Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/25



indent=2|* 3 ozs. butter (or dripping)

3 ozs. sugar

℔. four (or 1 breakfastcup)

1 teaspoonful ground ginger

1 heaped teaspoonful Edmonds' Egg Powder

Milk to mix about pint.

Soften butter or dripping if very hard, add sugar and beat to a cream. Slightly warm the milk, and beat it in by degrees. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a salt-spoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and hake in hot oven for about ten minutes. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray,

indent=2|* ℔. butter

3 ozs. sugar

2 small cups flour

teaspoonfuls Baking Powder (Edmonds')

1 egg

Beat butter and sugar, add egg and flour mixed with baking powder, roll small pieces between the hands, dip in sugar, and put on cold tray; bake in moderate oven till slightly brown.

indent=2|* 1 breakfastcup flour

1 dessertspoonful sugar

1 egg (well beaten)

1 teaspoon Edmonds' Baking Powder

breakfastcup milk

1 oz. butter

Mix flour, sugar, and Edmonds' Baking Powder together, then mix egg and milk, make a well in centre of dry ingredients, and mix to a smooth paste with milk, Cook in small lots on hot greased girdle.