The Sure to Rise Cookery Book: Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints

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