Kelso Golf Club Bazaar

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,the baking powder. Lastly, gently stir in the white of the eggs,
which must be beaten to a stiff froth. Put a small teaspoonful
,
of the mixture into patty tins and bake in a moderate oven.
These cakes are better to be heated up in the oven if over a day
old. Mrs Pearson, Otterburn.
"
LADY BALTIMORE
"
CAFE (American).
1 cake unsweetened chocolate. yolk of 2 eggs.
z cupful milk.
Boil together with milk, stirring all the time. Then add a
tablespoonful butter, cup of. sugar,
2
cup milk, 11 cup of flour,
1 teaspoonful soda dissolved in a little hot water. Bake in 2
tins—moderate oven 20 to 25 minutes.
Icing for above Cake.
'rake the whites of the 2 eggs. Beat 6 tablespoonfuls of water.
stiff. 1 cupful sultanas.
1 cupful of sugar. 2 ozs. blanched almonds.
Boil the sugar and water to a syrup; add to this the beaten
white of eggs, then the raisins and almonds chopped finely. Beat
well and put between the layers and all over the cake. Let
stand until firm.—Miss Polly Tait, The Cottage, Kilbirnie.
SCOTCH CURRANT BUN.
1 lb. raisins, stoned.
1 lb. currants, cleaned.
4
lb. orange peel.
2 oz. almonds.
I
lb. flour (plain).
J. lb. brown sugar.
a little of each, mixed spice, cinna-
mon and ginger, cloves and
Jamaica pepper
(I
oz. in all).
teaspoonful carbonate of soda.
Mix with as much milk as will make a stiff dough. Line cake
tin with a crust made of 1 lb. flour,
4
lb. butter, teaspoonful
baking powder. Moisten with water. -Put in fruit mixture and
cover with part of lining retained for purpose. Prick on top,
and bake in moderate oven 2 to 3 hours.—Mrs Jas. Livingston,
Irisdene, Cambuslang.
lb. flour.
lb. butter.
lb. glace cherries.
I lb. castor sugar.
2 ozs. mixed peel.
IV
CHERRY CAFE.
the rinds of 2 lemons.
1 teaspoonful of baking powder.
eggs.
a pinch of salt.
Butter a cake tin, then line it with three layers of buttered
paper. Cream together the butter and sugar, then add the eggs,
one by one, beating each well in. Sieve together the flour, bak-
ing powder, and salt. Chop the peel coarsely, and cut the
cherries into halves or quarters. Add the flour lightly to the
butter and eggs, stir it in, then add the fruit and grated lemon
winds. Mix these well but lightly in. Put the mixture into the