Liverpool School of Cookery recipe book

in the butter, add all the rest of the dry ingredients and mix well. Make into a stiff paste with beaten egg and milk. Divide into 9 or 10 buns, place them on a greased baking sheet, brush over with milk, and sprinkle rough pieces of sugar over. Bake in a moderately hot oven about \ hour. Ginger Snaps. 1 lb. flour. 4 lb. butter. 4 lb. sugar. 4 lb. syrup. 1 oz. ginger. Method : Bub the butter into the flour, add the sugar and syrup, knead well, roll and cut. Bake in a moderate oven. When half cooked, brush over with sugar and water syrup to glaze the surface. Brandy Snaps. 4 lb. butter. 4 lb. sugar. 4 lb. syrup. 34 oz. flour. 4 oz. ground ginger. Method : Melt together the butter, sugar and syrup. Put into a basin the flour and ginger, and pour in the melted mixture. Pour on a baking sheet very thinly. Bake, and, when taken from the oven, cut and roll on the handle of a wooden spoon. Jumbles. 10 oz. flour. 6 oz. butter. 8 oz. castor sugar. 1 egg. Method : Bub the butter into the flour, mix in the sugar, add the well-beaten egg very gradually. The paste must be very stiff. Make into tiny balls of equal size, then form into fancy shapes. Set aside till very cold and hard, then bake in a moderate oven about 10 minutes. Almond Macaroons. J lb. almonds. J lb. castor sugar. 1 large white of egg. Method : Blanch, skin and pound the almonds with a little orange-flower water ; or ground almonds may be used with a few drops of almond essence added. Mix in the sugar, and pound the whole to a smooth paste with the white of egg, which should be broken up but not frothed. Boll the paste into balls the size of a nutmeg. Set them on rice paper, slightly flatten, lay on each the half of a blanched almond, and brush over with water just before baking. Bake in a very slow oven about f hour. Cake Delicious. I lb. butter. 6 oz. sifted castor sugar. \ lb. sifted flour. 3 eggs. i-teaspoonful essence of lemon. About ^ teacupful milk. A teaspoonful baking powder. Method : Beat the butter, and sugar to a cream, add the beaten eggs and flour alternately, beating well between each addition. Put in the flavouring essence and sufficient milk to make the mixture of right consistency. Lastly add the baking powder, and bake at once in a moderate oven. Time, about H hours. g4 St. George’s Hall Cake. | lb. flour. 2 oz. lard. 2 oz. butter. 6 oz. sifted sugar. 2 oz. candied peel. £ lb. cleaned currants. 1 teaspoonful grated ginger. \ oz. carraway seeds, if liked. 2 teaspoonfuls baking powder. 3 eggs (separated). About J pint of milk. Method : Rub the shortening into the flour, add the rest of the dry ingredients and mix well. Mix a little milk with the yolks of eggs and stir in, add more milk gradually till the mixture, though stiff, is moist enough to be beaten. Give a quick, vigorous beating, then mix in very lightly the frothed whites. Bake in a moderate oven about 2 hours. German Pound Cake. ^ lb. butter. ^ lb. sifted sugar. 4 eggs. 10 oz. flour. A little milk — about | pint. Grated rind of 1 lemon. 2 oz. chopped candied peel. 3 oz. currants. 3 oz. sultana raisins. 1 small teaspoonful baking powder.