Miss Cameron's cookery book

Three oz. of almonds chopped very fine, 2 oz. of castor sugar, the grated rind of half a lemon, and the white of an egg. Mix this into a firm paste ; take J lb. of puff paste, roll it out very thin, and stamp it out into oval or diamond shapes. Place these on a baking-sheet, and spread a little of the paste over each ; dredge some castor sugar over, and bake a very pale brown. Almond Cakes for Dessert. Half lb. butter, \ lb. castor sugar, £ lb. fine flour, 1 egg. Cream the butter with the sugar, stir in the flour, then the egg beaten; mix it into a smooth paste, and turn it out on the board; take a small piece at a time, and roll it out very thin and out it into fingers. Cook in hot fat ; and serve with castor sugar sprinkled over. These are specially to eat with Manzanilla. Richmond Cakes. Line some small moulds with puff paste, and half fill with the following mixture : 2 oz. of flour, 2 oz. castor sugar, 1 oz. of crushed ratafias, 1 gill of cream, 1 whole egg and 2 yolks, small pinch of salt, and 3 oz. of butter. Cream the butter, mix in the ingredients, beat all together thoroughly, and fill the moulds. Bake in a moderate oven, turn out, and serve hot with castor sugar sprinkled over. Imperial Cake. One lb. flour, 1 lb. butter, 8 oz. castor sugar, 1 teaspoonful of ground cinnamon, 1 teaspoonful of grated lemon peel, J teaspoonful of salt, 4 whole eggs, and 4 yolks, 1 gill of good cream, 3 oz. of sweet almonds, 1 oz. D.C.L. yeast. Put the butter in a basin, and cream it with a wooden spoon; add to it the sugar, the seasoning, the flour and 2 eggs; beat this thoroughly, then add the remainder of the flour, the other 2 eggs and 4 yolks; beat well, cream the yeast with a teaspoonful of sugar, and mix with it the cream made tepid. Spread out the paste, and put the yeast in the middle. Mix the whole very thoroughly, and put it in a well-buttered mould; set it in a warm place to rise for one hour; bake in a moderate oven for two hours. Christening Cake. Two and a-half lb. of fine flour, l£ lb. butter, 9 eggs, 2 lb. of currants, 1 lb. sultanas, \ lb. sweet almonds, 1 lb. of castor sugar, \ lb. candied citron, \ lb. candied orange peel, \ lb. lemon peel, 1 nutmeg grated, \ teaspoonful of ground cloves, 1 gill of brandy, 1 gill of milk. Dry and sift the flour, clean the fruit with a little flour, blanch and chop the almonds, beat the eggs, cream the butter in a basin, stir in the sugar, then the flour and eggs alternately, the seasoning and the fruit, the brandy, and, lastly, the milk. Pour into a well-buttered mould, and bake in a moderate oven for three hours. Banbury Cake. Make a piece of rich short crust, shape a round with, a pudding plate; put over this a mixture made otf \ lb. butter, \ lb. currants, \ lb. sultanas, 2 oz. peel, \ teaspoonful ground cinnamon, \ teaspoonful ground ginger, juice of 1 lemon, \ lb. castor sugar. Cream the butter in a basin, and mix the ingredients with it. Make another round of paste same size as the first, and cover over the mixture; wet the edges and stick them together; sift over with castor sugar, and bake in a hot oven for twenty or thirty minutes. This mixture can be put into small oval pieces of pastry, folded over, and baked. Galette. Make a thick rich paste either short or puff ; shape into a round the size of a pudding plate, brush over with egg, sprinkle over with castor sugar, and bake in a quick oven. Mother's Gingerbread Loaf. One and a half lb. of fine flour, 1 lb. treacle, \ lb. brown sugar, \ lb. butter, 3 eggs, 1 oz. ground ginger, 1 oz. ground cinnamon, 1 teaspoonful ground cloves, a dust of pepper, pincb