Easy Baking Recipes

Easy Baking Recipes
A selection of
Scones, bread, rolls, puddings, pastries, cakes and buns
Originally published as The Sure-to-Rise Cookery book. This edition published in

England by Obooko Publishing, with immense respect and gratitude to the recipe
writers and transcribers.
www.obooko.com
Publisher’s note: the recipes in this book have not been formally tested by us;
we therefore do not provide any assurances or guarantees, nor do we accept
any responsibility or liability with regard to their quality or nutritional value. Be
aware that there may be variations in raw product, ingredients, temperatures,
typographic errors or omissions that may affect the final outcome. Because they
are untested, please use your judgement to achieve the best results.
2
Bake and Cook Safely!
For your safety and that of others, especially children, be careful using sharp
knives, glass, hot pans and heated cooking surfaces while working with these
recipes. Keep children at a safe distance from the stove while heating
products and leaving them to cool.
3
SCONES
PRESERVED GINGER SCONES.
½ lb. flour (one breakfastcup)

1 oz. butter
¼ teaspoon salt
¼ teaspoon sugar
1 teaspoon Baking Powder
Preserved Ginger
Milk and water to mix
Sift baking powder and salt with flour, rub in butter, mix to a stiff dough,
turn out on board, cut in two equal parts, roll out, spread one-half with
thinly-cut ginger, place the other half on top, cut in squares, brush over the
milk, and bake in quick oven.
CINNAMON SCONES.
1 lb. flour
3 teaspoonfuls Baking Powder
2 ozs. butter
1 egg
2 teaspoonfuls ground cinnamon
Milk to mix, sugar to taste, salt to taste
Make a light scone mixture, roll out quickly, sprinkle cinnamon, fold in
three, roll lightly to required thickness, cut to shape, bake in quick oven.
GIRDLE SCONES.
3 level breakfastcups flour

Salt to taste
Mix with large cup of milk and water, divide dough into half, roll out, and
cut 4 scones from each. Cook on hot girdle.
4
YORKSHIRE TEA SCONES.
¾ lb. flour (or 1½ large cups)

1 oz. butter (or a tablespoonful)
1 dessertspoonful sugar
½ cup milk
1 egg
Put butter into a saucepan, when dissolved put in the milk, and make
warm; place sugar in a basin, and pour on the warm milk. Then place flour
in mixing bowl, and mix in Baking Powder, make a well in centre, and drop
in the egg, then pour on milk and mix well. The paste should be thin, roll
and cut into shapes, place on hot floured oven shelf, and bake in hot oven
10 minutes.
CARRAWAY BISCUITS.
1½ lbs. of flour
½ lb. butter
¾ lb. Sugar
2 eggs
2 ozs. currants
2 ozs. candied peel
1 teaspoonful carraway seeds
Little milk
Rub the butter into the flour, add the sugar, baking powder, cleaned
currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff
paste with the well-beaten eggs, and a little milk. Roll out on a floured
board, cut into shapes, and bake in quick oven.
5
“UP-TO-DATE” BROWN SCONES.
2 breakfastcups of wheatmeal
1 breakfastcup plain flour
3 ozs. butter (or lard)
2 heaped dessertspoonfuls sugar
1 egg
Large cup milk. Salt to taste
Mix the wheatmeal, flour, sugar and Baking Powder, then rub in butter
(or lard), beat the egg and milk together, and make into stiff dough. Roll
and cut into shapes, place on hot floured oven shelf, and bake in quick oven.
SULTANA SCONES.
2 breakfastcups flour
3 moderate teaspoonfuls Baking Powder
2 tablespoonfuls butter
2 dessertspoonfuls sugar
1 egg, half pint milk, salt to taste
1 oz. sultanas or currants
Rub the butter (or lard) into the flour, and add the sugar, sultanas, and
baking powder. Beat the egg, and add the milk to it, then mix all together to
a wet dough. Roll out on floured board; cut into shapes, and bake in
moderate oven 20 minutes.
SCOTCH SCONES.
2 heaped teaspoons Baking Powder
2 ozs. butter
1 cup milk
Salt to taste
Mix flour and baking powder, then rub in 2 ozs. butter, half a pint milk,
mix quickly, roll and cut into shapes, bake in hot oven.
6
PLAIN SCONES.
1 breakfastcup flour (piled up)

1½ teaspoons Baking Powder
1 oz. butter (or lard)
1 teaspoon sugar
1 egg
Rub butter (or lard) into flour, then add other dry ingredients, beat egg
with little water, mix all into dough. Bake as usual, quick oven. If made
without the egg, use milk in place of water.
TIP
To soften scones always turn out on clean towel, and cover them with
the ends.
BREAD and ROLLS

COFFEE ROLLS.
1 egg
½ pint milk, or more if needed.
1 tablespoonful sugar
Mix baking powder and flour together. Beat butter and sugar to a cream;
add egg (beaten), then milk, shape dough oblong, and cut. Make dough
same consistency as for scones.
7
DATE ROLLS.
1 lb. flour (or 2 breakfastcups)

4 ozs. sugar
2 eggs
4 ozs. butter
½ lb. dates or sultanas chopped
Milk to mix, salt a pinch, cinnamon
Rub butter into flour, add all dry ingredients, beat egg till frothy, mix all
together to a stiff paste, turn out on a board, form into a roll, and cut in
equal parts, put on cold, greased, and floured oven tray, and put in quick
oven; when nearly done brush over with hot water, and sprinkle liberally
with cinnamon and sugar; return to oven to dry.
MILK ROLLS.
1 breakfastcup milk
Mix into a stiff dough, roll into oblong shape, cut into pieces, brush over
with milk, and bake about 20 minutes.
COTTAGE LOAF.
2 lbs. flour
2 moderate dessertspoonfuls of Baking Powder
½ teaspoonful salt
1 pint milk
Mix the baking powder and salt thoroughly with the flour, and work into
light dough with milk. Bake in quick oven.
8
AERATED BREAD.
To every cup of flour add a heaped teaspoonful of Baking Powder, with a

pinch of salt, thoroughly mix while in a dry state, then pour on gradually
about half pint of cold water or milk; mix quickly but thoroughly into dough
of the usual consistence. Do not knead it more than necessary to mix it
perfectly. Make into small loaves, and place immediately in quick oven.
(When fully risen open door to let out the steam just a second).
BROWN BREAD.
2 breakfastcups of wheatmeal
1 small cup flour
1 teaspoon sugar
1 small teaspoon salt
1 tablespoonful butter
1 breakfastcup milk and water
Mix all the ingredients with the milk and water into dough, turn out and
flatten with hand, inch thick, cut four lines across the top, and prick with
fork. Bake about 20 minutes.
PUDDINGS
RICE PUDDING (Without Eggs).
Stir sufficient rice in boiling water, let boil quarter of an hour, then drain
water off, stirring into the boiled rice a cupful of milk and dessertspoonful
of sugar. Make a custard (see direction for Custard, page 41), put the rice
into a dish, mix thoroughly with the custard while hot. Grate nutmeg on
top; bake as usual.
9
SAGO PUDDING (Without Eggs).
Stir sufficient sago in boiling water, let boil 15 minutes, then drain water
off, stir into the sago a cupful of milk and dessertspoonful sugar; make
custard (see direction for Custard, page 41); pour the stewed sago into a
dish, mix well with the custard while hot. Grate nutmeg on top; bake as
usual.
YORKSHIRE PUDDING.
1 heaped breakfastcup flour

1 pint milk, good measure
½ teaspoon salt
3 eggs
1 tablespoon dripping
Sift flour into a basin, sprinkle salt over it, and make a hole in the middle.
Break each egg separately, and stir gradually in, add sufficient milk with
wooden spoon until thick batter, then add and mix remainder of milk, and
allow the batter to stand for half-an-hour. Place the dripping into a baking
dish, make quite hot, and pour in batter; bake slowly for half-hour. A layer
of raisins put in bottom of tin before pouring in batter makes a nice raisin
Batter Pudding; try this.
BREAD AND BUTTER PUDDING (Without Eggs).
Slice sufficient white or brown bread (stale) to fill a good-sized pie dish,
and spread each slice thinly with butter. Grease the dish, then lay in the
slices, sprinkling some currants, sultanas, and sliced candied peel between
each layer, adding a little sugar and spice also. Then moisten the bread with
a cup of milk. Prepare a pint custard (see direction for Custard, page 41),
and pour over while hot, grate nutmeg on; bake as usual.
10
RITA’S APPLE PUDDING.
Mix thoroughly a teaspoon of Baking Powder with a breakfastcup of

flour. Beat 2 eggs well, add 1 gill of milk, and a tablespoon of butter, beat all
together 15 minutes. Place 2 inches of stewed apples (sweetened) in a pie
dish. Pour in batter, and bake in quick oven; serve hot.
RASPBERRY PUDDING.
¼ lb. butter
¼ cupful sugar
2 eggs
1 teaspoonful Baking Powder
2 tablespoonfuls raspberry jam
1 breakfastcup flour
MODE.—Beat butter and sugar to a cream, add eggs (well beaten), then
the flour, baking powder and jam; put into a buttered basin, and steam 2½
hours.
DATE PUDDING.
3 ozs. butter
6 ozs. flour
2 or 3 eggs
1 small teaspoon Baking Powder
4 ozs. sugar
4 ozs. dates
3 tablespoons milk
1 teaspoon lemon juice
MODE.—Beat butter and sugar to a cream, add eggs, and beat well. Then
add milk, dates (chopped up fine), lemon juice, and last sift in the flour and
baking powder mixed. Steam 2 hours in a buttered mould.
11
COCONUT CUSTARD.
Put small teacupful of desiccated coconut in pie-dish, then make a pint

custard of 2 eggs, and pint of milk, with two dessertspoonfuls sugar. Pour
over coconut, and bake as usual.
FRUIT PUDDING.
1 small cup sugar

2 eggs
¾ cup milk (or more)
Beat butter and sugar to a cream, add eggs (beaten) and milk. Mix flour
and baking powder together, and add to mixture. Grease two small dishes,
fill half full of fresh fruit, pour over the batter; bake 1 hour.
AMERICAN PUDDING.
4 apples
½ pint milk
2 eggs
1 tablespoon flour
½ nutmeg
1 tablespoon minced suet
½ teaspoon Baking Powder
Sugar, sweeten to taste
Core and halve the apples, beat eggs, add flour, baking powder and milk.
Grease a pie dish; lay the apples in (cut part down), pour the mixture over,
then sprinkle in the minced suet, and grate nutmeg on top. Bake moderate
half-hour.
12
DOMINION PUDDING.
½ breakfastcup sugar
1 egg
½ cupful sweet milk
Rub butter into flour and Baking Powder, add sugar, beat egg and milk
together, and mix all into batter. Place some raisins at bottom of mould or
basin, pour batter over, and steam for 1¼ hours.
BEEF STEAK PUDDING.
½ lb. bread crumbs

½ lb. flour
1 lb. of steak
½ lb. suet
3 kidneys
Seasoning
Mix crumbs, flour, suet, salt to taste, and baking powder, with enough
cold water to make stiff paste. Roll out and line a basin, leaving a small hole
at the bottom of paste. Cut steak up and dredge with flour. Cut kidney
small; add pepper and seasoning; cover with a thick layer of paste, and boil
about 3 hours.
ROLLED FRENCH PUDDING.
Roll out a nice suet crust as for rolly poly, scatter over some chopped
figs, dates, apple or lemon juice, finely chopped candied peel, breadcrumbs,
golden syrup, ground ginger, and nutmeg, little pieces of butter here and
there, roll up, secure ends, tie in cloth, and boil about 2 hours; put pudding
into boiling water.
13
SUET DUMPLINGS.
1 teacupful flour
2 tablespoonfuls chopped suet
Cold water
pepper and salt to taste
1 dessertspoonful chopped parsley
Mix all the dry ingredients, rubbing suet into the flour, and make all into
stiff paste with cold water. Cut and roll into balls, covering the outsides
with flour, which prevents breaking. When ready, drop them into the stew,
which must be boiling slowly, and cook for half-hour longer.
APPLE DUMPLINGS.
3 ozs. flour
3 apples
3 ozs. suet
3 ozs. breadcrumbs
¼ teaspoon salt
Prepare the apples, make a paste of flour, suet, breadcrumbs, add baking
powder, salt, and water to mix. Place a piece of paste round each apple, put
dessertspoonful sugar in each, then cover the top. Put dumplings loose into
pan of boiling water, when they come to surface give them ½ hour.
14
BAKED JAM ROLL.
½ lb. flour
4 ozs. dripping (or lard or butter)
Salt a little
½ teaspoon Sugar (fine)
Water to mix
Beat butter (or dripping) to a cream, add all other ingredients, and
sufficient water to make a dough, roll out into shape, and spread with
apricot or raspberry jam, sliced apples, plums, or any fruit desired could be
substituted for jam. Put in a baking dish; bake in moderate oven.
HENDY PUDDING.
1 cup suet (chopped)

¼ breakfastcup sugar
2 teaspoons Baking Powder (heaped)
Jam, water to mix
Mix all dry ingredients with water to a stiff dough, which divide into
three, place alternately in greased basin a layer of dough, then jam, steam 3
hours. Serve with sweet or jam sauce.
BAKED APPLE DUMPLINGS.

½ lb. butter (or dripping)
Water to mix
Pare and core the apples, fill cavity with sugar and nutmeg, roll each
separately in paste, put in baking dish, and quarter cover with hot water
containing half cup sugar, one ounce of butter, one tablespoonful of Golden
Syrup. Baste frequently, allow three-quarters of an hour to bake, try with
skewer; serve with custard or cream.
15
CHRISTMAS PLUM PUDDING.
¾ lb. flour (or 1½ breakfastcups)

2 heaped teaspoonfuls Baking Powder
2 ozs. stale bread crumbs
1½ lb. suet
2 lbs. raisins
1 lb. currants
6 eggs
10 ozs. sugar (brown)
¼ lb. almonds
½ lb. mixed candied peel
Salt and spice to taste
Mix ingredients well together, and add 6 eggs well beaten, and three-
quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil
6 hours.
DOUGHNUTS.
3½ breakfastcups flour
1 breakfastcup sugar
½ breakfastcup butter
4 eggs
1 cup milk
½ teaspoonful salt
Beat sugar and eggs together in a separate basin, rub butter into flour,
add salt and baking powder, mix well, then mix flour with the eggs and
sugar, roll out, cut into rounds, and fry in hot lard; serve hot.
16
PASTRIES
MINCE PIES.
INGREDIENTS.—Mince meat, a sufficiency, and puff or short paste Recipes

(see below).
Roll out the paste to a suitable thickness, line with it the patty pans,
previously well buttered; put in each sufficient mince meat, make lids of
paste, cover over, press lightly at the edges, neatly trim round with a knife,
and bake in a moderately quick oven. When done, sprinkle with powdered
white sugar.
MINCE MEAT.
2 lbs. apples (pared and cored)

2 lbs. raisins (stoned)
2 lbs. currants
2 lbs. suet (chopped fine)
¾ lb. mixed candied peel (chopped)
½ lb. sugar
½ pint brandy (or 1 breakfastcup)
¼ pint sherry (or ½ breakfastcup)
1 small nutmeg (grated)
1 dessertspoonful powdered cinnamon
1 dessertspoonful salt
The juice of two small oranges
The juice of two small lemons
The peel of one each grated
Put apples and raisins through mincer, then mix with all other
ingredients well together, put into jars, with piece of paper on top dipped in
brandy, then cover.
17
PLAIN PUFF PASTRY.
½ lb. flour
7 ozs. butter
½ teaspoonful Baking Powder
Water to mix
MODE.—Place the flour on a pastry-board with the butter, chop the
butter into the flour with a knife, then put into a basin, add baking powder,
and sufficient water to make a soft dough. Roll out several times.
SHORT PASTRY.
1 breakfastcup flour, pinch salt

4 ozs. butter or lard
Water to mix
MODE.—Rub the butter into the flour, add salt, baking powder, and water
a little at a time to make a firm dough. Roll out to required thickness.
YORKSHIRE CHEESE CAKES.
1 teacup curds
1 oz. butter
1 oz. sugar
1 egg
1 tablespoon currants
MODE.—Cream butter and sugar, mix with the curds, mix all ingredients
together. Fill patty-pans, lined with pastry.
To prepare the curd, boil 2 quarts of milk, and as it rises pour in either
½ pint of vinegar or buttermilk to turn it to curds. Draw the pan to side of
the fire, let it stand 5 minutes, then strain through a sieve.
Pastry requires a hot oven; if it contains baking powder—must be baked
at once.
18
APPLE SANDWICH.
½ lb. butter
1 lb. flour
Mince 2 or 3 apples
1 cupful clean currants
1 piece of peel
1 dessertspoonful cinnamon
1 lemon
1 egg
2 tablespoons sugar
MODE.—Rub butter into flour, then add baking powder, make into a firm
dough with water. Roll out to required thickness; mince all other
ingredients together, and mix in egg last. Place mince between pastry, and
bake.
CORNISH PASTY.
¼ lb. pastry
1 teacupful raw potato
1 teacupful raw meat
A small piece of onion chopped fine
½ teaspoonful salt
¼ teaspoonful pepper
3 tablespoonfuls cold water or gravy
Mix all ingredients together on a plate, roll pastry into an oval shape, put
the mixture on the paste, wet the edges on the top, and prick well. Brush
over a little egg or milk, and bake in a hot oven for about half-an-hour.
19
A GOOD PIE CRUST.
1 level teaspoon salt
1 lb. butter (lard or dripping may be used)
Mix well together, then add 2 cups of water, and roll out. This makes
light paste for pies, tarts, custard, etc.
CAKES AND BUNS

RASPBERRY DELIGHTS.
2 tablespoonfuls sugar
1 egg
1 teaspoonful flour
1 tablespoonful Custard Powder
MODE.—Cream butter and sugar together, add the egg; mix flour, baking,
and custard powder together, and add by degrees to mixture. Place in
greased patty-tins on cold oven shelf, and bake ten minutes. When nearly
baked, place a teaspoonful of raspberry jam on each, and then bake a little
longer.
ENGLISH QUEEN CAKES.
4 eggs
Their weight in butter, sugar and flour
4 ozs. currants
Flavouring to taste
Beat butter and sugar to a cream, then beat in eggs. Mix currants with
flour and baking powder, and add to mixture. Bake in hot oven.
20
CHELSEA BUNS.
1 egg
Spice, and milk to mix
Rub all dry ingredients together, mix with milk to desired paste, roll out,
cover with spice, and sugar, and bake as usual.
ALMOND FINGERS.
1 breakfastcup of flour
¼ lb. butter
2 ozs. sugar
1 egg
Beat butter and sugar to a cream, add yolk of egg, and beat well. Mix
flour and baking powder together, and add to mixture with the hand. Paste
must be very stiff. Roll out thin. Make the icing with the white of the egg,
spread on top of paste. Place chopped almonds on. Cut into fingers; bake
moderate oven.
RICH PLUM CAKE.
Take ½ lb. butter, and ½ lb. sugar, beat these well together with the
hand to a cream, add 4 eggs, one at a time, beat well into the butter and
sugar, lightly mix in 2 breakfastcups of flour previously mixed with one
heaped teaspoon of Baking Powder, then lightly mix in ½ lb. sultanas. Bake
at once thoroughly in fairly quick oven.
21
BUFFALO CAKE.
1¼ breakfastcups flour
¼ lb. butter
2 eggs
¾ breakfastcup sugar
Cream butter and sugar, add eggs beaten, mix flour and baking powder,
and add to mixture, then enough milk to make thin. Cook in sponge
sandwich tins. Put together with lemon honey or raspberry jam. Icing on
top.
SMALL CAKES (Without Eggs).
3 ozs. butter (or dripping)

3 ozs. sugar
½ lb. flour (or 1 breakfastcup)
1 teaspoonful ground ginger
1 heaped teaspoonful Egg Powder
Milk to mix about ¼ pint.
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.
22
ELSIE’S FINGERS.
¼ lb. butter
3 ozs. sugar
2 small cups flour
1½ teaspoonfuls Baking Powder
1 egg
Beat butter and sugar, add egg and flour mixed with baking powder, roll
small pieces between the hands, dip in sugar, and put on cold tray; bake in
moderate oven till slightly brown.
PIKELETS.
1 dessertspoonful sugar
1 egg (well beaten)
¾ breakfastcup milk
1 oz. butter
Mix flour, sugar, and Baking Powder together, then mix egg and milk,
make a well in centre of dry ingredients, and mix to a smooth paste with
milk. Cook in small lots on hot greased girdle.
SPONGE SANDWICH.
3 eggs
1 cup sugar (small)
1 cup flour (small)
Beat eggs and sugar well, then add flour and baking powder mixed; bake
in hot oven in sandwich tins.
23
RENE’S KISSES.
½ lb. cornflour
½ lb. butter
½ lb. sugar
½ lb. flour
4 eggs
Cream butter and sugar, add eggs beaten and flavouring, mix baking
powder, flour, and cornflour, and add to mixture; mix until quite light, drop
in teaspoon lots on cold oven shelf, bake in quick oven; when cold, fasten
together with jam.
CHRISTMAS CAKE.
1 lb. butter
1 lb. currants
1 lb. raisins
1 lb. sultanas
¼ lb. mixed peel
¼ lb. almonds
2 breakfastcups sugar
10 eggs
1 heaped teaspoon Baking Powder
Wine glass brandy
Beat butter to a cream, add sugar, then eggs one by one (unbeaten); mix
baking powder with flour, and put in, then fruit dredged with flour. Brandy.
Cook 4½ hours, moderate oven.
24
EXPRESS CAKES.
1 teacup sugar
3 eggs
¼ cup milk
(Essence vanilla or lemon)
Mix flour, sugar, and baking powder together, beat in the eggs and milk,
put into small greased tins. Bake in moderate oven about 20 minutes.
NEW ZEALAND BUNS.
1 tablespoonful sugar
1 heaped teaspoon Baking Powder
1 egg
3 ozs. butter
Rub the butter into flour, sugar, and baking powder, then add the egg
well beaten, and enough milk to make a stiff dough. Place in heaps on cold
greased oven shelf. Bake quick oven 10 to 15 minutes.
SPONGE CAKE.

1 level breakfastcup sugar
4 tablespoons milk
2 teaspoons Baking Powder
4 eggs
Pinch salt
Beat the eggs, then beat in the sugar, add salt and milk. Mix flour and
powder together in dry state, then sift it in; beat all together, and bake in
quick oven.
25
ROCK CAKES.
2 ozs. currants
1 oz. or 1 round candied peel
1 dessertspoonful Baking Powder
Milk to mix
Rub the butter (or lard) into flour, then add other dry ingredients, the
egg beaten, and sufficient milk to make stiff dough. Place in rocky shapes on
cold greased oven shelf, and bake in hot oven 10 or 12 minutes.
CHILDREN’S CAKES.
3 ozs. dripping
¼ lb. sugar
¼ lb. sultanas
1 oz. peel
½ teaspoonful salt
1 egg
MODE.—Rub dripping well into the flour, add all dry ingredients. Beat
the egg well, mix with a breakfastcup nearly full of milk. Mix all together,
and bake in greased patty-tins about 15 minutes.
SHORTBREAD.
½ lb. flour (or one breakfastcup)

¼ lb. butter
2 ozs. sugar (or 2 tablespoonfuls)
Cream butter and sugar, then work in the flour, continue to work until it
becomes a firm dough. Place into an ungreased tin, press well down with
the knuckles, then smooth over with a knife, and prick with fork. Bake in a
slow oven 1 hour. Cut into shapes whilst hot in the tin.
26
FRUIT CAKE.
½ lb. butter
½ lb. sugar
8 eggs
1 teaspoon ground nutmeg
1 lb. currants
4 ozs. almonds
½ lb. mixed peel
MODE.—Beat butter to a cream, add sugar gradually, then white of eggs
(beaten 10 minutes), then yolks (beaten 10 minutes), then flour and other
ingredients. Bake 2½ hours moderate oven.
PANCAKES.
Pinch of salt
Mix well in dry state, add two eggs, well beaten, and enough milk to
make thin batter. Fry with lard or butter.
SPONGE ROLL.
1 cup flour
1 tea cup sugar
3 eggs
2 tablespoons cold water
METHOD.—Beat eggs and sugar till stiff and frothy, sift flour and baking
powder, add water to eggs and sugar, then stir in the sifted flour and
baking powder lightly and quickly, pour into greased tin, and bake in hot
oven from 8 to 10 minutes. This recipe will also serve for a Jam Sandwich.
27
RICE CAKES.
1 cup flour
½ cup ground rice
¼ lb. sugar
3 ozs. butter
1 egg
½ cup milk
A pinch of salt
Cream butter and sugar, sift dry ingredients together, whisk the egg
well, and mix all thoroughly. Add flavouring, and a few currants if liked.
Bake in patty pans in moderate oven about 10 minutes.
SUNBEAM CAKE.
½ lb. sugar
½ lb. butter
½ lb. sultanas
¼ lb. peel
¾ lb. flour
6 eggs
1 small teaspoonful Baking Powder
A few almonds and flavouring
MODE.—Whip butter and sugar to a cream, beat in eggs one by one, then
add flour and baking powder, fruit, peel, almonds, and flavouring. Bake in
moderate oven 2 hours.
28
GRATED NUT CAKES.
¼ lb. desiccated coconut (or almonds)
4 ozs. butter
½ teacup milk
1 dessertspoonful Egg Powder
Mix coconut with the flour, sugar, and Egg Powder. Soften the butter a
little, then rub it lightly into the other ingredients, moisten the whole with
the milk slightly warmed, and bake in moderate quick oven in buttered
patty pans.
AFTERNOON TEA CAKES.
3 ozs. butter (or 3 tablespoonfuls)
1 egg (well beaten) and some milk
Jam (raspberry preferred)
Rub butter into flour, then add sugar and Baking Powder, mix well, add
egg and sufficient milk to make a light dough. Roll and cut into rounds;
place a little raspberry jam on each, wet the edges, and press them
together. Put on cold, greased oven shelf, and bake about 10 minutes.
MADEIRA CAKE.
3 eggs, their weight in butter and sugar

The weight of 4 eggs in flour
Juice of one small lemon
Cream butter and sugar, add eggs one by one, beat well, add lemon juice,
flour, and baking powder. Bake in buttered cake tin in moderate oven for
about one hour. Ice the top if desired.
29
RICE CAKES (Without Eggs).
1 cup flour
½ cup ground rice
¼ lb. sugar
4 ozs. butter
½ cup milk (good measure)
1 heaped teaspoonful Egg Powder
Pinch salt
Cream butter and sugar, sift and mix dry ingredients into same, mix all
thoroughly with the milk, add flavouring, and bake in patty pans in
moderate oven from 10 to 12 minutes.
WALNUT CAKE.
1 large cup flour

1 small cup sugar
1 small cup butter
1 tablespoon cocoa
1 cup walnuts
3 eggs
Beat butter and sugar to a cream, add eggs well beaten, mix cocoa with a
little milk, then add the other ingredients, and bake in shallow cake tin in
moderate oven. When cold, ice with water icing, and place some walnuts
halved on top.
Currants should be rubbed in a colander with a little flour before using.
30
CHOCOLATE CAKES.
¼ lb. flour
¼ lb. sugar
2 eggs
1 teaspoon chocolate (or 1½ teaspoons cocoa)
½ teaspoonful vanilla essence
Beat butter and sugar together, then add flour, baking powder, cocoa
and essence. Bake in moderate oven 15 to 20 minutes in sandwich tins. Ice
with chocolate icing.
LEMON BISCUITS.
½ lb. butter
½ lb. sugar
1 lb. (or 2 breakfastcups) flour
2 eggs
Flavour with essence of lemon
Cream butter and sugar together, add eggs, then flour and powder
mixed well, roll out thin, cut into shapes and bake.
A GOOD PLAIN CAKE.
Mix well together two breakfastcups of flour, two teaspoonfuls Baking

Powder, a little salt and spice, and ¼ lb. sugar. Rub in ½ lb. butter, then mix
in 6 ozs. sultanas, 2 ozs. currants, a few pieces sliced peel. Beat 3 eggs and
half-cupful milk together, and moisten the lot. Bake in quick oven
thoroughly.
31
DATE CAKE.
½ lb. butter
½ lb. sugar
6 eggs
½ lb. dates
Beat butter and sugar to a cream, add eggs 2 at a time; beat well, add
flour, powder, and fruit. Bake about 1½ hours.
PYRAMIDS.
1 teaspoonful cornflour (or potato flour)
¼ lb. sugar
¼ lb. butter
4 eggs
Flavouring
Beat butter and sugar to a cream, well whisk the eggs, sift dry
ingredients together, make a hole in centre of flour, in which put butter and
eggs, mix thoroughly but lightly; add flavouring liked, and bake in small
patty pans in hot oven for about 10 minutes.
PICNIC DAINTIES.
Milk to mix
Rub butter into flour, then stir in sugar, egg powder and sufficient milk
to make firm dough. Roll and cut into rounds, place one teaspoonful of
raspberry jam in the centre; wet the edges and press them together. Place
on cold greased oven shelf. Bake 12 minutes.
32
GIRDLE CAKES.
Rub into two breakfastcups flour 6 ozs. of butter, add 3 teaspoonfuls

Baking Powder, and mix thoroughly. Mix into this ¼ lb. currants, pinch salt,
a little nutmeg, and make into light dough with milk. Roll out, cut into
rounds, bake 15 minutes on a girdle or in the oven. If required sweet, add
tablespoonful sugar.
SEED CAKE.
½ lb. butter
½ lb. sugar
6 eggs
2 cups flour
Caraway seed, lemon peel
Beat butter and sugar to a cream, then add the eggs, beating in one by
one with the hand; lastly, add flour and baking powder, mixed together,
with seeds and lemon peel as desired.
GINGER CAKE.
1 teacup sugar
1 teaspoon baking soda
1 teacup golden syrup
1 teacup butter
1 teacup milk
2 eggs
2 dessertspoonfuls ground ginger
1 teaspoonful cinnamon
½ teaspoonful spice
Mix dry ingredients, add eggs well beaten, and butter (melted) last of all;
bake three-quarters of an hour.
33
VICTORIA SANDWICH.

1 level breakfastcup sugar
4 ozs. butter
3 eggs
1 small cup water
Essence flavouring to taste
Warm the butter, and beat in the sugar, drop in the eggs one at a time,
then the flour with the baking powder mixed, must be lightly beaten in; add
flavouring and water gradually. The baking powder may be added last of all
to give better results. Bake in quick oven 15 minutes.
SULTANA CAKE.
1 lb. flour
½ lb. butter
½ lb. sultanas
½ lb. sugar
4 eggs
3 ozs. peel
1 heaped teaspoonful Baking Powder
A little milk
Cream the butter and sugar together, add eggs well beaten, then the
other ingredients; bake in moderate oven two hours
LEMON TEA CAKES.
Rub into 1½ breakfastcups of flour 3 tablespoonfuls each of lard and

butter; add 6 ozs. moist sugar, the grated rind of one lemon, a little of the
juice, and a heaped teaspoonful of Baking Powder. Mix into moderate paste,
with 2 well beaten eggs. Divide into cakes; place on greased oven shelf, and
bake in brisk oven 20 minutes.
34
TEA CAKES (Without Eggs).
1 lb. flour
4 ozs. sugar
4 ozs. butter
2 teaspoonfuls Egg Powder
½ lb. dates (or sultanas) chopped
Milk to mix, salt a pinch
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.
TENNIS BUNS.
1 egg
3 ozs. butter
Candied peel and milk
Essence of lemon to taste
Rub butter into flour, add other dry ingredients, mix well, then add the
egg well beaten, and enough milk to make a stiff dough. Place in small lots
on a cold greased oven shelf. Put a piece of candied peel on top of each.
Bake in quick oven about 10 minutes.
“EGG POWDER” ROCK CAKES.
2 ozs. currants
½ oz. or 1 round candied peel
Milk to mix
35
Rub the butter (or lard) into flour, add the other dry ingredients, and
sufficient milk to make a stiff dough, place on cold greased oven shelf in
rocky shapes. Bake in hot oven.
COFFEE CAKE.
¼ lb. butter (or dripping)

¼ lb. sugar
½ cup Golden Syrup
1 large cup of strong coffee
1 teaspoonful ground ginger
A few raisins and peel
A little spice or nutmeg
Cream butter and sugar, add syrup warmed and mixed with the coffee,
together with sifted flour, add spices to creamed butter, add raisins and
peel, then beat in baking powder; bake in moderate oven about 2 hours.
BATH BUNS.
½ cupful butter
1 cupful sugar
3 eggs
½ cupful lemon peel (cut up)
Beat butter and sugar to a cream, add the eggs, and beat few minutes
longer, add other ingredients, and mix into moderate paste with milk. Place
on cold oven shelf (greased), and bake about 12 or 15 minutes in hot oven.
Special.—If Baking Powder should appear lumpy in tin, it will easily
powder up again (with back of spoon) before using in cooking.
36
SMALL COCONUT CAKES.
4 ozs. desiccated coconut
2 ozs butter (or 2 tablespoonfuls)
Milk
Rub butter into flour, mix in coconut, baking powder, and sugar, making
into stiff dough with milk. Place in small lots on cold greased oven shelf,
and bake in hot oven about 20 minutes.
COCONUT DELICACIES.
½ breakfastcup flour (or ¼ lb.)

½ breakfastcup coconut (or ¼ lb.) desiccated
3 ozs. butter (or 3 tablespoonfuls)
1 egg
Rub butter into flour, add other dry ingredients, and mix, then add egg
beaten, this should make stiff dough (if not add very little milk, as dough
must be stiff). Place on cold greased oven shelf in small lots. Bake in hot
oven from 10 to 12 minutes.
ABOUT CAKE MIXING.

Always cream together the butter and sugar in a basin, before
commencing to add the eggs already beaten; this will add success to your
cakes.
37
MISCELLANEOUS
DELICIOUS TRIFLE.
Cut up stale sponge cakes in dish, spread over with jam (raspberry
preferred), then make a pint custard, (as per direction for Custard), and
pour when cooked over the cakes. Let stand till cold, then spread whipped
cream on top. This dish is improved by adding a little sherry or wine to the
cut sponges.
EGG DRINK (Without Eggs).
Two large cups of milk; take sufficient to mix smooth 1 heaped teaspoon
of Custard Powder. Place remainder in saucepan with 2 teaspoonfuls sugar;
when it boils add mixture, stir and place immediately into glasses (grate
nutmeg on top to taste).
LEMON SPONGE.
½ packet isinglass or gelatine

5 ozs. loaf sugar
¾ pint cold water
2 lemons
Whites of 2 eggs
Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the
fire with the rind of two lemons thinly pared, add the sugar and the juice of
2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until
nearly cold, and beginning to set, then add the white of 2 eggs, well beaten,
and whisk 10 minutes, when it will become the consistence of sponge; put
it lightly into a glass dish immediately, leaving it in appearance as rocky as
possible.
All fruit sponges are made in the same way. If syrups are used for
flavouring, use ¾ oz. gelatine.
38
TO MAKE A CUSTARD.
From a pint of new milk take enough to mix smooth one large
dessertspoonful of Custard Powder, sweeten the remainder of the milk to
taste (say, a heaped dessertspoonful sugar), and when the milk is boiling,
pour the mixed custard into it, stir and pour immediately into jug. When
cold, place in glasses (grate nutmeg on if desired).
LEMON HONEY (For Sponges or Tarts).
1 lb. sugar
Rind and juice of 4 lemons
4 ozs. butter
4 eggs
Grate only the yellow part of the lemon rinds (avoid white part, as it is
bitter), strain the juice, beat eggs a little, put all ingredients into enamelled
pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and
cover when cold.
PINEAPPLE JELLY.
1 tin pineapple chunks

2 packets White’s jelly crystals
Cut up pineapple into small dice, dividing fruit and juice into two jelly
moulds; make jellies separately, using little less water than directed, then
pour into moulds.
FIG AND BANANA SALAD.
Slice in equal quantities some nice bananas and freshly preserved figs,
sprinkle castor sugar over each layer, add lemon juice if desired, place in
glass dish, and cover with whipped cream flavoured with vanilla, put in a
cool place for 2 hours.
39
BAKED PEARS.
Pears
Golden syrup
Water
Wipe some large sound pears, arrange them in an enamel baking dish
with stalk ends upwards, pour a little water over them, and enough golden
syrup to sweeten (say one tablespoonful to every three pears). Bake in a
slow oven 2 hours or more. If baked slowly they will be juicy, tender and
sweet, baste them frequently with the syrup and water, if oven is too hot
cover with oven shelf. Serve with cream or custard.
TOMATO AND MACARONI.
¼ lb. macaroni
Tomatoes, onion, butter
Pepper and salt
Break up macaroni and boil in plenty of water slightly salted, boil one
onion in the same water, strain and put a layer in a buttered pie dish, put
next a layer of sliced tomato and the boiled onion, another layer of
macaroni, and so on with pepper and salt on each layer till dish is full; have
tomato on top layer, sprinkle bread crumbs over, and some little pieces of
butter. Bake till tomatoes are cooked about one hour.
PEAR GINGER.
6 lb. pears (nearly ripe)

1 lb. preserved ginger (full lb.)
4 lbs. sugar
Cut up pears, and let stand over night with sugar on, boil with ginger
following day until soft.
40
TOMATO SAUCE (No. 1).
12 lbs. tomatoes
2 lbs. onions
2 ozs. garlic (chopped fine)
1 oz. ground ginger
½ oz. cloves
4 ozs. salt
½ oz. cayenne pepper
Place spices in a bag, and boil with rest of ingredients 2 hours
(occasionally squeeze the spice bag), then beat through a sieve or colander
till nothing but skin and seed remains. When cool, add a quart of best malt
vinegar, half a lb. brown sugar, boil again until it is as thick as cream. Bottle
and cork when cold. Always put sauce in small bottles if convenient, it
keeps better, and seal top of same.
TOMATO SAUCE (No. 2).
12 lbs. tomatoes
2 lb. cooking apples
1 lb. onions
¾ lb. sugar
¼ lb. salt
2 ozs. each of allspice and garlic
¼ oz. each of chillies, mace and cloves
1 quart best English malt vinegar
Wipe and break the tomatoes, cut up garlic, apples, and onions. Boil all
together with rest of ingredients 3 to 4 hours. Strain and bottle.
41
TOMATO SOUP.
2 lbs. tomatoes
1 oz. butter
2 ozs. sago
1 large onion
1 quart stock
Pepper and salt
Slice the tomatoes and onion, and boil in stock until tender, strain
through a colander, and return to the saucepan, then add butter, sago, and
seasoning; boil till sago is cooked.
APPLE SAUCE.
Pare and core six large apples, cut up, and stew half hour with small cup
of water, then add small cup sugar, mash together with a wooden stirrer.
EASY BREAKFAST OR TEA DISH.
Stew gently some tomatoes with a little butter, pepper and salt, when
soft mash with a fork, and add to them a well-beaten egg until they thicken.
Serve on hot buttered toast.
WHITE SAUCE.
Boil 1 pint of rich milk. Stir into it 1 tablespoonful of flour, previously

made smooth in a little milk. To this add salt (and, if preferred, 1
teaspoonful of olive oil). Serve hot. For parsley sauce, just add before
serving half teaspoonful of finely-chopped parsley.
42
APPLE CHUTNEY.
4 lbs. green apples

2 lbs. onions
2 lbs. brown sugar
½ lb. raisins
2 teaspoonfuls salt
1 teaspoonful cayenne pepper
1 teaspoonful ground cloves
1 oz. garlic
Chop ingredients up fine (or put all through a mincer, except apples, salt,
pepper, and cloves). Cut apples as for stewing, put all into pot, cover with
vinegar, boil slowly 4 or 5 hours.
TOMATO SAUSAGE.
2 lbs. mutton, fat and lean (or any cold meat)

1 lb. tomatoes
¾ oz. black pepper
1 oz. salt, and little grated nutmeg
Put meat through fine mincer, mash the tomatoes, and rub through a
sieve, removing skins. Mix meat and tomatoes together, add beaten egg to
bind, form into cakes, roll in flour, egg, and bread crumbs, and fry in boiling
fat.
SALAD DRESSING.
½ teaspoonful mustard
Pinch of salt
Little pepper
Yolks of 2 hard-boiled eggs
Mix all together, add sufficient milk (breakfastcup), then vinegar,
stirring it until it thickens.
43
SAVOURY OMELETTE.
4 eggs
1 tablespoon flour
Large breakfastcup milk
Parsley, onion, salt and pepper to taste
Beat eggs, mix flour smooth with a little of the milk, then add remainder;
stir into the eggs, add parsley, onion, pepper and salt; put a small piece of
butter or dripping in frying-pan, pour in the mixture, and cook gradually.
When brown underneath, cut in pieces, and turn.
VEGETARIAN ROAST.
Bread
Peanuts
Milk, seasoning
1 onion
Brown some crusts of bread in the oven, shell peanuts and put them
through the mincer, putting the bread through the mincer afterwards.
Take a cup of the bread crumbs, pour on them a little milk, just enough
to moisten, but not to make them too soft.
Mix with them half a cup of the ground peanuts, salt, and a little
powdered herb, either sage or thyme, and one minced onion, put all into a
buttered pie dish, and bake slowly till nicely browned. If it appears to be
getting too dry, a very little water may be put on top as it is cooking, or a
few pieces of butter on top makes a fine improvement.
HAM OR TONGUE OMELETTE.
Is made by adding about 2 tablespoonfuls of grated ham or tongue to the

egg mixture, before it is cooked, omitting parsley.
44
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Easy Baking Recipes

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Easy Baking Recipes

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Easy Baking Recipes

Originally published as The Sure-to-Rise Cookery book. This edition published in

½ lb. flour (one breakfastcup)

3 level breakfastcups flour

¾ lb. flour (or 1½ large cups)

1 breakfastcup flour (piled up)

BREAD and ROLLS

1 lb. flour (or 2 breakfastcups)

To every cup of flour add a heaped teaspoonful of Baking Powder, with a

1 heaped breakfastcup flour

BREAD AND BUTTER PUDDING (Without Eggs).

Mix thoroughly a teaspoon of Baking Powder with a breakfastcup of

Put small teacupful of desiccated coconut in pie-dish, then make a pint

1 small cup sugar

BEEF STEAK PUDDING.

½ lb. bread crumbs

ROLLED FRENCH PUDDING.

1 cup suet (chopped)

BAKED APPLE DUMPLINGS.

1 lb. flour (or 2 breakfastcups)

¾ lb. flour (or 1½ breakfastcups)

INGREDIENTS.—Mince meat, a sufficiency, and puff or short paste Recipes

2 lbs. apples (pared and cored)

1 breakfastcup flour, pinch salt

YORKSHIRE CHEESE CAKES.

CAKES AND BUNS

ENGLISH QUEEN CAKES.

RICH PLUM CAKE.

SMALL CAKES (Without Eggs).

3 ozs. butter (or dripping)

NEW ZEALAND BUNS.

2 level breakfastcups flour

½ lb. flour (or one breakfastcup)

AFTERNOON TEA CAKES.

3 eggs, their weight in butter and sugar

1 large cup flour

A GOOD PLAIN CAKE.

Mix well together two breakfastcups of flour, two teaspoonfuls Baking

Rub into two breakfastcups flour 6 ozs. of butter, add 3 teaspoonfuls

2 level breakfastcups flour

LEMON TEA CAKES.

Rub into 1½ breakfastcups of flour 3 tablespoonfuls each of lard and

“EGG POWDER” ROCK CAKES.

¼ lb. butter (or dripping)

½ breakfastcup flour (or ¼ lb.)

ABOUT CAKE MIXING.

EGG DRINK (Without Eggs).

½ packet isinglass or gelatine

LEMON HONEY (For Sponges or Tarts).

1 tin pineapple chunks

FIG AND BANANA SALAD.

TOMATO AND MACARONI.

6 lb. pears (nearly ripe)

TOMATO SAUCE (No. 2).

EASY BREAKFAST OR TEA DISH.

Boil 1 pint of rich milk. Stir into it 1 tablespoonful of flour, previously

4 lbs. green apples

2 lbs. mutton, fat and lean (or any cold meat)

HAM OR TONGUE OMELETTE.

Is made by adding about 2 tablespoonfuls of grated ham or tongue to the

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