Miss Cameron's cookery book

of cayenne, pinch of salt, J lb. of mixed peel chopped fine, 1 teaspoonful oi carbonate of soda, 2 teaspoonfuls of cream of tartar, 1 teaspoonful of baking powder. Put all the dry ingredients into a basin, leaving out the soda. Melt the butter m "the treacle in a saucepan over the fire ; beat up the eggs. Stir the butter and treacle into the flour, etc. ; then the eggs ; then \ pint of milk slightly warm. Dissolve the carbonate of soda in a dessertspoonful of milk, and add it last of all. Mix all very thoroughly, and put in a well buttered tin, and put in the oven at once. Bake for two hours ; the oven must be moderate and steady. This cake is light and very wholesome. Gingerbread. One lb. Hungarian flour, J lb. of butter, J lb. treacle, \ lb. ^gar, 1 oz. ground ginger, 1 egg, 1 teaspoonful of baking powder, the grated rind of a lemon. Put the flour into a a basin, mix in the baking powder, ginger, sugar, and lemon peel grated; warm the treacle and butter in a clean stewpan, m ^d mix the ingredients well ; add the egg beaten up ; roll into balls, or pour into a shallow buttered tin, and bake in a Moderate oven. Bakers' Scones. One lb. of flour, 2 oz. of butter, 1 egg, £ pint of milk, 1 oz. of castor sugar, salt, 1 dessertspoonful baking powder. Rub the butter into the flour, add the sugar, powder, salt, the egg beaten, and the milk. Mix into a light dough, turn out on the board, cut into three equal portions, roll each one out J an **Xch thick, and cut into four. Bake in a quick oven for fifteen °^ twenty minutes. This quantity should make twelve scones. j Macaroons. Half lb. sweet almonds, \ lb. pounded loaf sugar, the Whites of 8 eggs. Blanch and pound in a mortar, then work in a mortar with a *. mortar with a spoonful of water to keep them from oiling; whip the whites to a stiff froth and adcl them gradually to the almonds ; mix in the sugar. Lay some sheets of white paper on a baking tin, then wafer paper over that, and put the mixture on in small spoonfuls. Cut some blanched almonds in strips and put two or three on each. Bake to a light brown in a moderate oven. Cut the wafer paper neatly round when done. Scotch Short Bread. Three-quarter lb. finest flour, J lb. butter, J lb. castor sugar. Put the flour and sugar in a basin and rub the butter thoroughly in; turn it out on the board, and knead firmly till it is into a smooth paste (it requires a great deal of strength to knead it), roll it out to the thickness of about an inch, and shape to taste. It should not be much rolled, as rolling makes it tough. Bake on a sheet in a brisk oven for from twenty minutes to half an hour. S ed Cake. Half lb. butter, £ lb. sugar, 1 lb. flour, 5 eggs, 1 gill of milk, 1 good teaspoonful of baking powder, 1 oz. carraway seeds. Cream the butter with the sugar, then add the eggs one by one alternately with flour; add powder, seeds, and milk ; mix well. Bake one hour and a half. Belgian Cake. One lb. of fine flour, 1 lb. of pounded loaf sugar, 1 lb. of butter, 9 eggs, a small glass of noyeau, a pinch of salt, \ lb. of chopped almonds. Put the flour in a basin with the sugar, the *s beaten, the salt and the liqueur ; melt the butter but do t allow it to oil; add it to the mixture; stir in 1 tea- >onful of baking powder, and £ gill of milk. Pour it into a shallow tin. Bake in a moderate oven for about three- "Haiters of an hour. When cooked, take it out of the oven and brush it orer with beaten esnr, and pprir.kle whh tinchopped almonds mixed with castor sugar. Return it t<> tht? oven for five minutes. Princess Cakes.