Sea Cookery

Wash and dry the currants, chop the candied peel small. Put the flour into a bowl and rub in the butter until it has a sandy appearance. Add the sugar, ginger, baking powder, currants, and chopped candied peel, and mix all together with a spoon. Beat the eggs and water together and pour into the mixture. Mix to a paste a.nd lay it in two dozen rocky lumps on a baking tin, put a sprinkling of sugar on each, and bake in a sharp oven fifteen minutes. Remove them from the tin, dust over with castor sugar, and serve. 1 saltspoonful powdered ginger 3 tablespoonfuls currants 2 pieces candied peel 1 teaspoonful baking powder BATH BUNS. 1½ lbs. flour grated rind of 1 lemon i cupful of yeast or 1 oz. German yeast f- pint milk 4 ozs. butter 2 eggs 4 ozs. sugar 1 piece candied peel i teaspoonful salt Put the flour into a bowl and thoroughly mix in the lemon rind, :salt, and yeast. Put the milk into a pan to warm, add the butter and sugar and allow them to melt, but not to become hot. Beat in the eggs, pour all into the flour, and knead lightly to a dough. Put a cloth over the bowl and allow the mixture to rise in a warm place. When risen, divide the dough into eighteen, form each piece into a bun, put them on a greased baking tin, cut the candied peel into eighteen strips, lay one on each bun, and bake in a moderate •oven fifteen to twenty minutes. QUEEN CAKES. 1 tablespoonful butter a few currants 1 tablespoonful sugar | i teaspoonful baking powder 2 eggs 2 or 3 drops lemon essence 1£ tablespoonfuls flour Have ready twelve well greased patty tins, put in the bottom of each four or five currants. Beat the butter and sugar to a cream, beat in the eggs, one at a time, stir in the flour, add the baking powder and essence last, and mix well. Put a teaspoonful of the mixture in each. Bake in a gentle heat from five to ten minutes. PARKINS. H lb. flour 4 lt>. lard y lb. fine oatmeal 1 It), treacle 4 lb. brown sugar i teaspoonful baking powder Mix together the oatmeal, flour, sugar, and baking powder, rub the lard into the mixture as if for short paste. Mix this to a stiff paste with the treacle. Divide this paste into twenty equal parts, mould the parts into a cone shape, stick half a blanched almond on the top of each, put them on a baking tin with three inches space between each, and bake in a moderate oven for twenty minutes. AMERICAN GINGERBREAD (Very Rich). 4 lb. butter 4 lb. flour 3 ozs. brown sugar 3 ozs. treacle 4 ozs. chopped candied peel rinds of 1 orange and 1 lemon 2 ozs. chopped almonds 14 ozs. dessicated cocoanut 3 ozs. preserved ginger 4 oz. powdered ginger 2 ozs. ground rice 4 teaspoonful vanilla essence- 4 teaspoonful baking powder 3 eggs 4 wineglass rum