The Samaritan cookery book

The Studio is fitted with everything to give comfort to sitters both in Summer and Winter, and is well appointed for Artistic Photography. Business was commenced there in *886. OATMEAL BISCUITS. 6 ozs. flour. [ 3 ozs. sugar. 4 ozs. oatmeal. i egg. 4 ozs. lard. I A small pinch carbonate of soda. Melt the lard. Mix the dry ingredients. Add lard and eggs. Roll out thinly on a floured board. Cut with round cutter. Bake about twenty minutes in a moderate oven. C. P. PARKINS. i lb. oatmeal, i lb. flour. 1 lb. lard. | lb. syrup. 2 eggs. | lb. sugar. 3 teaspoonfuls baking soda. 2 teaspoonfuls ground ginger. 2 teaspoonfuls ground cinnamon, i teaspoonful mixed spice. Mix all the dry ingredients together, then rub the lard in, and add the eggs and syrup mixed. Work it into a stiff dough. Divide into little pieces like marbles. Place them well apart on a greased tin, and bake till dark brown in a moderate oven. Mrs. Brough, Uddingston. SHORTBREAD BISCUITS. (CANADIAN RECIPE.) | lb. flour. I \ lb. sugar. | lb. cornflour. i teaspoonful baking powder. * lb. butter. I i eggs. Crumble butter lightly among the dry ingredients. Make into a dough with the eggs. Roll mixture into little balls between your hands. Place on a well-buttered tin, and fire in a quick oven till brown. Mrs. Ferguson, Trinidad Villa, Bellahouston. SHORTBREAD BISCUITS. £ lb. flour. | i lb. butter. 2 ozs. sifted sugar. Put flour and sugar on board. Keep butter in one lump, and work in flour and sugar. Knead till all are thoroughly mixed. Boll out, cut in fingers, and bake in a slow oven. Miss J. T. Rankin, Glasgow. GAKES. ALMOND CAKE. 10 Ozs. sifted sugar. 3 ozs. butter. 2 ozs. sweet almonds, i oz. bitter. 5 lb. flour. \ lb rice flour, i lemon. 6 eggs. Beat the yolks of the eggs with the butter and half lb. sugar. Blanch the almonds, and pound them with two ozs. sugar. Add the grated rind and juice of the lemon, and mix with the eggs and sugar. Beat the whites to a stiff froth, stir them in, and mix by degrees the flour and rice flour. Bake in a moderate oven for one hour. Mrs. T. J. Robinson, Rio de Janeiro. CHOCOLATE CAKE. 5 lb. butter. I 3 ozs. flour. £ lb. chocolate. 4 ozs. almonds. 2 lb. sifted sugar. | 7 eggs. 1 teaspoonful of sal volatile. Beat butter to a cream. Add the yolks of eggs and the chocolate, which you have previously grated and warmed in the oven. Beat well together, add flour, sugar, and the almonds well pounded, the whites of the eggs beaten to a froth, and the sal volatile. Bake in a slow oven. Ice with chocolate to keep it moist. It should not be eaten for three days. Lady Blythswood. CHOCOLATE CAKE. £ lb. butter. 6 ozs. sugar. 10 ozs. flour. 2 ozs. chocolate, grated. 3 eggs £ lb. Sultana raisins. 1 teaspoonful baking powder. 1 teaspoonful essence of vanilla. Beat butter and sugar to a cream. Add eggs well beaten, chocolate (which you have melted over the fire in a little milk), flour, baking powder, fruit, and lastly the essence. Put into a buttered and floured tin and bake about one hour. Miss Barnett, Crosshill. CORNFLOUR CAKE. 8 ozs. cornflour. I 6 ozs. sugar. 3 ozs. butter. | _ 3 eggs. 1 teaspoonful baking powder. Cream butter and sugar, beat eggs, and mix all together. Cook in a moderate oven for about hours. Miss Kershaw. SCOTCH CURRANT BUN. 2 lbs. currants. 1 lb. Sultanas.