Royal Victoria cook book

DANISH BISCUITS.—Half pound flour, 6 ounces butter, + pound sugar, $ teaspoon vanilla, + pound almonds chopped fine, 1 egg. Mix well together, roll very thin, cut into small round cakes, and cook in a very hot oven. Mrs, PLUMMER. WAFFLES.—One pint flour, 2 eggs, ? pint milk, 1 tablespoon dripping or butter, a pinch of salt, 2 teaspoons baking powder. Rub dripping or butter into the flour, add other ingredients. Fry in waffle-irons over a very hot fire. Good dripping is better than butter. Mrs. PLUMMER. LEMON BISCUITS.—Four quarts of flour, 1 cup of lard, 24 cups white sugar, 2 egos, 5 cents of oil of lemon and 5 cents of ammonia (using 4 quantity), 1 pint sweet milk. Dissolve the ammonia in hot water then pour into milk. Mix very stiff. A. LEWIS. OATMEAL BISCUITS.—Two cups oatmeal, 2 of flour, 4 cup sugar and $ cup butter, $ teaspoon soda, water to mix. A. LEwIs. TEA BISCUITS.—Two quarts flour, butter the size of 2 eggs mixed in flour, 1 teaspoon salt, 3 teaspoons baking powder, water or milk ; thicken enough to roll. Lucy BELL. GRAHAM GEMS.—One and one-half tablespoons butter (not melted), 2 heaping tablespoons brown sugar, 1 egg (beat well), 1 cup milk (sweet best), 1 cup white flour, ¢ cup graham flour, 2 teaspoons baking powder. Cream butter and sugar, add egg and milk; mix well flours and powder before adding; quick oven. Buke in gem pans. Mrs. Moopig. BREAD, BISCUITS AND ROLLS. 121 GRIDDLE CAKES.—One pint sifted flour, 1 teaspoon sugar, 1 teaspoon salt, 14 teaspoons baking powder. Mix these together, then beat 2 eggs until light, and after put- ting a little milk with the dry ingredients and mixing, add the eggs and a teaspoon of molasses (which makes them nice and brown), then add remainder of milk—enough to make a soft batter. Just what quantity of milk is requir- ed cannot be given, as different flour absorbs more or less moisture. CORN GEMS.—One egg, 14 cups milk, 1 cup flour, 1 cup corn meal, 1 tablespoon butter (melted), 2 teaspoons baking powder, 1 teaspoon salt. Beat well and bake from 20 to 30 minutes. M. Davipson, Toronto. POP-OVERS.—One egg (beat yolks and whites separ- ately), 1 cup flour, 1 cup milk, 4 teaspoon salt. Beat well for 4 hour and bake in pop-over pans. SCONES.—One pound ftour, 1 ounce baking powder, 24 ounces butter, 6 ounces white sugar, 1 egg, 4 ounces of raisins (or currants), $ pint milk. Mix baking powder and flour together with raisins; cream butter and sugar to- gether with the white of egg and milk, and mix all together. After working them off, wash them with the yolk and a little milk on top. Roll about half as thick as hot cakes. Mrs. STEVENSON. SCONES.—One quart flour, 1 level teaspoon soda, 1 tablespoon sugar, a pinch of salt, enough sour cream to make a soft dough. Mix ingredients. Roll out till $ inch thick. Cut once the size of a small plate, and then cut that across twice. Cook them on the top of the stove and turn occasionally. Miss Bissett, Fort William. Ganada [iseuit Go., Limited, MANUFA CTURER S OF FINE BISCUITS, # CONFECTIONERY, JAMS AND JELLIES. | IF- YOU, WANT S&THE BEST ASK FOR OUR MAKE. FACTORY AND OFFICES : King Street West, Corner Bathurst Street, .. TORONTO... | CAKES. **He that will have a cake out of the wheat, Must needs tarry the grinding.” —Shakespeare. ROCK CAKES.—One pound flour, $ pound sugar, 4 pound butter or lard, $ teacup currants, 1 egg, 1 teaspoon baking powder, a little candied peel chopped fine, some essence of lemon and a very little milk or water, just enough to damp it. Break in small pieces, put ina flat tin and bake in a quick oven from 10 to 15 minutes. L. WHISH. SPONGE CAKE—Four eggs, 1 cup sugar, 1 cup flour. Beat yolks and whites of eggs separately, add 4 cup sugar to yolks and 4 to whites and beat well, then beat both to- gether ; lastly stir in flour and bake in a slow oven.