AFTERNOON TEA CAKES.
- 1 breakfast cup flour
- 2 heaped dessertspoonfuls sugar
- 3 ozs. butter (or 3 tablespoonfuls)
- 1 egg (well beaten) and some milk
- 1 teaspoon Edmonds' Baking Powder
- Jam (raspberry preferred)
Rub butter into flour, then add sugar and Edmonds' Baking Powder, mix well, add egg and sufficient milk to make a light dough. Roll and cut into rounds; place a little raspberry jam on each, wet the edges, and press them together. Put on cold, greased oven shelf, and bake about 10 minutes.
RICE CAKES (Without Eggs).
- 1 cup flour
- 12 cup ground rice
- 14 lb. sugar
- 4 ozs. butter
- 12 cup milk (good measure)
- 1 heaped teaspoonful Edmonds' Egg Powder
- Pinch salt
Cream butter and sugar, sift and mix dry ingredients into same, mix all thoroughly with the milk, add flavouring, and bake in patty pans in moderate oven from 10 to 12 minutes.
WALNUT CAKE.
- 1 large cup flour
- 1 small cup sugar
- 1 small cup butter
- 1 tablespoon cocoa
- 1 teaspoon Edmonds' Baking Powder
- 1 cup walnuts
- 3 eggs
Beat butter and sugar to a cream, add eggs well beaten, mix cocoa with a little milk, then add the other ingredients, and bake in shallow cake tin in moderate oven. When cold, ice with water icing, and place some walnuts halved on top.
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