Household cookery and laundry work

Put into a basin the flour, sugar, baking powder, and raisins well washed and dried and the sticks picked off, and mix them well. Melt the butter, and to it add the milk, which will then be as warm as new milk ; beat up the eggs and add them to the milk and butter, then add the essence of lemon. Stir all this liquid among the dry contents of the basin, and with a spoon mix well. The flour should just be wet. Take up a piece, with floured hands, make it round, the size of a small saucer, and put it on a greased oven-pan ; repeat till all are made up. The cakes should be set two inches apart on the pan. Take up a little beaten egg, and brush the tops over. Sprinkle some sugar over, and bake in a quick oven for about half an hour. A little of the egg in the cakes may be kept out to brush the tops over. Those cakes should be quickly made and baked to render them light, and may be brushed over with milk instead of egg. LONDON BUNS. 1 lb. Flour. 1 lb. Butter. ½ lb. Sugar. Butter Milk. Essence of Lemon. Lump Sugar. Baking Powder. ½ lb. Orange Peel. 3 Eggs. Put the flour into a basin with the sugar and 1½ teaspoonfuls of baking powder, and mix all together. Add the butter, and crumble it down till the whole is like bread-crumbs ; also add the orange peel cut in dices about the size of a pea. Beat up three eggs in a basin, and add them to the other ingredients, keeping back about a table-spoonful, and mix well. Now add a little butter milk, but only enough to wet the ingredients in the basin, as the paste must be very stiff ; use a spoon and stir till thoroughly mixed and wet. Grease a flat tin and take a piece of the paste, about the size of an egg; roll it round like a ball and place it on the tin, and repeat till all the paste is used up. Use a little flour to keep the hands from sticking. Keep the buns two inches apart, and brush the tops over with the egg kept back for this purpose, and put a few pieces of lump sugar, broken in small pieces, on the top of each. Bake in a smart oven for about 15 minutes, till they are a nice brown colour, and sufficiently cooked. ½ lb. Butter. Put all on a table and knead the butter and sugar together, then gradually draw in the flour, kneading well and keeping the lump firm in both hands. When all is worked up into a stiff paste, cut it in two or three SHORTBREAD. 7 oz. Flour. 1 oz. Rice Flour. 1 lb. Sugar. ½ teaspoonful Baking Powder. pieces, and make each piece round or oval as desired, and about half an inch thick ; pinch the edges, dust some sugar on the top, and place some caraways or slips of candied peel on the top, and bake in a slow oven till they are a nice brown colour. The time depends on the thickness of the cakes — from a quarter to half an hour. OATMEAL BISCUITS OR CAKES. 1 breakfast-cupful of Flour. 1 teacupful of Oatmeal. 1 large table-spoonful of Sugar. 1 small table-spoonful of Lard. | teaspoonful Carbonate of Soda. 1 Egg. A little Cold Water.