CAKES AND BISCUITS.

Otago Daily Times, Issue 20951, 14 February 1930, Page 17

CAKES AND BISCUITS.

Light Cake Mixture.—Four ounces of butter,' 4oz of castor sugar, 2 eggs, 6oz of flour, 1 teaspoon of baking powder, a little milk. Beat the butter and sugar to a cream, add the eggs one by one, beat well with a wooden spoon, then dredge in gradually the sieved floiir, to which i the baking powder has been added: use enough cold milk to make the whole into a.soft paste, beat it until it is light and creamy, and bake in Yorkshire pudding tins or sandwich tins lined with greased paper for 12 to 15 minutes. When done, turn out carefully, and let the cakes cool. To vary this mixture, use may be made of a number of flavours, and decorations. Good Morning Biscuits.—Four tablespoonfuls of melted butter, three cupfuls flour, half a cupful sugar, half a teaspoonful salt, six teaspooniuls baking powder, tlrtee-quarters of a cupful of milk, one cupful raisins or any fruit. Sift together dry ingredients, add fruit, 'add enough milk to melted butter to fill cup and mix in other ingredients. Dust a sheet of oiled paper with flour, spoon and cut enough dough and pat it Jin thickness. Cut into small roundH, lay on paper, and finish over with milk. Bake in a very hot oven about 15 minutes. Bishop's Bread.—Two and a-half cupfuls flour, half cupful butter, two cupfuls brown sugar, three-quarters of a cupful sour milk, one egg, two teaspoonfuls cinnamon, half teaspoonful salt, one teaspoonful baking powder, half a teaspoonful 80 j i.x. 1 * to B etn «" flcur, sugar, B alt, and butter, save three-quarters of a cupful °f J mixture for top crumbs. To remainder add baking powder, egg, soda, sour milk, and cinnamon. Beat well until quite smooth, pour into well-buttered tin and scatter crumbs over the top. Bake*for 25 minutes (about) in hot oven. If you like a richer bread, add chopped nuts and fruit to batter and add extra cinnamon on the top. You can rewarm this without hurting it. Tea Cake.—Take two tablespoonfuls melted butter, add half a cupful of Bug ar, and beat well Add two eggs and half a cupful of milk; heat well all the time and then add a pinch of salt, and lastly about one and a-half cupfuls of selfraising flour (enough to form nice batter) and pour into well-greased shallow pans! fl,?A° * to ??i. n l in £ teß in moderate oven. Serve hot with butter or jam