Mrs. Maclurcan's cookery book

Mode. — Put the sugar, yolks of nine eggs and whites ot six, well beaten, juice of four lemons and grated rind of two, and the butter (which must be fresh), in a saucepan, stir gently over the fire until the consistency of honey, pour into small jars, and when cold it is ready for use. Line some small patty tins with pufi pastry, put a little of the mixture in each, and bake in a hot oven until the pastry is a nice brown and quite cooked. Cakes. 685—DROP CAKES. 1 lb. flour i lb. butter I- lbs. sugar 1 teaspoonful of Elliott's 3 eggs Queensland baking Essence of vanilla powder Tablespoonful of brandy J lb currants. Mode. — Beat the butter and sugar to a cream, add the currants and brandy. Mix in the flour sifted with the baking powder, and the eggs well beaten. Have ready a greased baking sheet, drop on in small pieces and bake for fifteen or twenty minutes. 686—CHOCOLATE CAKES. 4 ozs. butter 5 eggs 6 ozs, sugar i teaspoonful of Elliott's 6 ozs. flour Queensland baking 6 ozs. chocolate powder Essence of vanilla. Mode. — Cream the butter and sugar, beat the eggs, grate the chocolate, sift the flour and baking powder together, then add the eggs to the butter and sugar and stir in the chocolate and flour, and the essence. Have ready some patty pans, half fill with the mixture, and bake from ten to fifteen minutes. If a little milk be used, one or two eggs may be dispensed with. 687—RAINBOW CAKE. 2 ozs. flour 2 ozs. cornflour 3 eggs 2 oz^. butter 1 tablespoonful dissolved 3 ozs. sugar chocolate Some jam J teaspoonful Elliott's Queens- Cochineal land baking powder. Mode. — Sift the flour, cornflour and baking powder. Beat the eggs well, then put the sugar and butter together, and beat to a cream, mix with the eggs and stir in the Cakes. flour, etc., gradually, add the essence and divide into three parts, with one part mix the chocolate, with another a little cochineal and leave the other plain. Bake in three sandwich tins in a moderate oven for fifteen minutes. When cold spread jam between them and place one on top of the other. 688—VICTORIA SPONGE. 3 eggs 3 tablespoonfuls white 1 teaspoonf ul Elliott's Queens- sugar land baking powder 3 tablespoonfuls fiour A piece of 'butter the size of a walnut. Mode. — Melt the butter and mix well with all the other ingredients, divide into equal parts and bake in two well buttered sandwich tins in a moderate oven, when cold spread a layer of jam and fold together. Time for baking, twenty minutes. 689—GROUND RICE CAKE. 3 J ozs. ground rice 5 ozs. flour ^ lb. butter J lb. castor sugar 3 eggs ^ of a lemon riiid (grated). Mode. — Beat the butter to a cream and work the sugar, lemon rind and it altogether for ten minutes. Add the eggs (which have been previously beaten), flour and rice by degrees, and turn in, stirring the whole time. Bake in a buttered paper lined mould. 690—CREAM TARTS. J lb. flour 4 ozs. butter 6 ozs. sugar 4 eggs 1 pt. of cream Essence. Mode. — Make a paste with flour and butter, two ounces sugar and one egg, roll this out thinly and line some cake tins with it, pinch the edges in to hold the Cakes.