Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/30



indent=2|* $1⁄2$ ℔. flour (or one breakfastcup)

$1⁄4$ ℔. 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. Plate into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin.

indent=2|* 2 breakfast cups flour

$1⁄2$ ℔. butter

$1⁄2$ ℔. sugar

1 teaspoon Edmonds' Baking Powder

8 eggs

1 teaspoon ground nutmeg

1 ℔. currants

4 ozs. almonds

$1⁄2$ ℔. mixed peel

—Beat butter to a cream, add sugar gradually, then white of eggs (beaten to minutes), then yolks (beaten 10 minutes), then flour and other ingredients. Bake 2$1⁄2$ hours moderate oven.

indent=2|* 1 cup flour

$1⁄2$ cup ground rice

$1⁄4$ ℔. sugar

3 ozs. butter

1 egg

$1⁄2$ cup milk

1 teaspoonful Edmonds' Baking Powder

A pinch of salt

Cream butter and sugar, sift dry ingredients together, whisk the egg well, and mix all thoroughly. Add flavouring, and a few currants if liked. Bake in patty pans in moderate oven about 10 minutes.