The St. Mungo cookery book

turn out dough and roll to thickness of an inch, cut with sharp knife to oblong pieces 4 ins. by 6 ins. Bake on hot griddle, pricking with fork to prevent blistering. To be eaten with butter. Miss J. Stewart, Woodbridge, N.J., U.S.A. RATAFIAS. i lb. sweet almonds. i lb. biller almonds. Blanch and pound the almonds in a mortar with one white of egg ; stir in the sugar, and gradually add the remaining whites of eggs thoroughly whisked. Drop the mixture out in spoonfuls on to cartridge paper, and thereon bake for about twelve minutes in a rather slow oven. “ CvNiCA,” Liverpool. f lb. sifted sugar. 4 whites of eggs. RICE BISCUITS. ½ lb. flour. I oz. ground rice. ½ lb. sugar. 2 oz. butter. I egg. i teaspoonful baking powder. I tablespoonful milk. Mix butter and sugar well together, add beaten egg and milk. Mix flour and rice in separate basin and then by degrees add first mixture, then add baking powder. Roll into stiff paste, cut with fancy cutter, put on buttered paper and bake in moderate oven. Miss MacGillivray, London Road. RICE CAKE. ½ lbs. ground rice. ¼ lb. flour. I lb. butter. Preserved ginger cut in dice. I lb. sugar. A little ground ginger. 10 eggs. Mix like pound cake. Butter and paper square baking sheet, spread over with a knife, and bake in a moderate oven. Mrs Mussen, Balmoral Castle. ROSE 1 cupful of butter. 2 cupfuls of sugar. 3^ cupfuls flour. i cupful of cream. 4 eggs. CAKE. ¾ lb. of currants. ½ lb. sweet almonds (pounded) 4 teaspoonful of soda. I teaspoonful cream of tartar. Rose water. Dissolve soda in hot water. Sift cream of tartar in flour, work rose water into almonds. Beat butter and sugar to a cream, Add the yolks and almond paste. Whip together for 5 minutes before putting in the cream, the soda water, whites beaten and flour alternately; .finally the currants, washed, dried, and picked. Stir well and bake in small tins well buttered, for 20 to 30 minutes. Ice them on tops. Mrs Lambie, Cleathorps. RUSSIAN PANCAKES. I J ozs. butter (creamed). j i teaspoonful sugar. I oz. flour. I 1 gill sweet milk. 2 eggs. Separate yolks of eggs from whites. Beat up the yolks with the sugar. Add flour and milk. Beat up the whites of eggs lightly. Mix all together. Have 5 saucers buttered and put some of the mixture into each. Bake in moderate oven for 20 minutes. After the pancakes are removed from the saucers spread a little jam in the centre of each. K. W. RUSSIAN SANDWICH. 2 eggs. 3 oz. castor sugar, ij ozs. butter. 3 ozs. Coombs’ flour. A few drops ess. of almonds. A few drops of carmine. Beat the eggs and the sugar together until the mixture is quite thick, add the melted butter, then the flour and the flavouring. Pour half of the mixture into a well-greased .sandwich tin, colour the remaining half with the carmine and pour it into a tin the .same size as the other, then bake in a quick oven for about 10 minutes. Turn out on to a sieve to cool, cut a thin shave off the top before spreading one of them with the chocolate cream, place the coloured portion on the top. Cover with water icing, cut into fancy shapes and decorate with royal icing. Chocolate Cream Filling — I oz. of buUer. 3 ozs. icing sugar. I oz. of Cad. grated chocolate. i teaspoonful vanilla.