Vegetarian cookery

Mix the soda and a very little salt with the flour ; rub in the butter ; add the egg, well beaten, and as much buttermilk as required to make it a stiff paste ; knead till quite smooth, then roll it ; cut out the biscuits, prick them, and bake immediately in a moderately hot oven. No. 544. — Rusks. Three pounds of flour, six ounces of sifted sugar, six ounces of butter, one ounce of German yeast, and one pint and a half of new milk. Rub the butter well in the flour, adding the sugar, and a teaspoonful of salt ; put the milk and a little wann water to the yeast in the usual way ; mix it into the middle of the flour so as to form a light batter ; cover and set it to rise ; when risen, mix, and let it rise half an hour longer ; then roU it into cakes about five or six inches in length and two inches broad, and bake in a moderately hot oven. When baked, and quite cold, cut them in thin slices, and dry them on tins in a moderate oven, turning them over occasionally. No. 545. — Cheese Snaps. Divide a new loaf, when quite hot, by pulling it in halves ; take out pieces about the size of a walnut, ivith a fork ; put them on a dish, and set them in a rather quick oven to brown lightly. Stale bread may be used, but does not answer the purpose so well. No. 546. — Buns. Twelve ounces of flour, four ounces of butter, four ounces of white sugar, four ounces of currants, four eggs, quarter of an ounce of baking powder, and a small tea-cupful of new milk. Rub the baking powder quite smooth, and mix well with the flour, rub in the butter, then add the sugar, currants, the milk, and the eggs, well beaten, and bake in small tins in a quick oven. No. 547. — Bath Buns. One pound and a half of flour, six ounces of butter, four ounces of sugar, four eggs, half an ounce of caraway seeds, one ounce and a half of candied citron, half an ounce of German yeast, and half a pint of milk. Rub the butter in the flour, adding a little salt ; mix the milk, warm, with the yeast ; strain, and pour it into the middle of the floui’ ; cover, and set it before the fire to rise ; when sufficiently risen, add the sugar, the caraway seeds, picked and washed, the eggs, well beaten, and the citron, cut in thin slices ; make up the buns ; lay them on baking-tins ; let them rise about a quarter of an hour ; bake in a quick oven ; when done, brush them over with beaten egg, and sift sugar on them. No. 548. — Cheltenham Buns. Three pounds of flour, half a pound of butter, one pint and a half of new milk, three quarters of a pound of sugar, one pound of currants, One ounce of German yeast, and two eggs. Rub the butter in the flour, adding a little salt ; mix the warm milk with the yeast ; strain it into the middle of the flour, and set it to rise ; when risen well in the sponge, add the sugar, currants, a little mace, and the eggs, well beaten ; set it to rise again, and when ready, bake the buns in small tins, in a quick oven. Sultana raisins may be used instead of cuiTants. No. 549. — Common Buns. Three pounds of flour, half a pound of sugar, quarter of a poimd of butter, three quarters of an oiuice of German yeast, one pint and a half of new milk, three quarters of a pound of currants, half an ounce of caraway seeds, and quarter of an ounce of prepared ginger.