Domestic cookery

A little grated lemon rind Rub the butter into the flour, add lemon rind and baking powder, moisten with the egg, beaten ; roll out J inch thick, cut with a variety of cutters ; place on a greased baking sheet, and bake eight minutes in a moderate oven. No. 306. ALMOND PASTE. 8 oz. sweet almonds 4 oz. bitter almonds Yolks of 2 eggs White of 1 egg ^ lb. castor sugar 1 teaspoonful orange flower water Drop the almonds into hot water, bring just to the boil, strain and remove the skins, drop into cold water until all are ready — this is to keep the colour ; chop finely, then pound in a mortar with the orange fiower water ; put the almonds, sugar and eggs into a saucepan, and stir over a very gentle heat until reduced to a paste ; it is then ready for use ; cover cake, or whatever it is required for, and allow it to stand until firm. No. 306. SUGAR ICING. Put into a basin some icing sugar, finely sifted, and add enough white of egg to make it into the consistence of whipped cream ; add a few drops of lemon juice and a little essence according to taste; beat thoroughly for 15 minutes ; it is then ready for use ; after covering or decorating a cake, set it in a warm place until set ; cochineal or chocolate powder may be used as colouring. No. 307. Water Icing, Chocolate Icing, Cocoanut Icing, Almond Icing, Coffee Icing. i lb. sugar 1 2 tablespoonfuls cold water Put this into a saucepan, and slightly warm it ; if for water icing add a few drops of vanilla, and it is ready ; for chocolate icing, add a little powdered chocolate ; for cocoanut icing, add a little grated cocoanut ; for almond icing, a few pounded almonds ; and for coffee icing leave out water and add some strong coffee. INVALID COOKERY. No. 308. APPLE WATER. 2 sharp juicy apples 1 pint of boiling water 1 oz. sugar A strip of lemon rind Peel and core the apples and cut into thin slices, put into a jug, add sugar, lemon rind, and boiling water, cover, set aside to cool, strain, and it is ready. No, 309. ARROWROOT (BoUed). ^ pint water A little grated lemon rind 2 dessertspoonfuls arrowroot 1 glass of sherry, or 1 tablespoonful brandy 1 dessertspoonful sugar Moisten the arrowroot with two t'ablespoonfuls of water ; boil the remainder and pour over the arrowroot, pour back to the saucepan and add the sugar and lemon rind; boil five minutes, add the wine or brandy ; allow this to cool, and serve. No. 310. ARROWROOT PUDDINa. 1 tablespoonful arrowroot i ^ pint milk 2 eggs 2 teaspoonfuls lump sugar A dust of nutmeg | Mix the. arrowroot with one tablespoonful of milk, boil the remainder and pour over the arrowroot ; pour this back into the pan and boil three or four minutes, adding the sugar and nutmeg ; beat up the yolks and whites of the eggs separately, add to the above mixture ; pour this into a greased basin, cover with buttered paper, stand in a pan of boiling water, allowing the water to come within an inch of the top of the mould ; steam in this way half an hour, or until the mixture is firm, or, if preferred, it may be poured into a buttered dish and baked in a slow oven. No. 311. BARLEY GRUEL. 2 oz. pearl barley 1 quart water A strip of lemon rind or a Uttle A little sugar cinnamon stick