SPONGE CAKE.
- 2 level breakfastcups flour
- 1 level breakfastcup sugar
- 4 tablespoons milk
- 2 teaspoons Edmonds' Prize Baking Powder
- 4 eggs
- Pinch salt
Beat the eggs, then beat in the sugar, add salt and milk. Mix flour and powder together in dry state, then sift it in; beat all together, and bake in quick oven
ROCK CAKES.
- 1 breakfastcup flour
- 2 heaped dessertspoonfuls sugar
- 2 ozs. currants
- 2 ozs. butter (or lard)
- 1 oz. or 1 round candied peel
- 1 dessertspoonful Edmonds' Baking Powder
- Milk to mix
Rub the butter (or lard) into flour, then add other dry ingredients, the egg beaten, and sufficient milk to make stiff dough. Place in rocky shapes on cold greased oven shelf, and bake in hot oven 10 or 12 minutes.
CHILDREN'S CAKES.
- 2 breakfastcups flour
- 3 ozs. dripping
- 1 teaspoonful Edmonds' Baking Powder
- 14 lb. sugar
- 14 lb. sultanas
- 1 oz. peel
- 12 teaspoonful salt
- 1 egg
Mode.—Rub dripping well into the flour, add all dry ingredients. Beat the egg well, mix with a breakfastcup nearly full of milk. Mix all together, and bake in greased patty-tins about 15 minutes.
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