Bread, cakes, and biscuits

Cakes, Buttermilk. — Mix lib. of fine flour with a teaspoonful of baking powder, and work it into a dough with loz. butter, a pinch of salt, and half a pint of buttermilk ; roll it out, cut into little cakes with a tumbler, bake, split, butter, and serve very hot. Coffee. — Put into a pan four whole raw eggs, half a tablespoonful of strong coffee, or coffee essence, and 6oz. caster sugar. Stand the pan over another full of boiling water and whip the eggs, &c., over this till it is all just warm, then lift the pan off and continue whipping the eggs, &c., till they are cold and stiff. Now sift in gradually 4oz. warmed and sifted flour, and loz. of creme de riz (previously mixed writh ^oz. of Cowen’s baking powder). Brush some small fancy moulds over with warmed butter, dust them with equal parts of fine flour and caster sugar (rap each mould, as lined, sharply against the edge of the table to shake off any loose sugar), fill with the coffee mixture, and bake for fifteen minutes ; then turn out, and dust them lightly with caster sugar. Derby. — Cream together lib. each of butter and caster sugar and mix it with lib. 4oz. of flour and lib. well washed and dried currants ; mix to a paste with a whole egg, roll it out, stamp it out in little cakes, and bake. Derwentwater — Eub Jib. fresh butter into lib. flour ; now mix in Jib. each of sugar and well washed and dried currants, and work it all to a paste with four wellbeaten eggs (beating the yolks and whites separately). When this paste is stiff, roll it, stamp it out in little round cakes, and bake twelve or fifteen minutes in a slack oven. Devon Cream. — Two pounds of flour, lib. clotted cream, Jib. moist sugar, Jib. well washed and dried currants, 4oz. finely shred candied peel, two eggs, a full gill of milk, a grate of nutmeg, a few drops of saffron, and last of all a small dessertspoonful of baking powder. Bake in small round buns. In Devon, yeast is often used instead of baking powder. Cakes, Drop. — Cream together 4oz. of fresh butter and caster sugar, then work in two egg yolks, loz. ground almonds, 2oz. rice flour, 3oz. finely sifted flour, six drops essence of almonds, and the stiffly-whisked whites of three eggs. Drop in small teaspoonfuls on a buttered and papered baking sheet, and bake in a quick oven. Flat, or Yorkshire Oven. — To ordinary bread dough add a little moist sugar and a few currants, then roll it out, spread it with morsels of lard, butter, dripping, or any fat available, fold it up, and roll it out once or twice, as in rolling puff paste ; cut it into rounds the size of a saucer and ljin. thick, bake in a sharp oven, and serve split open, buttered, and very hot. Fruit Short. — Boll out some good short pastry half an inch thick, mark it out in rounds, diamonds, &c., and bake in a good oven. Have ready any nice fruit puree or fool (apple or orange fool are particularly good for this) mixed with clotted or whipped cream, and when the cakes are baked, lift them out, and at once split them with a knife (previously dipped in boiling water, wiped, and dried), spread them thickly with the fruit mixture, cover with the topsides, dust with a little sugar, and serve hot or cold. Hot. — Sift two and a half to three teaspoonfuls of