The handy dictionary of cookery

Take three quarters of a pound of butter ; work it to a cream with the hand, one pound of moist sugar, a quarter of a pound of treacle ; beat them altogether in a bowl. Then add six eggs one by one ; beat well together between each. Then take a quarter of a pint of new warm milk ; mix all these well together. Then add two pounds of currants, half a pound of candied lemon peel, two ounces of sweet almonds, one pound and a half of flour, and stir very carefully (if too much stirred after the flour is put in it will be heavy). Bake in a slow oven at least four hours. Cake, Pound. One pound of flour, one pound of sugar, one pound of butter, one pound of currants, quarter of a pound of lemon peel, eight eggs ; beat the butter to a cream with the hand. Then add the sugar ; then the eggs by degrees (they having been previously well beaten), after which beat all well together. Then mix in the flour, currants, and lemon peel, just at the last. Then pour quickly into a well-greased tin, and bake in a moderate oven two hours. iVote. — The currants may be left out if preferred. Cake, Soda. Put into a basin two pounds of flour, half a pound of butter, quarter of a pound of lard; rub them finely together. Then add one pound of sugar, quarter of a pound of lemon peel, the juice of one lemon, a large tablespoonful of cinnamon, two teaspoonfuls of carbonate of soda; mix all carefully together. Then add a pound and a half of currants, four well beaten eggs, and one pint of milk. ■*. Calf’s Head, Boiled. Wash the calf’s head thoroughly well. Remove the brains, wash them in two or three waters ; remove any skin and fibres which hang about them ; lay them in cold water and salt to soak one hour. Then put them into a saucepan of water to which a tablespoonful of vinegar has been added ; take off any scum that rises ; boil them twenty minutes ; chop them slightly. Add the juice of half a lemon, a tablespoonful of finely chopped sage and parsley, a little salt and pepper, and half an ounce of butter. Put the head into boiling water for ten minutes to blanch it ; remove it into fresh water — there must be enough to cover it ; simmer slowly till done, being careful to remove any scum that rises. When done remove the tongue ; trim, and skin it ; place it on a hot dish with the brains round it ; put the head on to a hot dish ; sprinkle over it some browned bread crumbs, or parsley sauce may be poured over it. Send a piece of boiled bacon or pickled pork to table with it. — The stock in which the head has been boiled should be kept ; it is very useful for soup, &c. / ■'4 :c: \ Calf’s Head, Mould. Take any pieces of calf’s head, cut them into neat slices; wet a plain mould well, and lay in it neatly some slices of hard-boiled egg, and chopped parsley. Lay in lightly the pieces of calf’s head ; a few pieces of ham or tongue is an improvement. Pour in some good stock made from the calf’s head, and flavoured with vegetables, &c. When _ cold, turn out of the mould and it will be a stiff jelly. Calf’s Head, Roasted. Wash a calf’s head ; remove tongue and brains. Put the head into a pan of boiling water and simmer threequarters of an hour ; remove it from the pan, and fill it with good