Allied cookery

Melt 4 oz. of butter, then add 4 oz. of com flour, 4 oz. flour, 6 oz. sugar, 3 eggs, >^ of a teaspoonful of lemon-juice, >^ of a teaspoonful of lemon extract, I small teaspoonful of baking powder. Beat well for 10 minutes and then bake in well-buttered patty pans in a warm oven. FRANCESCAS Mix together 2 eggs, i cup of sugar, >^ cup of butter, )4 cup of flour (scant), 2 squares of melted bitter chocolate, and i cup of chopped (not too finely) walnuts. Bake on well-buttered paper in moderate oven. Cut in squares while hot. OAT CAKES (Canadian) Cream i cup of sugar with i tablespoonful of butter, add 2 cups of rolled oats, a few drops of bitter almond, 2 scant teaspoons of baking powder, Allied CooKery 99 then the yolks of 2 eggs, lastly the whites beaten stiff. Drop on buttered paper and bake until a good brown. GATEAU POLONAIS proportions: % lb. of almonds, X lb. of sifted sugar, 2 tablespoons of orange water, 2 dessert-spoons of water. Pound the almonds, moistening them with the water and orange water; mix in the sugar. Take % lb. of puff paste, divide it into two parts one a little larger than the other. Roll the smaller piece to the thickness of 1^ inch, lay it at the bottom of a round baking sheet, spread on it the almond paste to within yi inch of the border, moisten the border; roll the other piece of pastry to twice the thickness of the lower piece, place it over the almonds, join by pressing lightly on the edges of the two pieces of pastry; brush over the top with yolk of egg. Bake in a good oven from 25 to 30 minutes; an instant before taking out, powder some sugar on the top to glaze it. ANISE CAKES (French) Beat well together yi lb. flour, J^ lb. sugar, and 3 eggs. Add aniseed to taste. Drop on 100 Allied CooKery buttered pans, making small round cakes and bake slowly. GORDON HIGHLANDER GINGERBREAD Put in a mixing bowl ^ a lb. of flour, 2 oz. of brown sugar, 2 oz. peel, ^ of an egg or i small egg, well beaten, J/2 teaspoonful of soda mixed with ]4 of a cup of milk, X oz. each of ginger, mace, and cinnamon, then beat into this slowly 3 oz. of butter that has been warmed in }^ pint of molasses. Bake very slowly in a tin lined with buttered paper. SCOTCH SHORT BREAD Beat to a cream >^ lb. of butter and i lb. of flour and 5 oz. of sugar (fine), add 4 oz. ground almonds, mixing all thoroughly together. Roll out into 3 cakes about >^ inch thick. Ornament around the edges and prick the top with a fork. Bake in a moderate oven until a nice brown, about 20 to 30 minutes. CRAMIQUE (Belgium) Mix together >< of a cup of sugar, % of a cup of butter, i cup of milk, }4 teaspoonful of salt, I yeast cake dissolved in ^ a cup of warm water, Allied CooKery loi 2 pounded cardamon seeds, and let rise. When light add i cup of seeded raisins and enough flour to make a stiff batter. Let this rise until it is twice the size, then shape in a round loaf and bake. Brush over the top with the yolk of an egg, GAUFRES yi lb. flour, }{ lb. sugar, a little salt, }4 lb. butter, 2 whole eggs, i yolk, i teaspoonful brandy, I teaspoonful warm water, ^ pint milk. Mix all in basin to a liquid paste, beat well until creamy.