pressure is necessary, and no hand need ever be cut in peeling anything if you do not press hard on the knife, as there is no force to make the knife slip. Please make a very careful note of this. Put the rind into a saucepan with one pint of cold water and one ounce of gelatine. Squeeze the juice of the oranges and lemon into a basin with three ounces of sugar✪ Orange Jelly. Pour the melted gelatine, &c., over the juice and sugar as soon as the latter is dissolved. Strain into a wet mould, and leave till the next day. Tuttifrutti Peel an orange very carefully, take out the pips, and cut it into small pieces, removing the white centre. Peel an apple, and prepare it in the same way, cut a banana in small rounds, and seven or eight preserved cherries in halves. Mix them all together, cover them with sifted sugar 97 G "The Child'^s Cookery Book (which is the same as castor), and add the juice of another orange. If it is allowed, half a glass of raisin wine✪ Tuttifrutti is a great im- provement. Stir all well together, and serve in a glass dish. Sweet Summer Salad Take a quarter of a pound each of hulled strawberries and raspberries, stringed cur- rants, and stoned cherries. Mix them all in a glass dish, and cover them with castor sugar. Beat up a gill of cream with a little sugar, and pour it over the fruit. In giving you this recipe I must tell you a very funny, and at the same time excellent, prescription for getting rid of chilblains. When you have hulled the strawberries (which means pulling out the stalk, and with it the little pink centre which always adheres), rub this same pink centre all over the place where you get chilblains in the winter, and, if you do it 98 T'he Childs's Cookery Book often, the winter after you won’t be troubled with chilblains at all. Stewed Fruit Make a quarter of a pound of sugar into a syrup with half a pint of water. When it is boiling, drop in any fruit you wish to stew✪ Stewed Fruit, and boil it gently till the fruit is soft. Apples and rhubarb will take longer than raspberries, strawberries, currants, or other summer fruits. 99 CAKES, BISCUITS AND BREAD Baby^s Cake Four ounces of corn-flour, three ounces of white sugar sifted, two ounces of butter, one egg, and one eggspoonful of baking powder. Rub the butter into the flour, mix in all the other ingredients, lastly stir in the egg and, if necessaiy, a tiny drop of milk✪ Baby's Cake, beat well together and bake on a tin in a slow oven. Sunny Dale Cakes Put half a pound of flour into a basin, and rub into it with your hands three quarters of an ounce of butter. Beat an egg and add it to the mixture. Make one teacupful of milk just warm, and pour it over a quarter of an ounce of German yeast✪ Sunny Dale Cakes. Mix it thoroughly, and 103 The Child'^s Cookery Book when it is free from lumps, pour it into the flour, &c., and mix all well together. Knead the dough thoroughly. This is done by doubling up your fists and punch- ing it hard till it is a nice ball on your pastry board. Then grease three cake tins, divide your dough into three pieces, knead each piece, and put it into a cake tin. Put it before the fire to rise for an hour, and then bake for about twenty minutes in a good oven, not too hot. Turn out on a sieve to get cool. HazeKNut Cakes ✪ Hazelnut Cakes

AI-modernized reading of the original text

pressure is necessary, and no hand need ever be cut in peeling anything if you do not press hard on the knife, as there is no force to make the knife slip. Please make a very careful note of this. Put the rind into a saucepan with one pint of cold water and one ounce of gelatine. Squeeze the juice of the oranges and lemon into a basin with three ounces of sugar. Pour the melted gelatine, &c., over the juice and sugar as soon as the latter is dissolved. Strain into a wet mould, and leave till the next day. Tuttifrutti Peel an orange very carefully, take out the pips, and cut it into small pieces, removing the white centre. Peel an apple, and prepare it in the same way, cut a banana in small rounds, and seven or eight preserved cherries in halves. Mix them all together, cover them with sifted sugar [illustration: G] (which is the same as castor), and add the juice of another orange. If it is allowed, half a glass of raisin wine is a great improvement. Stir all well together, and serve in a glass dish. Sweet Summer Salad Take a quarter of a pound each of hulled strawberries and raspberries, stringed currants, and stoned cherries. Mix them all in a glass dish, and cover them with castor sugar. Beat up a gill of cream with a little sugar, and pour it over the fruit. In giving you this recipe I must tell you a very funny, and at the same time excellent, prescription for getting rid of chilblains. When you have hulled the strawberries (which means pulling out the stalk, and with it the little pink centre which always adheres), rub this same pink centre all over the place where you get chilblains in the winter, and, if you do it The Child's Cookery Book often, the winter after you won’t be troubled with chilblains at all. Stewed Fruit Make a quarter of a pound of sugar into a syrup with half a pint of water. When it is boiling, drop in any fruit you wish to stew, and boil it gently till the fruit is soft. Apples and rhubarb will take longer than raspberries, strawberries, currants, or other summer fruits. CAKES, BISCUITS AND BREAD Baby's Cake Four ounces of corn-flour, three ounces of white sugar sifted, two ounces of butter, one egg, and one eggspoonful of baking powder. Rub the butter into the flour, mix in all the other ingredients, lastly stir in the egg and, if necessary, a tiny drop of milk, beat well together and bake on a tin in a slow oven. Sunny Dale Cakes Put half a pound of flour into a basin, and rub into it with your hands three quarters of an ounce of butter. Beat an egg and add it to the mixture. Make one teacupful of milk just warm, and pour it over a quarter of an ounce of German yeast. Mix it thoroughly, and The Child's Cookery Book when it is free from lumps, pour it into the flour, &c., and mix all well together. Knead the dough thoroughly. This is done by doubling up your fists and punching it hard till it is a nice ball on your pastry board. Then grease three cake tins, divide your dough into three pieces, knead each piece, and put it into a cake tin. Put it before the fire to rise for an hour, and then bake for about twenty minutes in a good oven, not too hot. Turn out on a sieve to get cool. Hazelnut Cakes

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Orange JellyTuttifruttiStewed FruitMuriel's Christmas CakeBaby's CakeHalf-Holiday CakeSunny Dale CakesHazelnut Cakes

The child's cookery book