Lancashire Potato Cake

1 pound of mashed potatoes 1/4 pound of flour

2 ounces of butter 1/4 pint of milk

1/2 teaspoon of baking powder

The potatoes should be quite dry before they are put through the potato masher. Rub the butter in the flour; then mix the potatoes and flour together. Stir in the milk, and roll out on a well-floured pastry-board about half an inch thick. Cut into cakes the size of a breakfast saucer, and bake in a quick oven. The cakes can be split and a little butter spread between, or they can be served plain. They must be sent to table very hot, and are best as a breakfast dish.

Devonshire Cutround

8 ounces of flour 1 ounce of butter

A small teaspoon of baking powder

Little less than half a pint of water

Mix the flour, butter and baking powder together thoroughly; add the water. Roll out, and cut in rounds about one inch in thickness, with a tumbler. Bake in a quick oven and serve hot, cut in two and buttered. If each round is brushed lightly with milk it will be colored a richer brown but care must be taken that they are not burned.

Fruit Loaf

12 ounces of sultanas 1/4 teaspoon of carbonate of soda

1 pound of flour

8 ounces of Albene or oil

1/2 pint of milk

Rub the Albene and flour together; when well mixed, add the sultanas. Put the soda into the milk. Beat all thoroughly together; put into a well-greased baking tin, and bake in a quick oven for an hour and a quarter.

Johnny Cake

1 breakfast-cup of Maize meal 1 1/2 breakfast-cups of flour I teacup of sugar

1 1/2 ounces of butter 1/2 teacup of milk Baking powder

Rub the butter into the flour, add the sugar and baking-powder; add milk to the dry ingredients, forming a very thick batter. Bake in a well-greased, shallow baking-tin, in a moderately hot oven for about three-quarters of an hour. Cut open and butter while hot; or it may be eaten cold. A teacup of sultanas may be added if liked.

Aerated Nut Puffs

1 teaspoon salt 1/3 cup cream

2/3 cup of milk

1 1/2 cups white flour

1/4 cup chopped nuts

Mix the milk, cream and salt. Dredge the nuts in a part of the flour, and add the remainder of the flour to the milk. Beat about five minutes or until the batter is smooth and light. Lastly, fold in the chopped nuts. Bake in hot buttered gem irons, taking care to fill the cups to the level. Bake in a moderate oven for about twenty minutes.

Currants, raisins or chopped dates may be used instead of the nuts. These puffs should be served hot, as they become solid when cold.

Ash Cake

I quart corn meal 2 teaspoons salt

1 tablespoon shortening

Boiling water

Scald the meal; add the salt and shortening, and when the mixture is cool, form it into oblong cakes, adding more water if necessary. Wrap the cakes in cabbage leaves, or place one cabbage leaf under the cakes and one over them, and cover them with hot ashes.