Part 85 (1/2)

Then strain it and let it get cold.

Put the flour into a basin.

Rub the b.u.t.ter lightly into it.

Add the sultanas (well cleaned), and the rest of the dry ingredients.

Mix with the eggs well beaten, and the milk.

Put it into a well-greased tin, which should be lined with paper.

Bake from one hour and a half to two hours.

Gingerbread.

_Ingredients_--2 lb. of flour.

2 lb. of treacle.

lb. moist sugar.

3 eggs.

oz. of carbonate of soda.

8 oz. of b.u.t.ter.

2 oz. of ginger.

a cup of water.

2 oz. of candied peel.

_Method._--Put the flour, sugar, ginger, candied peel, and carbonate of soda into a basin.

Warm the treacle, water, and b.u.t.ter in a saucepan.

Mix with the dry ingredients and add the eggs, well beaten.

Partly fill a well-greased Yorks.h.i.+re-pudding tin.

Smooth over with a knife dipped in hot water, and score with a knife.

Bake in a moderate oven for about an hour and a half.

Sponge Cake.

_Ingredients_--4 oz. of flour.

5 eggs.

4 oz. of castor sugar.

_Method._--Oil the cake-mould, and dust it over with castor sugar.

Beat the eggs and sugar for about twenty minutes until they rise and are quite light; this may be done over hot water, care being taken that the heat is not too great to cook the eggs.

Dry and sift the flour, and stir it lightly in.