Hilda's "where is it?" of recipes

then mix all well together, like dough for bread ; roll between the hands pieces of the dough, and cut with a knife to the size of a pigeon's egg. Bake in a quick oven for fifteen minutes. TEA CAKES {"BUTTER BISCUITS'^. Ingredients. 3 lb. of Flour. 2 tablespoonfuls of pounded Rock I lb. of Sugar. Ammonia, or Sal Volatile. } lb. of Butter. 3 tablespoonfuls of Caraway Seeds, S Eggs. slightly bruised. 1 tumblerful of Cold Water. Whisk up the eggs and mix with butter and sugar ; then mix all up together. Knead well, roll out with rolling-pin, prick with a fork, and make into shapes with a wineglass, or any other mould. Bake for half an hour on buttered tins. TEA CAKES {"COOKIES"). (Mrs. Fleming's Book.) Mix together one pound of white sugar, one pound of flour, and half a teaspoonful of carbonate of soda ; rub into a quarter of a pound of butter. Make into a soft paste with three eggs, well beaten, and a dessertspoonful of cream or milk ; essence of almonds to taste. Roll out half an inch thick, and cut with a wineglass. Bake ten minutes in a moderate oven. TEA CAKES {GERMAN). (Miss Becker's Recipe.) Ingredients. I lb. of Butter. S° Almonds. I lb. of Sugar. | lb. of Currants, 9 Kggs. I teaspoonful of Cinnamon. I lb. of Flour. 4 teaspoonful of Rock Ammonia, Stir the butter to a cream ; mix well with fine white sugar, the yolks of nine eggs and whites of two; beat with sugar and butter; then one pound of flovr, half a teaspoonful of finely powdered rock ammonia. Butter some paper, and put into pans in a quick oven , drop the K 34.. T] TEA CAKES (HILDA'S— RICE— ROCK CAKES). mixture with a spoon on the paper, and sprinkle over the top cut-up almonds, mixed with the currants, cinnamon, and crystallised sugar. Bake twenty minutes. Most delicious little cakes. TEA CAKES {HILDA'S). Ingredients. t lb. Flour. I doz. Cloves, pounded. I lb. Sugar. A teaspoonful of Sifted Cinnamon. 4 Eggs. . A teaspoonful of Soda. i lb. Butter. A teaspoonful of Cream of Tartar. t5 Almonds. Beat up the yolks and whites well. Mix with the butter and sugar and the almonds pounded ; add the soda, cream of tartar, and spices to the flour dry ; mix all well with the hand, and put on buttered pans, about the size of a walnut, with the point of a knife. Bake for twenty minutes. TEA CAKES (RICE). Ingredients. I tea-cup of Ground Rice. Essence of Vanilla or Almonds, a Eggs. I tea-cup of Sifted Sugar. Whisk up the sugar and eggs in a round basin well ; then add rice ; whisk for twenty minutes ; add an eggspoon of essence ; put a teaspoonful in patty tins ; bake in a quick oven from five to ten minutes. TEA CAKES {ROCK CAKES). (Miss Lilla Spence's Recipe.) Ingredients. I lb. Butter. i lb. of Currants. 1 lb. Flour. \ a tumbler of Brandy (or Whits I lb. Moist Sugar. Wine), a Eggs. Some Lemon-PeeL 10 Pounded Almonds. Whisk butter with the sugar, then yolks and whites of eggs. Mix all the other ingredients with the flour ; knead into the eggs and butter; lastly, mix the brandy or wine; drop on buttered paper in tins, and bake for half an hour. TEA CAKES (SPONGE)— TOAD IN THE HOLE [T TEA CAKES {SPONGE). Ingredients. 6 Bggs. The Grated Rind of 9 Lemons or \ lb. of Flour. Naartje-Peel (Tangerine Orange). S lb. Sugar. Whisk the yolks well with the sugar till it rises in