One pound of flour, half a pound of margarine, six ounces of sugar, a teacupful of milk, a pinch of salt, the rind of one lemon, and a tablespoonful of egg- substitute powder. Cream the margarine, add the sugar, grated lemon rind, and flour, moistening the whole with milk, lastly, add the egg powder. Beat all together, and put in a well greased tin, and bake in a moderate oven for a little over an hour.
Take three ounces of butter and three ounces of castor sugar, beat to a cream, add half a gill of fresh milk and a few drops of vanilla; then take six ounces of flour and a teaspoonful of baking powder, mix well together, then put the mixture into small tins, and bake in a moderate oven for fifteen minutes.
Beat up the yolks of four eggs, and whisk the whites to a froth, then beat into the whites six ounces of sifted sugar, add the the yolks , half a pound of flour, four ounces of melted butter warm but not hot, the grated rind of one lemon. Beat continually as you add the ingredients, and for ten minutes after all are mixed. Pour into a buttered mould, and bake in a moderate oven four an hour.
Raisin and Nut Cake.
Cream together one and a half cupfuls of sugar and half a cupful of lard, add one cupful of butter- milk with a teaspoonful of soda dissolved in it. Mix a cupful of chopped raisins and a cupful of chopped walnuts or Brazil nuts in some flour, add to mixture; then add enough flour to make a stiff batter. Bake in bread-tin lined with greased paper.
Cocoanut (coconut) Toffee:
Put one pound of loaf sugar into a saucepan with a very little water. Let it dissolve by the side of the fire, and then boil slowly for about twenty minutes, stirring it frequently. Then add three ounces of dessicated cocoanut. Mix well, and pour into a shallow tin, which must be well buttered.
Almond Toffee Recipe.
Put into a clean saucepan one and a half pounds of treacle, half pound of Demerara sugar, stirring sugar, and two ounces of butter. Boil for twenty five minutes, stirring very little, or it will candy. Add a quarter of a pound of blanched and split almonds, boil for five minutes, then turn into well-greased tins. When partly set,mark into bars with the back of a knife,
Fruit Custard Tart.
Line some small tart tins with pastry that has been rolled out very thin. Spread with jam, and three-parts fill the tins with a nicely flavoured custard. Bake in a gentle oven for about a quarter of an hour.