^wo lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, yi. lb. of butter and lard, ^ oz. of carbonate of soda, X oz. of tartaric acid, a little salt, milk✪ Oat Cakes (Scotch). Weigh the flour and meal onto the board, take the soda, acid, and salt, and rub these in- gredients through a fine hair sieve onto the_ flour and meal; then add the sugar and fat, and rub together until smooth; make a bay or hole in the centre and work into a smooth paste with milk, taking care not to have it too dry or tight, or con- siderable trouble will be experienced in rolling out the cakes, as they will be found very short. Having wet the paste take small pieces about the size of an ^gg, and roll these out thin and round with a small rolling-pin, dusting the board with Allied CooKery 93 of cake and then add more sugar to make it stiff enough for the top. Sprinkle the top and sides of the cake with chopped nuts. RAVIOLI DOLCE ICake yi pound of flour, i tablespoon of butter, and 2 tablespoons of lard. Work this into a paste and roll out thin. Take yi pound of curds, add i ^g%, and the yolk of a second ^gg, 2 tablespoons of granulated sugar, a few drops of extract of vanilla✪ Ravioli Dolce. Mix well to- gether and add to the paste as for other ravioli. Then fry in lard until a golden brown. Serve with powdered sugar. CHESTNUTS (Italian) ZCake 40 chestnuts and roast or boil them over a slow fire. Remove the shells carefully, put them in a bowl, and pour over them yi a glass of rum and 3 tablespoons of powdered sugar✪ Chestnuts (Italian). Set fire to the rtmi and baste the chestnuts con-, stantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become coloured. ^^5^ 94 Allied CooKery GNOCCHI OF MILK ®ne cup of milk, i level tablespoon of powdered starch, yi teaspoon of vanilla, 2 yolks of eggs; 2 tablespoons of sugar✪ Gnocchi of Milk. Put all these ingredients together into a sauce- pan and mix together with a wooden spoon for a few minutes. Then put on the back of the stove where it is not too hot, and cook until the mixture has become stiff. Cook a few minutes longer; then turn out onto a bread-board and spread to a thickness of an inch. When cold cut into diamonds or squares. Butter a baking-dish, and put the squares into it overlapping each other. Add a few dabs of butter here and there. Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full. Brown in the oven. ALMOND PUDDING (Italian) ZTwo ozs. of ground almonds,'^ sugar to taste, 3 eggs, yi. pint of cream, i dessert-spoonful of orange- juice, blanched almonds, shredded candied peel✪ Almond Pudding (Italian). Separate the yolks of the eggs, add i table- spoonful of castor-sugar, the ground almonds, and the cream gradually. Whisk the whites stiffly, stir them lightly in, and add more sugar if necessary. Allied CooKery 95 Have ready a mould well buttered and lightly covered with shredded almonds and candied peel, then pour in the mixture. Steam gently for i}^ hours, and serve with a suitable sauce. CHESTNUT FRITTERS (Italian) ✪ Chestnut Fritters (Italian)

AI-modernized reading of the original text

Two lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, yi lb. of butter and lard, ^ oz. of carbonate of soda, X oz. of tartaric acid, a little salt, milk. Weigh the flour and meal onto the board, take the soda, acid, and salt, and rub these ingredients through a fine hair sieve onto the flour and meal; then add the sugar and fat, and rub together until smooth; make a bay or hole in the centre and work into a smooth paste with milk, taking care not to have it too dry or tight, or considerable trouble will be experienced in rolling out the cakes, as they will be found very short. Having wet the paste take small pieces about the size of an egg, and roll these out thin and round with a small rolling-pin, dusting the board with Allied CooKery 93 of cake and then add more sugar to make it stiff enough for the top. Sprinkle the top and sides of the cake with chopped nuts. RAVIOLI DOLCE Take yi pound of flour, i tablespoon of butter, and 2 tablespoons of lard. Work this into a paste and roll out thin. Take yi pound of curds, add 1 egg, and the yolk of a second egg, 2 tablespoons of granulated sugar, a few drops of extract of vanilla. Mix well together and add to the paste as for other ravioli. Then fry in lard until a golden brown. Serve with powdered sugar. CHESTNUTS (Italian) Take 40 chestnuts and roast or boil them over a slow fire. Remove the shells carefully, put them in a bowl, and pour over them yi a glass of rum and 3 tablespoons of powdered sugar. Set fire to the rum and baste the chestnuts constantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become coloured. ^^5^ 94 Allied CooKery GNOCCHI OF MILK One cup of milk, i level tablespoon of powdered starch, yi teaspoon of vanilla, 2 yolks of eggs; 2 tablespoons of sugar. Put all these ingredients together into a saucepan and mix together with a wooden spoon for a few minutes. Then put on the back of the stove where it is not too hot, and cook until the mixture has become stiff. Cook a few minutes longer; then turn out onto a bread-board and spread to a thickness of an inch. When cold cut into diamonds or squares. Butter a baking-dish, and put the squares into it overlapping each other. Add a few dabs of butter here and there. Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full. Brown in the oven. ALMOND PUDDING (Italian) Two ozs. of ground almonds, ^ sugar to taste, 3 eggs, yi. pint of cream, i dessert-spoonful of orangejuice, blanched almonds, shredded candied peel. Separate the yolks of the eggs, add i tablespoonful of castor-sugar, the ground almonds, and the cream gradually. Whisk the whites stiffly, stir them lightly in, and add more sugar if necessary. Allied CooKery 95 Have ready a mould well buttered and lightly covered with shredded almonds and candied peel, then pour in the mixture. Steam gently for i}^ hours, and serve with a suitable sauce. CHESTNUT FRITTERS (Italian)

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Oat Cakes (Scotch)Ravioli DolceChestnuts (Italian)Gnocchi of MilkAlmond Pudding (Italian)Chestnut Fritters (Italian)

Allied cookery