Elizabeth Douglas

“ Cream the butter. Add the sugar and well beaten yolks. Beat thoroughly. Add the flour and wine, beating all the time. Stir in the whites, which should be whisked to a stiff froth. Bake in three or four small well greased tins in a moderate oven, as this cake is always lighter if baked in small tins. Crystallised cherries halved are an excellent addition to a pound cake. They should be thoroughly mixed in the cake before the whites are added. ”

“ Rub the butter into the flour. Add the sugar. Take half of this mixture. Add to it quarter of a pint of milk and the yeast. Cover over and set to rise in a warm place. When risen add the rest of the flour, etc., to it. Add also a quarter of a pint more milk and the two eggs. Mix into a light dough. Roll out to the thickness of a finger. Cut into fancy shapes. Set them on a baking tin in a warm place to rise. Bake when risen. When baked wash over with milk and sugar. ”

“ Beat the eggs well in a large basin. Add the sour milk, treacle and sugar. Mix well with a wooden spoon. Add the spices and soda, and beat well. Then add the melted butter and lard and last of all the flour. Beat quickly and bake at once in two small dripping pans about 8 inches by 10 inches, in a very moderate oven for forty minutes. ”

“ Doughnuts should take from 8 to 10 minutes to fry, and should be a golden brown when finished. Directly they are ready, take them out, allowing all the fat to drip off, and putting them on soft brown paper to drain. ”

“ Bake for twenty minutes.
OR,
Mix the ingredients in the morning with half the quantity of flour. Set to rise for five hours. Work in the rest of the flour and let it rise another five hours. Cut into round cakes. Let them rise twenty minutes. ”