The Dudley book of cookery and household recipes

One and a half pounds of almonds and three pounds of sugar. Mix into a stiff paste, with from six to eight eggs. Spread this on the cake and let it dry. White Sugar Icing for Outside About three pounds of sugar worked into a creamy paste with whites of egg and a little juice of lemon, Spread this over the almond and ornament as you please. ONE pound of sugar, three-quarters of a pound of Hungarian flour and twelve eggs. Beat up the sugar and the yolks of the eggs for twenty minutes, then add the flour and the whites of the eggs, beaten to a very stiff froth. Bake in a moderate oven for about three-quarters of an hour to an hour. RE made of the same mixture, but are run into sponge finger tins, and baked for about ten minutes in a moderate oven, and whilst they are hot dusted lightly over with powdered sugar. T)UT in a pan a little more than one pound of flour, half a pound of sugar, half a pound of butter, four whole eggs. Flavour with vanilla, then mix the whole and bake in a hot oven. SPONGE CAKE SPONGE FINGERS PETITS FOURS TEA BISCUITS A QUARTER pound of flour, a quarter pound of butter, one ounce of fine pounded sugar, the yolk of one egg. Rub the butter, flour, and sugar together, add the yolk of the egg and work it to a paste. Roll out very thin and cut out with a plain or fluted cutter, and bake in a gentle oven. GINGER WAFERS Three ounces of fresh butter, two ounces of raw sugar, one tablespoonful black treacle, one teaspoonful of ground ginger, one teaspoonful of flour. Bake in a quick oven for a few minutes, then cut and roll. Serve with vanilla cream or ice cream. WAFER GINGERBREAD TT ALF a pound of flour, half a pound of sugar, half a pound of fresh butter, half a pound of treacle. Rub the butter and flour together, then add the sugar and a teaspoonful of powdered ginger. Put in the treacle and mix to a stiff batter. Roll round the handle of a wooden spoon to make the curled finger shapes for serving. MOUNT-BLANSY GINGER NUTS /^NE pound flour, half a pound syrup, quarter pound butter, two ounces ground ginger, quarter pound sugar. Moisten with milk, drop them on a baking sheet and bake for twenty minutes. GINGER NUTS ONE pound of flour, half a pound of butter, one ounce of ground ginger, half a pound of sugar. Mix all together into rather a stiff* paste with about three-quarters of a pound of golden syrup, roll into biscuits and bake in a moderate oven. $ WAFER BISCUITS ONE pound of flour and a little salt. Mix into a nice dough with about three-quarters of a pint of thin cream, beat it well, roll out very thin. Cut in large pieces and bake in a hot oven. Keep turning or they soon burn. WATER BISCUITS ONE pound of flour, one teaspoonful of salt, one ounce of butter dissolved in about half a pint of warm miik. Mix into a rather stiff* paste and beat it well with rolling-pin. Then roll out very thin, stamp out the biscuit and bake in a hot oven for a few minutes. BREAD RUSKS FOR TEA