Tried favourites cookery book

Rub together. Add ^ teaspoon ful baking powder, and 6 oz. figs stewed in a very little water and cut up small. Bake in a quick oven hour and spread butter icing over. Genoa Cake. 9 oz. Colman’s Self-Raising Flour, 5 oz. Butter, 5 oz. Castor Sugar, 2 oz. each of Glac6 Cherries, mixed Peel, Ground Almonds, and Currants, 1 oz. Sultanas, 4 Eggs, grated Rind of a Lemon, and a little Milk. Beat together butter and sugar ; beat up eggs in separate basin. Mix in eggs and flour alternately with the butter and sugar, half of cherries, and grated lemon rind. Have currants and sultanas picked and clean. Mix well together, adding currants last. Pour into tin (a large square sandwich tin is best), and bake in moderate oven for 1 hour. German Cake. i lb. Flour, i lb. Butter, J lb. Sugar, 1 Egg, 1 teaspoonful Baking Powder, 1 teaspoonful Essence of Lemon. Mix dry materials with butter ; put in egg (switched) and a little milk if required. Butter a plate, put on half, and spread jam over it ; put on other half, and pinch the edges. Bake about | hour in slow oven. Gingerbread (1). 1 lb. dry Flour, 3 oz. Butter, 3 oz. Sugar, i oz. Ground Ginger, a small teaspoonful Baking Soda, 1 Egg, 1 teacupful Treacle. Mix treacle with warm milk ; put into a weU buttered tin, and bake directly for J hour. When done, let it cool a few minutes, and, where there is not a sieve, let it lean, to allow the steam to escape. Notes. — (1) A cake containing treacle does not require a very hot oven, as it is liable to bum. (2) Half white flour and half whole-meal makes gingerbread very wholesome. J Gingerbread (2). 1 lb. Treacle, IJ lb. Flour, i lb. liutter, i lb. Brown Sutar, 1 oz. Ground Ginger, ½ oz. Ground Allspice, 1 teaspoonful Bi-carbonate of Soda. 3 Enas i pint Milk (warm). Put the flour into a basin with the sugar, ginger, and spice ; mix them together. Warm the butter, and add it with the treacle to the other ingredients ; stir well. Dissolve the soda in the wanu milk, and mix it ; then add the eggs (well beaten). . Pour all into a shallow, wellbuttered tin, and bake 1 hour or longer. Just before it is done brush the top over with the yolk of an egg, mixed with a little milk. Gingerbread (3). 1 lb. Flour, 4 oz. Butter, 4 oz. Peel and Currants, 3 oz. Ground Sugar, ^ oz. Spice, 2 Eggs, -t lb. Treacle. Mix all together, and moisten with butter-milk. Bake in moderate oven for nearly 1 hour. Gingerbread (4). 2 lb. Flour, i lb. Butter, i lb. Sugar, ^ lb. Sultana Raisins, i oz. Peel, i lb. Almonds, 6 oz. Syrup, 6 oz. Treacle, 1 oz. Ground Ginger, 1 oz. Ground Cinnamon, J teaspoonful black Pepper, same of Jamaica Pepper, 1 oz. Bi-carbonate of Soda, 3 Eggs, and as much milk as makes into a light dough. Mix all together and bake in a slow oven for 2 or 2^ hours. Parkin Gingerbread (5). lb. Flour, i lb. Rice Flour, 1 good handful Oatmeal, 3 teaspoonfuls each ' of Baking Soda, Ground Ginger, and Allspice, i lb. Brown Sugar, 1 lb. Salt Butter, i lb. Syrup, i lb. Treacle, 3 Eggs. Melt syrup, treacle, and butter in oven. Mix all dry ingredients together. Switch each egg separately. Fire in a moderate oven and watch carefully. Gold and Silver Cakes.