Cookery for every household

1 gill warm milk. Sieve the flour and spice into a basin, and rub in the butter until free from lumps. Then add the sugar, and the fruit carefully prepared. Mix together and make a well in the centre. Add the eggs well beaten, the syrup, coffee, and soda dissolved in the warm milk. Stir together until thoroughly mixed, and then beat for a minute or two. Bake in a tin lined with greased paper. Time to bake, about 1 hour. Probable cost, Is. 4 d. 2775. Currant Short Cake \ lb. flour. £ lb. butter. 1 tea-sp. sugar. A pinch of salt. | tea-sp. baking powder. Cold water. £ lb. currants. 2 oz. sugar. 1 oz. butter. J tea-sp. mixed spice. Sieve the flour and baking powder into a basin with 1 tea -spoonful of fine sugar and a pinch of salt. Put in the butter, and rub together with the tips of the fingers until free from lumps and like fine bread-crumbs. Then add enough water to form all into one lump, keeping the paste rather stiff. Work with the hand until free from lumps, and turn out on a floured board. Divide the paste into two pieces, and roll each into a round about | of an inch in thickness. Clean the currants, mix them with the 2 oz. of sugar and the spice. Spread them over one of the rounds of pastry and put the 1 oz. of butter in small pieces on the top. Then wet round the edges with a little water or white of egg, and place the second piece of pastry on the top. Press together and mark the edges neatly with the back of a knife. Make a few holes with a skewer on the top of the cake, brush it over with white of egg, and dredge with sugar. Bake in a good oven until nicely browned and thoroughly cooked. Cut in pieces and serve hot. Time to cook, | hour. Probable cost, 9 d. 2776. Double Nodden or Deception Cakes Take some good pastry, puff or flaky is the best, roll it out, and cut in rounds the size of a tea plate. <2 o Put a thick layer of cleaned and picked currants on half these rounds, sprinkle with sugar, flavour with grated nutmeg, and moisten with brandy. Moisten round the edges of the pastry with a little white of egg or water, cover with another round of pastry, and press the edges well together. Ornament round the edges with the back of a knife or end of a teaspoon, brush over with the white of egg, and sprinkle with sugar. Place the cakes on a tin slightly sprinkled with cold water, and bake in a good oven until brown and crisp. Sprinkle the cakes again with sugar, after removing them from the oven, and serve them hot. Time to bake, about § hour. Probable cost, 6 d. to 8 d. each. 2777. Dough Cake J quartern of dough, j lb. currants. | lb sultanas. \ lb. sugar. 2 eggs. | nutmeg grated. & tea-sp. cinnamon. 6 oz. butter. The dough may either be bought from the baker or made according to directions given for Household Bread (see Recipe 2646, half quantity). Put the dough into a basin, add the butter slightly warmed, the eggs well beaten, the fruit carefully prepared, and the other ingredients. Knead all together with the hand until the ingredients are well blended. Put the mixture into a greased cake tin, cover it over, and put it in a warm place to rise for about 1 hour. Then bake in a moderate oven until the cake is nicely risen and firm to the touch. Note. — The fruit and flavouring may be varied according to taste.