* Nutmeg--1/2d.
* Total Cost--51/2 d.
* Time--Two Hours.
Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid.
Grate a little nutmeg on top and serve cold. Rennet can be bought at the chemist's ready for use; but rennet tables, which answer very nicely, can be used instead. These can be bought in many places, and keep good a long time.
BANBURY CAKES
* 1/2 lb. Pastry--5d.
* 1 oz. Currants *
* 1 oz. Raisins *
* Half a Lemon *
* Half an Orange--2d.
* 1 oz. Cake or Bread Crumbs--1/2d.
* 1 oz. Sugar--1/2d.
* Total Cost--8d.
* Time--20 Minutes.
Stone the raisins and chop them lightly, put them into a basin with the currants cleaned, the sugar, and the cake or bread crumbs. Mix together, grate over the rind of half a lemon, and half an orange.
Strain in the juice, and let it stand for an hour. Roll out the pastry and cut into rounds about three inches long. Lay a little of the mixture in the centre, close over the pastry, turn the cake over, flatten it out in the middle. Brush over with sugar, and bake in rather a quick oven. Serve warm.
LEMON BISCUITS
* 1/2 lb. Flour *
* 3 oz. Dripping--1d.
* 1 teaspoonful Baking Powder *
* 3 oz. Sugar--1d.
* 1 Lemon--1d.
* 1 Egg--1d.
* Total Cost--4d.
* Time--10 Minutes.
Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon. Beat up the egg and strain in the lemon juice; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes. Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes.
YORKSHIRE TEA CAKES
* 3/4 lb. Flour--1 1/2d.
* 1 Egg--1d.
* 1 1/2 gills Milk--1d.
* 1 tablespoonful Yeast *
* 1/2 tablespoonful Sugar--1/2d.
* 1 oz. Butter--1d.
* Total Cost--5d.
* Time--One Hour and a Quarter *
Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg. Mix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast. Strain into the flour and egg and work into a light dough, divide into two parts. Rub a little butter over two small tins, and put one cake in each tin. Cover with thin paper, and stand the tins near the stove for an hour, or until they have risen to at least three times their original size; then bake in a quick oven for fifteen minutes. Serve either plain, or toasted and buttered.
TEA CAKE
* 1 lb. Flour--2d.
* 1/2 pint Milk--1d.
* 2 oz. Butter--1 1/2d.
* 1 Egg--1d.
* 2 teaspoonsful Baking Powder *
* 1 teaspoonful Sugar--1 1/2d.
* Total Cost--7d.
* Time--20 Minutes.
Rub the butter into the flour, stir in the sugar and baking powder.
Beat up the egg and milk, and mix the dry ingredients into a dough with them; divide into two pieces and form each into a flat cake. Cut lightly across into four with a knife, put on to a buttered tin, and bake twenty minutes. Cut open, butter, and serve.