Household cookery

Method. — Cream butter and sugar, add eggs slowly, beating thoroughly. Sieve flour, stir lightly to butter and sugar. Divide mixture in two equal parts, spread each part evenly over a sheet of paper 8x12 inches in size. Place on a bakingsheet. Bake in rather quick oven. When baked, remove the paper at once, spread the top of one with jam, place the other over this, bottom side up. When cold, ice with royal icing (white or pink). Cut into finger lengths. Note. — This cake will ice better if made a day or two before it is wanted. Small Orange Cakes 2 eggs. 3 oz. sugar. 3 oz. flour. I tea-spoonful baking-powder. i\ oz. butter. Method, — Put eggs and sugar in a bowl, beat over hot water till thick and creamy. Sieve flour and baking-powder, stir carefully to eggs and sugar, then stir in the butter (oiled). Pour the mixture into a tin lined with well-buttered paper. Bake in a moderate oven 20 to 30 minutes. When cold, cut in half; spread with orange curd, place the other half on top, cover with transparent icing, and cut into fancy shapes. Orange Curd. 2 oz. butter. Grated rind and juice of i 4 oz. sugar. orange (large). Yolks of 2 eggs. Method, — Stir butter and sugar in a pan over the fire till melted, cool a little, add juice, rind, and yolk. Stir again over fire till thick. Brandy Snaps 7 oz. butter. 7 oz. sugar. 7 oz. flour. 7 oz. syrup. \ oz. ground ginger. Method, — Cream butter and sugar, add syrup, then flour and ginger. Mix thoroughly and let it stand till firm. Form into small balls, press each out very thinly with the fingers on to a baking-sheet. Bake in a rather quick oven from 7 to i o minutes. Roll at once round the handle of a wooden spoon. Note. — This mixture will keep for some time if covered and kept in a cool place. Parkin I lb. flour. \ lb. butter. I lb. oatmeal. J lb. lard. li lb. treacle. \ lb. brown sugar. i pint milk. i tea-spoonful salt. J oz. ground ginger. Method, — Put flour, oatmeal, and salt in a bowl, rub in butter and lard, add sugar and ginger, mix treacle and milk, add to flour, etc., then mix thoroughly. Cover, let it stand all night to soak. Put into a well-buttered tin and bake in a very slow oven. Shortbread \ lb. flour. \ lb. butter. 2 oz. sugar. Method, — Mix flour and sugar in a bowl, rub in the butter, knead well to a smooth paste. Roll or press out about \ inch thick. Turn up a little at the edges and prick all over the cake with a fork. Put on a baking-sheet. Bake in a moderate oven about 20 minutes. Eclairs Choux Paste. 2\ oz. butter. 3 eggs. 2 oz. fine sugar. \ pint water. 5 oz. flour. Few drops of vanilla. Method, — Put water, butter, and sugar in a pan, bring to boil, then mix in all the flour, stirring quickly for a few minutes to cook the flour. Cool the mixture a little, mix in the eggs one at a time, add the vanilla and beat well. Put this mixture into a forcing-bag with a plain pipe, press out into finger lengths, or rounds about the size of a walnut, on to a baking-tin ; brush over lightly with beaten egg. Bake about 30 minutes in a rather quick oven. When cold, cut sharply down one side, and fill with cream, stiffly whipped, sweetened, and flavoured with vanilla. Close up the eclairs and cover with chocolate icing. Chocolate Icing.