Vegetarian cookery

with as little flour as possible ; lay them on the tins ; cover with a thin cloth for quarter of an hour, and bake in a quick oven. They will bake in about ten or twelve minutes. Currants may be added to the whole, or only a part of the cakes. No. 512. — Tea-Cakes. Two jiounds of flour, one pint of new milk, quarter of an ounce of Miller’s baking powder, one egg, and one large teaspoonful of salt. Vegetarian cookery. Rub the baking powder very fine and smooth ; mix it and the salt well in the flour ; beat well the egg, and mix it, with the milk, into the flour ; roll out the cakes in the usual way ; let them remain quarter of an hour ; and bake immediately in a quick oven. Currants may be added. No. 513.— Tea-Cakes. Two pounds of flour, quarter of an ounce of bi-carbonate of soda, two ounces of sugar, two ounces of butter, and one pint of sour buttermilk. Rub the soda, butter, sugar, and a little salt, well into the flour ; mix -with the buttermilk ; roll out the cakes, and bake them immediately in a moderately hot oven. No. 514. — Scotch Tea-Cakes. Three pounds of flour, three quarters of an ounce of German yeast, one pint and a quarter of new milk ; quarter of a pound of butter, three eggs, four table-spoonfuls of cream, half a pound of currants, half a pound of sugar, and quarter of an ounce of salt. Mix the salt with the flour ; put half the warm milk to the yeast, and when settled, pour it into the middle of the flour ; then add the butter, melted in the remainder of the milk ; cover and let it remain for three quarters of an hour ; then add the eggs, well beaten, the cream, warm, the currants, and the sugar ; mix all well together, and when risen, make it into cakes ; lay them on warm tins, rubbed over with a little butter ; cover with a cloth ; set them on the hearth to rise for fifteen or twenty minutes, and bake in a quick oven. No. 515. — Oat-Cake. Mix good oatmeal with a little salt and warm water ; prepare the German yeast is before directed, allowing half an ounce of yeast to two pounds of meal ; beat the batter (which should be about the same consistency as for crumpets) till smooth, let it stand to rise, and bake on a hot bake-stone or iron plate in the same way as crumpets, but not quite so quickly. No, 616. — Westmoreland Oat-Cake. Mix fine oatmeal with milk-warm water into a stiff dough ; roll it to the thickness of a wafer ; bake it on a girdle, or iron plate, place over a slow fire, about three or four minutes, and then place it on edge before the fire to harden. It will keep, in a dry place, three or four months. No. 517. — Potato Cakes. Boil some good mealy potatoes, and when well dried, mash them with a little butter and salt, adding German yeast, milk, and as much flour as will make it the consistency of dough ; roll it into cakes, and when sufiiciently risen, bake in a moderate oven. No. 618. — Crumpets. One pound and a half of flour, half an ounce of German yeast, one quart of new milk, and two eggs.