Cookery and housekeeping

Sift together flour, sugar, salt, and powder, add the milk, and mix into a smooth batter a trifle stiffer than for girdle cakes. Have the girdle heated equally all over, grease it, and lay on the muffin rings, half fill them, and when risen well up to the top of the rings, turn over gently with a cake turner. They should not be too brown, just a buff colour. When they are all cooked, pull each open in half, toast delicately, butter them well. Serve on a folded napkin, piled high and very hot. Rice Muffins. Mix the following ingredients : — I pint flour ; I teacupful boiled rice ; I quart milk ; I tablespoonful butter ; 1 teaspoonful salt ; 2 eggs, beat up. Make into thin cakes, and bake in a quick oven. Soda Cake. Work 6 ozs. of butter well into i lb. of flour ; add \ lb. of sifted sugar, \ pint of boiling milk, the yolks of three well-whisked eggs, and, if approved, a little grated nutmeg. Beat the whole well and lightly together for about a quarter of an hour. Add a very small teaspoonful BUNS. 439 of carbonate of soda, well dried. Beat it again for a few minutes, then bake it for an hour and a half. Add raisins and peel according to taste. Bath Buns. i cupful butter ; l^ cupsful sugar/; 2 eggs ; i^ teaspoonsful heaped up of Yeatman's yeast powder ; \ cupful candied lemon-peel, cut in small thin slices ; i^ pints flour ; ^ pint milk. Rub the butter and sugar to a smooth, light cream ; add the eggs, beat a few minutes longer ; then add the flour, with the powder sifted in it, the lemon-peel, and milk. Mix into a moderately firm batter. Lay well-greased muffin rings on a greased baking-tin, and put a large spoonful into each. Sift sugar on them, and bake fifteen minutes in a hot oven. Currant Buns. i\ pints flour ; ■J pint milk ; \ teaspoonful salt ; ^ teaspoonful heaped up of Yeatman's yeast powder ; i lb. butter ; \ lb. moist sugar ; \ lb. currants, or sultana raisins. 440 CHOCOLATE CAKE. Mix well together the flour, salt, and yeast powder, then melt the butter in the milk (cold), which add with the sugar to the flour, &c., and make into a dough, after which add the currants or raisins. Bake in a buttered tin in a hot oven. Brioche Buns. I lb. flour ; I oz. German yeast. Set it to rise with a little warm water. Put \ lb. of butter into a stewpan with a teacupful of milk ; let it be just warm ; add to this four well-beaten eggs, then with a spoon mix it with the flour and yeast into a thick batter. Let it stand in a warm place for an hour, then add a little pounded sugar, and either seeds or currants. Mould it into buns, or bake it in a cake ; but be quite sure it has risen after being made into buns. Wash the tops with beaten egg. It should be baked in a quick oven. Chocolate Cake. \ lb. butter ; \ lb. chocolate a la vanille ; \ lb. sifted sugar ; \ lb. almonds pounded ; I teaspoonful sal volatile ; 7 eggs ; 3 ozs. flour. Beat the butter to a cream, scrape the chocolate, and heat in oven. Then beat the chocolate and flour into the butter, and stir in the almonds and sal volatile. STRASBOURG CAKE. 441 Beat yolks and whites separately, working in the yolks before the whites. Bake in a slow oven for about 2\ hours, and keep three or four days before cutting. Strasbourg Cake,