LIGHT CAKES & BISCUITS.

Alexandra Herald and Central Otago Gazette, Issue 452, 15 December 1904, Page 7

LIGHT CAKES & BISCUITS.

• —Specially Wbitten by— MISS AMY MONRO. FAIBY WES. Ingredients: 4 ozs. of butter, 1 ozs. of sugar, 1 small teaspoonful of baking powder, 6 ozs. of flour, 2 ozs. of corn flour, 2 large eggs, £ gill of milk, £ teaspoonful of essonce of lemon, 1 piece of lemon peel. Method: Beat butter and sugar to a cream, add the well beaten eggs, then milk, and lastly flour and baking powder and essence; three parts fill well greased patty tins. Place over each a thin slice of lemon peel and bake in a moderate oven for a quarter of an hour. SEED CAKE. Ingredients: 8 ozs. of butter, S ozs. oi sugar, ;J lb. of flour, 1 teaspoonful of baking powder, 3 eggs, \ gill of milk, \ oz.ot carraway seeds. Method : Beat the butter and sugar to a cream, add the eggs, one at a time, then the milk, and lastly the flour, baking powder, and caraway seeds. Have ready a cake tin lined with greased paper, pour in the mixture and bake in a gradually decreasing heat for 1| to 1J hours, ALMOJ4D BISCUITS. Ingredients: 3 ozs. of., butter, 3 ozs. of sugar, 1 egg, | oz. of almonds, 6 ozs. of flour. % teaspoonful of baking powder, ?< few drops of flavoring. Method: Blanch the almonds, that is pour boiling water over them, and skin them, slit them in halves lengthways. Beat the butter and sugar to a cream, add the eggs and essence, and lastly flour and baking powder sifted. Turn on to a slightly floured board, roll out very lightly, stamp : out in small rounds" with a fancy cutter dipped in hot water, brush over the middle of each with a little egg. Place a piece of almond on each and bake in a moderate oven till pale brown, about 15 minutes. LEMOJ* BUJJS. K Ingredients : 1 .b. of flour, 8 ozs. .of sugar, 6 ozs. of butter, 3 eggs, \ gill of milk, grated rind of a lemon, | teaspoonful of essence of lemon, 1 piece candied peel. Method: Sift the flour and baking powder, rub in the butter lightly, add the sugar and grated rind and mix well. Beat the eggs, add the milk and essence, pour into the dry ingredients, keeping a little back to glaze the tops. Shape lightly into rounds, using a little flour. Place on greased oven sheets. Glaze over top with egg, on which put a strip of peel and a little sugar. in rather hot oven for, 15 minutes. COFFEE CAKE. : , Ingredients : 1 cup of butter, Ik cups- of, sugar, 2J cups of flour, f cup of milk, '3 large eggs, 2 teaspoonfuls of cream of tartar, 1 teaspoonful of carbonate soda. After baking, I tablespoonful of butter, 1-dessert? spoonful each of sugar, cinnamon, and grated peel, '.-.•'• Method : Beat the butter and sugar to a cream, add the well beaten eggs, then the milk gradually, and lastly the flour, cream of tartar, and carbonate of soda sifted to remove all lumps, Mix well and pour into a well-greased baking dish or flat ;cake:tin, and bake from 40 to 45' minutes in a moderate oven. Turn out on to a cooler. Melt the butter and brush over it, and sprinkle on as quickly as _ pfis"Bible the cinnamon, sugar and peel mixed together. When cool cut into squares or diamond shapes to serve.