The Project Gutenberg eBook of The “Sure to Rise” Cookery Book, by T. J. Edmonds, publisher.

The dish that will then tempt the appetite is the cool, delightful Custard with Milk Pudding or luscious fruit.

Nothing is more delicious than a few stewed peaches, pears or apricots, served with custard made with Edmonds’ Custard Powder.

There is no element of uncertainty about the success of the custard—if you use Edmonds’ you can take the rest for granted.

Let the children have all the custards they want, and like Oliver Twist, they will be “waiting for more.”

CONTENTS.

	PAGE
SCONES.
Preserved Ginger Scones	5
Cinnamon Scones	5
Girdle Scones	5
Yorkshire Tea Scones	6
Scotch Scones	6
Carraway Biscuits	6
Brown Scones	7
Sultana Scones	7
Plain Scones	7

BREAD and ROLLS.
Coffee Rolls	8
Milk Rolls	8
Date Rolls	8
Cottage Loaf	9
Aerated Bread	9
Brown Bread	9

PUDDINGS.
Rice Pudding, without Eggs	10
Sago Puddings, without Eggs	10
Yorkshire Pudding	10
Bread and Butter Pudding without Eggs	11
Raspberry Pudding	11
Date Pudding	11
Rita’s Apple Pudding	12
Fruit Pudding	12
American Pudding	12
Dominion Pudding	13
Beef Steak Pudding	13
Cocoanut Custard	13
Suet Dumplings	14
Apple Dumplings	14
Rolled French Pudding	14
Baked Jam Roll	15
Hendy Pudding	15
Baked Apple Dumplings	15
Christmas Plum Pudding	16
Doughnuts	16
“Love in a ——”	16

PASTRY.
Mince Pies	17
Mince Meat	17
Marmalade Cheese Cakes	17
Plain Puff Pastry	18
Short Pastry	18
Yorkshire Cheese Cakes	18
Apple Sandwich	19
A Good Pie Crust	19
Cornish Pastry	19
Testimonials	20

CAKES and BUNS.
English Queen Cakes	21
Raspberry Delights	21
Chelsea Buns	21
Almond Fingers	22
Rich Plum Cake	22
Buffalo Cake	22
Small Cakes, without Eggs	23
Elsie’s Fingers	23
Pikelets	23

Factory	24 & 25

Rene’s Kisses	26
Sponge Sandwich	26
Sponge Roll	26
Christmas Cake	27
Express Cakes	27
New Zealand Buns	27
Sponge Cake	28
Rock Cakes	28
Children’s Cakes	28
Shortbread	29
Fruit Cake	29
Rice Cakes	29
Sunbeam Cake	30
Pancakes	30
Grated Nut Cakes	30
Afternoon Tea Cakes	31
Rice Cakes, without eggs	31[4]
Walnut Cake	31
A Good Plain Cake	32
Chocolate Cakes	32
Ginger Snaps	32
Madeira Cake	33
Date Cake	33
Pyramids	34
Picnic Dainties	34
Seed Cake	34
Ginger Cake	34
Victoria Sandwich	35
Sultana Cake	35
Girdle Cakes	35

Growth in Sales	36

Lemon Tea Cakes	37
Tea Cakes, without Eggs	37
Tennis Buns	37
“Egg Powder” Rock Cakes	38
Small Cocoanut Cakes	38
Excellent for Suppers	38
Coffee Cake	39
Bath Buns	39
Cocoanut Delicacies	40

MISCELLANEOUS.
Delicious Trifle	41
Egg Drink, without Eggs	41
To Make a Custard	41
Pear Ginger	41
Lemon Honey	42
Lemon Sponge	42
Edmonds’ Custards, with Stewed Fruits	42
Pineapple Jelly	43
Fig and Banana Salad	43
Baked Pears	43
Tomato and Macaroni	44
Tomato Soup	44
Apple Sauce	44
White Sauce	44
Tomato Sauce, No. 1	45
Tomato Sauce, No. 2	45
Easy Breakfast or Tea Dish	45
Salad Dressing	46
Apple Chutney	46
Tomato Sausage	46
Vegetarian Roast	47
Savoury Omelet	47
Ham or Tongue Omelet	47
Cooking Hints	48

RECIPES

PRESERVED GINGER SCONES.

Sift baking powder and salt with flour, rub in butter, mix to a stiff dough, turn out on board, cut in two equal parts, roll out, spread one-half with thinly-cut ginger, place the other half on top, cut in squares, brush over the milk, and bake in quick oven.

CINNAMON SCONES.

Make a light scone mixture, roll out quickly, sprinkle over the cinnamon, fold in three, roll lightly to required thickness, cut into shape, and bake in quick oven.

GIRDLE SCONES.

Mix with large cup of milk and water, divide dough into half, roll out, and cut 4 scones from each. Cook on hot girdle.[6]

YORKSHIRE TEA SCONES.

Put butter into a saucepan, when dissolved put in the milk, and make warm; place sugar in a basin, and pour on the warm milk. Then place flour in mixing bowl, and mix in Edmonds’ Baking Powder, make a well in centre, and drop in the egg, then pour on milk and mix well. The paste should be thin, roll and cut into shapes, place on hot floured oven shelf, and bake in hot oven 10 minutes.

SCOTCH SCONES.

Mix flour and baking powder, then rub in 2 ozs. butter, half a pint milk, mix quickly, roll and cut into shapes, bake in hot oven.

CARRAWAY BISCUITS.

Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the well-beaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven.[7]

“UP-TO-DATE” BROWN SCONES.

Mix the wheatmeal, flour, sugar and Edmonds’ Baking Powder, then rub in butter (or lard), beat the egg and milk together, and make into stiff dough. Roll and cut into shapes, place on hot floured oven shelf, and bake in quick oven.

SULTANA SCONES.

Rub the butter (or lard) into the flour, and add the sugar, sultanas, and baking powder. Beat the egg, and add the milk to it, then mix all together to a wet dough. Roll out on floured board; cut into shapes, and bake in moderate oven 20 minutes.

PLAIN SCONES.

Rub butter (or lard) into flour, then add other dry ingredients, beat egg with little water, mix all into dough. Bake as usual, quick oven. If made without the egg, use milk in place of water.[8]

COFFEE ROLLS.

Mix baking powder and flour together. Beat butter and sugar to a cream; add egg (beaten), then milk, shape dough oblong, and cut. Make dough same consistency as for scones.

MILK ROLLS.

Mix into a stiff dough, roll into oblong shape, cut into pieces, brush over with milk, and bake about 20 minutes.

DATE ROLLS.

Rub butter into flour, add all dry ingredients, beat egg till frothy, mix all together to a stiff paste, turn out on a board, form into a roll, and cut in equal parts, put on cold, greased, and floured oven tray, and put in quick oven; when nearly done brush over with hot water, and sprinkle liberally with cinnamon and sugar; return to oven to dry.[9]

COTTAGE LOAF.

Mix the baking powder and salt thoroughly with the flour, and work into light dough with milk. Bake in quick oven.

AERATED BREAD.

To every cup of flour add a heaped teaspoonful of Edmonds’ Prize Baking Powder, with a pinch of salt, thoroughly mix while in a dry state, then pour on gradually about half pint of cold water or milk; mix quickly but thoroughly into dough of the usual consistence. Do not knead it more than necessary to mix it perfectly. Make into small loaves, and place immediately in quick oven. (When fully risen open door to let out the steam just a second).

BROWN BREAD.

Mix all the ingredients with the milk and water into dough, turn out and flatten with hand, inch thick, cut four lines across the top, and prick with fork. Bake about 20 minutes.[10]

RICE PUDDING (Without Eggs).

Stir sufficient rice in boiling water, let boil quarter of an hour, then drain water off, stirring into the boiled rice a cupful of milk and dessertspoonful of sugar. Make a custard (see direction for Custard, page 41), put the rice into a dish, mix thoroughly with the custard while hot. Grate nutmeg on top; bake as usual.

SAGO PUDDING (Without Eggs).

Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar; make custard (see direction for Custard, page 41); pour the stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake as usual.

YORKSHIRE PUDDING.

Sift flour into a basin, sprinkle salt over it, and make a hole in the middle. Break each egg separately, and stir gradually in, add sufficient milk with wooden spoon until thick batter, then add and mix remainder of milk, and allow the batter to stand for half-an-hour. Place the dripping into a baking dish, make quite hot, and pour in batter; bake slowly for half-hour. A layer of raisins put in bottom of tin before pouring in batter makes a nice raisin Batter Pudding; try this.[11]

BREAD AND BUTTER PUDDING (Without Eggs).

Slice sufficient white or brown bread (stale) to fill a good-sized pie dish, and spread each slice thinly with butter. Grease the dish, then lay in the slices, sprinkling some currants, sultanas, and sliced candied peel between each layer, adding a little sugar and spice also. Then moisten the bread with a cup of milk. Prepare a pint custard (see direction for Custard, page 41), and pour over while hot, grate nutmeg on; bake as usual.

RASPBERRY PUDDING.

Mode.—Beat butter and sugar to a cream, add eggs (well beaten), then the flour, baking powder and jam; put into a buttered basin, and steam 2½ hours.

DATE PUDDING.

Mode.—Beat butter and sugar to a cream, add eggs, and beat well. Then add milk, dates (chopped up fine), lemon juice, and last sift in the flour and baking powder mixed. Steam 2 hours in a buttered mould.[12]

RITA’S APPLE PUDDING.

Mix thoroughly a teaspoon of Edmonds’ Baking Powder with a breakfastcup of flour. Beat 2 eggs well, add 1 gill of milk, and a tablespoon of butter, beat all together 15 minutes. Place 2 inches of stewed apples (sweetened) in a pie dish. Pour in batter, and bake in quick oven; serve hot.

FRUIT PUDDING.

Beat butter and sugar to a cream, add eggs (beaten) and milk. Mix flour and baking powder together, and add to mixture. Grease two small dishes, fill half full of fresh fruit, pour over the batter; bake 1 hour.

AMERICAN PUDDING.

Core and halve the apples, beat eggs, add flour, baking powder and milk. Grease a pie dish; lay the apples in (cut part down), pour the mixture over, then sprinkle in the minced suet, and grate nutmeg on top. Bake moderate half-hour.[13]

DOMINION PUDDING.

Rub butter into flour and Edmonds’ Baking Powder, add sugar, beat egg and milk together, and mix all into batter. Place some raisins at bottom of mould or basin, pour batter over, and steam for 1¼ hours.

BEEF STEAK PUDDING.

Mix crumbs, flour, suet, salt to taste, and baking powder, with enough cold water to make stiff paste. Roll out and line a basin, leaving a small hole at the bottom of paste. Cut steak up and dredge with flour. Cut kidney small; add pepper and seasoning; cover with a thick layer of paste, and boil about 3 hours.

COCOANUT CUSTARD.

Put small teacupful of desiccated cocoanut in pie-dish, then make a pint custard of 2 eggs, and pint of milk, with two dessertspoonfuls sugar. Pour over cocoanut, and bake as usual.[14]

SUET DUMPLINGS.

Mix all the dry ingredients, rubbing suet into the flour, and make all into stiff paste with cold water. Cut and roll into balls, covering the outsides with flour, which prevents breaking. When ready, drop them into the stew, which must be boiling slowly, and cook for half-hour longer.

APPLE DUMPLINGS.

Prepare the apples, make a paste of flour, suet, breadcrumbs, add baking powder, salt, and water to mix. Place a piece of paste round each apple, put dessertspoonful sugar in each, then cover the top. Put dumplings loose into pan of boiling water, when they come to surface give them ½ hour.

ROLLED FRENCH PUDDING.

Roll out a nice suet crust as for rolly poly, scatter over some chopped figs, dates, apple or lemon juice, finely chopped candied peel, breadcrumbs, golden syrup, ground ginger, and nutmeg, little pieces of butter here and there, roll up, secure ends, tie in cloth, and boil about 2 hours; put pudding into boiling water.[15]

BAKED JAM ROLL.

Beat butter (or dripping) to a cream, add all other ingredients, and sufficient water to make a dough, roll out into shape, and spread with apricot or raspberry jam, sliced apples, plums, or any fruit desired could be substituted for jam. Put in a baking dish; bake in moderate oven.

HENDY PUDDING.

Mix all dry ingredients with water to a stiff dough, which divide into three, place alternately in greased basin a layer of dough, then jam, steam 3 hours. Serve with sweet or jam sauce.

BAKED APPLE DUMPLINGS.

Pare and core the apples, fill cavity with sugar and nutmeg, roll each separately in paste, put in baking dish, and quarter cover with hot water containing half cup sugar, one ounce of butter, one tablespoonful of Golden Syrup. Baste frequently, allow three-quarters of an hour to bake, try with skewer; serve with custard or cream.[16]

CHRISTMAS PLUM PUDDING.

Mix ingredients well together, and add 6 eggs well beaten, and three-quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil 6 hours.

DOUGHNUTS.

Beat sugar and eggs together in a separate basin, rub butter into flour, add salt and baking powder, mix well, then mix flour with the eggs and sugar, roll out, cut into rounds, and fry in hot lard; serve hot.

“LOVE IN A ——”

MINCE PIES.

Ingredients.—Mince meat, a sufficiency, and puff or short paste Recipes (see page 18).

Roll out the paste to a suitable thickness, line with it the patty pans, previously well buttered; put in each sufficient mince meat, make lids of paste, cover over, press lightly at the edges, neatly trim round with a knife, and bake in a moderately quick oven. When done, sprinkle with powdered white sugar.

MINCE MEAT.

Put apples and raisins through mincer, then mix with all other ingredients well together, put into jars, with piece of paper on top dipped in brandy, then cover.

MARMALADE CHEESE CAKES.

Melt the butter, beat the eggs, and add to marmalade. Line patty pans with puff paste (see recipe page 18), pour in the mixture, and bake in a quick oven.[18]

PLAIN PUFF PASTRY.

Mode.—Place the flour on a pastry-board with the butter, chop the butter into the flour with a knife, then put into a basin, add baking powder, and sufficient water to make a soft dough. Roll out several times.

SHORT PASTRY.

Mode.—Rub the butter into the flour, add salt, baking powder, and water a little at a time to make a firm dough. Roll out to required thickness.

YORKSHIRE CHEESE CAKES.

Mode.—Cream butter and sugar, mix with the curds, mix all ingredients together. Fill patty-pans, lined with pastry.

To prepare the curd, boil 2 quarts of milk, and as it rises pour in either ½ pint of vinegar or buttermilk to turn it to curds. Draw the pan to side of the fire, let it stand 5 minutes, then strain through a sieve.

Pastry requires a hot oven; if it contains baking powder—must be baked at once.[19]

APPLE SANDWICH.

Mode.—Rub butter into flour, then add baking powder, make into a firm dough with water. Roll out to required thickness; mince all other ingredients together, and mix in egg last. Place mince between pastry, and bake.

A GOOD PIE CRUST.

Mix well together, then add 2 cups of water, and roll out. This makes light paste for pies, tarts, custard, etc.

CORNISH PASTY.

Mix all ingredients together on a plate, roll pastry into an oval shape, put the mixture on the paste, wet the edges on the top, and prick well. Brush over a little egg or milk, and bake in a hot oven for about half-an-hour.

TESTIMONIALS.

ENGLISH QUEEN CAKES.

Beat butter and sugar to a cream, then beat in eggs. Mix currants with flour and baking powder, and add to mixture. Bake in hot oven.

RASPBERRY DELIGHTS.

Mode.—Cream butter and sugar together, add the egg; mix flour, baking, and custard powder together, and add by degrees to mixture. Place in greased patty-tins on cold oven shelf, and bake ten minutes. When nearly baked, place a teaspoonful of raspberry jam on each, and then bake a little longer.

CHELSEA BUNS.

Rub all dry ingredients together, mix with milk to desired paste, roll out, cover with spice, and sugar, and bake as usual.[22]

ALMOND FINGERS.

Beat butter and sugar to a cream, add yolk of egg, and beat well. Mix flour and baking powder together, and add to mixture with the hand. Paste must be very stiff. Roll out thin. Make the icing with the white of the egg, spread on top of paste. Place chopped almonds on. Cut into fingers; bake moderate oven.

RICH PLUM CAKE.

Take ½ lb. butter, and ½ lb. sugar, beat these well together with the hand to a cream, add 4 eggs, one at a time, beat well into the butter and sugar, lightly mix in 2 breakfastcups of flour previously mixed with one heaped teaspoon of Edmonds’ Baking Powder, then lightly mix in ½ lb. sultanas. Bake at once thoroughly in fairly quick oven.

BUFFALO CAKE.

Cream butter and sugar, add eggs beaten, mix flour and baking powder, and add to mixture, then enough milk to make thin. Cook in sponge sandwich tins. Put together with lemon honey or raspberry jam. Icing on top.[23]

SMALL CAKES (Without Eggs).

Soften butter or dripping if very hard, add sugar and beat to a cream. Slightly warm the milk, and beat it in by degrees. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and bake in hot oven for about ten minutes. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray.

ELSIE’S FINGERS.

Beat butter and sugar, add egg and flour mixed with baking powder, roll small pieces between the hands, dip in sugar, and put on cold tray; bake in moderate oven till slightly brown.

PIKELETS.

Mix flour, sugar, and Edmonds’ Baking Powder together, then mix egg and milk, make a well in centre of dry ingredients, and mix to a smooth paste with milk. Cook in small lots on hot greased girdle.[24]

RENE’S KISSES.

Cream butter and sugar, add eggs beaten and flavouring, mix baking powder, flour, and cornflour, and add to mixture; mix until quite light, drop in teaspoon lots on cold oven shelf, bake in quick oven; when cold, fasten together with jam.

SPONGE SANDWICH.

Beat eggs and sugar well, then add flour and baking powder mixed; bake in hot oven in sandwich tins.

SPONGE ROLL.

Method.—Beat eggs and sugar till stiff and frothy, sift flour and baking powder, add water to eggs and sugar, then stir in the sifted flour and baking powder lightly and quickly, pour into greased tin, and bake in hot oven from 8 to 10 minutes. This recipe will also serve for a Jam Sandwich.[27]

CHRISTMAS CAKE.

Beat butter to a cream, add sugar, then eggs one by one (unbeaten); mix baking powder with flour, and put in, then fruit dredged with flour. Brandy. Cook 4½ hours, moderate oven.

EXPRESS CAKES.

Mix flour, sugar, and Edmonds’ baking powder together, beat in the eggs and milk, put into small greased tins. Bake in moderate oven about 20 minutes.

NEW ZEALAND BUNS.

Rub the butter into flour, sugar, and baking powder, then add the egg well beaten, and enough milk to make a stiff dough. Place in heaps on cold greased oven shelf. Bake quick oven 10 to 15 minutes.[28]

SPONGE CAKE.

Beat the eggs, then beat in the sugar, add salt and milk. Mix flour and powder together in dry state, then sift it in; beat all together, and bake in quick oven.

ROCK CAKES.

Rub the butter (or lard) into flour, then add other dry ingredients, the egg beaten, and sufficient milk to make stiff dough. Place in rocky shapes on cold greased oven shelf, and bake in hot oven 10 or 12 minutes.

CHILDREN’S CAKES.

Mode.—Rub dripping well into the flour, add all dry ingredients. Beat the egg well, mix with a breakfastcup nearly full of milk. Mix all together, and bake in greased patty-tins about 15 minutes.[29]

SHORTBREAD.

Cream butter and sugar, then work in the flour, continue to work until it becomes a firm dough. Place into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin.

FRUIT CAKE.

Mode.—Beat butter to a cream, add sugar gradually, then white of eggs (beaten 10 minutes), then yolks (beaten 10 minutes), then flour and other ingredients. Bake 2½ hours moderate oven.

RICE CAKES.

Cream butter and sugar, sift dry ingredients together, whisk the egg well, and mix all thoroughly. Add flavouring, and a few currants if liked. Bake in patty pans in moderate oven about 10 minutes.[30]

SUNBEAM CAKE.

Mode.—Whip butter and sugar to a cream, beat in eggs one by one, then add flour and baking powder, fruit, peel, almonds, and flavouring. Bake in moderate oven 2 hours.

PANCAKES.

Mix well in dry state, add two eggs, well beaten, and enough milk to make thin batter. Fry with lard or butter.

GRATED NUT CAKES.

Mix cocoanut with the flour, sugar, and Egg Powder. Soften the butter a little, then rub it lightly into the other ingredients, moisten the whole with the milk slightly warmed, and bake in moderate quick oven in buttered patty pans.[31]

AFTERNOON TEA CAKES.

Rub butter into flour, then add sugar and Edmonds’ Baking Powder, mix well, add egg and sufficient milk to make a light dough. Roll and cut into rounds; place a little raspberry jam on each, wet the edges, and press them together. Put on cold, greased oven shelf, and bake about 10 minutes.

RICE CAKES (Without Eggs).

Cream butter and sugar, sift and mix dry ingredients into same, mix all thoroughly with the milk, add flavouring, and bake in patty pans in moderate oven from 10 to 12 minutes.

WALNUT CAKE.

Beat butter and sugar to a cream, add eggs well beaten, mix cocoa with a little milk, then add the other ingredients, and bake in shallow cake tin in moderate oven. When cold, ice with water icing, and place some walnuts halved on top.[32]

A GOOD PLAIN CAKE.

Mix well together two breakfastcups of flour, two teaspoonfuls Edmonds’ Baking Powder, a little salt and spice, and ¼ lb. sugar. Rub in ½ lb. butter, then mix in 6 ozs. sultanas, 2 ozs. currants, a few pieces sliced peel. Beat 3 eggs and half-cupful milk together, and moisten the lot. Bake in quick oven thoroughly.

CHOCOLATE CAKES.

Beat butter and sugar together, then add flour, baking powder, cocoa and essence. Bake in moderate oven 15 to 20 minutes in sandwich tins. Ice with chocolate icing.

LEMON BISCUITS.

Cream butter and sugar together, add eggs, then flour and powder mixed well, roll out thin, cut into shapes and bake.[33]

MADEIRA CAKE.

Cream butter and sugar, add eggs one by one, beat well, add lemon juice, flour, and baking powder. Bake in buttered cake tin in moderate oven for about one hour. Ice the top if desired.

DATE CAKE.

Beat butter and sugar to a cream, add eggs 2 at a time; beat well, add flour, powder, and fruit. Bake about 1½ hours.

PYRAMIDS.

Beat butter and sugar to a cream, well whisk the eggs, sift dry ingredients together, make a hole in centre of flour, in which put butter and eggs, mix thoroughly but lightly; add flavouring liked, and bake in small patty pans in hot oven for about 10 minutes.[34]

PICNIC DAINTIES.

Rub butter into flour, then stir in sugar, egg powder and sufficient milk to make firm dough. Roll and cut into rounds, place one teaspoonful of raspberry jam in the centre; wet the edges and press them together. Place on cold greased oven shelf. Bake 12 minutes.

SEED CAKE.

Beat butter and sugar to a cream, then add the eggs, beating in one by one with the hand; lastly, add flour and baking powder, mixed together, with seeds and lemon peel as desired.

GINGER CAKE.

Mix dry ingredients, add eggs well beaten, and butter (melted) last of all; bake three-quarters of an hour.[35]

VICTORIA SANDWICH.

Warm the butter, and beat in the sugar, drop in the eggs one at a time, then the flour with the baking powder mixed, must be lightly beaten in; add flavouring and water gradually. The baking powder may be added last of all to give better results. Bake in quick oven 15 minutes.

SULTANA CAKE.

Cream the butter and sugar together, add eggs well beaten, then the other ingredients; bake in moderate oven two hours

GIRDLE CAKES.

Rub into two breakfastcups flour 6 ozs. of butter, add 3 teaspoonfuls Edmonds’ Baking Powder, and mix thoroughly. Mix into this ¼ lb. currants, pinch salt, a little nutmeg, and make into light dough with milk. Roll out, cut into rounds, bake 15 minutes on a girdle or in the oven. If required sweet, add tablespoonful sugar.

These are big figures, but the greatest record yet broken is in the tremendous increase of the number of dainty cakes, wholesome scones, and beautifully light puddings and pastry made by the thousands of housewives in the Dominion who use

LEMON TEA CAKES.

Rub into 1½ breakfastcups of flour 3 tablespoonfuls each of lard and butter; add 6 ozs. moist sugar, the grated rind of one lemon, a little of the juice, and a heaped teaspoonful of Edmonds’ Prize Baking Powder. Mix into moderate paste, with 2 well beaten eggs. Divide into cakes; place on greased oven shelf, and bake in brisk oven 20 minutes.

TEA CAKES (Without Eggs).

Rub butter into flour, add all dry ingredients, mix all together to a paste with milk, turn out on board, form into a roll, and cut in equal parts, put on cold greased and floured tray, and bake in quick oven.

TENNIS BUNS.

Rub butter into flour, add other dry ingredients, mix well, then add the egg well beaten, and enough milk to make a stiff dough. Place in small lots on a cold greased oven shelf. Put a piece of candied peel on top of each. Bake in quick oven about 10 minutes.[38]

“EGG POWDER” ROCK CAKES.

Rub the butter (or lard) into flour, add the other dry ingredients, and sufficient milk to make a stiff dough, place on cold greased oven shelf in rocky shapes. Bake in hot oven.

SMALL COCOANUT CAKES.

Rub butter into flour, mix in cocoanut, Edmonds’ baking powder, and sugar, making into stiff dough with milk. Place in small lots on cold greased oven shelf, and bake in hot oven about 20 minutes.

EXCELLENT FOR SUPPERS.

Edmonds’ Custards, served hot (grate little nutmeg on top to taste), are delicious also for children’s parties.

A tablespoonful of flour equals 1 ounce, and so on. One large breakfastcup of flour equals half pound.

TO YOUNG PEOPLE.

To make sure that cakes are baked enough, stick a clean bright skewer, or straw through it; if it comes out clean and free from the cake mixture it is done, if otherwise, it requires longer cooking. Careful practice will bring you success.[39]

COFFEE CAKE.

Cream butter and sugar, add syrup warmed and mixed with the coffee, together with sifted flour, add spices to creamed butter, add raisins and peel, then beat in baking powder; bake in moderate oven about 2 hours.

BATH BUNS.

Beat butter and sugar to a cream, add the eggs, and beat few minutes longer, add other ingredients, and mix into moderate paste with milk. Place on cold oven shelf (greased), and bake about 12 or 15 minutes in hot oven.

Special.—If Edmonds’ Baking Powder should appear lumpy in tin, it will easily powder up again (with back of spoon) before using in cooking.

ABOUT CAKE MIXING.

Always cream together the butter and sugar in a basin, before commencing to add the eggs already beaten; this will add success to your cakes.[40]

COCOANUT DELICACIES.

Rub butter into flour, add other dry ingredients, and mix, then add egg beaten, this should make stiff dough (if not add very little milk, as dough must be stiff). Place on cold greased oven shelf in small lots. Bake in hot oven from 10 to 12 minutes.

To soften scones always turn out on clean towel, and cover them with the ends.[41]

DELICIOUS TRIFLE.

Cut up stale sponge cakes in dish, spread over with jam (raspberry preferred), then make a pint custard, (as per direction for Custard), and pour when cooked over the cakes. Let stand till cold, then spread whipped cream on top. This dish is improved by adding a little sherry or wine to the cut sponges.

EGG DRINK (Without Eggs).

Two large cups of milk; take sufficient to mix smooth 1 heaped teaspoon of Edmonds’ Custard Powder. Place remainder in saucepan with 2 teaspoonfuls sugar; when it boils add mixture, stir and place immediately into glasses (grate nutmeg on top to taste).

TO MAKE A CUSTARD.

From a pint of new milk take enough to mix smooth one large dessertspoonful of Edmonds’ Custard Powder, sweeten the remainder of the milk to taste (say, a heaped dessertspoonful sugar), and when the milk is boiling, pour the mixed custard into it, stir and pour immediately into jug. When cold, place in glasses (grate nutmeg on if desired).

PEAR GINGER.

Cut up pears, and let stand over night with sugar on, boil with ginger following day until soft.[42]

LEMON HONEY (For Sponges or Tarts).

Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and cover when cold.

LEMON SPONGE.

Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.

All fruit sponges are made in the same way. If syrups are used for flavouring, use ¾ oz. gelatine.

EDMONDS’ CUSTARD, WITH STEWED PRUNES AND FIGS.

Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard.

PINEAPPLE JELLY.

Cut up pineapple into small dice, dividing fruit and juice into two jelly moulds; make jellies separately, using little less water than directed, then pour into moulds.

FIG AND BANANA SALAD.

Slice in equal quantities some nice bananas and freshly preserved figs, sprinkle castor sugar over each layer, add lemon juice if desired, place in glass dish, and cover with whipped cream flavoured with vanilla, put in a cool place for 2 hours.

BAKED PEARS.

Wipe some large sound pears, arrange them in an enamel baking dish with stalk ends upwards, pour a little water over them, and enough golden syrup to sweeten (say one tablespoonful to every three pears). Bake in a slow oven 2 hours or more. If baked slowly they will be juicy, tender and sweet, baste them frequently with the syrup and water, if oven is too hot cover with oven shelf. Serve with cream or custard.[44]

TOMATO AND MACARONI.

Break up macaroni and boil in plenty of water slightly salted, boil one onion in the same water, strain and put a layer in a buttered pie dish, put next a layer of sliced tomato and the boiled onion, another layer of macaroni, and so on with pepper and salt on each layer till dish is full; have tomato on top layer, sprinkle bread crumbs over, and some little pieces of butter. Bake till tomatoes are cooked about one hour.

TOMATO SOUP.

Slice the tomatoes and onion, and boil in stock until tender, strain through a colander, and return to the saucepan, then add butter, sago, and seasoning; boil till sago is cooked.

WHITE SAUCE.

Boil 1 pint of rich milk. Stir into it 1 tablespoonful of flour, previously made smooth in a little milk. To this add salt (and, if preferred, 1 teaspoonful of olive oil). Serve hot. For parsley sauce, just add before serving half teaspoonful of finely-chopped parsley.[45]

TOMATO SAUCE (No. 1).

Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat through a sieve or colander till nothing but skin and seed remains. When cool, add a quart of best malt vinegar, half a lb. brown sugar, boil again until it is as thick as cream. Bottle and cork when cold. Always put sauce in small bottles if convenient, it keeps better, and seal top of same.

TOMATO SAUCE (No. 2).

Wipe and break the tomatoes, cut up garlic, apples, and onions. Boil all together with rest of ingredients 3 to 4 hours. Strain and bottle.

APPLE SAUCE.

Pare and core six large apples, cut up, and stew half hour with small cup of water, then add small cup sugar, mash together with a wooden stirrer.

EASY BREAKFAST OR TEA DISH.

Stew gently some tomatoes with a little butter, pepper and salt, when soft mash with a fork, and add to them a well-beaten egg until they thicken. Serve on hot buttered toast.[46]

SALAD DRESSING.

Mix all together, add sufficient milk (breakfastcup), then vinegar, stirring it until it thickens.

APPLE CHUTNEY.

Chop ingredients up fine (or put all through a mincer, except apples, salt, pepper, and cloves). Cut apples as for stewing, put all into pot, cover with vinegar, boil slowly 4 or 5 hours.

TOMATO SAUSAGE.

Put meat through fine mincer, mash the tomatoes, and rub through a sieve, removing skins. Mix meat and tomatoes together, add beaten egg to bind mixture, form into cakes, roll in flour, egg, and bread crumbs, and fry in boiling fat.[47]

VEGETARIAN ROAST.

Brown some crusts of bread in the oven, shell peanuts and put them through the mincer, putting the bread through the mincer afterwards.

Take a cup of the bread crumbs, pour on them a little milk, just enough to moisten, but not to make them too soft.

Mix with them half a cup of the ground peanuts, salt, and a little powdered herb, either sage or thyme, and one minced onion, put all into a buttered pie dish, and bake slowly till nicely browned. If it appears to be getting too dry, a very little water may be put on top as it is cooking, or a few pieces of butter on top makes a fine improvement.

SAVOURY OMELET.

Beat eggs, mix flour smooth with a little of the milk, then add remainder; stir into the eggs, add parsley, onion, pepper and salt; put a small piece of butter or dripping in frying-pan, pour in the mixture, and cook gradually. When brown underneath, cut in pieces, and turn.

HAM OR TONGUE OMELET,

Is made by adding about 2 tablespoonfuls of grated ham or tongue to the egg mixture, before it is cooked, omitting parsley.

COOKING HINTS

Cakes should be baked as soon as they are mixed.

Raisins should always be stoned.

Candied peel should always be thinly sliced.

For nice pastry, always sift the flour.

For scones and rolls, always use a very quick oven.

For buns and small cakes, a moderate quick oven.

For large cakes, not quite so quick.

For sponge cakes, a moderate oven.

Test the oven before baking—don’t guess.

Before baking, have everything ready, and suitable fire.

Never slam the oven door when cooking, it spoils cakes, pastry, and puddings.

Two breakfastcups of flour piled up equal 1 lb.

Wooden spoons are better than metal for all cooking.

Always rub butter or lard into the flour with the fingers, not the palms of the hand.

Currants, sultanas, raisins, or sugar equal ½ lb. in barely level breakfastcup.

Edmonds’ Baking Powder should always be mixed in dry ingredients, unless otherwise mentioned.

One breakfastcup of milk equals ½-pint; 1 teacupful of milk equals 1 gill.

A cake should rise before browning to its full height, especially sponge cakes.

You can always guess amount of butter to use in cooking by dividing the 1 lb. squares.

This book is published and edited by the manufacturers, with the hope that it may prove of service to all who are in any way interested with that very necessary and important branch of domesticity, cooking. If this COOKERY BOOK serves the end already mentioned, it will in some degree act as a return of thanks for the generous and whole hearted support given to EDMONDS’ “SURE TO RISE” BAKING POWDER by the general public.

Transcriber’s Notes:

Obvious punctuation errors repaired. As “breakfastcup” was used overwhelmingly more often than “breakfast cup,” the eleven uses of the spaced version were changed to conform to the 31.

Page 1, “Pubilshed” changed to “Published” (Published by)

Page 6, Yorkshire Tea Scones, “desertspoonful” changed to “dessertspoonful” (1 dessertspoonful sugar)

Page 19, Apple Sandwich, “dessertspoon” changed to “dessertspoonful” to match rest of usage (1 dessertspoonful cinnamon)

Page 19, Cornish Pasty neglects to mention that the pastry should be folded over and closed before baking.

Page 32, “teasponful” changed to “teaspoonful” (1 teaspoonful Edmonds’ Baking)

Page 34, Ginger Cake, “dessertspoons” changed to “dessertspoonfuls” to match rest of usage (2 dessertspoonfuls ground ginger)

Page 45, “stirer” changed to “stirrer” (with a wooden stirrer)

Page 47, “pea nuts” changed to “peanuts” (the oven, shell peanuts)

*** END OF THE PROJECT GUTENBERG EBOOK THE SURE TO RISE COOKERY BOOK ***

Updated editions will replace the previous one—the old editions will be renamed.

Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution.

START: FULL LICENSE

PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg™ License available with this file or online at www.gutenberg.org/license.

Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works

1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8.

1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg™ electronic works. See paragraph 1.E below.

1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg™ License when you share it without charge with others.

1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other than the United States.

1.E. Unless you have removed all references to Project Gutenberg:

1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed:

This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9.

1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this work.

1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg™.

1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg™ License.

1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include the full Project Gutenberg™ License as specified in paragraph 1.E.1.

1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless you comply with paragraph 1.E.8 or 1.E.9.

1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works provided that:

• You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.”
• You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works.
• You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work.
• You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works.

1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below.

1.F.

1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment.

1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE.

1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem.

1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.

1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions.

1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect you cause.

Section 2. Information about the Mission of Project Gutenberg™

Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life.

Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org.

Section 3. Information about the Project Gutenberg Literary Archive Foundation

The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state’s laws.

The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact

Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation

Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS.

The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate.

While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate.

International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff.

Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate.

Section 5. General Information About Project Gutenberg™ electronic works

Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer support.

Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition.

Most people start at our website which has the main PG search facility: www.gutenberg.org.

This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.

In	1905	Tins Sold	370,600
”	1906	”	429,780
”	1907	”	502,548
”	1908	”	655,668
”	1909	”	743,796
”	1910	”	818,772
”	1911	”	878,268
”	1912	”	1,077,084
”	1913	”	1,171,34