Mix the sugar, cocoanut and cornflour together; whip
the whites of &^% to a stiff froth, mix it in lightly with



BREAD, CAKES, AND PASTRY 133

the dry ingredients. Form the mixture into small
pyramids on wafer paper, and bake them in a slow oven
until they are a pale brown colour.
DRIPPING CAKE

Ingredients
One pound of flour. Two or three eggs.
Six ounces of dripping. Half a pint of milk.
Six ounces of sugar. One teaspoonful and a half of

Six ounces of sultanas or currants. balling powder.
Sift the flour; cream the dripping- and sugar together
in a basin for ten minutes, then mix in iy degrees the
flour, eggs, and milk; mix well together, add the fruit
and baking powder; put the mixture into a greased and
papered cake tin, and bake in a moderate oven for two
hours and a quarter.
EQYPTIAN CAKE

Ingredients
Five breakfastcupfuls of flour. Two eggs.
One breakfastcupful of treacle. One ounce of ground ginger.
One breakfastcupful of sugar. Two teaspoonfuls of common

One breakfastcupful of butler. vinegar.
One breakfastcupful of cream. Two teaspoonfuls of carbonate

Half a pound of stoned raisins. of soda.
Half a pound of currants.
Stone the raisins and clean the currants; put the flour,
sugar, ginger, and carbonate of soda into a basin; rub
in the butter very smoothly, and add the raisins and
currants; beat up the eggs, warm the treacle, stir these
with the cream and vinegar to the dry ingredients, and
mix all thoroughly together. Put the mixture into two
cake tins lined with buttered paper, and bake in a slow



134 OCKLYE COOKERY BOOK

oven for two hours. This quantity makes two good-sized
cakes.
QINQER BISCUITS

Ingredients

Three-quarters of a pound of Half a pound of treacle.
