Mrs. Maclurcan's cookery book

Mode. — Sift the flour and baking powder into a basin and rub in the butter and sugar till like fine sand ; beat the eggs, then add the essence, and with the milk and eggs work into a stiff paste ; break off in pieces and flatten them, placing a spoonful of preserve in the centre of each piece ; then fold the paste over so that the jam cannot escape, and roll into small buns ; place on a greased baking sheet, taking care they are not close enough to touch when they are cooked, as that would spoil their appearance ; bake about twenty minutes, according to the size ; brush over with the white of egg or milk before putting in the oven ; when placing on the baking sheet care should be taken to have the closed side underneath. 659— HIDDEN TEEASUEE BUNS. f lb. flour 2 eggs \ lb. sugar J cupf ul milk Apricot jam or marmalade. 1 J teaspoonf uls Elliott's Queens- land baking powder J lb. butter Essence of lemon Cakes . 660— WHEAT MEAL SCONES. 3 cups wheat meal 1 egg 1 cup sweet milk 1^^ tablespoonfuls butter li teaspoonfuls cream of tartar Teaspoonful soda. Mode — Sift the soda and cream of tartar Tor two teaspoonfuls of baking powder) with the wheat meal ; rub in the butter ; then mix in the egg (beaten) and the milk ; mix all thoroughly together ; bake in small greased patty tins. 661— LONDON BUNS. 1 lb. flour A little milk 2 teaspoonfuls Elliott's Queens \ lb. butter land baking powder 3 eggs 2 ozs. candied peel 6 ozs. sugar Loaf or crystal sugar. Mode. — Sift the flour and baking powder, and rub into them the butter, then the sugar and the chopped candied peel ; add the eggs (beaten) and sufficient milk to make into a consistency just moist enough to handle ; shape into small buns and brush over with a little of tlie white of an egg ; sprinkle with crushed loaf or crystal sugar. Bake ten or twelve minutes. 662— CEEAM PUFFS. \ pt. water 4 eggs i pt. cream \ lb. butter Sugar \ teaspoonful Elliott's Queens - Lemon or vanilla essence land baking powder i lb. flour. Mode. — Place the butter and cold water in a small clean saucepan and bring to the boil ; have ready the flour and baking powder sifted together on the paper ; when the water boils stir this in quickly and beat till quite smooth ; cook for a few minutes, and then turn into a basin to cool a little ; beat in the eggs (one at a time), and beat thoroughly for a few minutes after the last is in. Cakes, Have ready a greased baking sheet ; place the mixture in spoonfuls on the tin (taking care they are not too close as they rise and swell very much) ; bake for half an hour in a moderate oven ; be very careful to avoid banging the oven door while they are baking, and avoid opening it if possible until just before the half hour expires, then you take them out, make an opening in the top of each cake and fill with cream (which should be whipped while the cakes are baking, and sweetened and flavoured to taste. 663— EATAFIA DEOPS. 4 ozs. sweet almonds ^ lb. sugar 2 ozs. bitter almonds 3 eggs.