The St. Mungo cookery book

Mrs Petrie, 13 Dunolly Garden.s, Ibro.x, Glasgow. J33 MACAROONS (German). 6 whites of eggs. | i lb. grated almonds or i lb. castor sugar. I hazel nuts. (If almonds are used add a little essence). Beat the eggs and sugar together for ^ an hour, then mix in slowly the nuts (and essence). Put spoonfuls of the mixture on a slightly-greased baking sheet and bake in rather cool oven till they are slightly browned. Miss Helen Rankine, Edinburgh. MADEIRA CAKE. 3 ozs. butter. | 4 ozs. flour. 4 ozs. castor sugar. I 2 eggs. Work the butter to a cream, add the sugar, and beat for 10 minutes; then mix in the flour and eggs by degrees, beating well all the time— say, for another 10 minutes. Bake for about f of an hour in a tin lined with greased paper. — For chocolate cake add to the above i oz. of powdered chocolate. U.S A. MERINGUES. Take the whites of 4 eggs, whisk till quite stiff, then with a spoon mix 6 tablespoonfuls of castor sugar ; oil paper, and put on wood (well-seasoned), and lay on spoonfuls of mixture a little apart, and bake in cool oven, with the door a little open, for at least h an hour to harden ; scoop out the inside of cases and put back in oven to harden. Pflll each half with whipped cream flavoured with essence of vanilla; join 2 together. Makes about 12 meringues. ' Mrs M. Andrews, Cardonald Mills, Crookston. 3 tggs- MOCHA CAKES. I 6 ozs. castor sugar. 5 OZ.S. flour. Beat the eggs and sugar together for ^ hour and then mix in lightly the flour. Bake in a small cake-tin (not a shallow one). When ready allow the cake to cool and then cut it into 4 layers. Spread each layer with the coffee icing and put on the top of each other again. Spread to top with the icing and decorate to taste or sprinkle with chopped walnuts. Icing. I oz. butter. ] Coffee essence. 3 ozs. icing sugar. | Vanilla. To make the Icing. — Beat the butter and add the sugar. Add as much coffee essence as you wish and flavour with a little vanilla. Minnie Mather, i6 Leamington Terrace. MOTHER’S TEA CAKES. {An old Recipe). 3^ lbs. of flour, i lb. of butter and lard mi.xed. i pint of boiling water. I pint of cold milk. J penny of yeast. I lb. of currants. 1 lb. of sugar. 2 ozs. of candied peel. A little nutmeg. I egg. Pour boiling water over the butter and lard, then cool down with cold milk ; beat egg and yeast together and stir in first mixture ; add fruit and nutmeg to the flour and stir in yeast, butter, lard, etc., and stand in a warm (not hot) place for 3 hours to rise ; then make into cakes and bake in a moderate oven. These cakes keep fresh a week by simply warming them in the oven or toasting them. X.Y.Z. NAPOLEON CAKES. i lb. flour. 2 ozs. sugar. 6 ozs. butter. 2 ozs. ground almonds. The yolk of i egg. Rub the butter into the flour, add sugar and almonds, mix with enough yolk of egg to make a very stiff paste, set aside for i hour. Roll into 2 thin sheets and bake a pale brown in a moderate oven. Spread i with jam or jelly and lay other on to]i and cut into fingers while hot. Sprinkle icing sugar on top. Miss Mackintosh, Glasgow. NUTRINA PANCAKES* 1 lb. flour. I egg. 2 ozs. nutrina. i oz. sugar. Milk to mix.