Cookery for every household

Put the butter, sugar, and syrup into a saucepan and allow them to melt over the fire. Sieve the flour and mix it in gradually off the fire. Add the ginger, and flavour with a few drops of vanilla. Have ready one or two well-greased tins, pour the mixture on to them in small rounds, and then bake in a moderate oven. When ready, remove the snaps with a palette knife, twist them round cornet moulds, or round the handle of a wooden spoon, and remove them when cold. Time to bake, 10 minutes. 2734. Chestnut Biscuits £ lb. chestnuts. 3 oz. sugar. 2 oz. chocolate. Vanilla essence. Cook the chestnuts, remove both outer and inner skin. Then rub 1 table-sp. water. 1 white of egg. A pinch of salt. Wafer paper. remove both outer and e nuts through a sieve and add the sugar also sieved. Grate or shred the chocolate, and dissolve in a small saucepan with the water. Now add it to the chestnuts and sugar, and flavour with a few drops of vanilla. Beat the white of egg to a stiff froth, and mix it with the other ingredients at the last. Arrange some wafer paper on a dry baking tin, drop small portions of the mixture on to it, keeping them some little distance apart, and bake in a moderate oven until crisp. 2735. Chocolate Biscuits A lb. icing sugar. 2 oz. powdered chocolate. 2 oz. ground almonds. About 2 whites of eggs. Vanilla essence. Put the ground almonds and chocolate into a basin or mortar, and mix them or pound them to a smooth paste with 1 white of egg. Then add the sugar sifted, vanilla essence to flavour nicely, and enough of the second white of egg to make all into a smooth paste. Now put this paste into a lined saucepan, and stir it carefully over the fire until lukewarm. Then put it into a forcing bag with a rose pipe on the end of it, and force out small fancyshaped biscuits on a greased and floured tin. Allow the biscuits to dry for 3 or 4 hours, then bake them in a cool oven until crisp. Time to bake, about \ hour. Probable cost, Id. to the touch. Turn them on to a sieve or wire tray to cool. Time to bake, 10 to 15 minutes. Probable cost, 8d. 2738. Cinnamon Macaroons A lb. ground almonds. A lb. icing sugar. 1 oz. flour. A tea-sp. ground cinnamon. Some white of egg. Icing. — 3 tab.-sps. icing sugar, 1 tea-sp. flour, white of egg. Sieve the flour, icing sugar, and cinnamon on to the baking-board, and mix with the ground almonds. Then add gradually enough white of egg to form a very stiff paste. Work with the hands until perfectly smooth and elastic, and form into a long roll quite free from cracks. Flour the rolling-pin and press out the roll into an even strip, keeping it perfectly straight at the edges so as to avoid any waste. Then prepare the icing. Mix the flour and icing sugar together, and bind with a very little white of egg. Spread this smoothly over the almond paste with a wetted knife, and then cut in neat fingers. Place these on a greased and floured tin, and bake in a moderate oven until a light brown colour, and firm and crisp to the touch. Time to bake, 15 to 20 minutes. Probable cost, 8ct. 2736. Chocolate Rock Biscuits 10 oz. icing sugar. A lb. sweet almonds. 1A oz. powdered choco late. 1 or 2 whites of eggs. 2 or 3 drops of vanilla. Wafer paper.