Miss Cameron's cookery book

One lb. household flour, 8 oz. of butter, 6 oz. of castor sugar, yolks of 3 eggs, \ a teaspoonful essence of vanilla. Knead the whole together till a firm, stiff dough ; roll out \ an inch thick ; cut into rings 2 inches across, brush over with white of egg ; dip in chopped almonds or pistachios, and bake a pale colour. Mocha Oake. Quarter lb. castor sugar, 2 oz. flour, 2 oz. of Brown and Poison's cornflour, 4 eggs, 1 teaspoonful baking powder. Put the yolks of eggs and sugar into a basin and stir with a wooden spoon till thick and creamy, then gradually add the flour and cornflour mixed, the whites of eggs whipped to a stiff froth, and the baking powder. Pour into a round shallow tin well buttered, and when baked cover with the following icing. Mocha icing — \ lb. fresh butter, \ lb. icing sugar, \ teacupful of strong coffee. Beat the butter and sugar to a frothy cream, add the coffee very gradually. Beat well and spread over cake. Little Rose Cakes. Three-quarter lb. self-raising flour, 6 oz. butter (fresh), 6 oz. castor sugar, ^ lb. crystallised cherries, cut up small, 3 eggs, £ pint strong rose water, 2 tablespoonfuls carmine, a little milk if necessary. Cream butter and sugar together in a basin, add eggs and a handful of flour alternately ; mix rose water and carmine together in a cup; add to mixture, then the cherries. If mixture is not quite moist enough, add a little milk. Pour into small fancy tins, and bake in a moderate oven \ hour. .Rose moulds are generally used for these cakes. Madeleine*. Four oz. butter, 4 oz. castor sugar, 5 oz. flour, 3 eggs, I teaspoonful essence of vanilla, some jam syrup, some cocolanka (desiccated cocoanut), 1 small teaspoonful baking powder. Rub the butter and sugar to a frothy cream, add the eggs and flour alternately, then the vanilla and baking powder ; whip well together, and half fill little plain dariole moulds, which have been buttered and dusted with sugar and flour in equal quantities. Bake in a moderate oven till a golden brown, turn out, and allow to cbrown, turn out, and allow to cool Then dip in the syrup, and roll in the cocolanka, stand them bottom upwards, and place on each a glace cherry, dipped in the syrup to make it stick. self-raising flour is used, no baking powder is required. Malta Cake. Two eggs, 2 oz. self-raising flour, 2 oz. butter, 2 oz. sugar, the grated rind of 1 orange, 1 tablespoonfui of milk. Cream the butter and sugar together, add the eggs, flour, and rind of orange ; mix well. Pour into a cake tin, and bake in a moderate oven for J of an hour. Mondamin Cakes. Four oz. Brown and Poison's cornflour, l£ oz. common flour, 1 teaspoonful of baking powder, the grated rind of 1 lemon, 2 eggs, J lb. castor sugar, 3 oz. butter. Beat eggs, sugar, and butter together, till a thick cream. Stir gradually into them the flour and cornflour mixed ; add baking powder, mix well together, and pour either into small cake tins or 1 large one. Bake in a quick oven ^ hour. Orange Cakes. Three-quarter lb. self-raising flour, 6 oz. butter, 6 oz. castor sugar, 2 eggs, the rind and juice of 2 oranges, and 1 tangerine, a little milk, 2 oz. candied orange peel chopped very finely. Put flour and sugar into a basin, rub in the butter lightly ; beat up the eggs with the milk, pour into the basin, and mix thoroughly ; add rind and juice of the oranges and candied peel. Either roll into small round balls and bake, or put into tins. These take about 10 minutes in a quick oven. Marbled Cake.