A second Dudley book of cookery and other recipes

BOIL two fresh eggs for ten minutes ; place in -L* cold water, and shell, dry, and pound in mortar ; add one ounce of fresh butter, a little pepper and salt ; mix well, and pass through wire sieve. Cut some rounds of bread about a quarter of an inch thick ; toast slowly a nice brown ; split with a sharp knife whilst hot, place the egg mixture between two pieces of toast, press together, and butter over both outsides with warm butter. Cut into neat sandwiches ; place in oven for three or four minutes, and serve very hot. These sandwiches should be prepared just before they are required, as they spoil if kept waiting. HOT TEA-CAKE INTO half a pound of flour rub two ounces of good beef dripping, a pinch of salt, one whole egg, and a dessertspoonful of baking powder and a little milk, just sufficient to make a paste stiff enough to roll into a tea-cake. Cut the egg into a round about the size of a saucer, egg over, and bake a nice brown. When done, cut into rounds and butter each plentifully ; pile up again, and cut the pile into four sections. Serve hot. This is an excellent recipe. HOT TEA-CAKES HALF a pound of flour, three ounces of butter, one ounce of lard, three ounces of castor sugar, two eggs well beaten and a little milk. Mix together, then add one and a half teaspoonfuls of baking powder, and make into cakes nearly the size of muffins. Bake for fifteen minutes in a very quick oven. Turn occasionally, as they burn very quickly. Split and butter them, and serve very hot. % TEA-CAKES QUARTER of a pound of butter, two ounces of sugar, one pint of milk, two pounds of flour, four teaspoonfuls of baking powder and a little salt. Put the butter into the milk and make it lukewarm. Mix the flour, baking powder and salt together ; add the milk, and knead it well. Make into round cakes, which should be left on a baking sheet before the fire to rise. When risen, put into a hot oven, and bake for half an hour. % LEMON CHEESE-CAKES FOR TEA ONE pound of castor sugar, a quarter of a pound of fresh butter, the yolks of six eggs, the whites of four eggs, the juice of three lemons and the grated peel of two. Place this mixture in a pan, and stand the pan in another one filled with water, which must be allowed to become boiling hot over the fire, stirring all the time until the mixture becomes thick like honey. Stir always one way, and gently, so that the mixture may not curdle. When thick, set the pan in a cool place, and it will thicken as it cools. Place the mixture in a jar. Make some small round, light tartlets of halfpuff pastry and fill them with the mixture. % ALMOND BISCUITS FOR TEA OR DESSERT ONE pound of ground sweet almonds, one pound of castor sugar ; add enough white of egg to make into a paste. Pipe the mixture on to foolscap paper in rounds, or any shapes desired, and leave to dry until the following day. Bake a pale brown. Damp the back of the paper, and the biscuits will come off quite easily without breaking. If liked, ice with a little water icing, or white of egg and icing sugar, and they can have a dried cherry placed in the centre of each biscuit. % CORN CAKES