Cookery for every household

Cream the butter and work in the sugar by degrees. Add the treacle, spices, and lemon rind, and mix well together. Sieve the two kinds of flour, and add them alternately with the 2 eggs. Beat the mixture until air bubbles begin to appear, and add the baking powder and coconut at the last. Half fill small greased tins that have been dusted out with flour and sugar mixed, and bake in a moderate oven until well risen and firm to the touch. Time to bake, 15 to 20 minutes. Probable cost, 9 d. 2719. Russian Slices Genoese pastry. | Fondant or glace icing. Scraps of cake. | Syrup — 2 oz. loaf sugar, \ gill of water, a little rum, or other flavouring. Any scraps of cake may be used for making Russian slices, except dough cake, or very stale cake. They will look prettier if there are several different colours of cakes used. Cut a slice of Genoese pastry the size you wish the cake to be, spread it with jam, and fit it into a shallow tin or wooden box. Break up sufficient scraps of cake to nearly fill the box, and put the pieces into a basin. Make a syrup in the above proportion by boiling the sugar and water together for 10 minutes, and then adding the flavouring. Pour sufficient syrup over the pieces of cake to moisten them and bind them together, but be careful not to make them too moist. Mix lightly, but do not mash up the cake. Press this mixture into the box smoothly and evenly. Spread another slice of Genoese pastry with jam, and lay it on the top. Let all rest for a short time, and then turn the cake out. To Ice the Cake. — Have some white fondant or glace icing rather thick, flavour it, and spread it evenly over the cake with a knife. Colour a little of the icing pink, put it into a paper cornet, and force it out in thin lines across the cake. Then with the back of the point of the knife score it across at equal distances, thus giving the lines a curve. Turn the cake, and score across the other way, so as to give the icing a marbled appearance. Allow the cake to stand for an hour or two before cutting, and then, cut in neat slices with a very sharp knife. The colour of the icing and the flavouring may be varied according to taste. Probable cost, 1 d. a slice. 2720. Seed Rock Cakes Make in the same way as Currant Rock Cakes (Recipe 2692), using one teaspoonful of caraway seeds instead of the currants. 2721. Scotch Cookies 1 £ lbs. flour. 1 oz. yeast 1 tea-sp. salt. 3 gills tepid milk. 2 oz. sugar. 2 eggs. 2 or 3 oz. currants. 3 oz. butter. Sieve the flour into a warm basin, and make a well in the centre. Melt the butter in a saucepan, pour in the milk, and heat both to a lukewarm temperature. Cream the yeast with the salt, pour the warm milk and butter on to them, and strain into the middle of the flour. Add also the eggs well beaten, mix all together, and beat well until smooth and light. Cover the basin, and set it in a warm place until the dough has risen to about twice its original size. Then mix in the sugar and the currants well cleaned, shape the dough into small buns, and place them on greased and floured tins. Set the tins in a warm place until the cookies begin to swell and puff out, then bake them in a good oven. When almost ready, glaze them with a little sugar dissolved in hot milk. Time to bake, about 20 minutes. Probable cost, Is.