Kelso Golf Club Bazaar

57
SULTANA CAFE.
2
lb. flour. 2 eggs.
lb. butter. 1 teaspoonful vanilla essence.
lb. sugar. z teaspoonful baking powder.
2
lb. sultanas.
Beat butter and sugar to a cream, add flour and beaten eggs
gradually. When well beaten stir in flavouring and baking
powder. Mix well. Pour into greased round tin. Bake in a,
moderate oven 11 hours.—Mrs Henry, Byethorn, Kelso.
GINGERBREAD CAKE.
1 lb. flour.
4 ozs. sugar.
1 egg.
1 teaspoonful carbonate of soda.
1 teaspoonful ginger.
pinch of salt.
4 ozs. butter.
4 ozs. treacle.
4 ozs. syrup.
1 teaspoonful allspice.
1 teaspoonful cinnamon.
enough buttermilk to mix.
Mix all dry ingredients together, melt butter, treacle, and
syrup over a gentle heat, do not boil, beat egg, pour melted but-
ter, etc., into centre of dry ingredients, add egg and enough
buttermilk to make soft consistency. Pour mixture into well
greased tin. Bake in a moderate oven from
1
1
2
to 2 hours.—
Mrs Aitchison, Innerleithen.
10 ozs. flour.
lb. butter.
lb. castor sugar.
Beat butter and sugar to a cream, beat in eggs one at a time,
then flour, baking powder, and sultanas. Bake for I hour in a.
greased tin.--Mrs R. Hope.
1 cupful sugar.
cupful butter.
1 egg.
cupful milk.
SULTANA CAFE.
z lb. sultanas.
1
teaspoonful baking powder.
CANADIAN COOKIES.
2 teasFoons baking powder.
flour to make a stiffish dough (about
2.'1
cupfuls).
Rub butter into flour, mix dry ingredients, ddd egg and milk,,
roll out, cut into rounds, and bake in a quick oven.—Mrs Brydon,
Detroit, U. S.A.
STRAWBERRY SHORTCAKE.
Beat together I teacupful sugar and 1 tablespoonful butter;
beat 3 eggs very light and add. Sift together 2 teacupfuls flour
and 1 heaped teaspoon baking powder; add a little salt. Stir
in enough milli to make it roll out easily. Bake in deep tin
plates. Put a filling of strawberries and sugar between each
layer of cake and one
.
on top. Above all put layer of whipped-