Sea Cookery

4 ozs. castor sugar 6 ozs. butter 6 ozs. flour 4 ozs. ground almonds rind of 1 lemon white of 1 egg 3 ozs. blanched almonds, chopped Cream the butter and sugar, add the grated lemon rind and ground almonds, and mix well, then add the flour and work to a stiff paste. Roll out to | inch thickness, and cut into rings with a cutter. Bake twenty minutes in well greased tin in moderate oven. When baked, dip each ring into the stiffly beaten white of egg, cover with chopped almonds, and return to cool oven a few minutes to set. CREAM FRITTERS. 1 pint milk 3 eggs 1 oz. cornflour 1 oz. sugar \ oz. butter | essence to taste Make a thick blanc mange with the milk, and cornflour, and sugar. Beat two of the eggs well, add them to the blanc mange, and stir well for two minutes, taking care not to let it boil. Pour out on a wet soup plate or dish and allow two hours to get quite cold. Cut into shapes, eggwash, crumb, and fry them. YORKSHIRE CURD CHEESECAKES. 34 lbs. curd 2 lbs. sugar lb. butter £ oz. bi-carbonate of soda 2 eggs 6 drops lemon essence £ lb. currants For the curd mixture : — Mix the eggs, sugar, and butter together until smooth, add the curd, soda, lemon essence, and currants. Enough for six dozen cheesecakes. For the cheesecakes : — Line the number of patty tins you require with either shoit paste or puff paste, nearly fill each with the curd mixture, and bake in a sharp oven for ten or fifteen minutes. To make Yorkshire curd : — . Put four quarts of sour milk in a pan and bring to the boiling point, but do not allow to boil, let that stand for twenty minutes, strain through a cloth, allow to drain thoroughly, and it is ready to mix as in the above recipe. GERMAN CHEESECAKES. p lb. butter P lb. sugar 2 ozs. mixed candied peel, chopped 2 yolks of eggs 2 tablespoonfuls currants 1 tablespoonful chopped almonds 8 drops vanilla essence Line two dozen patty tins with paste, fill each with the mixture as above, made by beating the butter, sugar, and eggs together and then mixing in the remaining ingredients. Bake for ten minutes in a moderate oven. SMALL SCOTCH SCONES. 2 lbs. flour 2 ozs. baking powder salt 2 ozs. lard 1 pint milk Rub the lard in the flour, add the baking powder and salt, mix in the milk, roll out to inch thickness and cut out with round cutter. Bake on greased tin for ten minutes in moderate oven. SCOTCH PANCAKES. Make a mixture of 1 lb. of flour, 1 oz. baking powder, 2 eggs, i pint milk, ^ lb. sugar, and pinch of salt, which, when made, should be of the same consistency as sponge cake mixture. Bake them in the oven on a greased tin and turn over when half cooked. PLAIN GENOA CAKE. £ lb. butter 9 ozs. sugar 4 large eggs 10 ozs. flour 1 oz. ground rice pinch of baking powder Line a cake tin with clean white paper, have the oven moderately heated. Put the butter and sugar in a bowl and beat them together until creamy. Add the eggs one at a time, taking care to beat up well each time an egg is added, when the eggs are all in, add the flour, rice, and baking powder, and mix thoroughly. Put the mixture into the paper-lined cake tin, and bake for one hour. i- lb. butter b lb. sugar 14 ozs. flour 5 eggs -i lb. sultanas GOOD FRUIT GENOA CAKE. £ lb. currants £ lb. candied peel 2 ozs. blanched almonds pinch of baking powder