A BAKING DAY

Phew! What a day. Finding myself with an almost empty house, most unusual on a Sunday I decided to get some of the weeks baking done. Breakfast happened in two sittings as Pa was not well this morning but once the dishes had been cleared I began by making six dozen oat and treacle cookies, enough to fill the biscuit tin and plenty to spare. Next on the agenda were a pair of lemon drizzle cakes, I had not intended to make these today but one of the boys next door is very partial to this particular cake and was getting a little whist full as I have not made one for a few weeks. It is a very easy recipe.
LEMON DRIZZLE CAKE
6oz sugar
6oz soft butter or (I hate to say it margarine)
6oz self raising flour
one and a half teaspoons of baking powder
3 eggs
Grease and line the base of two 8”sandwich tins and heat the oven to 180oC
put all the ingredients in to a bowl and mix for about three minutes until blended, halve that if you use a mixer.
Bake for thirty minutes
FOR THE TOPPING
Rind and juice of two lemons
6oz granulated sugar
grate the lemon rind in to a bowl and then squeeze in the juice, add the sugar and stir well, do not try to dissolve all the sugar, it will drive you potty. When the cakes are done leave them in the tin, and with a fork make lots of holes. Then pour half of the lemon topping on to each cake. Leave them to cool in the tin and turn out when quite cold.
After the cakes I made four white loaves, I made one extra as my son has requested hot bacon sandwiches for breakfast tomorrow and we shall need one to go with tonight,s meal.
After all this the kitchen looked as if someone ha tossed in a grenade and the shut the door.....awe full. Undaunted I proceeded to prepare a hearty rabbit and bacon casserole for dinner, another easy dish.
RABBIT AND BACON CASSEROLE
1 large rabbit jointed
12 rashers of streaky bacon chopped
2 large onions chopped
three carrots diced
1 parsnip diced
3 medium sized potatoes cut in to chunks
1 bay leaf
1 sprig of rosemary
1 pint of cider of sparkling white wine
a little flour
salt and pepper
1 table spoon of tomato purree
Fry the bacon until the fat runs out and then add the onion and fry until the fat is absorbed. Then add the vegetables. Coat the rabbit portions in seasoned flour and then fry in a separate pan until brown, the add the tomato purree and fry for a minute more. Add the rabbit to the bacon and vegetables in a large casserole dish. De-glaze the pan with some of the cider and add this with the rest of the cider to the casserole. Tie the bay leaf and the rosemary with the rabbits kidney and liver ( these are usually left in side the rabbit so you will need to look for them) in a bit of muslin and add to the pot. Top up with water of stock so that the joints are covered and cook at 185oC for about two hours. Serve with fresh bread or dumplings.
Collapse in to a heap and get some one else to do the washing up. Good luck!