The English-Chinese cookery book

ONE and a half pounds of best sugar, one cocoa-nut, one half teacup of cocoa-nut milk. Put sugar and milk into preserving pan. When melted, add cocoa-nut grated. Let it boil ten minutes, stirring all the time, then pour into a well buttered tin and let it cool. When cool cut into bars. , 'j. f 2 ffl slf ffl ■no -t itt p m ‘X m m & m m # M n m z, a m * m. a m m WoW & m a. w, m i if, m m, o # , m w * m w n m 7J M % m « ffl ^ ^ m M *1 # 10, m «. ® £ m is: a &0m m. m ® m LADIES’ FINGERS. ONE cup of sugar, three tablespoonfuls of milk, one egg, one teaspoonful of cream of tartar, three tablespoonfuls of melted butter, nutmeg, one even teaspoonful of soda. Mix with flour to roll out thin, sprinkle powdered sugar over it, and cut it in long thin strips. Bake quickly. dominoes. HAVE any kind of sponge cake, baked in rather a thin sheet. Cut this into small oblong pieces, the shape of a domino. Frost the top and sides of them. When the frosting is hard, draw the black lines, and make the dots with a small brush that has been dipped in melted chocolate. u a m m m * & ft ffi w l ^ 1 1 1 1 e ’Pf & ~ "" " #0 ❖ rrr. hi ’rl’ m ®. *a. ffl #, $ w 51 ft fl a 5t f ,f «'#*#« t*P!IS*lS JUMBLES. WORK three quarters of a pound of butter into a pound and a half of flour, half a pound of sugar, and three well beaten eggs ; add a quarter of a nutmeg grated, a little lemon extract, or ground cinnamon. Mix it all well together, and then roll it out to the eighth of an inch in JU M BLES — continued. thickness, sift sugar over it, cut it into round cakes, make a hole in the centre of each, lay them on tin plates, and bake them ten minutes in a quick oven. zmm ii a m a '>.» m m a, m X •!! if z d tp [ii — dtfc 5 m "ClV" ! SIISHS ^ m m m w g.- m # a- A.si? « - a 10 ❖ i# Pi if: II tf0a J$^)l4S!l&etr$gift f® A — Mil ®1 A iff, & # £ ^]0fi] #■ £ ^ ^ sb — * & A — , ^ m it ^ pH # m GINGER CAKES. I)UT a pound of moist sugar, half a pound of butter, and four tablespoonfuls of milk into a saucepan ; let it boil until the butter is melted. Whilst it is quite hot, mix it with a pound and three quarters of flour, and half an ounce of grated ginger. Roll it out thin, prick it, and cut it into any shape. If the paste gets stiff before it is rolled all out, set it before the fire a little. Bake the cakes in a slack oven for half an hour. x n s- m m m # naz mM mmm m ® fr m fa = m m.x - m -m.a in # mm a ^tr0m w * m * & g® Jr 4» w. m — m si # fts itt m M ik g tk Z IJ.i — ^ = ^0 zAmmmfjt&mwBM a.^ 7f « m.m ffi.s &>m. ns m m ^ a m m,i Wo& & z & ft m h f* n #5 st -S-olt f At M — 127 — HUNTING NUTS. ONE pound of flour ; half a pound of treacle ; half a pound of brown sugar ; six ounces of butter ; and grated ginger. Mix the above ingredients well together, make them into small nuts, and bake them on a baking tin for half an haur. in m, # m 4\ m #» m m a m $ Hr e m » m i|>Jt 31 ffj 0 — 'ff p * % Zt WL im if o n # i . * ti- BB ra S ^ «h. a * CRULLERS. Apiece of butter the size of an egg, one cup of sugar, one nutmeg, three eggs. Make stiff Avith flour, and cut in fanciful shapes. Fry in boiling lard. UK iffl — . it m Z #. s * M m m J£ $ £ vtfi. ■ .. n 9$ . If A. #R # m S ffi * ift &E JFa * — GINGER SNAPS.