The book of plain cooking

Beat half a pound of butter to a cream, and i6o dredge in a pound of flour ; add half a pound of castor sugar and half a pound of currants, and mix them with a teacupful of cream and flavouring to taste, and one teaspoonful of carbonate of soda, and beat the paste well for ten minutes. Place them on a flat tin, and bake from twenty minutes to half an hour. 334. Gingerbread Nuts Put half a pound of treacle in a small basin with an ounce and a half of butter in the oven to melt. Mix together six ounces of flour and half a pound of moist sugar, pour in the melted treacle and butter. Form into a stiff paste with your hands, knead well, and roll into little balls like marbles, and place on a buttered paper on a tin, and bake in a moderate oven. 335. Cocoanut Pyramids Mix three ounces of dessicated cocoanut with a dessertspoonful of cornflour and an ounce and a half of castor sugar. Mix the sugar, cornflour and cocoanut together. Whip the white of one egg very stiffly, and mix the other ingredients. Form into small pyramids on buttered paper on a tin, and bake for a few minutes until the outsides are set. 336. A Quickly-made Sally Lunn Make a stiff batter of flour, three teaspoonsful of baking powder, one pint of milk, two eggs, and half a teacupful of butter. Bake in a quick oven until well cooked. 337. Rock Cakes Rub well together half a pound of flour and a quarter of a pound of butter, and when thoroughly well mixed, crush a quarter of a pound of loaf sugar, and add also some spice and grated lemon-peel, three tablespoonsful of currants, and a little finely-chopped candied peel. Mix all together with one egg, and bake in little rough cakes. 338. Rice Cakes Mix together one pound of ground rice, half a pound of butter, and half a pound of powdered loaf sugar; add fourteen drops of essence of lemon, and bake in a moderate oven. 339. Soda Cake Rub a quarter of a pound of butter or dripping into a pound of flour, add half a pound of moist sugar, half a pound of currants. Dissolve a teaspoonful of carbonate of soda in a teacupful of milk, and pour in, mix with three eggs, and bake in a moderate oven for an hour. 340. Rock Buns Rub six ounces of dripping into one pound of flour, add three ounces of sugar, and six ounces of currants. Mix with an egg and a little milk. Break into small pieces, and bake on a flat tin in a moderate oven. 341. Curd for Cheesecakes Beat two ounces of butter to a cream, add one well-beaten egg, two ounces of pounded sugar, a stale penny sponge cake, and a few drops of essence of lemon. 342. Curd for Lemon Cheesecakes Dissolve one pound of powdered sugar, then add to it half a pound of butter, the well-beaten yolks of six eggs and the whites of four, the juice of four lemons, and the grated rind of three. Put them on to simmer until they become of the consistency of honey. 343. Calves’ Foot Jelly- Put two calf’s feet on to boil in six pints of water, and cook until the feet completely come to pieces. Then strain through a fine sieve, and let it strain until next day. Then remove all scum, and carefully wipe the top with a clean cloth. Place in a saucepan or