A second Dudley book of cookery and other recipes

NEAD, mixed with boiling water, one pound of oatmeal and one ounce of butter. Make it wet enough to hold together and roll out on a pastry board thickly covered with oatmeal. The paste should be a little thicker than a penny. Cut according to taste, and bake either on a girdle or in the oven. COFFEE CAKE PUT into a copper basin half a pound of sugar -L and eight eggs. Mix well. Place the basin upon hot cinders, or upon the stove, and whisk its contents until they reach a thick light creamy appearance ; then add one teaspoonful of vanilla sugar, six ounces of fine sifted flour and four ounces of melted butter — the latter being carefully and gently poured into the paste without any sediment. Mix lightly with a spoon, and place in a deep flat mould or cake tin, which has been well buttered and floured. Bake in a good oven and allow it to get cold ; cut it into three rounds and spread with the following mixture : — Take a quarter pound of fresh butter, four ounces of powdered sugar, the yolk of one egg and a large tablespoonful of French, or Allen- bury’s, coffee essence. Work the sugar and egg for five minutes, then add the coffee essence, and by degrees work in the butter — which has been made soft — and do this for a few minutes in a cool place. Add a little more coffee, and spread the mixture between the layers of the cake ; pile on one another, and ice the top of the cake with royal icing with a few drops of coffee essence in it. % MOCHA ICING THREE ounces of icing sugar, one and a half tablespoonfuls of strong coffee, one and a half spoonfuls of water ; warm over fire in a stewpan until the sugar is dissolved and smooth, then cover the tartlets. GATEAU DE SAVOIE FOUR fresh eggs, four ounces of castor sugar, two ounces of potato flour, the grated rind of one lemon and the juice of half a lemon. Whisk separately the whites and the yolks of the eggs ; add to the yolks the sugar and other ingredients. Mix well, then add the whites of eggs which have been well whisked. Put in a ring mould and bake in a moderate oven. GATEAU HOLLAND AISE SEVEN ounces of flour, seven ounces of butter, two ounces of “ Dark Foot ” sugar. Rub all these together and divide into two pieces ; roll out into the size required and bake in a nice hot oven. When ready, cut into flat rounds ; spread orange marmalade thickly on one round, placing the other round on top. It should be short and crumbly, like the best shortbread. YORKSHIRE GINGER CAKE THREE-QUARTERS of a pound of flour, a quarter of a pound of brown sugar, a quarter of a pound of butter, half a pound of golden syrup, one teaspoonful carbonate of soda, one of ground ginger, one of mixed spice, three whole eggs and sufficient milk to moisten. Melt the butter and treacle together and place in a basin the flour, sugar, ginger and spice. Mix and add the butter and treacle, and the three eggs well beaten. Melt the soda in a little milk, and add this lastly to the mixture. Beat all well together, and bake in a well -buttered cake mould in a moderate oven for an hour and a half. This cake is excellent. SLEDMERE GINGERBREAD HALF a pound of butter, half a pound of castor sugar, half a pound of golden syrup, one pound of flour, half an ounce of ground ginger, one teaspoonful of carbonate of soda and four eggs.