Grated rind of one lemon and juice of two.
1 egg.
A little milk.
1 teaspoonful of baking powder.
_Method._--Rub the butter into the flour.
Add the sugar, baking-powder, lemon rind, and juice.
Mix with the egg, well beaten, and as much milk as necessary; the mixture should be very stiff.
Put it in little rough heaps on a greased baking-tin.
Bake in a quick oven for about fifteen minutes.
Soda Cakes.
_Ingredients_-- lb. of flour.
2 oz. of butter.
3 oz. of sugar.
1 oz. of candied peel.
Grated rind of a lemon.
1 whole egg.
If necessary, a little milk.
a teaspoonful of carbonate soda.
_Method._--Rub the butter well into the flour.
Add the sugar, peel, lemon rind, and soda.
Mix with the egg, well beaten, and, if necessary, a little milk; the mixture must be very stiff.
Put it in little rough heaps on a greased baking-tin.
Bake in a quick oven for fifteen minutes.
Gingerbread Cakes.
_Ingredients_--1 lb. of flour.
6 oz. of butter, lard, or dripping.
1 oz. of ground ginger.
4 oz. of moist sugar.
lb. of treacle.
_Method._--Put the sugar, treacle, and fat into a saucepan, and melt them.
Put the flour and ginger into a basin.
Mix with the other ingredients.
Roll out, and cut into small cakes.
Bake on a greased baking-tin, in a slow oven, for ten or fifteen minutes.
Rice Buns.
_Ingredients_-- lb. of ground rice.
lb. of castor sugar.
2 oz. of butter.
1 egg.
a teaspoonful of baking powder.
A little flavouring essence.
_Method._--Beat the butter to a cream with the sugar.
Then add the eggs, well beaten, and stir in the ground rice.
Partly fill little greased patty-pans with the mixture, and bake in a moderate oven for a quarter of an hour.
Galettes.
_Ingredients_--1 lb. of Vienna flour.
1 lb. of household flour.
1 oz. of yeast.
lb. of butter.
6 eggs.
a pint of milk.
A little sugar.
_Method._--Make the milk tepid.
Then mix it smoothly with the yeast, and stir it into the household flour.
Knead it to a dough.
Rub the butter into the other flour and beat in the eggs well with the sugar.
Then knead both doughs together.
Put them to rise for about two hours.
When nicely risen, make the dough into buns.
Put them on a floured baking-sheet.
Bake in a quick oven for about ten minutes.