Cookery for every household

Time to bake, £ hour. Probable cost, 6d. BUNS AND SMALL CAKES 2679. Almond Rock Cakes 2 or 3 drops of essence of almonds. 1 egg. 1 tea-sp. baking powder. A little milk. Girdle and Muffin Ring Muffins. — Grease some rings, and place them on a hot greased girdle ; half fill them with the above £ lb. flour. 2 oz. butter. 2 oz. sugar. 2 oz. sweet almonds. A pinch of salt. First blanch and chop the almonds finely, and put them to dry, but not brown, on a tin in the oven. Then sieve the flour, sugar, and baking powder into a basin, and rub in the butteruntil free from lumps. Add the prepared almonds, and make a well in the centre of the dry ingredients. Add the egg well beaten, the flavouring, and enough sweet milk to bind all together. The mixture must be kept stiff enough for the spoon to stand upright in it. Have ready a baking tin, greased and sprinkled with flour, and arrange the mixture on it in small heaps (one teaspoonful of the mixture in each) and at some little distance apart. Sprinkle the cakes with sugar, or with ground almonds and sugar mixed, and bake in a quick oven until brown and firm to the touch. Time to bake, 12 to 15 minutes. Probable cost, 8 d. 2680. Almond Slices | lb. butter. 7 oz. flour. J lb. castor sugar. J tea-sp. baking powder. £ lb. sweet almonds. 3 eggs. A few drops of essence of almonds. Put the butter into a basin and beat it with a wooden spoon until of a soft creamy consistency. If the butter is very hard, the basin may be warmed slightly. Add the sugar, and mix the two well together. Dry and sieve the flour, and add it by degrees with the eggs. Then beat for 10 minutes 2 N until the mixture looks light and full of air-bubbles. Add most of the almonds, blanched and finely shred, the baking powder, and flavouring, and pour out on a shallow tin that has been lined with paper. Sprinkle the remainder of the almonds on the top, and bake in a moderate oven until brown and firm to the touch. When the cake is ready, turn it out on a sheet of sugared paper, and when cold, cut it in neat slices with a very sharp kmfe. Time to bake, about 20 minutes. Probable cost, Is. 2d. 2681. Little Apricot Cakes Cake Mixture. Filling. 4 eggs. 1 gill apricot puree. 4 oz. flour. 1 gill double cream. 6 oz. sugar. J oz. gelatine. 2 or 3 drops carmine. Decoration — Glace or fondant icing — silver dragees. To Make the Cakes. — Put the eggs and sugar into a basin, and whip them over hot water until fight and frothy, and the mixture begins to hang on the end of the whisk. Then remove the basin to the table and continue beating the mixture until the mixture is cold. Have the flour warmed and sieved, and mix it in very lightly at the last. Three parts fill small prepared moulds (see p. 550) with the mixture, and bake in a good oven until nicely browned and firm to the touch. Little peachshaped moulds are the best to use, as the cakes will then be of a convenient shape for filling. When the cakes are ready, turn them out carefully and allow them to cool.