Cookery for every household

Cream the butter (see p. 552), add the sugar, and mix well. Then add the yolks of the eggs and beat a few minutes longer. Whip the whites of the eggs to a still froth, and sieve the flour with the baking powder. Add these two alternately to the other mixture, mixing them in gradually and very lightly. Stir in the cherries, cut in small pieces, and the water last of all. Half fill small prepared tins and bake the cakes in a moderate oven. When ready, turn them on to a sieve to cool. TTime to bake, 12 to 15 minutes. Probable cost, 8 d. 2715. Raspberry Buns Ee lb. flourr | lb. rice flour or ground rice. 3 oz. castor sugar. 3 oz. butter or lard. 1 tea-sp. baking powder. 1 egg. A little milk. Raspberry jam. Rub the butter or lard into the flour, and add the sugar and baking powder. Make a well in the centre, and add the egg well beaten and enough milk to form a stiffish dough. Divide this into nine or ten pieces, and roll each piece into a ball, using a little flour. Lay them on a greased and floured tin, and make a hole in the top of each. Fill up with a small quantity of raspberry jam, and pinch the dough together again. Then flatten the buns slightly, brush them over with a little milk or white of egg, sprinkle them with sugar, and bake in a good oven. When ready, the buns will crack on the top and show the jam. Time to bake, 15 minutes. Probable cost, 8d. 2716. Little Raspberry Cakes Genoese pastry. Raspberry essence. Raspberry jam. Carmine. Almond paste. Take some Genoese pastry or other sponge cake mixture and cut it in small round pieces about \ an inch in thickness, and from 2 to 2\ inches in diameter. Then coat these on one side with raspberry jam. Prepare a small quantity of almond [illustration: Little Raspberry Cakes] paste, flavour it with raspberry essence, and colour it a pretty pink with liquid carmine. Roll this out very thinly, and stamp out little rounds about the size of a sixpenny piece. Arrange these in a circle round the cakes, one overlapping the other, and put a very little chopped pistachio nut in the centre. 2717. Rice Buns 2 oz. ground rice. 3 oz. flour. 3 oz. sugar. 2 oz. butter. 2 eggs. \ tea-sp. baking powder. A little flavouring. Cream the butter, add the sugar, and beat them together for a few minutes. Add the ground rice flavouring, and 1 egg, and beat well for a few minutes. Sieve the flour with the baking powder, and add them next with the second egg. Beat again for a few minutes, and then three-parts fill small prepared cake tins with the mixture. Place the cakes on a baking tin, and bake them in a moderate oven until they are brown, and feel firm to the touch. This quantity will make from ten to twelve small cakes or buns. Note. — This mixture may, if liked, be made in one large cake. It will take about one hour to bake. Time to bake, about 15 minutes. Probable cost, 8 d. 2718. Richmond Cakes 3 oz. butter. 2 oz. brown sugar. 2 oz. treacle. £ tea-sp. ground ginger. | tea-sp. mixed spice. | lb. flour. A little grated lemon rind. 1 oz. rice flour. 2 eggs. 2 table-sps. desiccated cocoanut. 1 tea-sp. baking powder.