The Sure to Rise Cookery Book 8

The Sure to Rise Cookery Book 8

GIRDLE CAKES.

 

Rub into two breakfastcups flour 6 ozs. of butter, add 3 teaspoonfuls

Edmonds’ Baking Powder, and mix thoroughly. Mix into this ¼ lb.

currants, pinch salt, a little nutmeg, and make into light dough with

milk. Roll out, cut into rounds, bake 15 minutes on a girdle or in the

oven. If required sweet, add tablespoonful sugar.

 

 

[Illustration: _They’ve Broken the Record this year_]

 

OVER

 

ONE MILLION

 

TINS OF EDMONDS

 

The following list shows the growth in Sales of

 

EDMONDS’ BAKING POWDER

 

each year for the past 9 years.

 

* * * * *

 

In 1905 Tins Sold 370,600

” 1906 ” 429,780

” 1907 ” 502,548

” 1908 ” 655,668

” 1909 ” 743,796

” 1910 ” 818,772

” 1911 ” 878,268

” 1912 ” 1,077,084

” 1913 ” 1,171,34

 

These are big figures, but the greatest record yet broken is in the

tremendous increase of the number of dainty cakes, wholesome scones,

and beautifully light puddings and pastry made by the thousands of

housewives in the Dominion who use

 

EDMONDS’ PRIZE BAKING POWDER.

 

* * * * *

 

MERIT COUNTS—That’s why we are doing the business.

 

 

LEMON TEA CAKES.

 

Rub into 1½ breakfastcups of flour 3 tablespoonfuls each of lard and

butter; add 6 ozs. moist sugar, the grated rind of one lemon, a little

of the juice, and a heaped teaspoonful of Edmonds’ Prize Baking Powder.

Mix into moderate paste, with 2 well beaten eggs. Divide into cakes;

place on greased oven shelf, and bake in brisk oven 20 minutes.

 

 

TEA CAKES (Without Eggs).

 

1 lb. flour

4 ozs. sugar

4 ozs. butter

2 teaspoonfuls Edmonds’ Egg Powder

½ lb. dates (or sultanas) chopped

Milk to mix, salt a pinch

 

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.

 

 

EXCELLENT FOR SUPPERS.

 

Edmonds’ Custards, served hot (grate little nutmeg on top to taste),

are delicious also for children’s parties.

 

A tablespoonful of flour equals 1 ounce, and so on. One large

breakfastcup of flour equals half pound.

 

 

TO YOUNG PEOPLE.

 

To make sure that cakes are baked enough, stick a clean bright skewer,

or straw through it; if it comes out clean and free from the cake

mixture it is done, if otherwise, it requires longer cooking. Careful

practice will bring you success.

 

 

COFFEE CAKE.

 

¼ lb. butter (or dripping)

¼ lb. sugar

½ cup Golden Syrup

1 large cup of strong coffee

1 lb. flour (or 2 breakfastcups)

2 heaped teaspoonfuls Edmonds’ Baking Powder

1 teaspoonful ground ginger

A few raisins and peel

A little spice or nutmeg

 

Cream butter and sugar, add syrup warmed and mixed with the coffee,

together with sifted flour, add spices to creamed butter, add raisins

and peel, then beat in baking powder; bake in moderate oven about 2

hours.

 

 

BATH BUNS.

 

½ cupful butter

1 cupful sugar

3 eggs

½ cupful lemon peel (cut up)

3 breakfastcups flour

3 teaspoons Edmonds’ Baking Powder

 

Beat butter and sugar to a cream, add the eggs, and beat few minutes

longer, add other ingredients, and mix into moderate paste with milk.

Place on cold oven shelf (greased), and bake about 12 or 15 minutes in

hot oven.

 

=Special.=—If Edmonds’ Baking Powder should appear lumpy in tin, it

will easily powder up again (with back of spoon) before using in

cooking.

 

 

ABOUT CAKE MIXING.

 

Always cream together the butter and sugar in a basin, before

commencing to add the eggs already beaten; this will add success to

your cakes.

 

 

COCOANUT DELICACIES.

 

½ breakfastcup flour (or ¼ lb.)

½ breakfastcup cocoanut (or ¼ lb.) desiccated

3 ozs. butter (or 3 tablespoonfuls)

2 heaped dessertspoonfuls sugar

1 egg

1 teaspoon Edmonds’ Baking Powder

 

Rub butter into flour, add other dry ingredients, and mix, then add egg

beaten, this should make stiff dough (if not add very little milk, as

dough must be stiff). Place on cold greased oven shelf in small lots.

Bake in hot oven from 10 to 12 minutes.

 

 

A RIDDLE

 

For the young generations and new arrivals in the Dominion.

 

WHY IS

EDMONDS’

PRIZE