Buckmaster's cookery

1 lb. of Flour. 2 ozs. of Ground Jamaica Ginger. S Eggs. 12 ozs. of Fresh Butter. 12 ozs. of Pounded Loaf-sugar. 1. Take one pound of flour, twelve ounces of fresh butter, twelve ounces of pounded loaf-sugar, two ounces of best ground ginger, add the yolks of eight eggs. 2. Work the whole of these together on a paste i8o Buckmaster s Cookery. board or slab, and after having gathered the paste up into a compact mass, separate it by cutting with a round patty cutter. 3. Place them on a slightly buttered baking sheet. 4. Bake them to a light brown colour in a moderate oven. Precautions. — The ingredients must be thoroughly well mixed. PLAIN CAKE. Ingredients. J lb. of Dough. 4 Eggs. \ lb. of Dripping. J lb. of Sugar. J lb. of Currants. 1. Take half a quartern of common dough, four eggs, a quarter of a pound of sugar, a quarter of a pound of butter (or dripping), a quarter of a pound of currants, carefully washed and dried, and a little salt. 2. Work the dough lightly in a basin, put in the sugar, the butter, and two eggs. 3. Thoroughly mix the whole together. 4. Add the other two eggs, one at a time. 5. Work the mixture well, and, lastly, work in the currants. 6. Fill a plain mould, previously buttered, with the mixture, and set it in a warm place to rise. 7. As soon as it has risen put it into a moderate oven and bake to a brown colour. Precautions. — The chief thing is to carefully mix the ingredients, and bake the cake thoroughly. SEED CAKE. Ingredients. Jib. of Sugar Ginger. Yeast. Nutmeg. Allspice. \ pint of Milk. I oz. of Caraway seeds. J lb. of Butter. 1. Mix a half pound of pounded loaf-sugar with two -K Fish. 1 8 1 pounds of flour in a large bowl or pan. 2. Make a hole in the centre, and pour into it a half pint of lukewarm milk and two tablespoonfuls of yeast. 3. Draw a little of the surrounding flour into this, and throwing a cloth over the vessel, set it in a warm place for an hour or two. 4. Add half a pound of butter just liquefied, an ounce of caraway seeds, a little allspice, ginger, and very little nutmeg, and milk sufficient to make the whole of a proper stiffness. 5. Mix it thoroughly. 6. Butter a plain mould, and pour in the mixture. 7. Let it stand half an hour at the mouth of the oven to rise, and bake it. Precautions. — Be careful to prove your yeast before using it, and if it be very thick, work only half the quantity. TO BOIL A WHOLE OR PART OF A SALMON. Ingredients. Salmon. 1. Clean it without bruising or much cutting, and remove all the blood. 2. Have a clean fish-kettle with plenty of room. 3. Put the salmon on the strainer, and place it in the fish-kettle. 4. Cover with cold water, measured with a jug to know the quantity. 5. Add salt in the proportion of an ounce and a quarter to a quart of water, but do not pour it over the fish. 6. Bring the water quickly to the boil. 7. Skim. 8. Simmer till done. Time, about a quarter of an hour to a pound. With a slice of salmon or jowl put it into hot or boiling water with salt; hot water fixes the colour. Dish up on a napkin, and garnish with Buckmasters Cookery. / fresh parsley. Sauces are to be used according to taste. Precautions. — Be careful to remove all the scum, and, when nearly cooked, watch the salmon, or it is liable to break. BROILED SALMON. Ingredients. Fennel Sauce. Salmon Cutlets. Salad Oil.