Household cookery

Method, — Beat butter and sugar to a cream, beat eggs, add slowly, beating all the time. Sieve flour and baking-powder, stir to the butter and sugar. Divide in two parts, to one part add a few drops of carmine. Put i tea-spoonful of each mixture into some small well-buttered cake-tins and bake in a moderate oven 15 to 20 minutes. Cocoanut Cakes 4 oz. butter. 3 oz. flour. 2 large eggs. Grated rind of \ lemon. 4 oz. sugar. 3 ozs. desiccated cocoanut. h tea-spoonful baking-powder. Method. — Cream butter and sugar, add eggs slowly, beating well with a wooden spoon. Mix flour, cocoanut, and baking-powder; stir well to the mixture. Partly fill some small greased cake-tins, and bake in a moderate oven 15 to 20 minutes. Madeline Cakes 2 eggs. 3 oz. sugar. 3 oz. flour. \ tea-spoonful baking-powder. I oz. butter (oiled). Grated rind of \ lemon. Red currant jelly. Method. — Put eggs, sugar, and lemon-rind in a bowl, whisk until thick and creamy. Sieve flour and baking-powder, stir carefully to eggs and sugar, lastly add butter (oiled, but not hot). Partly fill some small well-buttered cake-tins with the mixture, and bake about 15 minutes in a rather quick oven. \\'hen cold, cut a small piece from top of each, and take out a portion of centre, put in a Httle jelly, place the piece on top again. Brush over the top with jelly, and decorate with chopped pistachio nuts or blanched and chopped almonds. Coffee Cakes 4 eggs. 6 oz. flour. 2 oz. butter (warmed). 6 oz. sugar. I table-spoonful corfee essence. I tea-spoonful baking-powder. Method. — Put sugar in a bowl, add eggs and cofiee essence, whisk till frothy and thick as cream. Sieve flour and bakingpowder, stir carefully to eggs and sugar; then add warmed butter. Pour the mixture into a flat tin lined with wellbuttered paper, and bake in a moderate oven about 30 minutes. When baked, turn out, cover with transparent icing. Cut into small convenient sized pieces. Cornflour Cakes 3 oz. butter. 3 oz. sugar. 6 oz. cornflour. oz. mixed candied peel. 3 eggs. Grated rind of \ lemon. \ tea-spoonful baking-powder. Method. — Cream butter and sugar, beat up yolks of eggs, add a little at a time, beating well. Mix cornflour, bakingpowder, lemon-rind, and candied peel, finely chopped ; stir carefully to butter, then stir in whites of eggs whipped to a stiff froth. Half fill some small well-greased fancy tins with the mixture. Bake in rather quick oven to a pale brown. Little German Cakes \ lb. butter. 6 oz. flour. 3 eggs. I oz. glacé cherries. \ lb. sugar. 2 oz. sultanas. \ tea-spoonful baking-powder. Grated rind of \ lemon. Method. — Cream butter and sugar, beat up eggs, add slowly, beating all the time. Mix flour, sultanas, cherries (cut up small), and baking-powder ; stir lightly to butter and sugar. Line a baking-tin with paper, pour in mixture. Bake in a moderate oven from 20 to 30 minutes. Remove from tin ; cool; then cut into fancy shapes. Ice with transparent icing, and sprinkle with chopped pistachio nuts. Iced Fingers \ lb. butter. \ lb. sugar. ]- lb. flour. Raspberry jam. 2 eggs.