Cookery for every household

2722. Scotch Oatcakes 1 tea-cupful fine oatmeal. 1 tea-sp. melted butter or bacon fat. A pinch of salt. A pinch of carbonate of soda. Hot water. Put the dry ingredients into a basin, add the melted fat and enough hot water to make a softish paste. Turn this out on a board that has been well sprinkled with oatmeal. Flatten out with the hand or roll with the rolling-pin until very thin. Rub over with more oatmeal, and cut round with a saucepan lid. Then cut into four or six pieces, and slide the cakes carefully on to a hot girdle. Cook them over a moderate fire until they begin to curl up, then toast them in front of the fire for a few minutes, or put them on a tin in the oven for a short time until dry and crisp. Note. — The scraps which are left over from cutting should be put back into the basin, and made up again. Time to bake, about 10 minutes. Probable cost, 1/2 d. 2723. Small Sponge Cakes 3/4 lb. Vienna flour. I Grated lemon rind. 3/4 lb. castor sugar. | 3 large or 4 small eggs. First sieve the flour and put it in a warm place for a short time. Separate the yolks from the whites of the eggs, putting the yolks into one large basin and the whites into another. Add the sugar and the grated rind of half a lemon to the yolks, and work them together with a wooden spoon or wire whisk until of a light creamy consistency. Beat up the whites of the eggs to a stiff froth, and add a little of them alternately with a little of the flour until all is mixed in. The mixing must be done as quickly and lightly as possible. Have ready prepared some small sponge cake moulds (see p. 551 ), half fill them with the mixture, sprinkle with castor sugar, and bake in a moderate oven until brown and well risen. Time to bake, 15 to 20 minutes. Probable cost, 5 d. 2724. Sultana Buns 1 lb. dough same as for 2 eggs. Scotch Bun (p. 585). 2 oz. candied peel. J lb. sultanas. Prepare the fruit, and add it to the dough with the eggs well beaten. Knead lightly with the hands until free from cracks, and form into small round balls with a little flour. Place these on a greased and floured baking tin, and set to rise on the rack above the fire for 20 or 30 minutes. Then bake in a good moderate oven until nicely browned and firm to the touch. Before removing the buns from the oven, brush them over with a little sugar and milk. Time to bake, about 20 minutes. Probable cost, 8d. 2725. Victoria Buns | lb. flour. 2 oz. ground rice. 2 oz. butter. 2 oz. sugar. Grated rind | lemon. 2 oz. candied peel. 2 oz. currants. 1 tea-sp. baking powder. 1 egg. A little milk. Sieve the flour into a basin, and rub in the butter until free from lumps. Prepare the fruit, add it with the other dry ingredients, and mix all together. Make ft well in the centre, add the egg well beaten and enough milk to make a softish dough. Bake in small prepared tins (see p. 551), or in rough lumps on a greased baking tin. Time to bake, about 15 minutes. Probable cost, 6d. 2726. Vienna Queens 1£ oz. butter. 2 oz. icing sugar. 1 oz. rice flora. 1 J oz. biscuit crumbs. £ tea-sp. baking powder. 2 oz. desiccated cocoanut. 2 eggs. 2 or 3 drops of carmine. A little flavouring. Maraschino icing.