Sea Cookery

Line a cake tin with paper as in the last recipe. Have the currants clean and dry, pick out the stalks from the raisins, chop the peel and almonds small. Put the butter and sugar in a bowl and beat up until creamy, beat in the eggs, one at a time, add the currants, sultanas, chopped peel, and almonds, and mix well, then thoroughly mix in the flour and baking powder. Put the mixture into the cake tin and bake in a moderate oven for one and a half hours. SUFFIELD TARTLETS. 3 ozs. butter 2 ozs. castor sugar 1 clove grated rind and juice of -b a lemon 1 apple 1 oz. bread crumbs 2 eggs puff paste Beat the butter and sugar to a cream, add the lemon rind and juice, and the clove, powdered, peel and core the apple, chop it finely, and add to the butter, add the crumbs and yolks of the eggs. and stir well altogether. Line two dozen patty tins with puff paste and fill each with the mixture. Bake in a moderate oven until a pale brown. When done, whip the whites of the eggs to a stiff froth, stir in a little sugar, pile some on the top of each tart, and re-bake in a slow oven five minutes. Remove from the tins, and serve. CHESTER CAKES. £ lb. soaked bread i lb. raisins 1 piece candied peel 1 tablespoonful butter or lard b lb. currants 1 apple 4 tablespoonfuls sugar lb. rough puff paste \ teaspoonful mixed spice Wash the currants, seed the l'aisins, peel, core, and chop the apple. Squeeze the bread dry, add it to the fruit, add the spice, sugar, and butter, and mix all to a paste. Roll out the puff paste to l inch in thickness, cut it into exact halves, put one half on a baking tin, spread the fruit mixture evenly over it, wet round the edges, place the second sheet of paste on the top, prick all o\-ei with a fork, brush over with beaten egg. Bake it well, bottom heat first, in a moderate oven. Cut into fingers or squares, dust ovei with sugar, and serve. 137 VICTORIA SANDWICHES. 2 eggs 1 tablespoonful butter 1 tablespoonful sugar 3 tablespoonfuls flour i- teaspoonful baking powder jam Beat the butter and sugar to a cream, then whisk in, one at a time, the eggs, add the flour, and lastly the baking powder. Have ready a well greased shallow cake tin, put the mixture in round the sides, it will spread to the middle when in the oven. Bake in a moderate oven from fifteen to twenty minutes. Turn it out, cut into two slices, spread a layer of jam over the bottom slice, replace the top, divide into quarters, dust over with castor sugar, and serve. i lb. flour £ oz. carraway seeds £ lb. butter £ lb. sugar SEED CAKES. d pint milk 1 egg 1 teaspoonful baking powder Have ready greased eighteen patty tins, and have the oven at a. moderate heat, ready for baking. Put the flour into a bowl, add the butter, and rub it in the flour until it has a sandy appearance,, then mix in the seeds. Beat up the egg, add the milk and sugar,, and beat up thoroughly. Pour this into the flour, &c., add the baking powder, and mix well with a spoon. Put a large teaspoonful of the mixture in each patty tin and bake from fifteen to twenty minutes. ROCK CAKES. 1 lb. flour % lb. lard or butter 3 tablespoonfuls sugar } pint water or milk 2 eggs