The Apsley cookery book

Mix the butter and flour well together with the rice and sugar, add the baking-powder, and just sufficient milk to moisten ; mix well together. Spread on two buttered plates and bake for ten minutes. When done, spread jam over one, place the other on the top, and sprinkle with sugar. A layer cake is made in this way, with about six layers of cake, and jam or jelly in between, and icing sprinkled with walnuts (halves) on the top. 408. Banana and Orange Salad. Ingredients. Four Bananas. I Juice of half a Lemon. Two Oranges. | Sugar (if liked). Peel and cut the bananas and oranges into thin slices and mix lightly ; pour the lemon-juice over, and serve very cold. 409. Beetroot and Spanish Onion Salad (No. i). Ingredients. A small Beetroot. The same weight of Spanish Onion. A teaspoonful of French Vinegar. One and a half tablespoonfuls of Salad Oil. Pepper. Boil and slice the beetroot. Slice the onion and put it into cold water, bring it to boiling-point quickly, and drain it. Now put it into fresh hot water and boil until tender, then drain it carefully. Place the sliced beetroot in a salad bowl, and when the onion is cold mix it with the beetroot and the oil and vinegar. Add pepper to taste. 410. Beetroot and Spanish Onion Salad (No. 2). Ingredients. One Spanish Onion. One small Beetroot. Six slices of Cucumber. Two tablespoonfuls of Salad Oil. Four drops of Tarragon Vinegar or the juice of a quarter of a Lemon. Scald the onion and allow it to get cold. Boil and peel the beetroot and lay it in alternate slices in a glass dish or salad bowl. The cucumber is an improvement, if liked. Mix the salad oil and vinegar or lemon- juice together, and pour over. 411. Brussels Sprouts Salad. Ingredients . Half a pound of cold Sprouts. A tablespoonful of Salad Oil. A small teaspoonful of French Pepper. Vinegar. This is a nice way to use cold boiled Brussels sprouts. Put the sprouts in a salad bowl, and just before they are required dust a little pepper over them. Now add the oil and vinegar and mix all very well together, and serve at once. 412. Cauliflower Salad. Ingredients. One Cauliflower. Sauce made according to recipe A little Parsley or Capers. No. 421. Grated Onion (if liked). Boil the cauliflower until tender, but not broken, drain well, and let it get cold. Break into small pieces. and sprinkle well with the chopped parsley or capers (and onion if liked). Serve with the sauce, separately or poured over. 413. Celery and Macaroni Salad. Ingredients. Two ounces of Macaroni. j Salad Dressing, made as No. 421. One ounce of white Celery. | Two large Tomatoes. Boil the macaroni until tender, and drain it well. Cut into short lengths and add the finely-shredded celery. Put the salad dressing into a salad bowl and add the celery and macaroni. Just before serving cover with a thin layer of mayonnaise sauce, and garnish with the tomatoes cut into thin slices (first peeling them). 414. Celery and Watercress Salad. Ingredients. Three nice hearts of Celery. | One bunch of Watercress.