T.J. Edmonds Ltd.

“ For sponge cakes, a moderate oven.
Test the oven before baking—don’t guess.
Before baking, have everything ready, and suitable fire.
Never slam the oven door when cooking, it spoils cakes, pastry, and puddings.
Two breakfastcups of flour piled up equal 1 lb.
Wooden spoons are better than metal for all cooking.
Always rub butter or lard into the flour with the fingers, not the palms of the hand.
Currants, sultanas, raisins, or sugar equal 1⁄2 lb. in barely level breakfastcup.
Edmonds’ Baking Powder should always be mixed in dry ingredients, unless otherwise mentioned. ”

“ Soften butter or dripping if very hard, add sugar and beat to a cream. Slightly warm the milk, and beat it in by degrees. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and bake in hot oven for about ten minutes. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray. ”

“ Rub butter into flour, add all dry ingredients, mix all together to a paste with milk, turn out on board, form into a roll, and cut in equal parts, put on cold greased and floured tray, and bake in quick oven. ”