Evans' recipe cookery book

Raspberry Jam. Jelly. 4 Ozs. Butter. Method. Beat butter to a cream ; add sugar ; beat eggs well and add ; add flour ; mix thoroughly ; put into small moulds well buttered ; bake in moderate oven for twenty minutes. When cold, scoop out with a sharp knife a little of the 'inside. Dip each (outside only) in jelly just beginning to set ; roll in finely-chopped almonds or pistachio nuts * put half a teaspoonful jam in each basket ; fill with whipped cream j cut strips of candied peel, and put one over each to form a handle. 2 Eggs. Double Cream. Chopped Almonds or Pistachios. Candied Peel. GENOISE PASTRY. Ingredients. 4 Ozs. Butter. 5 Ozs. Flour. 4 Ozs. Castor Sugar. Essence of Lemon to taste. \ Teaspoonful Baking Powder. 3 Eggs, of Lemon to taste. Beat butter to cream ; add sugar and beaten eggs gradually ; add essence of lemon ; stir in flour and baking powder. Bake in moderate oven in tin lined with greased paper. SWISS TARTS. Ingredients. 2 Ozs. Flour. 2 Ozs. Castor Sugar. 1 Teaspoonful Rind of Lemon (grated). 2 Ozs. Butter, i Egg. | Teaspoonful Baking Powder. A Little Raspberry Jam. Method. Line twelve small patty pans with pastry (see Cream Sandwiches) ; beat butter and sugar to a cream ; beat egg and add alternately with flour ; add baking powder and lemon ; put a little jam in each patty pan ; put a teaspooniul of mixture on top of jam ; bake in moderate oven. Ingredients. 6 Ozs. Flour. 2 Eggs. Icing Sugar. Method. SWISS ROLL. 4 Ozs. Granulated Sugar. 2 Tablespoonfuls Milk. Jam. 1 Teaspoonful Baking Powder. Whisk the eggs with the sugar for fifteen minutes ; sift in the flour and baking powder ; stir very gently and add the milk ; butter a flat baking tin ; cover the bottom with well -buttered paper ; pour in the mixture and bake in a quick oven for ten minutes ; turn out on to a paper well dredged with castor sugar ; remove carefully the paper on which the sponge has been baked ; spread with jam ; turn up the edge nearest to you and deftly draw the paper from you, thus completing the roll ; press the end with the fingers ; sprinkle with white or pink icing sugar. MUSHROOM CAKES. Ingredients. Raspberry Jam. Grated Chocolate. Whipped Cream. Pastry (see Cream Sandwiches). Method. Line some plain shallow patty pans with pastry ; place in each a small piece of buttered paper and fill with uncooked rice ; bake to a pale brown ; also bake small pieces of pastry rolled to represent mush¬ room stalks ; remove rice ; return pastry to oven to dry off. When cold put a small teaspoonful of jam in each ; fill up with whipped cream, sweetened and flavoured ; dust chocolate over ; stick in a stalk. CREAM CAKES. Ingredients. 4 Ozs. Flour. 2 Ozs. Butter. 3 Eggs. 1 Gill Water. Whipped Cream. Method. Put water and butter into small jar and bring to the boil ; sieve in flour and stir with wooden spoon over slow fire till a thick, smooth paste is formed which leaves sides of pan ; stand till cool. Take whites of two eggs and yolks of three ; drop in one by one and beat mixture five minutes between each ; place in large teaspoonfuls on well greased baking tin in hot oven ; bake for ten to fifteen minutes. When cool open and fill with whipped cream. Jams, §auces, and Sundries, MARMALADE (No. 1). Ingredients. 12 Seville Oranges. 3 Sweet Oranges.