The exhibition cookery book

Put the butter and sugar in a basin and work with a wooden spoon to a cream, add the eggs one by one, and beat the mixture thoroughly till it resembles a light sponge. Mix in a separate basin the fruit, lemon rind, the Vienna and Paisley flour. Stir this into the beaten eggs, etc., then add the nutmeg, strained lemon juice, and the brandy. Stir the mixture for several minutes longer. Have ready some buttered and floured queen cake tins, three parts fill them with the mixture, and bake in a fairly hot oven from twenty to twenty. five minutes. Unmould the cakes, and place them on a sieve to cool. These cakes may be coated with chocolate icing, water icing, or royal icing, or served plain according to taste. 8 ozs. apples 6 ozs. sugar 6 ozs. currants 4 ozs. suet i oz. mixed spice MINCEMEAT. 6 ozs. raisins 4 ozs. figs I 'oz. ground ginger Bind and juice of 1 lemon Peel, core, and chop the apples into small pieces, mince the fig.s, stone and chop the rasins, and clean the currants, Mix all the ingredients together, and keep in a covered jar. This will make rather more than two pounds. 205. MINCE PIES. Roll out some rough puff pastry half an inch thick, stamp into rounds and line some small tins ; place in each a teaspoonful of mincemeat ; roll out more of the pastry rather thicker inan the first lot, stamp into rounds the size of the top of the tins, wet edges, and cover the pies, brush over with milk or water, sprinkle with castor sugar, and bake about twenty minutes in a hot oven. 205. ROUGH PUFF PASTRY. 12 ozs. sifted flour Not quite J pint water 8 ozs. butter or lard J oz. Paisley Hour (1». and P.’s) Salt Mix a pinch of salt with the flour, cut the butter or lard into small pieces, and mix well with the flour, add just enough water to make a firm paste, roll out one-third of an inch thick, sprinkle over half the Paisley flour, fold in three, turn the paste round, the round edge towards }'0u ; let it rest for ten minutes in a cool place. Roll out again, sprinkle over the remainder of the Paisley flour, fold in three, turn the paste round, and roll out ; again fold in three. 207. WATER BISCUITS. 1 lb. Hour (sifted) 1 oz. Paisley Hour (B. and P.’s) 3 ozs. butter A saltspoonful of salt Mix the two kinds of flour in a basin, rub in the butter until the latter becomes thoroughly amalgamated with the flour ; add the salt, and mix well ; moisten with enough water to form a soft paste or dough. Roll it out on a floured board about one-eighth of an inch thick, prick the paste with the prongs of a fork, stamp out some loo THE EXIIIIilTIOX COOKERY ROOK. round or square biscuit shapes, place them on a buttered baking sheet, and bake in a moderate oven for about ten minutes. If liked a little grated cheese can be mixed with the flour. 208. ROYAL ICING. Put half pound icing sugar in a clean and dry basin, add a teaspoonful of lemon juice, work these to a creamy substance with the white of one egg. Beat it with a wooden spoon until the mixture is a white, shiny and fairly consistent paste. 209. CHOCOLATE ICING.