The St. Mungo cookery book

Cream the butter and sugar. Add egg, flour, and essence, and make into a dough. Roll out thinly and cut into shapes. Bake about lo minutes. A. Brunton, Edin. SILVER CAKE (German). 7 whites of eggs. I J lb. flour. \ lb. castor sugar. I | lb butter. Vanilla essence. Beat the whites of the eggs very stiff and then mix in the sugar, flour, vanilla and melted butter (not hot). Pour the mixture into a buttered cake tin and bake slowly till browned. Miss Helen Rankine, Edinburgh. SODA SCONES. I lb. of flour. J teaspoonful cream of tartar. I teaspoonful baking soda. ^ teaspoonful of salt. Mix together, and mix to a wet dough with buttermilk. Flour board well, and knead in lightly as much more flour as it will take up. Do not knead too much. The softer you put out the scones the better. Bake on a hot girdle, turning once. Mrs R. Mii.ler, Airdrie. SPRINGFIELD CREAM PUFFS. In I cupful water, melt J a cupful of good butter, add a little salt, and bring to a boil. When boiling dredge into the water i cupful flour, stirring rapidly to prevent lumpiness, for 5 or 7 minutes. Take off the range, and when cool, add separately 3 eggs without beating them. After adding each egg beat the dough until thoroughly mixed. Drop on wellbuttered tins in portions about the size of an egg, and bake in fairly quick oven for about 25 minutes. Avoid opening the oven door or re-making the fire during this time. This quantity should make 13 good sized cakes. When cold split carefully and fill the hollow inside with whipped cream. Leave plenty 6f room between the portion of dough for rising. SULTANA CAKE. lo ozs. flour. 8 ozs. butter. 8 ozs. castor sugar. 3 ozs. sweet almonds. 2 ozs. mixed candied peel. Grated rind of i lemon. I teaspoonful baking powder. 4 eggs; Beat sugar and butter to a cream. Have the flour sifted, add I egg at a time, then a spoonful of the sifted flour, stir well, then beat again, and so on till all the eggs and flour are added. Mix the baking powder with the last spoonful of flour, have all the fruit picked and ready, stir into the mixture. Mix well. Have a cake tin ready lined with buttered paper, put in the cake and bake in a moderate oven for 2 or 2^ hours. R. P. SYRUP CAKE. 8 tablespoonfuls of flour, i teaspoonful baking soda. I teaspoonful cinnamon. J teaspoonful allspice. ^ teaspoonful ginger. I teaspoonful salt. 3 dessertspoonfuls syrup. 4 dessertspoonfuls butter. 4 dessertspoonfuls brown sugar. I egg. I teacupful of buttermilk. Mix all dr)' ingredients together in a basin. Melt together the butter, syrup, and sugar, and pour them into the dry ingredients. Next add the egg and buttermilk, and mix very well. Pour into a well-greased tin, and bake in a slow oven for about f of an hour. Chris. Murray, 20 Alexandra St., Dowanhill, Glasgow. TEA SCONES. ^ lb. of flour. I des.serLs[wonful of sugar. I dessertsfKjonful of butter. A little salt. 2 dessertspoonfuls Paisley flour. I egg. Sweet milk. Add Paisley flour to the other, also butter, -salt and sugar, and rub together. Beat egg and milk together and add. Knead as little as possible. Cut into small shapes and Ijake on a hot girdle. Mrs R. Miller, Airdrie. K TIBBIE SHIELS’ SCONES. (77ie original Recipe of Tibbie Skids), I lb. of flour. i teaspoonful cream of tartar. I teaspoonful carb. of soda. ^ teaspoonful salt. 3 gills of buttermilk.