Tried favourites cookery book

Heat 1 pint milk on fire and make a curd by putting a few drops of rennet to it. Press the whey from the curd. Mix 3 eggs with the curd, 3 ratafia biscuits, 4 tablespoonfuls cream, 2 oz. sugar, and a few drops lemon. Press the curd in a napkin to absorb the moisture. Pound the above mixture in bowl with wooden spoon. Line 6 patty pans with puff paste, fill up with the cheese custard and place a couple of stripes of candied peel on top of eacli. Chocolate Buns. i lb. Sifted Sugar, 1 oz. Chocolate (or 2 teaspoonfuls Cocoa), w'hite of 1 Egg beateu stiff', i teacupful grated Cocoa-nut. Mix into thick paste; roll out on sugared boarn ; cut with a tin star. Place on writing paper. Bake in cool oven. Chocolate Fingers. 3 oz. Butter, 3 oz. Sugar, 1 oz. Cocoa Essence, 6 oz. Flour, 3 oz. Castor Sugar, 1 teaspoon Vanilla, 2 Eggs, 1 teaspoon Baking Powder. Beat butter and sugar to a cream ; add flour, eggs, vanilla, and cocoa. Beat a few minutes. Pour into a dripping tin lined with greased paper. Bake slowly ^ hour. Remove from tin, take off paper, and ice with chocolate icing. Small Christmas Cakes. Take equal weight of chopped apples and raisins, brown sugar, candied peel, and currants. To 1 lb. of mixture put juice and rind of lemon and ^ teaspoonrul mixed spice. Make into small cakes with flaky pastry, brush over with white of egg, and sprinkle sugar over. Cocoa-Nut Buns. 1 cupful Sugar, and 2 slices of Bread without crusts, rubbed into 1 lb. dessicated Cocoa-mit. Mix with 2 beaten eggs, and bake in small greased tins in quick oven . Cocoa-Nut Cakes. i lb. Flour, 2 oz. Sugar, 3 oz. Butter, 2 oz. Ground Cocoa-nut, 1 teaspoon Baking Powder, 1 Egg, a pinch of Salt, and teaspoon Essence of Lemon. Mix dry ingredients. Rub in butter ; add egg and enough milk to make a stiff dough ; then bake in pieces the size of an egg in warm oven 10 minutes. When nearly done, sprinkle a little ground cocoa-nut over top. Return to oven till a light brown colour. Cookies. Beat 1 egg and 1 cup sugar to cream. Work 2 oz. butter soft, and beat it with egg and sugar. Grate in J nutmeg, add 1 gill milk and prepared flour enough to make a sufficiently stiff paste to roll out, about a pound. Roll J inch thick ; cut out with cutter, and lay on a floured baking pan, and bake 12 minutes in moderate oven. Cream Cakes (1). Put in saucepan \ pint milk or water. Bring to boil. Add 1 tablespoon castor sugar and 2 oz. butter. Draw to side of fire and stir in very briskly 6 oz. flour. Take pan off fire and drop in one by one 3 eggs. Beat well, then set aside to cool. Then with forcing bag, put some of mixture in fingers or on rounds on greased tin and bake in slow oven till firm to touch and nice golden brown. Split rounds in two; fill centre with whipped cream, custard, &c. Cover with top, and place chocolate icing over fingers. Cream Cakes (2). 3 oz. Floair, 2 oz. Butter, teacupfuls Milk, 2 Eggs. Boil milk and butter together, then add flour, and stir over fire till smooth. Keep stirring over fire a few minutes, then cool, and add yolks of eggs, and at last whites beaten very stiffly. Drop in spoonfuls on a greased oven shelf, and bake in hot o.ven about 20 minutes. IVhen cool, split open and fill with whipped cream. Dougfh Nuts (No. 1).