Three-quarters lb. flour, J lb. butter, £ lb. sugar, 3 os sultanas, 2 oz. peel, 1 egg, 1 teaspoonful baking powder, tablespoonful of milk✪ Rock Cakes. Put the flour into a basin, rub in th butter lightly, add the sultanas, the peel cut up, the sugai and the powder; beat the egg with the milk. Mix all we] together into a stiff dough ; it is better to be very stiff. La; in rough pieces on a baking-sheet, and bake in a moderat oven. Parkin Cakes. One lb. oatmeal (medium), J lb. butter, J lb. moist sugai J lb. treacle, J oz. ginger, small saltspoonful of pepper, MISS CAMERON'S COOKERY BOOK. 201 teaspoonful of baking powder✪ Parkin Cakes. Warm the treacle and butter together till the butter is melted ; mix into the oatmeal the powder, sugar, ginger, and. pepper. Mix these with the butter and treacle into a stiff paste, adding a little milk if required. Roll out and shape in round*. Bake in a brisk oven. Russian Oake. Two lb. of walnuts, 1 lb. sugar, 10 eggs, 1 largo table- spoonful of manna, tho grated rind of a lemon✪ Russian Cake. Put the yolks of the eggs and the sugar into a large basin, and whisk for fifteen minutes. Peel and pound the walnuts, and mix tbem in ; add the lemon rind. Beat the whites of tho eggs to a stiff froth, and mix them in lightly. Butter a cako tin, and sprinkle it over with the manna. Pour tho mixture into it, and boko in a moderate oven about an hour. Do not turn the cake out till cold. Manna is to bo had from the chemist. Gold Oake. Quarter lb. butter, £ lb. Hour, £ lb. castor sugar, 5 eggs (the yolks only), 2 tabloapoonfuls milk, 1 teaspoonful vinegar, a dust of ground mace, a few drops of Marshall's yellow colouring, the juice of 1 lemon, the rind of 1 orange grated, £ teaspoonful carbonate of s da. Cream tho butter and sugar; beat up the yolks, and add them; then the flour, the lemon juice, and orange rind, the vinegar, mace, and tho colouring. Make it a nice yellow. Beat well, and lastly add the milk and tho soda. Mix, and bake one hour in a steady oven, in a tin lined with buttered paper. Cover with plain ioing, coloured golden. Silver Cake. Six oz. flour, i lb. castor sugar, £ lb. butter, 5 whites of %gs, 40 drops of essence of almonds. Cream the butter and lugar; mix in the flour. Beat the whites to a stiff froth, o £02 MISS CAMfiBOWS COOKERY BOOK. and stir in lightly; add the flavouring. Pour into a tin lined with buttered paper, and bake three-quarters of an hour in a moderate oven. Cover with transparent icing. Gold and silver cake should be served cut in slices and arranged alternately. Granny's Cake. Three-quarter lb. Vienna flour, \ lb. butter, 6 oz. castor sugar, \ lb. crystallised cherries, \ lb. crystallised angelica, 3 eggs, \ pint milk, 1 teaspoonful baking powder, 1 table- spoonful brandy. Rub the butter and sugar to a cream. Add the eggs and flour alternately, and beat well, but lightly ; then the milk and brandy; then the cherries cut in halves, and the angelica chopped ; lastly the baking powder. Pour into a buttered tin lined with paper, and bake one and a half hour. When cold, cover with plain white icing. Sultana Cake. Three-quarter lb. flour,✪ Gold Cake \ lb. castor sugar, \ lb. butter, \ lb. sultanas, 3 oz. candied peel, 3 eggs, 2 tablespoonfuls milk, 1 teaspoonful baking powder, the rind of a lemon grated. See that the flour is thoroughly dry and free from, lumps. Put it into a large mixing basin, and rub in the butter lightly. Add the sugar, sultanas, peel chopped, and lemon rind. Beat up the eggs with the milk; pour on to the dry ingredients, and mix to a dough ; lastly add the baking powder, and mix it well in. Bake in a buttered tin one and a-half hour in a moderate oven, or in buttered gem pans a quarter of an hour. Cintra Cakes. ✪ Banbury Cake

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Three-quarters lb. flour, J lb. butter, £ lb. sugar, 3 os sultanas, 2 oz. peel, 1 egg, 1 teaspoonful baking powder, tablespoonful of milk. Put the flour into a basin, rub in th butter lightly, add the sultanas, the peel cut up, the sugai and the powder; beat the egg with the milk. Mix all we] together into a stiff dough ; it is better to be very stiff. La; in rough pieces on a baking-sheet, and bake in a moderat oven. Parkin Cakes. One lb. oatmeal (medium), J lb. butter, J lb. moist sugai J lb. treacle, J oz. ginger, small saltspoonful of pepper, MISS CAMERON'S COOKERY BOOK. 201 teaspoonful of baking powder. Warm the treacle and butter together till the butter is melted ; mix into the oatmeal the powder, sugar, ginger, and. pepper. Mix these with the butter and treacle into a stiff paste, adding a little milk if required. Roll out and shape in round*. Bake in a brisk oven. Russian Oake. Two lb. of walnuts, 1 lb. sugar, 10 eggs, 1 largo table- spoonful of manna, tho grated rind of a lemon. Put the yolks of the eggs and the sugar into a large basin, and whisk for fifteen minutes. Peel and pound the walnuts, and mix tbem in ; add the lemon rind. Beat the whites of tho eggs to a stiff froth, and mix them in lightly. Butter a cako tin, and sprinkle it over with the manna. Pour tho mixture into it, and boko in a moderate oven about an hour. Do not turn the cake out till cold. Manna is to bo had from the chemist. Gold Oake. Quarter lb. butter, £ lb. Hour, £ lb. castor sugar, 5 eggs (the yolks only), 2 tabloapoonfuls milk, 1 teaspoonful vinegar, a dust of ground mace, a few drops of Marshall's yellow colouring, the juice of 1 lemon, the rind of 1 orange grated, £ teaspoonful carbonate of s da. Cream tho butter and sugar; beat up the yolks, and add them; then the flour, the lemon juice, and orange rind, the vinegar, mace, and tho colouring. Make it a nice yellow. Beat well, and lastly add the milk and tho soda. Mix, and bake one hour in a steady oven, in a tin lined with buttered paper. Cover with plain ioing, coloured golden. Silver Cake. Six oz. flour, i lb. castor sugar, £ lb. butter, 5 whites of %gs, 40 drops of essence of almonds. Cream the butter and lugar; mix in the flour. Beat the whites to a stiff froth, o £02 MISS CAMfiBOWS COOKERY BOOK. and stir in lightly; add the flavouring. Pour into a tin lined with buttered paper, and bake three-quarters of an hour in a moderate oven. Cover with transparent icing. Gold and silver cake should be served cut in slices and arranged alternately. Granny's Cake. Three-quarter lb. Vienna flour, \ lb. butter, 6 oz. castor sugar, \ lb. crystallised cherries, \ lb. crystallised angelica, 3 eggs, \ pint milk, 1 teaspoonful baking powder, 1 table- spoonful brandy. Rub the butter and sugar to a cream. Add the eggs and flour alternately, and beat well, but lightly ; then the milk and brandy; then the cherries cut in halves, and the angelica chopped ; lastly the baking powder. Pour into a buttered tin lined with paper, and bake one and a half hour. When cold, cover with plain white icing. Sultana Cake. Three-quarter lb. flour, \ lb. castor sugar, \ lb. butter, \ lb. sultanas, 3 oz. candied peel, 3 eggs, 2 tablespoonfuls milk, 1 teaspoonful baking powder, the rind of a lemon grated. See that the flour is thoroughly dry and free from, lumps. Put it into a large mixing basin, and rub in the butter lightly. Add the sugar, sultanas, peel chopped, and lemon rind. Beat up the eggs with the milk; pour on to the dry ingredients, and mix to a dough ; lastly add the baking powder, and mix it well in. Bake in a buttered tin one and a-half hour in a moderate oven, or in buttered gem pans a quarter of an hour. Cintra Cakes.

Miss Cameron's cookery book