Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/18



indent=2|* lb. flour (or 1 breakfastcups)

2 heaped teaspoonfuls Edmonds' Baking Powder

2 ozs. stale bread crumbs

1 lb. suet

2 lbs. raisins

1 lb. currants

6 eggs

10 ozs. sugar (brown)

lb. almonds

lb. mixed candied peel

Salt and spice to taste

Mix ingredients well together, and add 6 eggs well beaten, and three-quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil 6 hours.

indent=2|*3 breakfastcups flour

1 breakfastcup sugar

breakfastcup butter

4 eggs

1 cup milk

3 teaspoonfuls Edmonds' Baking Powder

teaspoonful salt

Beat sugar and eggs together in a separate basin, rub butter into flour, add salt and baking powder, mix well, then mix flour with the eggs and sugar, roll out, cut into rounds, and fry in hot lard; serve hot.

—Hold fast to that which is good.