Domestic and economical cookery recipes

Cut the bread into slices quarter of an inch thick, then into rounds, put the butter into a frying pan ; when hot, fry bread a golden brown. Arrange in a circle on a plate, put the jam and wine into a saucepan, and when boiling pour over fritters ; sprinkle over them finely chopped almonds. Serve hot or cold. No. 471. RUSKS. 1 lb. of flour (Coomb's aerated) 2 ozs. of butter 1 egg Pinch of salt. Milk. Mix all the ingredients together with enough milk to form a paste, roll out thinly and cut with paste cutters ; put into a hot oven and bake ten to fifteen minutes. No. 472. GINGERBREAD BISCUITS. 1 lb. of flour l lb. of Syrup | lb. of sugar ^ lb. of butter 2 ozs. candied peel 3 teaspoonsful ground ginger Cut the candied peel into small pieces and mix with the other ingredients, roll out very thinly and cut with a round cutter ; put on a well greased tin, and bake in a moderate oven. No. 473. TEA CAKES. I1 lb. of flour (Coomb's aerated)| 1 egg. ^ pint of milk 3 ozs. of lard | 1 teaspoonful of salt Put flour and salt into a basin, rub the lard well into it ; beat the egg in a separate basin, add to it the milk, pour to the dry ingredients and mix thoroughly. Form into round cakes; bake in a quick oven 10 to 15 minutes. No. 474. ROCK CAKES (plain). 1 lb. of flour ^ lb. of sugar 1 lb. of butter ^ lb. of currants 3 ozs. of candied peel 3 eggs. A little milk Grated nutmeg Mix all together as in previous recipe, drop in lumps, on greased tins, and bake about 10 minutes in a hot oven. M 2 No. 475. POUND CAKE. 10 ozs. of flour 4 lb. of butter 5 lb. of castor sugar 4 lb. of sultanas 4 eggs 1 grated rind of lemon A pinch of salt 3 ozs. of candied peel 4 ozs. currants A few drops of vanilla essence Beat the butter to a cream, add the sugar and flour gradually, beating in each egg separately. Add flour and eggs in this manner until flour, sugar, and eggs are all well mixed, then add the other ingredients. Pour into a caketin lined with paper, and bake about two hours in a moderate oven. No. 476. BESSIE’S CAKE. h lb. of castor sugar 4 lb. of ground rice 4 lb. of Coomb’s flour 4 eggs Lemon rind, to flavour Royal icing, to decorate Beat the eggs and sugar together until thick and creamy. Stir in all the flour, add the grated lemon rind. Put the mixture into an oiled and sugared mould, and bake about one hour in a moderate oven. When cold, decorate with crystallised fruit, and coloured royal icing. Or, the cake may be plainly coated with lemon water icing, see “ Icing for cakes.” No. 477. POTATO CAKES. 1 lb. of mashed potatoes 1 lb. of Coomb’s flour 4 ozs. of castor sugar 4 ozs. of butter 4 ozs. of sultanas 2 eggs Rub the butter into the flour, add the sugar, potatoes, and sultanas, well cleaned. Mix together, then beat in the eggs. Turn out upon a floured board and roll to about quarter of an inch in thickness. Cut into round cakes and bake in a quick oven about 15 minutes. Serve hot, well buttered. No. 478. GENOESE CAKE. 6 ozs. of Coomb’s flour 4 ozs. of butter A few drops of flavouring essence 5 ozs. of castor sugar 3 eggs A pinch of salt