The Dudley book of cookery and household recipes

STIR with a wooden spoon six ounces of butter into a cream, then add three-quarters of a pound of sifted sugar, and the same quantity of bruised bread crumbs which have been baked, also six eggs (two at a time), and half a gill of double cream. Mix all these ingredients well together ; then spread the mixture rather thickly on to a baking sheet and bake in a moderate oven. Cut into fingers and make crisp. GATEAU A LA REINE Prepare an eight-egg sponge cake made with French flour in which you have mixed a little vanilla in powder. Bake it in a charlotte mould, and when cold cut it across in slices three-quarters of an inch thick. Pound a quarter of a pound of almonds very dry — sweet almonds — and pass them through a tammy. Then break up with this half a pound of best butter. When firm add a thick syrup with vanilla and cover top and bottom of each layer of cake with this, replacing the layers so as to build up the cake again. Then mask it over with the syrup or with glace ” chocolate or coffee. FADGE Take eleven pounds of wheatmeal and two ounces of butter. Rub the butter with a little salt into the meal. Mix this with warm water until it is the consistency of dough, and while mixing add eight to ten spoons of baking powder. Form the paste into a round cake the size of a breakfast plate and two inches thick. It bakes in a moderate oven on a baking sheet in forty minutes. PULLED BREAD Take from the oven an ordinary loaf when it is about half-baked and with the fingers whilst the bread is still hot dexterously pull the half set dough into pieces of irregular shape about the size of an egg. Do not attempt to smooth or flatten them, the rougher their shapes the better. Set upon tins, place in a very slow oven and bake to a rich brown. This forms a deliciously crisp crust for dinner. PETITS CHOUX Half a pint of milk, four ounces of butter, two ounces of sugar, five ounces of fine flour, three eggs. Put the milk, butter and sugar into a stewpan on the stove, and as soon as these begin to boil, withdraw the stewpan from the fire and add the flour. Stir well with a wooden spoon for about three minutes. Then add a little flavouring and one egg, stir well, then add the other two eggs. If the paste should be stiff add yolk of one egg only. The paste should be pressed through a bag into a baking sheet about the size of an egg and baked in a moderate oven. RE made with exactly the same paste as Petits Choux, but without sugar or flavouring. If for soup very much smaller. Half a pound of freshest butter, six ounces of sugar, seven ounces of French flour, the whites of two eggs, a little vanilla in powder and a few drops of rum. Work the butter alone in a bowl until it becomes a soft paste. Hold it for a moment in the oven just to melt slightly the top of the paste, then add the sugar and with a wooden spoon work it well into the paste, adding one by one the whites of the eggs. Then add the flour, the rum and the vanilla and bake at a quick fire. PROFITROLLES LANGUES DE CHAT SMALL ROLLS FOR STUFFING For Tea or for Travelling NE pound of flour, one ounce of butter, half an