3891.—CRULLERS.
Ingredients.—Flour, 1 egg, 1 cup of sugar, 1 cup of sour cream, 1 small teaspoonful of carbonate of soda, ½ a saltspoonful of salt, ½ a saltspoonful of cinnamon or mace.
Method.—Beat the egg, add the sugar, cream, salt, cinnamon or mace, the soda dissolved in a little warm water, and as much flour as will form the whole into a soft dough. Roll out the mixture to about an inch in thickness, stamp into rounds, and take out the centre of each one with a cutter. Have ready a deep pan of hot fat, fry the crullers until lightly browned, and serve hot.
Time.—To fry, 10 to 15 minutes. Average Cost, 9d. to 11d.
Sufficient for 6 or 8 persons. Seasonable at any time.
3892.—CUP CAKES, PLAIN.
Ingredients.—3 level cupfuls of flour, 1 cupful of sugar, ½ a cupful of butter, 1 cupful of milk, 3 eggs, 1 teaspoonful of cream of tartar, 1 teaspoonful of carbonate of soda, the finely grated rind and juice of 1 lemon.
Method.—Sieve the flour, cream of tartar and soda together. Beat and add the eggs, stir in the milk, lemon rind and juice, and lastly the flour. Bake in shallow tins or small cups.
Time.—From 20 to 25 minutes to bake. Average Cost, 1s. to 1s. 2d. Sufficient for 2 cakes or 18 small ones. Seasonable at any time.
3893.—CUP CAKES, RICH.
Ingredients.—4 cupfuls of flour, 2 cupfuls of sugar, 1 cupful of butter, ½ a cupful of milk, 6 eggs, 1 tablespoonful of lemon juice, ½ a teaspoonful of vanilla essence, 1 teaspoonful of cream of tartar, ½ a teaspoonful of carbonate of soda.
Method.—Beat the butter and sugar to a cream, add the yolks of eggs, milk and vanilla essence, and after sieving together the flour, cream of tartar and soda, stir it lightly in. Lastly add the whites of eggs, previously stiffly whisked. Bake in a fairly hot oven.
Time.—To bake, about 1 hour. Average Cost, 2s. to 2s. 2d. Sufficient for 2 cakes. Seasonable at any time.
3894.—DRIED FRUIT (Apples, Apricots, Nectarines, Peaches, etc.).
Ingredients.—Fruit, sugar, lemon rind, cloves or cinnamon to flavour
Method.—The following method is applicable to any of the dried fruits from California and other countries. Rinse or wash the fruit in cold water, cover it with fresh cold water, and let it remain in soak for 10 or 12 hours until well swollen. Turn both fruit and water into a stewpan or a jar placed in a pan of boiling water, and cook gently
