Plain cookery recipes

spoonful of flour, and if necessary add a little milk. Fill some small greased tins two-thirds full, and bake in a hot oven for about fifteen minutes. Lemon Jumbles. Eight ounces flour. Two ounces butter. Three ounces castor sugar. Half a teaspoonful bakingsoda. Half a teaspoonful cream of tartar. Rind and juice of one lemon. One egg. A little milk. Rub the butter into the flour, and mix all the dry ingredients. Make into a dough with the egg beaten, the lemon juice, and a little milk. Knead lightly. Divide the dough into small pieces, and roll each piece under the hand into a long strip, then twist up into a round. Place on a greased tin, and bake in a moderate oven for fifteen to twenty minutes. Cocoanut Buns. Three-quarters pound flour. Small half an ounce cream of tartar. Small quarter an ounce bakingsoda. Quarter a pound desiccated cocoanut. Quarter a pound castor sugar. One egg. Three oz. butter. One gill milk. Sieve the flour, the cream of tartar, and the baking-soda through a wire sieve. Beat the egg, and add the milk to it. Cream the butter and sugar, and add the liquid and flour by degrees to make rather a stiff mixture. Place this in rough heaps on a greased tray, and bake in a hot oven for about twenty minutes. Shrewsbury Biscuits. Eight ounces flour. 1 Four ounces castor sugar. Four ounces butter. | One teaspoonful lemon juice. One egg. Cream the butter and sugar, and add the grated lemon rind. Beat the egg, and add it gradually with the flour to the butter and sugar. Mix well with the hand. Turn on to a floured board, and roll it out thinly. Prick the dough, and cut it into rounds. Place these on a greased baking-tin, and bake in a hot oven for about ten minutes till of a pale brown colour. Oatmeal Biscuits. Five ounces flour. Seven ounces oatmeal. Four ounces butter. One egg. Quarter a teaspoonful bakingpowder. One teaspoonful sugar. Half a teaspoonful salt. Rub the butter into the flour, and mix all the dry ingredients. Add the egg beaten, with a little water, and mix to a stiff dough. Turn on to a floured board, roll out thinly, and prick well. Cut into rounds or squares, place on a greased tin, and bake in a moderate oven for fifteen to twenty minutes. Butter Biscuits. Quarter a pound flour. | Two ounces butter. A little water. Sieve the flour into a basin, and rub in the butter. Mix this to an elastic dough with a little water ; turn it on to a floured board, and roll it out thinly. Prick well, and cut it into rounds. Place the biscuits on a greased tin, and bake in a moderate oven till crisp (about ten minutes). Milk Biscuits. Quarter a pound flour. Half a teaspoonful baking- Half an ounce butter. powder. Half a gill milk. Sieve the flour and baking-powder into a basin ; put the milk and butter into a pan, and when the butter has melted pour it into the flour, and mix together to a smooth paste. Turn on to a floured board, roll it out thinly, and prick well. Cut into rounds, place them on a greased tin, and bake in a moderate oven for fifteen to twenty minutes. Cheese Biscuits. Four ounces flour. Two ounces butter. One ounce grated Cheddar cheese. Pinch of salt One ounce grated Parmesan cheese. Pinch of cayenne. A little beaten yolk. A little water.