butter

1 teacup milk

2 eggs

2 dessertspoonfuls ground ginger

1 teaspoonful cinnamon

½ teaspoonful spice

 

Mix dry ingredients, add eggs well beaten, and butter (melted) last of

all; bake three-quarters of an hour.

 

 

VICTORIA SANDWICH.

 

2 level breakfastcups flour

1 level breakfastcup sugar

4 ozs. butter