The handy dictionary of cookery

Put into a basin one pound of flour, half a teaspoonful of salt, half a teaspoonful of cream of tartar, half a teaspoonful of carbonate of soda. Mix them well together with the tips of the fingers, then rub in very finely one ounce of butter. Make into a stiff paste with butter milk ; form it into one lump, leaving the sides of the basin clean. Knead it on a floured board till quite smooth ; roll it out to a quarter of an inch in thickness ; cut into round shapes ; bake on a girdle. Note. — This may be made into one large scone and baked in an oven, or cut into three-cornered shapes and baked on a girdle. The girdle must be well cleaned with salt before baking the scones. Everton Toffee. Take one pound of brown sugar ; put it into a pan with one teacup of water. When the sugar is melted, add a quarter of a pound of butter beaten to a cream ; stir all carefully until done. Try a little by dropping it into cold water ; if it becomes brittle it is ready. Pour it out on a greased dish and flavour with six drops of essence of lemon. Fig- Pudding*. Take two ounces of finely chopped apple, a quarter of a pound of figs ; remove the stalks and chop them. Mix with them three ounces of flour, three ounces of bread crumbs, two ounces of finely minced suet, two ounces of sugar. When these are well mixed together, bind with an egg and just enough milk to form a stiff paste. Grease a mould or basin; pour in the mixture ; cover the top with buttered whitepaper. Never use printed paper for cooking purposes. Steam two hours. {See Rules for Steaming, p. 75.) Findon or “Finnan” Haddocks, Savoury. Put two haddocks into hot water; remove all skin and bone ; pound in a mortar with two teaspoonfuls of anchovy sauce ; pass them through a sieve with the yolks of two-hard boiled eggs into a basin. Mix with, them one ounce of butter, the yolks of three raw eggs, a grain of cayenne pepper and salt, the juice of half a lemon, and three tablespoonfuls of cream. Stir ‘over the fire till hot through; remove it from the fire, and stir in two tablespoonfuls of grated parmesan cheese. Put some plain biscuits into the oven to get hot through. Pile the mixture on the top of each one; garnish with the white of egg; cut into shapes, and sprinkle over some grated cheese. Fish and Oyster Pie. Put into a basin one tablespoonful of finely chopped parsley, two tablespoonfuls of bread crumbs, the grated rind of half a lemon, a very little grated nutmeg, salt and cayenne pepper, half a teaspoonful of lemon juice. Mix all these well together, then add a tablespoonful of milk. Put into a pie-dish a layer of the above seasoning, then a layer of oysters and fillets of sole, cut into small pieces, then add another layer of seasoning, fish, and oysters. Line the edges of the dish with pastry, twist some bars across, and ornament it with leaves all round. Nearly fill the dish with the liquor from a tin of oysters mixed with a very little milk. Place it in a hot oven and bake fifteen minutes. Fish Cakes.