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Girdle Cakes,—Hub 6 ozs, of good dripping into 1 lb of flour, add 2 tablespoonfuls of baking- powder and jwix thoroughly. Work into this i Hb of dried currants, and a pinck of salt, a grating of nutmeg, and make up into a light dough with milk. ißoll opt on a floured board, stamp into rounds with the edge of a small teacup, bake for fifteen minutes either on a girdle or in the oven. Some cooks add a little sugar to the above ingredients, but the general preference is for the unsweetened, criso little cakes produced by the above method-. Eccles Cakes. —Ingredients ; 1 tt> of puff paste, 4 ore. currants, 1 oz. of chopped peel, a little fine sugar.

Method : Prepare a puff paste in the ordinary way, roll out, and cut into rounds with a large cup. Lay the rounds fiat, sprinkle with, water and cover with currants and peel. Add a sprinkling of sugar, gather up the edges of the paste, pinch them together, and press round and flat, leaving the joined edges in the_ centre of the bottom of the cake. Give the cakes one deft roll over, dust them with sifted sugar, and bake in a brisk oven for twenty minutes. Heart Cakes. —Work 1 lb of butter to a cream. Put to it four yolks of eggs and two whites, well beaten, \ lb sifted sugar, -I lb dried flour, two spoonfuls of orange flower water, b Tb currants, 1 oz. of candied orange and citron- Boat till the cakes g'o in the oven- This quantity will fill 18 small tins.

French Rolls. —These take some little time to prepare, so can be made the day before, and reheated for ixcakfast. Put a half pound of flour into a basin with a good pinch of salt in the middle of it. In another basin put four tablespoonfuls of milk and water mixed. Make this tepid, then stir in 1 oz. of German compressed yeast. -1- oz. of butter, sprinkle with a little flour, and cover with a doth, and put in a warm place for two hours. Then knead into a light dough with a little more tepid milk and water. Keep this dough in a warm, place for half an hour. Then make into rolls or any fancy shapes. Place on a floured tin, and allow them to rise for ten minutes, then bake in a moderate oven for fifteen or twenty' minutes, according to size. Brown Bread Gems. —Put J a lb of brown bread meal in a basin. Beat an egg till it is light, then stir into it a quarter of a pint of sweet milk, one tablespoonful of oiled butter, and a dessertspoonful of golden syrup, mix one tcaspoonful of baking powder with the flour, then stir in the liquid. If not moist enough then add a little more milk. Lightly butter some gem tins or tartlet ones, three parts fill them, and bake in, a ver.y hot oven for about eight or ten minutes.

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RECIPES., Southern Cross, Volume 15, Issue 13, 13 July 1907

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RECIPES. Southern Cross, Volume 15, Issue 13, 13 July 1907

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