Bread, cakes, and biscuits

flour and cornflour with a saltspoonful of salt and loz. of caster sugar ; work this all to a smooth paste with clotted cream, using as little of this as possible. A gill may be put in first, adding more by spoonfuls till you get a dough stiff enough to roll with difficulty. Now beat this dough well with the rolling-pin, then roll it out pretty thin, cut it into squares, rounds, &c., prick these all with a fork, and bake in a steady oven. If the sugar is omitted and cayenne and a little more salt used instead, these make nice savoury biscuits that keep well. Remember that thick clotted cream may always be used where directions say “ cream the butter,” but be careful in this case not to get your dough too wet, and bear in mind that cakes made with 1-21 cream are moister and take longer to bake than the same cakes made with butter. Biscuits, Digestive. — Rub 1lb. of butter into 5lb. of wheat meal ; make a hollow in the centre and pour into this four lightly beaten up eggs, with 4oz. sugar and ^oz. of carbonate of soda ; mix this all to a little pool of batter in the centre of the flour, then gradually draw down the latter from the sides with a circular motion of your fingers, moistening the dough thus produced with about one quart of water, added by degrees, till you get it all to a nice workable consistency. Take up one-third of this dough and roll it out to the thickness of a penny ; spread a clean cloth on the kitchen table, lift the dough on to the rolling pin and roll it out again on the cloth, then cut it into oval or round cakes, prick these, and place them in the oven. Finish off the rest of the dough in the same way. Fenlow. — Make a dough with equal parts of sifted flour, creamed butter (or a little less clotted cream), a little milk, and sugar. Use as little sweet milk as you can in mixing this. Roll the paste out rather thin, stamp out with a fluted cutter, and bake in a moderate oven till crisp and of a nice fawn tint. Filbert. — Blanch and pound 8oz. filberts and loz. of bitter almonds, adding a little egg white now and again to prevent their oiling. Beat the yolks of three eggs till light with 4oz. caster sugar, then beat in loz. dry flour, 4oz. more of caster sugar, the pounded nuts, a little finety grated lemon rind, and, at the last, the very stiffly whipped whites of six eggs. Pour this mixture into little paper cases and bake in a moderate oven. Grandmother's. — Mix together 1lib. dried and sifted flour, 2oz. rice flour, and a good pinch of salt. Cream together 1lib. of fresh butter and 4oz. caster sugar, then work in the flour, &c., by degrees, adding last of all one or two eggs to bind it, but no other liquid, and make it all up into a ball. Dust the pastry board or slab lightly with caster sugar and roll the paste out on this 1 o rather more than the thickness of a penny, using caster sugar instead of flour to facilitate the rolling. Now stamp it out in rounds, lay these on white kitchen paper, and bake a pale brown in a moderate oven. Biscuits, Milk. — Sift a small teaspoonful of baking powder into 1lib. of flour. Slightly warm together a gill of milk and loz. of butter, add this to the flour, mix well, roil it out, stamp it into rounds, prick, and bake for twenty minutes. Oatmeal. — Work 3oz. of well clarified dripping