LEMON TEA CAKES.
Rub into 112 breakfastcups of flour 3 tablespoonfuls each of lard and butter; add 6 ozs. moist sugar, the grated rind of one lemon, a little of the juice, and a heaped teaspoonful of Edmonds' Prize Baking Powder. Mix into moderate paste, with 2 well beaten eggs. Divide into cakes; place on greased oven shelf, and bake in brisk oven 20 minutes.
TEA CAKES (Without Eggs).
- 1 ℔. flour
- 4 ozs. sugar
- 4 ozs. butter
- 2 teaspoonfuls Edmonds' Egg Powder
- 12℔. dates (or sultanas) chopped
- Milk to mix, salt a pinch
Rub butter into flour, add all dry ingredients, mix all together to a paste with milk, turn out on board, form into a roll, and cut in equal parts, put on cold greased and floured tray, and bake in quick oven.
TENNIS BUNS.
- 1 breakfastcup flour
- 3 heaped dessertspoonfuls sugar
- 1 teaspoon Edmonds' Baking Powder
- 1 egg
- 3 ozs. butter
- Candied peel and milk
- Essence of lemon to taste
Rub butter into flour, add other dry ingredients, mix well, then add the egg well beaten, and enough milk to make a stiff dough. Place in small lots on a cold greased oven shelf. Put a piece of candied peel on top of each. Bake in quick oven about 10 minutes.
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