Sea Cookery

Put the ground rice, cocoanut, flour, and chopped almonds in separate tins and bake them in a cool oven until they brown slightly. Line a baking tin with greased paper. Put the butter and sugar into a bowl and beat them up together for ten minutes, or until creamy. Then beat in the eggs, one at a time, add the peel, lemon and orange rinds, almonds, cocoanut, preserved and powdered gingers, essence, ground rice, and rum, and mix well. Then add the flour and baking powder and mix them in. Lay this mixture one inch thick in the paper lined baking tin, sprinkle the top thickly with dessicated cocoanut or chopped almonds, and bake in a slow oven for one hour. Allow the gingerbread to cool in the baking tin when removed from the oven. Cut into blocks of suitable size, and it is ready for the table. TRANSPARENT GINGERBREAD. 1 lb. flour 1 lb. treacle 4 lb. butter 4 lb. crushed loaf sugar 4 oz. ground ginger Mix together the flour, ginger, and sugar, melt the butter and pour it and the treacle together into the flour, mix well together, and drop a dessertspoonful at a time on a very clean greased baking tin. Allow three inches space between each.' Bake in a moderate oven ten minutes. ORMSKIRK GINGERBREAD. 1 lb. flour 4 lb. butter f- lb. brown sugar 4 lb. treacle 1 oz. ground ginger 1 teaspoonful baking powder The grated rind and juice of 1 lemon Put the flout into a bowl, add the butter, and rub all together as if for short paste. Mix in the sugar, ginger, and baking powder, then mix all to a paste with the lemon juice and rind, and the treacle. Roll this out on a floured board until only one-eighth inch thick. Cut out with a round cutter, or a wineglass will do. Put these on a baking sheet, and bake in a moderate oven fifteen minutes. 1 oz. sugar 2 ozs. flour TEA CAKES. Make a ferment of : — £ pint water at 100° F. £ pint milk at 100° F. 1 £ ozs. compressed yeast Put this aside in a warm place until it rises and falls again. This should take place in about thirty minutes. While the ferment is working get ready the following mixture 6 ozs. lard 2 lbs. flour £ oz. salt £ lb. sugar eggs Rub the lard into the flour and add the salt. When the ferment has fallen, add to it the eggs and sugar and beat them up. Pour this into the flour and mix all to a dough. Give it a very thorough kneading to ensure having a bulky tea cake, and then cover over with a cloth and put it in a warm place to rise. This will take about an hour. When it has risen, divide the dough into pieces about 3 ozs. •each, mould these up, and then roll them out into cakes about four inches diameter. Put these on a warm, greased baking sheet so that they do not touch each other, allow them to rise, and then brush them over with eggwash and bake in a very hot oven (450° F.) about ten minutes. SALLY LUNNS. Sally Lunns are made in the same way as tea cakes, but with the addition of lb. currants to the foregoing recipe. Weigh off the •dough into 9 ozs. pieces, and when moulded, put these into round cake tins, allow them to rise, then bake for half an hour. COFFEE BUNS. These are made in exactly the same way as Italian buns, with the difference in flavour obtained by using lemon curd instead of almond paste in the centre. In this case the lemon curd is put into the hollow in the centre of the buns after they are baked.