Part 4

Mix altogether, dissolving the soda in a very little hot water. Add sufficient flour to make a fairly stiff dough. Roll out thin and bake in a quick oven.

Ground Rice Biscuits

¹⁄₂ lb. ground rice ¹⁄₂ lb. flour ¹⁄₂ lb. castor sugar ¹⁄₂ lb. butter 2 eggs 1 tea-spoonful of baking powder

Mix the baking powder with the flour and ground rice, and then rub the butter into it. Add the well-beaten eggs. Roll out on a board and cut into rounds about the size of a five-shilling piece. Bake on a floured tin.

Hazel Nut Biscuits

4 ozs. hazel nuts 1 oz. sweet almonds Whites of two eggs 6 ozs. powdered sugar Flour

Blanch the nuts and pound them, but not very finely. Beat the whites to a stiff froth. Mix them with the nuts. Add the sugar. Mix in sufficient flour to make a paste. Roll it out on a board as thin as possible. Cut into small rounds. Bake on buttered tins in a slow oven.

*Kletskoppen

7 ozs. flour 12 ozs. brown sugar 4 ozs. almonds 2 ozs. butter

Mix sugar and butter together. Add the flour and the almonds blanched and chopped. Divide into small cakes. Bake in a quick oven.

*Little Biscuits

¹⁄₂ lb. flour 2 eggs ¹⁄₄ lb. butter ¹⁄₄ lb. powdered sugar A small tea-spoonful baking powder A small wine-glass of sherry

Put the flour, sugar and baking powder into a basin and stir well together. Rub in the butter and add the well beaten eggs. Mix with the wine into a paste just firm enough to roll out on a paste-board. Cut out in little rounds with a small wine-glass. Bake on a floured tin until a delicate colour, like nicely baked pastry.

*Little Dutch Cakes

4 ozs. butter 4 ozs. white sugar 4 ozs. flour Vanilla 2 yolks 1 white of egg 1 oz. almonds blanched and chopped

Mix the butter and sugar thoroughly together. Add the flour. Flavour with a few drops of vanilla. Beat the yolks and add them to the mixture. Roll out the paste. Shape it into rings. Dip each in the white of egg and sprinkle over them the chopped almonds.

Louisa Cakes

3 oz. cornflour 3 oz. flour 4 ozs. butter 3 eggs 4 ozs. powdered sugar 1 tea-spoon baking powder

Beat the butter to a cream and add the sugar. Then add one egg at a time, beating thoroughly. Stir in the flour (in which the baking powder has been mixed) and beat well. Bake in greased patty pan in a quick oven from 15 to 20 minutes. Ice when nearly cold with plain icing, p. 65, and ornament with crystallised cherries.

Macaroons

1 lb. sweet almonds 10 bitter almonds Whites of eight eggs 1 tea-spoon arrowroot

Blanch and pound the almonds, adding to them a little rose water. Put in a basin, cover and set aside for twenty-four hours. Then beat the whites to a very stiff froth. Stir in the sugar lightly and add the almonds and arrowroot gradually. Drop spoonfuls of the mixture on buttered paper, sprinkle with powdered sugar and bake on a tin sheet in a quick oven until a delicate brown. One or two sliced almonds can be stuck into each biscuit.

Macaroons

1 lb. sweet almonds Whites of four eggs 1 lb. powdered sugar Rose water

Blanch and pound the almonds, add to them a little rose water. Mix thoroughly with the sugar over a fire. Whisk the whites to a stiff froth. Add to the almonds. Grease a paper and spread it on a baking sheet. Put the mixture on by spoonfuls. Bake in a rather slow oven for twenty minutes.

Madeleines

¹⁄₂ lb. butter 14 ozs. flour 1 lb. powdered sugar 6 eggs 1 dessert-spoon orange flower water

Melt the butter and pour it into a basin. Add to it gradually, beating all the time, the flour and sugar. Beat the yolks and whites separately. Add the yolks first, then the flavouring, and, lastly, the whites. Butter a number of little tin shapes, fill them and bake in a moderate oven.

Oat Cakes

1 lb. oatmeal A pinch of soda Hot water

Mix oatmeal and soda, adding hot water to make a soft dough. Knead till smooth. Press into a round cake ¹⁄₂ inch thick, then roll out as thin as required with a roller. Divide into cakes with a cutter. Place them on a hot griddle and bake till firm. Take them off, rub them with meal and toast before the fire till they curl.

Orange Biscuit

Several Seville oranges Their weight in powdered sugar

Boil the oranges whole, three times, changing the water each time. Cut them in halves and take out all the pulp and juice. Beat the outside very fine in a mortar and add to it the sugar. Mix into a paste. Spread very thinly on glass or plates and set in the sun to dry. When nearly dry cut into shapes and turn over. When quite dry put away in an air-tight tin.

*Orange Wafers

¹⁄₂ lb. sugar ¹⁄₄ lb. flour 4 eggs ¹⁄₂ orange 1 lemon

Grate the yellow rind from half an orange. Put it in a cup and squeeze the juice of a whole lemon over it. After half-an-hour strain off the juice.

Beat the sugar and yolks until light and creamy. Add the strained juice and the whites whipped to a stiff froth. Sift in the flour and do not beat any more. Drop by the spoonful on to greased paper and bake quickly. Spread half of the wafers, when baked, with marmalade and put the others on top of them, pressing them lightly down.

Rice Cakes

2 eggs Their weight in flour, powdered sugar and butter 1 large table-spoon rice flour ¹⁄₂ tea-spoon baking powder

Cream the butter and add the sugar. Mix the baking powder, flour and rice flour together and add to the butter and sugar. Whisk the eggs till light and frothy. Beat all well together. Bake in buttered patty pans.

Rock Cakes--I

¹⁄₂ lb. flour 2 ozs. butter 3 ozs. moist sugar 2 ozs. currants 2 eggs ¹⁄₂ tea-spoon baking powder

Rub the butter into the flour. Add the sugar and currants. Beat the eggs well and add to the mixture. Mix well together and drop in irregular shapes on a buttered tin. Bake in a moderate oven.

Rock Cakes--II

¹⁄₂ lb. self-raising flour 1 egg ¹⁄₄ lb. Demerara sugar ¹⁄₂ tea-cup milk ¹⁄₄ lb. butter and lard mixed 2 ozs. currants Candied peel 1 table-spoon desiccated cocoanut

Mix flour, sugar, butter, currants and cocoanut well, then add the egg and milk. If the butter is soft it will not require all the milk, for they are better mixed as dry as possible. Put the mixture in rough pieces on a tin, and bake in a rather quick oven for fifteen or twenty minutes.

Shortbread

1 lb. flour ¹⁄₂ lb. fresh butter ¹⁄₄ lb. powdered sugar

Soften the butter a little and cut it into the flour. Knead in the sugar. Roll out. Cut into shapes. Bake in a tin, on buttered paper, until a delicate brown.

*Shortbread Biscuits

1 lb. flour 4 ozs. butter 1 egg A little cream

Rub the butter into sifted and dried flour. Add the sugar and the egg slightly beaten.

Moisten with a very little cream or milk. Roll out thin. Cut into rounds. Bake on tins in a quick oven.

Snow Cakes

2 cups sugar ¹⁄₂ cup butter 1 cup sweet milk 3 cups flour 3 tea-spoons baking powder Whites of five eggs

Cream the butter. Add the sugar and beat well. Then add the flour, in which the baking powder should be mixed, and the milk. Beat for ten minutes. Whisk the whites to a stiff froth, and stir in lightly. Bake in square tins. When quite cold, cut off all the brown outside and divide into pieces about two inches square. Take each piece on a fork and ice and roll in finely grated cocoanut.

Sponge Fingers or Cakes

10 eggs 1 lb. powdered sugar ³⁄₄ lb. flour

Beat the eggs together until very light. Add the sugar and beat for fifteen minutes. Sift the flour in lightly. Bake in tins made for the purpose, in a quick oven.

Sugar Cakes

6 eggs 1 cup butter 3 cups sugar Flour

Beat the yolks and whites separately very thoroughly. Cream the butter and sugar. Add the yolks. Beat well. Stir in the whites and enough flour to make a paste that can be lightly rolled out. Flavour with a few drops of lemon juice. Cut into rounds and bake in a quick oven.

Whole Meal Biscuits

1 cup rich cream, sour or sweet ¹⁄₄ cup powdered sugar 1 salt-spoon salt 2 cups fine whole meal

Mix together and knead with the hand until stiff enough to roll out as thin as a wafer. Cut into rounds and bake on floured tins in a very hot oven.

Breakfast and Tea Cakes

PAGE

American Crumpets 111

” Muffins with Eggs 111

” Muffins without Yeast 113

Balloon Cakes 113

Breakfast Scones 114

Cringles 115

Crumpets 115

Dropped Scones 116

Echaudés à Thé 117

Golden Corn Cake 117

Little Breakfast or Tea Rolls 118

Quickly-made Scones 118

Scones 119

Soda Scones 119

Tea Buns 120

Tea Cakes--I. 121

” ” II. 122

” ” III. 122

” ” (self-raising flour) 123

York Cakes 123

Yorkshire Cake 124

*American Crumpets

3 cups warm milk ¹⁄₂ cup yeast 2 table-spoons melted butter 1 salt-spoon salt 1 salt-spoon soda Flour

Mix the yeast, milk, salt and sufficient flour to make a good batter, together and set to rise. When well risen beat in the melted butter. Sift the soda and stir it in dry. Put in well greased patty pans or muffin rings, allowing the batter to rise for fifteen minutes before putting into the oven. Bake in a quick oven.

American Muffins with Eggs

1 quart milk ³⁄₄ cup yeast 2 table-spoons powdered sugar 1 table-spoon butter 1 tea-spoon salt 4 eggs Flour

Mix all the ingredients, except the eggs, with sufficient flour to make a good batter, overnight. Cover and set to rise. In the morning beat the eggs till very light. Stir them in. Bake for twenty minutes in a quick oven in well greased muffin rings.

*American Muffins without Yeast

¹⁄₂ pint milk ¹⁄₂ pint cream 1 heaping pint of flour 3 eggs 1 table-spoon of melted lard and butter mixed

Beat the yolks and whites separately. Stir them together. Add the milk, salt, butter and flour. Bake at once in well-greased muffin tins in a quick oven. The tins should only be filled half full of the mixture. Serve hot.

Balloon Cakes

2 table-spoons yeast 4 table-spoons cream 6 table-spoons flour

Mix the yeast with the cream. Sift the flour. Work the yeast and cream into it. Set in a warm place to rise. When risen roll out very thin. Cut into round cakes. Bake for four minutes.

*Breakfast Scones

1 quart milk ³⁄₄ cup lard and butter ³⁄₄ cup yeast 2 table-spoons white sugar 1 tea-spoon salt Flour

Warm the milk. Melt the lard and butter. Add it to the milk. Stir in sufficient flour, sugar, salt and yeast to make a soft dough. Mix over night. Cover and leave to rise. Roll out lightly, in the morning, until about three-quarters of an inch thick. Cut into round scones. Let them rise twenty minutes. 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.

Cringles

¹⁄₄ lb. butter 1 lb. flour 2 ozs. sugar 2 table-spoons yeast ¹⁄₂ pint milk 2 eggs

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.

*Crumpets

³⁄₄ lb. of fine flour ³⁄₄ oz. German yeast 1 tea-spoonful powdered sugar A pinch of salt 1 pint, bare measure, of milk 1 egg

Mix the salt and sugar with the flour. Dissolve the yeast in a little of the milk and stir it into the flour. Break the egg into it, and beat together with a wooden spoon. Then add the remainder of the milk by degrees, making it into a nice batter.

Set it before the fire, covered with a cloth, to rise for two hours, and bake in tin rings, on a slab of stone or marble, heated on the top of an ordinary kitchen range or close stove. (This will take about two hours to heat. The stone must be not less than one and a half inches thick, or it is liable to crack with the heat. A discarded marble mantel-piece is excellent for this purpose.)

The crumpet rings should be slightly buttered. Place them on the stone when your batter is ready and pour into each a small tea-cupful of the batter. As soon as the crumpet has risen, remove the ring, and turn the crumpet over on the stone. They cook very quickly.

Dropped Scones

4 cups flour 2 cups milk 1 egg ¹⁄₂ tea-spoon carbonate of soda ¹⁄₄ tea-spoon tartaric acid 2 table-spoons powdered sugar

Beat the egg. Mix all together into a smooth batter. Fry in butter in a small frying pan a spoonful at a time.

Echaudés à Thé

¹⁄₂ lb. sifted flour 3 eggs 2 ozs. butter 2 lumps of sugar

Rub the sugar on a lemon and when dry crush it finely. Work all the ingredients together thoroughly with the hand. Set aside for an hour. Then roll out the paste on a floured board. Form into little balls the size of a walnut, rolling them with the hand which should be well floured. Throw them into boiling water. When they come to the surface take them out and throw them quickly into cold water. Leave them in the water for two hours. Drain them and put them on a baking tin in a hot oven. Bake for quarter of an hour.

*Golden Corn Cake

³⁄₄ cup corn meal 1¹⁄₄ cups flour ¹⁄₄ cup powdered sugar 1 cup milk 1 egg 1 table-spoon butter 4 tea-spoons baking powder

Mix the meal, flour, sugar and baking powder thoroughly together and sift. Beat the egg well, add it to the milk. Melt the butter and stir it into the milk. Mix all together. Bake for twenty minutes in a shallow buttered tin in a hot oven.

*Little Breakfast or Tea Rolls

³⁄₄ lb. flour 2 ozs. butter 1 oz. powdered sugar A dessert-spoonful of baking-powder A little milk

Stir the sugar and baking powder into the flour. Then rub the butter into it. Mix with the milk into rather a stiff paste. Form into little rolls, rolling them lightly on a paste-board with the hand to get them smooth, about three inches in length, and a good inch wide and thick. Bake on a floured tin in a hot oven.

Quickly-made Scones

1 pint sour milk 1 tea-spoon carbonate of soda 2 tea-spoons melted butter Flour

Add the butter to the milk. Dissolve the soda in it. Stir in sufficient flour to make a dough that can be rolled out. Mix. Roll out lightly and quickly. Cut into round shapes. Bake in a quick oven.

*Scones

1 lb. flour 2 ozs. fresh butter 1 oz. white powdered sugar ¹⁄₂ oz. cream of tartar ¹⁄₄ oz. carbonate of soda A little milk, or buttermilk

Put the flour in a large basin and add the sugar, soda and cream of tartar. Rub the butter thoroughly into the flour. Mix into a paste with the milk, as lightly as possible. Roll it out lightly to about half an inch in thickness. Cut in rounds the size of a large saucer, and divide each round into four quarters. Bake on floured tins in a hot oven.

Soda Scones

1 quart sifted flour 1 even tea-spoon salt 1 even tea-spoon carbonate of soda 2 tea-spoons cream of tartar 1 large table-spoon butter Milk (about 1 pint)

Mix the soda, salt and cream of tartar with the flour. Sift twice. Rub in the butter with the fingers. Add the milk gradually, mixing lightly with a knife until just stiff enough to be handled. Then turn the dough out on to a well floured board. Flour the rolling-pin, and roll, or rather dab out the mixture until about half an inch thick. Cut into rounds and bake at once on a floured tin for about ten minutes.

In making these scones, the mixture, once the butter has been rubbed into the flour, must be touched as little as possible with the hands.

Tea Buns

1 lb. flour 2 ozs. butter 1 table-spoon powdered sugar ¹⁄₄ lb. currants ¹⁄₂ tea-spoon bi-carbonate of soda ¹⁄₂ tea-spoon tartaric acid 1 egg 1 pint milk

Mix the soda and tartaric acid with the flour. Sift the flour. Rub in the butter, add the sugar and the currants. Beat up the egg in a large basin. Add the milk to it, and when well mixed, stir in the flour, etc., gradually. Bake in a quick oven, in small cakes, in a buttered baking tin.

*Tea Cakes--I

¹⁄₂ lb. fine flour ³⁄₄ oz. German yeast 1 oz. powdered sugar 1 egg ¹⁄₂ pint milk, very bare measure 2 ozs. fresh butter

Dissolve the yeast in a little of the milk and rub down smoothly. Put the flour and sugar into a pan and mix them together, then rub in the butter and add the egg, previously beaten. Next add the yeast by degrees, stirring it in with a wooden spoon, and then gradually add sufficient milk to make the mixture of the consistency of an ordinary cake or stiff batter. Beat it for five to ten minutes. Set it to rise before the fire, covered with a cloth and protected from the draught. Let it rise for an hour. Fill two or three buttered tins half full and bake in a very hot oven. Lay them on a sieve to cool when turned out of the tins.

Tea Cakes--II

2 lbs. flour ¹⁄₂ tea-spoon salt ¹⁄₄ lb. lard 1 egg Yeast the size of a walnut Milk

Mix the salt with the flour and then rub the lard thoroughly into it. Beat the egg well and stir the yeast into it. Add to the flour with enough milk to make a paste, knead well. Let it rise for a couple of hours in a warm place. Form it into round cakes on tins. Let them rise for twenty minutes and bake from quarter to half-an-hour.

Tea Cakes--III

1 lb. flour 1 pint milk 2 eggs ¹⁄₂ lb. sugar 2 table-spoons baking powder

Mix and sift the dry ingredients together. Add the milk with which the well-beaten eggs have been mixed and a little salt. Bake in flat round tins.

*Tea Cakes made with Self-raising Flour

2 cups self-raising flour 1 table-spoon butter Milk or cream

Rub the butter well into the flour, add a little salt. Make it into a dough with a little milk or sour cream. Roll out. Cut into small rounds. Bake in a quick oven. Split open, butter and serve at once.

*York Cakes

¹⁄₂ lb. fine flour 6 ozs. butter 1 oz. castor sugar 1 yolk A little milk

Rub the butter into the flour. Add the _yolk_ previously well beaten, and then sufficient milk to mix into a paste. Roll out about three-quarters of an inch thick, and cut into squares about two and a half inches square, and cut these again into triangles. Bake on a floured tin until a delicate brown.

Yorkshire Cakes

1 lb. flour 2 spoonfuls yeast 1 egg 3 ozs. butter ¹⁄₂ pint warm milk

Rub the butter into the flour. Add the yeast, egg and milk. Beat the whole well together. Set to rise in a warm place for three-quarters of an hour. Cut into round cakes. Set to rise again. Bake in a moderate oven. Wash over, when baked, with milk and sugar.

Schoolroom Cakes

PAGE

Fruit Cake without Eggs 126

Gingerbread 126

One Egg Cake 127

Plain Sultana Cake 127

Seed Cake--Lunch 128

Fruit Cake without Eggs

1 cup butter 1 cup sugar 1¹⁄₂ pints sifted flour 1 lb. stoned and chopped raisins 1 tea-spoon grated nutmeg 1 tea-spoon powdered cinnamon 1 pint sour milk or cream 1 tea-spoon soda

Beat the butter to a cream. Add the sugar. Beat again very thoroughly. Add one pint of flour. Mix the raisins and spices with half a pint of flour. Add them to the mixture. Mix thoroughly and beat five minutes. Dissolve the soda in the sour milk. Stir it in. Bake _at once_ in buttered tins, one hour, in a moderate oven.

Gingerbread

1 lb. flour ¹⁄₂ lb. butter ¹⁄₂ lb. treacle ¹⁄₂ lb. sugar 2 table-spoons powdered ginger 1 tea-spoon carbonate of soda 3 eggs

Melt the butter, sugar, and treacle in a saucepan, and pour them gradually when not too hot over the well-beaten eggs stirring continually. Add the soda and ginger, then the flour, stirring it well in. Bake in a slow oven for an hour and half in a well-greased tin.

One Egg Cake

¹⁄₂ cup butter 1 cup powdered sugar 1 egg 1 cup milk 2 cups flour ¹⁄₂ tea-spoon carbonate of soda 1 tea-spoon cream of tartar 1 tea-spoon vanilla, or the grated rind and juice of half a lemon

Cream the butter and add the sugar. Beat well together. Beat the egg till light and add it, and then the milk with the soda dissolved in it. Stir in the flour with which the cream of tartar should be mixed. Beat well together and add the vanilla. Bake in a shallow tin in a moderate oven for half-an-hour.

Plain Sultana Cake

1 lb. flour ¹⁄₄ lb. butter ¹⁄₄ lb. sugar ¹⁄₂ lb. sultanas, currants, or raisins 2 ozs. peel 2 eggs ¹⁄₂ pint milk

Rub the butter into the flour. Add the sugar, then the peel cut into small pieces, and well-floured fruit. Beat the eggs till light and creamy. Add them to the mixture. Dissolve the soda in the milk. Work all together thoroughly with the hands. Bake at once for an hour to an hour and a half.

OR,

Substitute one tea-spoon baking powder for the carbonate of soda. Beat the butter to a cream. Add the sugar, eggs, and fruit, beating all the time. Mix the baking powder with the flour. Add the flour to the mixture with the milk and beat well. Bake about one and a half hours in a moderate oven.

Seed Cake--Lunch

1 lb. flour ¹⁄₄ lb. dripping or butter ¹⁄₄ lb. moist sugar 1 tea-spoon ground carraway seed 1 egg 1 oz. candied peel ¹⁄₂ pint milk ¹⁄₂ tea-spoon carbonate of soda

Rub the butter into the flour. Add sugar, seed, candied peel, egg, and the milk in which the soda has been dissolved. Mix the whole thoroughly, working together with the hand. Bake at once for one and a quarter hours in a moderate oven.

THE END

Index

Almond Cake, 16.

” ” (Dutch), 19.

” Cakes, 91.

” Icing, 67.

Almonds, How to Blanch, 4.

American Hard Gingerbread, 73.

American Soft Gingerbread, 72.

American Sponge Cake, 11.

Angel Cake, 17.

Baking Powder, 2.

Balloon Cakes, 113.

Berwick Sponge Cake, 11.

Black Cake, 51.

Boiled Icing, 66.

Bottle Cakes, 91.

Bread Cake, 78.

Breakfast Scones, 114.

Brioche, 79.

Buttercup Cake, 42.

Butter Rings, 92.

Californian Fig Cake, 35.

Caraway Cakes, 93.

Chocolate Cakes, 42-44.

” ” 93, 94.

” Icing, 67, 68.

Cider Cake, 52.

Cinnamon Biscuits, 94.

” Cakes, 85.

Coburg Cakes, 95.

Cocoanut Cake, 17.

” Cones, 96.

” Icing, 68.

Cocoanut Pound Cake, 18.

” Rings, 96.

Coffee Cake, 36.

Cornflour Cakes, 97.

Cringles, 115.

Crullers, 85.

Crumpets, 112, 115.

Currant Cake, 52.

Dough Cake, 80.

Doughnuts, 86.

” with Yeast, 86.

Dropped Scones, 116.

Dutch Almond Cake, 19.

Echaudés, 117.

Eggs, How to Beat, 5.

Eversley Cake, 19.

Fillings for Layer Cakes, 31-34.

Fluffy Cakes, 98.

Fruit Cakes, 53, 54.

” Cake without Eggs, 126.

” Layer Cake, 37.

Gateau de Savoie, 12.

Gelatine Icing, 66.

Genoa Cake, 55.

German Biscuits, 99.

Gingerbread, 126.

” hard, 73.

” loaf, 74.

” nuts, 99.

” soft, 72, 73.

Ginger Snaps, 100.

Gold Cake, 44.

Golden Corn Cake, 117.

Ground Rice Biscuits, 100.

Hazel Nut Biscuits, 101.

Icing without Eggs, 66.

Imperial Cake, 55.

Jam Sandwich, 37, 38.

Kletskoppen, 101.

Kugelhupf, 80.

Lady Cake, 20.

Layer Cakes, 29, 30.

” ” Fillings for, 31-34.

Lemon Layer Cake, 38.

Little Biscuits, 102.

Little Breakfast Rolls, 118.

Little Dutch Cakes, 102.

Louisa Cakes, 103.

Macaroons, 103.

Madeleines, 104.

Marbled Cake, 45.

Measures, Table of, 2.

Measuring, 1.

Milanese Cake, 13.

Muffins, 111, 113.

Nut Cake, 46.

Oat Cakes, 105.

One Egg Cake, 127.

Orange Biscuits, 105.

” Wafers, 106.

Oven, Management of, 6.

Pitcaithley Bannock, 56.

Plain Icing, 65.

Plain Sultana Cake, 127.

Portuguese Gingerbread, 74.