Vegetarian cookery

Rub the butter in the flour, adding a little salt ; mix the warm milk in the yeast, and when settled, pour it through a fine strainer into the middle of the flour, stirring it till it forms a thm batter ; cover with a cloth, and let it rise well before the fire ; then add the currants, well cleaned, the ginger and car- away seeds. Make up the buns ; let them rise about twenty minutes, and bake in a quick oven. No. 550. — Endcliffe Buns. Eighteen ounces of flom-, six ounces of sugar, four ounces of butter, half an ounce of baking powder, one egg, six ounces of currants, or Sultana raisins, and half a pint of new milk. Rub the powder into the flour ; then rub in the butter, adding the sugar, currants, or raisins, the egg, well beaten, and the milk ; mix all together, and bake in tins in a rather hot oven, sifting a little powdered sugar over, before setting them in the oven. No. 551. — Lemon Buns. Two pounds of flour, six drachms of bi-carbonate of soda, half a pound of sugar, quarter of a poimd of butter, two eggs, three quarters of a pint of buttermilk, and twelve drops of essence of lemon. Mix the soda with the flour ; rub in the butter ; add the sugar, the buttermilk, the eggs, well beaten, and the essence of lemon ; mix all together, and bake immediately. No. 552. — Longford Buns. One pound of flour, quarter of a pound of butter, two ounces of sugar, quarter of a pound of caraway comfits, quarter of a pint of cream, fom- eggs, quarter of an ounce of German yeast, and the grated rind of a lemon. Rub the butter in the flour ; mix the cream, warm, with the yeast, and strain into the middle of the flour ; cover with a cloth, and set it before the fire ; when risen, add the eggs, well beaten (leaving out two whites), the sugar, rolled, the caraway comfits, and lemon-peel ; mix all well together ; make it in round balls ; lay them on buttered tins, and bake in a moderately hot oven. No. 553. — Soda Buns. One pound and a half of flour, three eggs, half a pound of sugar, one large tea-spoonful of carbonate of soda, four ounces of butter, six ounces of currants, or Sultana raisins, the grated rind of a lemon, and half a pint of buttermilk. Rub the soda very fine, and mix it well in the flour, adding a pinch of salt, then the sugar, grated lemon -peel, and currants, or raisins, the butter, melted, and the eggs, well beaten ; mix all well together with the buttermilk, and bake immediately in buttered tins, in a rather quick oven. . CAKES. No. 554. — Almond Cake. Six ounces of sweet almonds, half a pound of powdered sugar, seven eggs, six ounces of flour, the grated rinds of two lemons, and one spoonful of orange-flower water. Pound the almonds with the orange-flower water, till quite fine ; then add the yolks of the eggs, well beaten, and the lemon-peel ; gradually stir in the flour as lightly as possible ; add the whites of the eggs, beaten to a strong froth, and bake in a buttered mould, in a moderately hot oven. When set in the oven, the mould should be placed in a piedish, to prevent the cake being burnt. No. 555. — Almond Cakes. One ounce of almonds, five ounces of flour, two ounces of butter, five ounces of sugar, and one egg.