Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/30

SHORTBREAD.

• 1/2 ℔. flour (or one breakfastcup)
• 1/4 ℔. butter
• 2 ozs. sugar (or 2 tablespoonfuls)

Cream, butter and sugar, then work in the flour, continue to work until it becomes a firm dough. Plate into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin.

FRUIT CAKE.

• 2 breakfast cups flour
• 1/2 ℔. butter
• 1/2 ℔. sugar
• 1 teaspoon Edmonds' Baking Powder
• 8 eggs
• 1 teaspoon ground nutmeg
• 1 ℔. currants
• 4 ozs. almonds
• 1/2 ℔. mixed peel

Mode.—Beat butter to a cream, add sugar gradually, then white of eggs (beaten to minutes), then yolks (beaten 10 minutes), then flour and other ingredients. Bake 21/2 hours moderate oven.

RICE CAKES.

• 1 cup flour
• 1/2 cup ground rice
• 1/4 ℔. sugar
• 3 ozs. butter
• 1 egg
• 1/2 cup milk
• 1 teaspoonful Edmonds' Baking Powder
• A pinch of salt

Cream butter and sugar, sift dry ingredients together, whisk the egg well, and mix all thoroughly. Add flavouring, and a few currants if liked. Bake in patty pans in moderate oven about 10 minutes.

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