The "ideal" cookery book

1 teaspoonful baking powder, few drops of essence of ratafia. Cream the butter and sugar, add flour, etc. Drop on wafer-paper in small pieces. Bake lightly. F7. Almond Rings. 2j-oz. castor sugar. White of 1 egg. 2J-0Z. ground almonds. Juice of 1 lemon. ij-oz. sweet almonds (cut in thin strips). Beat the sugar and white of egg 10 minutes and add the other ingredients, mix well and form into small rings and bake a pale brown. 18 Cheese Straws. 4-oz. grated cheese. 3 oz. butter. 4-oz. flour. 1 yolk of egg. Salt. Cayenne. Rub the butter into the flour, add the cheese and seasoning, mix with the egg into a firm paste; put on a floured board, roll out | inch thick and about 5 inches wide, cut in strips, place on a baking sheet, and cut the remaining paste into strips. 19. Patent Barley Biscuits. 2 ozs. flour. 2 ozs. Robinson’s Patent Barley. 2 ozs. castor sugar. 2 ozs. butter. 1 egg. Pinch of baking powder. Cream the butter and sugar, add the yolk of egg, then by degrees the barley aud flour mixed with the baking powder. Roll out thin and cut with a round cutter. Bake in a moderate oven six minutes. VII. BONBONS i. French Almond Rock. Put i-lb. loaf sugar into a pan with r teacup of water. Stir till the sugar is melted, take off the scum, and when it has boiled for J hour, add i tablespoonful vinegar or lemon juice. Stir in sliced or blanched almonds to taste. Pour on a buttered tin, and cut in slices. 2. Candy Dough. Fresh icing sugar. Break the white of an egg into one glass, and put an equal quantity of water into another. Put this into a basin, and stir it with the sugar until it is of a dough-like consistency. The proportion of the white of egg and water is two to each pound of sugar. 3. Candy Cherries. Cut off a piece of candy dough and make it into a thin roll about £ inch wide. Take a sharp knife and cut into small pieces, and roll them until they are like marbles. Split some crystalized cherries, and press a marble between each. 4. Almond Creams. Blanch the almonds, and cover with candy dough. Roughen the sugar with a fork. 5. Walnut Creams. Crack the walnuts and cut in halves, using only the perfect ones, between which put a candy dough marble and press it. Leave to harden. 6. Cream Dates. Procure some fresh dates and take out the stones. Put a candy dough marble in its place, and press together and leave to harden. 7, Brandy Snap. £-lb. treacle. 10-02. sugar. S-oz. flour. 2-oz. butter. i-oz. ginger. Drop in small portions on a greased baking sheet, and when done curl round a greased rolling pin or stick. Draw off when cold. 8. Raspberry Rock. To every pound of sugar allow $ of a teacup of cold water. Boil the syrup till it thickens. Drop it in cold water, and it is ready when it snaps. Flavour with 3 dessertspoonsful of raspberry jam, boiled with a little water and strained. Pour on buttered plates, and when cool cut it in pieces. g, Cocoanut Fondant. To every pound of boiled candy allow 4-oz. of cocoanut. Stir in well whilst the sugar is boiling and keep stirring. 10. Chocolate or Coffee Fondant.