Cookery for every household

Sieve the flour, salt, and baking powder into a basin and rub in the butter until free from lumps. Then add the currant cleaned, the candied peel finely shred, and the castor sugar. Mix well together and make a well in the centre. Add the egg well beaten and enough milk to form a stiffish paste. Form the mixture in small rough heaps on a greased and floured baking sheet, and bake in a good oven until brown and crisp. Note. — The fruit may be varied according to taste, and a little spice may be added. Time to bake, about 20 minutes. Probable cost, 9 d. 2690. Crullers | lb. flour. 2 oz. butter. 1 oz. sugar. 2 eggs. 1 tea-sp. baking powder. A pinch of nutmeg. The grated rind of £ lemon. v Sieve the flour, sugar, baking powder, and nutmeg into a basin, and rub in the butter with the tips of the fingers until quite free from lumps. Add the grated lemon rind or any other flavouring preferred, and bind the mixture with two eggs well beaten. Turn the dough on to a floured board, and work with the hands until free from cracks. Roll out to about § inch in thickness, and cut into fancy shapes, or make into twists. Have ready on the fire a saucepan of boiling fat, drop the crullers into this, a few at a time, and cook slowly until they are a nice brown colour, and have swelled to double their original size. When the crullers are ready, lift them out of the fat with a perforated spoon, drain them on kitchen paper, and dredge well with sugar. These should be used while fresh. Time to bake, 10 to 12 minutes. Probable cost, 8d. 2691. Currant Buns 1 lb. flour. £ oz. yeast. 2 oz. butter. 2 oz. sugar. 1 egg. Milk (about £ pt.). £ lb. currants or £ lb. sultanas. 2 oz. candied peel. A pinch of salt. Sieve the flour into a basin, add a pinch of salt, and make a well in the centre. Put the yeast into a smaller basin, and mix it with one teaspoonful sugar. Then melt the butter in a small saucepan, add the milk, and when this is lukewarm, pour it on to the yeast. Mix together, and strain into the midst of the flour. Beat all together until smooth, then cover the basin, and set it in a warm place about 2 hours. When the dough is well risen, add the remainder of the sugar, the fruit, and egg well beaten. Knead thoroughly, and beat until the dough no longer sticks to the basin. Porm into small buns with a little flour, and place them on a greased and floured tin. Set again to rise about half an hour, then bake in a good oven until brown and firm to the touch. Brush the buns over with sugar and milk just before removing them from the oven. Time to bake, 15 to 20 minutes. Probable cost, lOd 2692. Currant Rock Cakes £ lb. flour. 2 or 3 oz. sugar. 3 oz. butter or lard. 2 oz. currants. Grated rind of £ lemon, 1 oz. candied peel. 1 egg. A little milk. A pinch of salt. 1 tea-sp. baking powder. Sieve the flour, sugar, and baking powder into a basin, and rub in the butter or lard with the tips of the fingers until free from lumps. Prepare the currants and candied peel (see p. 551), and add them with the grated lemon rind or any other flavouring preferred. Mix all these dry ingredients together, and then make a well in the centre with a wooden spoon. Beat up the egg until light and frothy, and add it with enough milk to make a stiffish