Vegetarian cookery

Soften the butter a little, pressing out the water ; mix the flour and sugar together ; work in the butter with a wooden spoon till well incorporated ; then add not quite two tablespoonfuls of water ; mix well 'with the spoon till it becomes a smooth stiff paste ; roll it very thin, and cut the cakes round, or in any other form. If the paste does not roll smoothly, cover it, and set in a cool place till the following day ; then roll it thin ; lay the cakes on baking-tins, and bake in a moderate oven. No. 598. — Shrewsbury Cakes. Three quarters of a pound of flour, six ounces of butter, eight ounces of powdered sugar, and one egg. Beat the butter to cream ; add the sugar, then the egg, well beaten, and then the flour, well dried ; mix all together ; roll the paste quite thin ; cut out the cakes, and bake on tins in a moderate oven. No. 599. — Sponge Cake. One pound of loaf sugar, three quarters of a pound of flour, seven eggs, and the rind of one largo lemon. Grate the rind of the lemon to the eggs ; boil the sugar in quarter of a pint of water ; pour it, boiling hot, upon the eggs and lemon-peel ; whisk it immediately for twenty minutes ; then stir in the flour, well dried and sifted ; put it in two tin moulds, warmed, and buttered with fresh butter ; bake in a moderately hot oven, and let it remain in the moulds a short time, but turn the cakes out whilst warm. No. 600.— Sponge Cake. Half a pound of pounded sugar, half a pound of sifted flour, the grated rind of a lemon, and six eggs. Put the eggs and sugar, with the rind of a lemon, either rubbed off with the sugar, or grated, into an earthen pan or bowl ; set it in very hot water, mixing the contents well till wai-m ; then take it from the water, and continue to whisk it till quite cold, and rather thick, and then stir in gradually the flour. Butter a tin mould, sift sugar over, pour in the mixtui'e, and bake in a moderately hot oven. No. 601. — ^Arrowroot Sponge Cake. Half a pound of arrowroot, six ounces of loaf sugar, and seven yolks and four whites of eggs. Beat the eggs well ; add the sugar, and beat well together half an hour ; then mix in gradually the sn-owroot, previously rolled, or rubbed perfectly smooth, and in which a small teaspoonful of baking powder has been smoothly mixed ; warm and butter a tin mould, and bake in a moderately hot oven. A few drops of almond flavour may be added. No. 602. — Victoria Cakes. Half a pound of flour, quarter of a pound of butter, quarter of a pound of pounded loaf sugar, two eggs, and quarter of an ounce of Miller’s baking powder.