The St. Mungo cookery book

Work the sugar and chocolate into the butter in a teacup over a gentle heat, add the vanilla, then spread the mixture evenly over the cake. Icing for Coloured Cake— 6 ozs. icing sugar. | A few drops carmine. I tablespoonful of cold water. Mix the sugar, water, carmine in a basin or enamelled pan and stir it over the stove until quite warm, then pour it over the sandwich. White Royal Icing — The white or part of the white of 1 egg with sufficient icing sugar to make it stiff enough to retain the ornaments. SCOTCH CURRANT BUN. For the Crust- i teaspoonful baking powder. Water. lbs. of flour. I lb. of butter. Make these into a firm paste, roll out into a thin sheet. Grease the inside of a cake tin and line it nicely with jiaste, reserving a piece the size of the tin for the top of the bun. Inside Mixture — I lb. of flour. 1 lb. sugar. 2 lbs. large blue raisins (stoned) 2 lbs. currants (well washed, dried and picked). ^ lb. almonds, i oz. ginger. J oz. powdered cinnamon. i oz. Jamaica pepper. J teaspoonful black pepper. I small teaspoonful of carbonate of soda. I small teaspoonful of cream of tartar. I breakfast-cupful of milk to moisten it. J½ lb. orange peel. Mix thoroughly, together with the hands and put the mixture into the lined tin. Make it flat on the top. Wet the edges round and put on the lid of paste. Prick it over with a fork and brush it over with a little egg, and put it into a steady, moderate oven for 3 hours. This makes a large rich bun at very little expense, and it improves with keeping. C. Sangster. SHORTBREAD. f lb. of flour. . h lb. butter. 2 tablespoonfuls castor sugar. I tablespoonful Brown & Poison’s cornflour. J teaspoonful vanilla. Beat butter and sugar to a cream, then add vanilla. Mix the flour and cornflour thoroughly, and place in the oven for a little to heat. Pass them through a sieve and add gradually to creamed butter, mixing with a knife. Knead a very little. Turn dough on to a floured paper and roll out, pinch edges, dab top with fork, put into good oven and bake I of an hour. Miss M. S. Murdoch, 13 Bothwell Terrace, Billhead, Glasgow. AYRSHIRE SHORTBREAD. 4 ozs. flour. I 2 ozs. castor sugar. 4 ozs. liutter. ^ an egg. 4 ozs. rice flour. 1 I tablespoonful cream or milk. Mix dry ingredients together, rub in butter and mix to stiff dough, with aid of egg and cream. Turn on to floured board, roll out to one-eighth of an inch in thickness. Prick and cut into shapes, place on greased papered tin. Bake in moderate oven till a pale brown colour. Cool on sieve and dredge with castor sugar. SHORTBREAD. i lb. butter. I i oz. rice flour. 14 OZ.S. flour. I I oz. ground rice. ^ lb. castor .sugar. Put all ingredients upon a baking board, and work thoroughly with the hands, until it becomes a soft dough. Divide in two, and shape into round cakes, i inch thick. Prick all over with a fork, and with the handle of a knife (which occasionally dip in flour) mark round edges. Bake in a moderate oven for hours. When brown cover over, but allow to remain full time in oven. , Place on rounds of paper before putting in. Miss M‘Crak. SHREWSBURY BISCUITS. 8 ozs. flour. I 4 ozs. sugar. 4 ozs. butter. j i egg. A few drops of essence of lemon.