Chambers's cookery for young housewives

Rub the butter into the flour, salt, and baking-powder. Beat the eggs to a froth, add to them a gill of cream, and stir these into the flour ; if necessary, add a little more cream to form the mixture into a stiff dough ; then turn the dough on to a floured board, roll it out to the thickness of three-quarters of an inch, and cut it into small rounds. Prick them on the top with a fork, and bake in a quick oven for fifteen minutes. Serve hot. DROPPED SCONES. 2 breakfast-cups of flour. i breakfast-cup of sugar. A piece of butter the size of an egg. i teaspoonful carbonate of soda. \ teaspoonful cream of tartar. Buttermilk. Rub the soda, cream of tartar, and salt together till they are quite smooth, then mix them with the flour, and rub into them the butter. Next add sufficient buttermilk to make a thick batter, and beat well with a wooden spoon. Have ready over the fire a hot girdle, and rub it all over with SEED CAKE — GINGERBREAD. a piece of fat or suet ; place upon it a spoonful of batter for each scone, leaving about two inches between the spoonfuls. When air-bubbles have risen and burst, and the scones look slightly firm, slide a flat knife under them, and turn them ; cook and brown on the other side. Grease the girdle again before putting more batter upon it. Serve very hot. To clean the Girdle. — Sprinkle over the girdle when hot some coarse salt, and rub it well with a thick piece of paper. This will effectually remove any burned particles that might be sticking to it from the last time of using. SEED CAKE. J lb. flour, j lb. rice flour. 6 oz. sugar. 1 teaspoonful bakingpowder. 6 oz. butter or dripping. 2 eggs. 1 table-spoonful caraway seeds. About 1 gill milk. Rub the butter with the flour, sugar, rice flour, and bakingpowder until there are no lumps. Add the caraway seeds. Beat the eggs until frothy. Mix all to a stiff consistency. Turn into a well-greased tin, and bake for about an hour. GINGERBREAD— I. 1 lb. flour. A- lb. treacle. I lb. lard. 1 lb. sugar. 2 eggs. i cupful of water. I oz. carbonate of soda, j oz. ground ginger, i oz. ground cinnamon. Pinch of Cayenne pepper. Melt the lard with the treacle and water. Mix all the dry ingredients. Beat the eggs to a froth, and add them to the flour, &c., with the treacle. Beat all for a few minutes, and turn into a deep baking dish, previously well greased. Cook in a slow oven for about an hour. GINGERBREAD— II. 2 cupfuls of flour. 1 cupful sugar. 1 cupful oatmeal. 1 cupful treacle. h cupful water. 1 table-spoonful caraway seeds. 2 oz. dripping. 1 teaspoonful ground ginger. 1 teaspoonful carbonate of soda. 1 egg. Warm the treacle and water. Mix all the dry ingredients in a basin, and rub the dripping well amongst them. Beat CURRANT — OAT — SHREWSBURY CAKES. the egg; add it with the water and treacle to form a soft dough. Bake in a slow oven for about an hour. Note. — Buttermilk may be substituted for the egg and water ; in this case warm the treacle alone. A PLAIN CURRANT CAKE. 1 lb. flour. \ lb. dripping' or butter. J lb. currants or sultana raisins. 1 egg. About i pint milk. 6 oz. sugar. 1 teaspoonful carbonate of h grated nutmeg. soda. -1 teaspoonful tartaric acid.