Tempting dishes for small incomes

ginger and of ground cinnamon, half a teaspoonful of allspice, and half an ounce of carraway seeds, two ounces of sugar and of orange-peel, two eggs, and enough milk to make all into a stiff paste. Melt the butter ; add this to the treacle, then add the eggs, well-beaten. Mix all the dry ingredients together, and to these add the liquid with sufficient milk to form a stiff paste, and stir all well up. Line two cake-tins with buttered paper, put in the mixture in equal quantities, and bake about an hour in a moderate oven. Thin Ginger Wafers. Beat four ounces of butter to a cream and mix in four ounces of golden syrup ; stir in four ounces of flour and one ounce of pounded ginger ; roll out thin, and bake for fifteen minutes in a slow oven ; roll like wafers when warm. Potato Cakes. Rub two ounces of beef dripping and two ounces of lard into one pound of flour. Add a teaspoonful of baking-powder and a pound of cold boiled and baked potatoes. Mix thoroughly with one well-beaten egg, and as much lukewarm milk as will make a smooth light paste. Roll this out about one inch in thickness, and cut in any desired shape. Bake in a buttered tin. A Pound Cake. Beat the yolks of four eggs, and whip up the whites in a separate basin, cream six ounces of butter, and add it to the beaten eggs. Dredge in gradually six ounces of flour, and the same quantity of sugar. Mix all these ingredients lightly together, and beat the cake for half an hour. Pour it into a well-greased cake-tin and bake in a quick oven for about an hour. Scones. Dissolve half a saltspoonful of carbonate of soda and five ounces of butter in a quarter of a pint of warm milk. Put ten ounces of flour into a bowl, add a pinch of salt, and stir into the milk in which the butter has been dissolved, until it is a stiff dough. Roll out into a cake a quarter of an inch thick, and bake on a girdle from twelve to fifteen minutes. Seed Cake. Rub six ounces of dripping into a pound of flour ; add a pinch of salt, a teaspoonful of mixed spice, a tablespoonful of carraway seeds, and six ounces of sugar. Mix the dry ingredients thoroughly. Dissolve a teaspoonful of carbonate of soda into half a pint of milk, add a teaspoonful of vinegar and stir into the cake. Beat the cake well, put it into a buttered hoop, and bake in a moderately heated oven for one hour. Soda Cake. Take a pound of flour, half a pound of butter, half a pound of moist sugar, half a pound of currants, half a teaspoonful of carbonate of soda, a quarter of a pint of milk, three eggs. Mix all well together, and bake immediately. Tea Cakes. Take three eggs, beat the yolks and mix them with half a pound of flour, and four ounces of castor sugar. Beat six ounces of fresh butter to a cream, add the other ingredients gradually to the butter, and mix most thoroughly. Roll it out, and cut it into strips five inches long, and twist each strip into the shape of an S. Brush each one over with white of egg, and sugar slightly. Bake in a moderate oven for twenty minutes. Prairie Oyster. Take a wineglass, put into it half a teaspoonful of vinegar, break a new-laid egg into it, season with pepper and salt, sprinkle it with vinegar, and swallow like an oyster. Green Barley Water.