Vegetarian cookery

Mix the sugar and a pinch of salt with the flour ; wash and pick the caraway seeds, and when quite dry, bruise them, and mix with the other ingredients, adding the lemon-peel, and the eggs, well beaten ; lay them in rough pieces, about the size of a walnut, on a baking-tin, and bake in a moderate oven. No. 591. — Rotherham Biscuits. One pound of flour, three quarters of a pound of loaf sugar, quarter of a pound of butter, and four eggs. Beat the butter to cream ; add the flour, the sugar, powdered, and the eggs, well beaten ; mix all well together ; lay it in small pieces on tins, and bake in a moderately hot oven. No. 592.— Scotch Short-Bread. Three quarters of a pound of flour, quarter of a pound of ground rice, half a pound of good moist sugar, and half a pound of fresh butter. Mix the ground rice and sugar with the flour, add the butter, melted, mix, and roll it into three or four cakes, and bake in a moderately hot oven. Q No. 593. — Scotch Short-Bread. Three quarters of a pound of flour, half a pound of butter, quarter of a pound of sugar, and two ounces of almonds. Rub part of the butter into the flour, adding the sugar, and almonds, finely chopped ; mix into a paste with the remainder of the butter, melted ; roll it about half an inch thick, and mark it in squares ; sprinkle caraway comfits, or powdered loaf sugar over, and bake in a moderately hot oven. No. 594. — SiMNEL. One pound of flour, quarter of a pound of butter, quarter of a pound of white sugar, one pound of currants, two ounces of candied lemon, quarter of a pint of milk, one egg, and quarter of an ounce of baking powder. Mix the baking powder with the flour ; rub in the butter ; add the sugar, the currants, the candied lemon, and the milk, mixed with the egg, well beaten ; mix all together, and bake it in a tin mould, in a moderately hot oven. No. 595. — Pitcaithly Bannock. One pound of flour, half a pound of butter, two ounces of almonds, two ounces of candied orange, two ounces of caraway comfits, and two oimces of powdered sugar. Dry the flour before the fire ; then mix it with the almonds, blanched, and thinly sliced, the candied orange, cut in small shreds, and the caraway comfits ; mix aU well together with the butter, melted ; form the bannock ; lay it on a flat bakingtin, and bake it in a rather slow oven. No. 596 — Seed Cake. One pound and a quarter of flour, one pound of butter, one pound and a half of loaf sugar, ten eggs, one ounce of caraway seeds, and a few drops of essence of lemon. Beat the butter to cream, and mix the sugar, powdered, with it. Whisk the whites of the eggs to a strong froth, and add to them the yolks, stin-ed a little with a spoon, but not beaten ; mix them with the butter and sugar ; then put in the flour, lightly by degrees, stirring it till well incorporated ; add the caraway seeds, well washed, picked, and dried, and a little essence of lemon ; put it immediately into a buttered tin mould, and bake in a moderate oven. No. 597. — Shrewsbury Cakes. Half a pound of flour, six ounces of sifted loaf sugar, and five ounces of fresh butter.