Cassell's dictionary of cookery

minutes. Add four ounces of blanched almonds, sliced, the same of candied peel, one pound or more of well- washed and diied currants, a glass of brandy, and, lastly, stir in gently the whites of the eggs whisked to a firm froth. Bake in a hot oven and in a round buttered tin. Time, an hour and a half to two hours. Probable cost, 33. lOd.. Sufficient for two cakes. Irish. Griddle Cake, — To every three pounds of flour allow a tea-spoonful of carbonate of soda and a little salt. Mix the carbonate of soda with some sweet buttermilk — about three breakfast-cupfuls. Make it into a stiff paste. KoU it until smooth, and turn it upon the griddle often to prevent burning. Time, according to size. Irish Luncheon Cakes. — Mix two pounds of dried flour with a quarter of a pound of powdered sugar and a tea-spoonful of salt. liub into the flour a quarter of a pound of fresh butter, and add half a pound of clean currants, an ounce of candied peel, and a toaspoouful of carbonate of soda. IMix these ingredients with the whites of four eggs whisked to a stiff froth, and as much buttermilk as will make the dough of a moderate finnness. Half till buttered tins, and bake in a tolerably quick oven to a light brown. Time, one hour to balcc. Probable cost. Is. 6d. Sufficient for two cakes. Irish Moss. — One ounce of selected Irish moss should be well washed, and then soaked in a quarter of a pint of cold water for three or four hours. Add a pint of cold milk or milk and water, boil for a few minutes, strain through fine nmslin, and set aside to cool. Irish Moss- may be fla^'oured with cinnamon, sugar, and lemon, or vanilla. It will set a firm jelly. It is not- much used, gelatine being so cheap, and less troublesome. Irish Pancakes.— Beat eight eggs, separating the yulks from the whites. Warm a pint of cream in a rather large stewpan, over a slow fire ; strain, and stir the beaten yolks to the cream and three ounces of butter, previously melted ; add two ounces of pounded sugar, and dredge in six ounces of flour. When mixed quite smooth, stir into the batter grated nutmeg and lomon-peel, with the frothed whites of four eggs. Fry in butter. Pour only enough batter in the pan to make a thin pancake, and, when done^ serve the pancakes hot, piled one on .another, in a hot dish. Time, about five minutes to fry. Probable cost, 2s. 6d. Sufficient for five or six persons. Irish Pancakes (another way).— Mix a pint of cream v/ith half a dozen fresh eggs, beaten and strained. Add a glass of sherry, two or three ounces of butter, melted, some pounded cinnamon, andnutmeg, grated, a quarter of a pound of white sugar, and flour sufficient to make an ordinary batter. Rub butter over a, clean pan, and, when the batter is quite smooth, drop in the quantity to make a thin pancake. Powder the pancakes well with sugar, and serve them piled one on the other, or fold them with a layer of apricot marmalade between. A cut lemon is the usual accompaniment. Time, about five minutes.