Domestic and economical cookery recipes

Put butter, sugar, and syrup into a saucepan, and allow mixture to cook slowly until the sugar is quite dissolved. Stir in the flour and ginger, cook slowly for five minutes, stirring all the time. Drop teaspoonful of the mixture upon a well oiled baking sheet, and cook in a slow oven until a nice golden brown. While hot, quickly mould them round oiled cornet moulds, or the oiled handle of a wooden spoon. When cool fill with whipped cream, sweetened and flavoured, passed through a vegetable rose forcer. The crinkled side of the brandy snaps should be outside when moulding them. No. 446. TENNIS CAKE. 4 ozs. of butter 5 ozs. of Coomb's flour 2 ozs. of candied peel 2 ozs. of dried cherries 5 ozs. of castor sugar 2 ozs. of cornflour 4 ozs. of sultanas 3 or 4 small eggs Cream the butter, add the sugar, then the flour, gradually moistening with the yolks and stiffly beaten whites of the eggs. Stir in the cornflour, and lastly add the fruit. Pour into a cake tin lined with thick paper, or foolscap, but not greased. Bake in a hot oven for about 10 minutes, then lower the gas and cook slowly until done. Try with a skewer, and as soon as it leaves the cake without any of the mixture adhering to it, the cake may be removed from the oven. The sultanas should be well cleaned and dried, the cherries cut in halves, and the peel finely minced before being added to the cake. When the cake is cool put on a layer of almond iceing, made as follows : — Mix 6 ozs. of ground almonds and 8 ozs. of castor sugar, into a stiff paste, with one whole egg and one white. Also add a few drops of almond essence. Place the cake in a warm oven until the paste has set, then sprinkle over the top a little green sugar, or, 1 oz. of pistachio kernels, very finely chopped. Decorate with white royal icing, using different fancy forcing pipes. For Royal Icing, see "Icing for Cakes." No. 447. LEICESTER CAKE h lb. of butter j \ lb. of castor sugar 10 ozs. of flour j 4 ozs. of Valencia almonds 5 eggs j 1 or 2 ozs. of candied peel % lb. of sultanas Cream the butter, add the sugar. Separate the yolks from the whites of the eggs, and beat the whites to a firm froth. Stir in the flour gradually, moistening with the yolks and whites of the eggs. Thoroughly clean and dry the sultanas, blanch and chop the almonds, not too finely, also the peel. Stir the fruit well into the cake, but do not beat the cake after adding fruit. Pour into a cake tin lined with thick kitchen paper, but not greased, and bake in a moderate oven 1^ hours. No. 448. BRAZIL CAKES. 2 ozs. of preserved ginger, cut | 2 ozs. of castor sugar small i 1 oz. of ground rice 2 ozs. of Brazil nuts, chopped j 2 ozs. of butter 4 ozs. of Coomb’s flour 2 or 3 small eggs Rub the butter into the flour and sugar, beat in each egg separately, stir in the rice, and lastly add the prepared fruit. Put the mixture into fancy cake tins, greased with Hugon’s suet, and bake in a quick oven for 1 5 minutes. No. 449. MORTON SANDWICH. 2 ozs. of ground rice | 2 ozs. of flour 2 ozs. of butter | 2 ozs. castor sugar 2 eggs j A little preserve