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1435
RECIPES FOR BREAD, BISCUITS, AND CAKES

3383.—INDIAN MEAL FLAPPERS.

Ingredients.—1 quart of sifted meal, a handful of wheaten flour, 1 quart of milk, 4 eggs, 1 heaped-up saltspoonful of salt.

Method.—Mix the meal, flour, and salt. Beat the eggs well and add them to the milk alternately with the meal, a handful at a time. Stir thoroughly, and bake in small or large round cakes on a hot griddle.

Time.—10 minutes. Average Cost, 1s. Sufficient for 1 dozen cakes.

3384.—JOHNNY CAKE.

Ingredients.—1 teacupful of flour, 1 teacupful of Indian yellow meal, 1 teacupful of milk, 1 cupful of water, 1 tablespoonful of brown sugar, 1 teaspoonful of baking-powder, a pinch of salt, 2 eggs.

Method.—The milk may be either sour or fresh. Mix the dry and the wet ingredients in separate bowls, then put them together, mix well, pour into a buttered tin, and bake for ½ an hour or more in a quick oven.

Time.—½ hour or longer. Average Cost, 4d. Sufficient for 1 cake.

3385.—LEMON CAKE. (Gâteau de Citron.)

Ingredients.—8 eggs, 1 tablespoonful of orange-flower water, ½ a lb. of castor sugar, 1 lemon, 1 lb. of flour.

Method.—Break the eggs into a clean basin, add the sugar, and beat up to a stiff batter with a wire egg whisk. Add the orange-flower water, the juice and rind of the lemon, continue the beating for 10 minutes, then take out the whisk, clean it off, add the flour (sifted), and mix it in with a spoon. Butter a cake mould with melted butter, dust it out with a little flour and sugar mixed, turn in the mixture, tie a paper round the top to prevent it running over, and bake in a moderate oven.

Time.—About 1½ hours, to bake. Average Cost, 1s. 4d. Sufficient for 1 medium-sized cake.

3386.—LINCOLN CAKE.

Ingredients.—Take 2 lbs. of flour, ½ an oz. of yeast, 1 lb. of butter, 6 eggs, ¼ of a lb. of Malaga raisins, ¼ of a lb. of currants, ½ a lb. of sugar, ¼ of an oz. of saffron.

Method.—Dissolve the yeast in ½ a pint of tepid water, put it into a clean basin and stir in sufficient of the flour to make a nice soft dough. Well knead it, and leave in the basin covered over in a warm place to prove. When well proved, take the remaining flour, turn it out on to the board, make a bay in the centre, put in the butter and sugar, and rub these together till smooth; then add the eggs and a piece of fermented dough, and mix all well up together, mixing in the whole of