Domestic and economical cookery recipes

Make the same as scones. Bake on an iron plate, and when half cooked turn over. Makes a good tea cake, especially for toasting. No. 515. HOVIS ROUT BISCUITS. 4 lbs. of Hovis flour 2 lbs. of sugar I lb. of butter fl eggs Is oz. of cream of tartar ] | oz. of soda A few drops of essence of lemon Mix as for wine biscuits, and decorate with sugar. No. 516. HOVIS DIETETIC GINGERBREAD. 4 lbs. of Hovis flour l| lbs. of sugar l| lbs. of butter ^ oz. of ginger ^ oz. of cream of tartar 4 oz. of soda 3 caps of peel H pints of syrup 1 gill of milk. Mix well and leave overnight in dough. Bake in blocks. No. 517. HOVIS NURSERY BISCUITS. 1 pint of milk 1 pint of water 4 lb. of sugar 8 ozs. of buttei Warm milk and water to 90° Fahr., then add the yeast, eggs, a little of the sugar, and half a pound of flour. Mix well, and ferment. When this is ready, make the dough, and prove for one hour before scaling. Prove and bake as ordinary confectionery, and when cold, cut in two, and dry thoroughly in a slow oven. 2 eggs oo 2 ozs. of yeast 4 to 44 lbs. of Hovis flour No. 518. HOVIS PARKIN. 1 lb. of Hovis flour fl ozs. of butter lb. of brown sugar eggs | pint of milk h lb. of golden syrup 2 ozs. of candied peel 14 teaspoonsful ground ginger 14 teaspoonsful baking powder Mix all the ingredients well together. Pour into a greased baking tin, and bake in a slow oven one hour. N 2 ICING FOR CAKES. No. 519. ROYAL ICING. 1 lb. of icing sugar | Juice of 2 small lemons Whites of 2 eggs Sift the icing sugar, to remove all the lumps. Put the sugar into a basin, and add to it the lemon juice and the whites of the eggs, slightly beaten. Beat it well with a wooden spoon until it is very white and smooth. The more it is beaten the whiter it will become. For decorating cakes, put this icing into a forcing bag with fancy forcing pipe attached. The icing may be coloured with a few drops of cochineal, or any of the numerous vegetable colourings, which may be purchased very cheaply from the grocers, or Italian warehousemen. No. 520. TO COAT A CAKE WITH ROYAL ICING. The cake must be quite level upon the top. If necessary to cut off a small portion, brush the cut part over with white of egg, and place the cake in the oven for a few minutes to set the egg. To cover the cake with the icing, place the whole of the icing upon the top of the cake and with a broad knife dipped into cold water proceed to work the icing gradually down the sides of the cake. Place the cake in a cool oven for the icing to set, and leave it until the next day before decorating it. No. 521. ALMOND ICING. \ lb. of ground almonds | lOozs. of castor sugar Yolk of 1 egg | Almond flavouring Whites of 2 eggs Mix the almonds and sugar well together, then beat into a stiff paste with the yolk and whites of the eggs. Add the flavouring. Dip a broad knife into hot water to make the icing smooth upon the top of the cake. Place the cake in a cool oven until the icing is firm and dry. A layer of almond icing is usually put under the “Royal icing’ for wedding cakes, etc. No. 522, LEMON WATER ICING. \ lb. of icing sugar | 1£ tablespoonsful of water