Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/39



indent=2|* 1 breakfastcup flour

2 dessertspoonfuls sugar

2 ozs. currants

4 ozs. butter (or lard)

$1⁄2$ oz. or 1 round candied peel

1 dessertspoonful Edmonds' Egg Powder

Milk to mix

Rub the butter (or lard) into flour, add the other dry ingredients and sufficient milk to make a stiff dough, place on cold greased oven shelf in rocky shapes. Bake in hot oven

indent=2|* 1 breakfastcup flour

4 ozs. desiccated cocoanut

2 dessertspoonfuls sugar

1 teaspoon Edmonds' Baking Powder

2 ozs. butter (or 2 tablespoonfuls)

Milk

Rub butter into flour, mix in cocoanut, Edmonds baking powder, and sugar, making into stiff dough with milk. Place in small lots on cold greased oven shelf, and bake in hot oven about 20 minutes.

Edmonds' Custards, served hot (grate little nutmeg on top to taste), are delicious also for children's parties.

A tablespoonful of flour equals 1 ounce, and so on. One large breakfast cup of flour equals half pound.

To make sure that cakes are baked enough, stick a clean bright skewer, or straw through it; if it comes out clean and free from the cake mixture it is done, if otherwise, it requires longer cooking. Careful practice will bring you success.