io8 T^he ChiWs Cookery Book Chocolate Cake Beat four ounces of butter to a cream ; add to this three well-beaten yolks of eggs ; scrape finely a quarter of a pound of choco- late, and heat it in the oven till it is soft; beat it into the eggs and butter ; add one and a half ounce of flour, four ounces of castor or sifted sugar, two ounces of pounded almonds, and half a teaspoonful of sal volatile ; beat up the three whites of the eggs✪ Chocolate Cake till they are in a stiff froth, and add. Bake in a slow oven. N.B. — This recipe is given for older girls ; well made, it is most delicious, and I believe is not generally known. It was given to me by the inventor ; the great secret of its turning out a success is to beat it up well and thoroughly. 109 "The Child'^s Cookery Book Luncheon Cake Rub two ounces of dripping into half a pound of flour, add two ounces each of currants (well washed), raisins, and sugar, and one ounce of candied peel, half a tea- spoonful of ginger, and a teaspoonful of Borwick’s baking powder ; mix altogether with a quarter of a pint of milk and one well-beaten egg✪ Luncheon Cake. Let it be baked at once. Queen MaVs own Cakes Put a quarter of a pound of desiccated cocoanut into a basin with three ounces of castor sugar. Break one egg✪ Queen Mary's own Cakes into this, and mix it all up well with your hand. Shape the mixture into little balls, the size of that useful walnut, and bake them in a moderate oven till they are a light brown. I lO 'The Child'^s Cookery Book Bluette Beat up one ounce of butter till it is quite creamy, then add an ounce of castor sugar, and beat it in well. Then add a well- beaten egg. By degrees sift in a dessert- spoonful of corn-flour, and the same quantity of ordinary flour. If the mixture is very thick, add a teaspoonful of milk, into which you may drop ten drops of vanilla. Grease a tin, and at the last moment stir into the mixture a teaspoonful of baking powder and a pinch of salt. Put it into the tin and bake in a hot oven till brown. It will take about ten minutes. White Wonders Whisk the whites of three eggs, in which there is not a speck of yellow, to a stiff froth, and stir into it three ounces of castor sugar and two ounces of desiccated cocoa- 1 1 1 T^he Child'^s Cookery Book nut. Grease some paper and put it in a tin. Put the mixture in rough heaps on the paper, sift a little more sugar over them, and bake in a very slow oven, till they feel quite hard when you touch them. The oven ought not to be hot enough to turn them brown. Little Queen^s Favourites Blanch and pound one ounce of almonds with a little sugar, mix them with three ounces of sifted or castor sugar ; beat the white of one egg to a stiff froth and add it to the almonds and sugar ; then add one ounce of ground rice ; beat the mixture all well together, and when very light drop it from a spoon in small round cakes on to the tin, and bake in a slow oven. I 12 T'he Child'' s Cookery Book Birthday Biscuits Mix six ounces of sifted sugar with half a pound of flour, add the well-beaten yolks of two eggs, a tablespoonful of orange- flower water, and, if necessary, a little water ; mix into a stiff paste, roll it out thin, and cut into shapes ; sprinkle sugar over, and bake in a quick oven. Baby^s Biscuits ✪ Bluette

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io8 T^he ChiWs Cookery Book Chocolate Cake Beat four ounces of butter to a cream ; add to this three well-beaten yolks of eggs ; scrape finely a quarter of a pound of choco- late, and heat it in the oven till it is soft; beat it into the eggs and butter ; add one and a half ounce of flour, four ounces of castor or sifted sugar, two ounces of pounded almonds, and half a teaspoonful of sal volatile ; beat up the three whites of the eggs till they are in a stiff froth, and add. Bake in a slow oven. N.B. — This recipe is given for older girls ; well made, it is most delicious, and I believe is not generally known. It was given to me by the inventor ; the great secret of its turning out a success is to beat it up well and thoroughly. 109 "The Child'^s Cookery Book Luncheon Cake Rub two ounces of dripping into half a pound of flour, add two ounces each of currants (well washed), raisins, and sugar, and one ounce of candied peel, half a tea- spoonful of ginger, and a teaspoonful of Borwick’s baking powder ; mix altogether with a quarter of a pint of milk and one well-beaten egg. Let it be baked at once. Queen MaVs own Cakes Put a quarter of a pound of desiccated cocoanut into a basin with three ounces of castor sugar. Break one egg into this, and mix it all up well with your hand. Shape the mixture into little balls, the size of that useful walnut, and bake them in a moderate oven till they are a light brown. I lO 'The Child'^s Cookery Book Bluette Beat up one ounce of butter till it is quite creamy, then add an ounce of castor sugar, and beat it in well. Then add a well- beaten egg. By degrees sift in a dessert- spoonful of corn-flour, and the same quantity of ordinary flour. If the mixture is very thick, add a teaspoonful of milk, into which you may drop ten drops of vanilla. Grease a tin, and at the last moment stir into the mixture a teaspoonful of baking powder and a pinch of salt. Put it into the tin and bake in a hot oven till brown. It will take about ten minutes. White Wonders Whisk the whites of three eggs, in which there is not a speck of yellow, to a stiff froth, and stir into it three ounces of castor sugar and two ounces of desiccated cocoa- 1 1 1 T^he Child'^s Cookery Book nut. Grease some paper and put it in a tin. Put the mixture in rough heaps on the paper, sift a little more sugar over them, and bake in a very slow oven, till they feel quite hard when you touch them. The oven ought not to be hot enough to turn them brown. Little Queen^s Favourites Blanch and pound one ounce of almonds with a little sugar, mix them with three ounces of sifted or castor sugar ; beat the white of one egg to a stiff froth and add it to the almonds and sugar ; then add one ounce of ground rice ; beat the mixture all well together, and when very light drop it from a spoon in small round cakes on to the tin, and bake in a slow oven. I 12 T'he Child'' s Cookery Book Birthday Biscuits Mix six ounces of sifted sugar with half a pound of flour, add the well-beaten yolks of two eggs, a tablespoonful of orange- flower water, and, if necessary, a little water ; mix into a stiff paste, roll it out thin, and cut into shapes ; sprinkle sugar over, and bake in a quick oven. Baby^s Biscuits

The child's cookery book