The English-Chinese cookery book

TAKE a quarter of a pound of fine flour, two ounces of butter, and one ounce of sifted crushed sugar ; rub these ingredients well together. Beat up the yolk of an egg with a little water. Add it to the flour and butter, and make them into a paste, work it well with the hands for one minute, and roll it out. Have ready some mince-pie tins, butter them, line them with the paste, put a little ball of paper in each (to keep the lid of paste raised), then put a lid of the paste over them. Bake them in a quick oven for ten or twelve minutes. When taken out of the tins, turn them bottom upwards. When they are cold, take a penknife and cut a hole the size of a ten-cent piece and take the paper out. Beat the whites of two eggs to a stiff froth ; cover the rolls with it, and dust them well with sifted sugar. Put them in a slack oven to brown. When to be set on the table, fill them with good custard, and put a little sweetmeat on the top. Six will make a dish. m a & fi m m m §k>M M lollop K Lift M 0 A ti % ffl A A S If & ffi $o K + fls *r ffl W» 8s m * o ± m m m ffl x w - ft m m ^ tr ® ^ a — &ia — ® # o m «ft m ffl & ^)»s *i w @ m i& z m mu p M Pi - *§ ti Ig.nU.jf Z ?f,fl (S) it M. z A g.fS Hi ■$ %. £ ± is- JR AoRiJ MiMM X JffflS it ffl AoPS.ft -ff-MM & * « ± 7kM ft -ft ffl IR* - ts. ft UM »#>P 10, ti ift % # M S Bi M ffl Z ffl M !UJ m t& ^.1 )h> s - m m ik A I# ffl if: if* It ik.W.ffr Jfc ffl 0 m -tfeoTJ tl S * yft ffl ft hi I® £ ® 2 O A, $ A ft li £1 & ft - n sf , & m ft m m m ±.# « is. a p§ h m - m Wi W Ik m m *r at sii 4 ft H t§ vft RICE FLOUR CAKE. MIX half a pound of sifted sugar, a quarter of a pound of ground rice, six ounces of butter, and a quarter of a pound of flour together, then add the whites of four eggs, having been previously beaten to a stiff froth. When it begins to look white, add the yolks of the eggs. Stir all well together. Line a tin with buttered paper, and bake it for an hour. -g-0^ m m m s $ p*.# m m m 2, m * m m x a ih-«* m m m m m a x z w m w - m % Z m W *r m - ft % &0 $! A.ir m.m m * z & m tk. pfcitt n n m g ^icvtn m o « m si j fi m ^ ANOTHER RICE FLOUR CAKE. BEAT the yolks and whites of six eggs separately, mis the yolks with half a pound of rice, add sis ounces of loaf sugar, eight drops of lemon essence, and the whites well beaten. Put all into a tin, and bake SMALL RICE CAKES. BEAT quarter of a pound of butter to a cream, add it to a quarter of a pound of ground rice, and a quarter of a pound of sugar pounded and sifted. Well beat the yolks and whites of four eggs separately, stir in the yolks first, and mix all well together; then add the whites whisked to a stiff froth, mix it until it becomes a paste, and bake it in small tins for half an hour. a m m fee &MM n im « tr utM « «.«■ mm w m 9k * a0w m ft T] - 2: a — U m. m $ m n pf jw m « - m & m « # & M M a, 3R # $ ft Jt %■ © a ip j§ sj tr pj * ® fez #f » 2 -.a — » LADIES’ CAKE. BEAT quarter of a pound of butter to a cream, add quarter of a pound of sugar, beat three eggs, and all well together but by degrees, mix in three quarters of a pound of flour and quarter of a pound of currants, then add a very little milk, and bake till ready. 134 — ISH2# fln -T S -o hi JR « Z, p0 m =, 50P Bt fft ■/¥, ® a *r t- «H m m z * m *r. a Ft » $®, ?u »®0 m& « #. - « », ^ n p m - m - m