High-class cookery recipes

Half a pound of Castor Sugar. One large teaspoonful of Baking Powder. Half an ounce of Carraway Seeds. Five Eggs. A little Milk (if required). Proceed as for " Luncheon Cake." Page 251. Cocoanut Buns. Ingredients, Three quarters of a pound of Prepared Flour.* Quarter of a pound of Cocoanut. Quarter of a pound of White Sugar. Three ounces of Butter. One Egg. One gill of Milk. Cream the butter and sugar well together ; add the milk and egg by degrees, also the flour and the cocoanut, mix well, shape into buns, and bake twenty minutes. This quantity will make twentyfour buns. Chocolate Cake. Ingredients. Half a pound of grated Chocolate. Quarter of a pound of Flour. * To make Prepared Flour ; four pounds of Vienna Flour, two ounces of Cream of Tartar, one ounce of Carbonate of Soda— well mixed together. Half a pound of Butter. Two ounces of ground Kice. Six ounces of White Sugar. One teaspoonful of Baking-powder. Four Eggs. Vanilla flavouring. Beat the butter and sugar well together, add the grated chocolate, previously dissolved in a tablespoonful of milk ; add the eggs one by one, mixing each carefully. Mix the flour, rice, and baking^owder together, sift them through a sieve to the eggs. Pour this mixture into a sauté-pan, and bake in a moderate oven for one hour. Galettes. Ingredients. One pound of Household Flour. One pound of Vienna Flour. One ounce of Yeast. Half an ounce of Castor Sugar. Half a pint of Milk (warmed). Half a pound of Butter. Seven Eggs. Sieve the household flour into a basin and make it into a soft dough with the milk, in which the yeast and sugar have been mixed as usual. Put the Vienna flour into another basin, add the eggs and the butter, and beat altogether with the hand. When the yeast has risen for about one hour, put the contents of the two basins together and beat until the mixtures are thoroughly incorporated (about twenty minutes). The dough must now rise for another hour. Make into large oval cakes, prove about fifteen minutes till the tops crack, and bake in a quick oven. Brush with sugar and milk when half baked. Genoa Cake. Ingredients, ^ Ten ounces of Flour. Half a pound of Butter. Half a pound of Sugar. Three ounces of Candied Peel. One ounce of Pistachio Kernels. Two ounces* of Almonds. Six ounces of Sultanas. One teaspoonful of Baking-powder. Five Eggs. Grated rind of one Lemon. Cream the butter well. Add the sugar, and cream again. Add all the other ingredients except the almonds, pistachio nuts, eggs and bakingpowder ; then add the eggs one at a time, beating each one well in. When all are well mixed in, add the almonds and pistachio kernels cut in strips, and lastly the baking-powder. Bake in a shallow tin or saute-pan for one hour and a half in a moderate oven. German Pound Cake, Ingredients, Ten ounces of Flour. Eight ounces of fresh Butter. Eight ounces of Castor Sugar, Four ounces of Peel. One Lemon. Half a pound of Sultanas, Five Eggs.