Royal Victoria cook book

GEMS.—A good 4 cup sugar, 2 eggs, a piece of butter as big as an egg, 1 cup sour milk, 1 teaspoon baking soda, Graham flour to stiffen. REBEKAH OTTON. GEMS.—One pint buttermilk, 1 teaspoon soda, | egg, 2 tablespoons shortening, 1 tablespoon sugar, Graham flour to make a stiff batter. Bake in gem tins. Mrs, T. E. BARTLEY. BROWN BREAD.—Sponge as for white bread, 2 parts Graham flour, 4 white flour; to every quart of this add a large breakfast-cup of Indian meal, 2 saltspoons salt; for a good-sized loaf allow 4 cup molasses. Take the Graham and white flour, Indian meal and salt in above proportions and mix this up with sponge, then pour on molasses. If it cannot be brought to the proper congruity (which should be very soft) with the sponge, adda little warm water. Be careful to knead well and for a long time, then allow it to rise; it will take longer than white bread. Make into loaves and bake carefully. When baked allow to cool before cutting. Mrs. T. E. BARTLEY. SCOTCH SCONES.—Three cups flour, $ teaspoon soda, 1 teaspoon cream tartar or baking powder and a little salt. Mix with buttermilk, not too stiff; roll § inch thick, cut in squares, and bake on top of the stove on a dry, hot griddle. When brown on one side turn and bake on the other. Mrs. R, E. FLETCHER. PEA MEAL BANNOCKS.—Four cups coarse Graham flour, 1 cup pea meal, 4} teaspoon salt, 2 tablespoons sugar, 1 teaspoon soda, 2 teaspoons cream tartar. Mix together the flour, sugar, salt, soda and cream tartar, and rub in the butter. Beat the egg and milk together, then stir quickly into the flour. If the batter is at all stiff, add a little more milk and let stand for 10 minutes; then take about a tablespoon of it at a time onto a well-floured board, form into scone shapes, and bake in a thick iron pan over a good fire, turning each bannock as soon as the under side is nicely browned. MISS SHORTREED, Toronto. PARKINS.—Two pounds butter, 6 pounds oatmeal, 2 pounds coarse sugar, 4 pounds treacle, a little ginger. Beat the butter into the oatmeal, add the sugar and ginger, and mix it with the treacle the night before you intend to bake it. Next morning roll it out into cakes and bake in wellbuttered tins. Mrs. HARRISON. CORN GEMS.—One egg, 1 cup corn meal, 1 cup white flour, 1 cup sweet milk, 4 tablespoons melted butter, 2 tablespoons sugar, 2 teaspoons baking powder. Add the melted butter last, and bake in gem pans. BREAKFAST GEMS.—One cup of sweet cream, 1 egg, 1 cup flour, $ teaspoon baking powder. Fill gem pans and bake quickly. Mrs. B. Hanpy. BUNS.—Before kneading your bread in the morning, take a piece of the sponge, add 4 teacup of milk (warm), $ teacup butter, 4 teacup sugar, 1 egg, currants, a pinch of soda, and a cup of flour. Beat well together and let rise very light; knead as soft as possible, let rise again real light. Flour your bake-board well and roll out about 1 inch thick ; cut out with a small cake cutter, or pinch off in small pieces, and, when very light, bake in a quick oven 20 minutes. Miss Mary Ross. CORN MEAL GEMS.—Two eggs, $ cup sugar, 1 cup sweet milk, butter little larger than an egg, 24 teaspoons baking powder, 3 large handfuls of cornmeal, flour to stiffen. K. OTTON. POP OVERS.—One pint milk, 2 eggs, 9 tablespoons flour. Fill cups, or moulds, half full, bake in a flaming oven. Eat with sauce. Mrs. OLIVER. LEMON BISCUIT.—Two eggs, 2½ cups white sugar, 1 cup lard, 1 pint sweet milk, 5 cents of oil of lemon, 5 cents of carbonate of ammonia, a pinch of salt. Mix stiff, roll out like cookies, bake in moderate oven. Set the milk on back of stove, and the ammonia in it, to dissolve, Mrs. JOHN STEPHENS.