The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

over the pastry, turn the cake over, flatten it out in the middle. Brush over with sugar, and bake in rather a quick oven. Serve warm. LEMON BISCUITS * 1/2 lb. Flour * * 3 oz. Dripping--1d. * * 1 teaspoonful Baking Powder * * 3 oz. Sugar--1d. * * 1 Lemon--1d. * * 1 Egg--1d. * * Total Cost--4d. * * Time--10 Minutes. * Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon. Beat up the egg and strain in the lemon juice; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes. Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes. YORKSHIRE TEA CAKES * 3/4 lb. Flour--1 1/2d. * * 1 Egg--1d. * * 1 1/2 gills Milk--1d. * * 1 tablespoonful Yeast * * 1/2 tablespoonful Sugar--1/2d. * * 1 oz. Butter--1d. * * Total Cost--5d. * * Time--One Hour and a Quarter * Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg. Mix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast. Strain into the flour and egg and work into a light dough, divide into two parts. Rub a little butter over two small tins, and put one cake in each tin. Cover with thin paper, and stand the tins near the stove for an hour, or until they have risen to at least three times their original size; then bake in a quick oven for fifteen minutes. Serve either plain, or toasted and buttered. TEA CAKE * 1 lb. Flour--2d. * * 1/2 pint Milk--1d. * * 2 oz. Butter--1 1/2d. * * 1 Egg--1d. * * 2 teaspoonsful Baking Powder * * 1 teaspoonful Sugar--1 1/2d. * * Total Cost--7d. * * Time--20 Minutes. * Rub the butter into the flour, stir in the sugar and baking powder. Beat up the egg and milk, and