Rub the butter in the flour, add the sugar, finely powdered, the egg, well beaten, the almonds, blanched and pounded, and a little almond flavour ; mix all together ; roll it in balls about the size of a nutmeg ; sift fine sugar over, and bake them lightly on a buttered tin. No. 556.— Almond Biscuits. Half a pound of almonds, three quarters of a pound of loaf sugar, quarter of a pound of flour, six eggs, the grated rinds of two lemons, one ounce of candied citron, and one table-spoonful of rose-water, or orange-flower water. VEGETARIAN COOKERY. 21.’) Blanch, and pound the almonds with the ^ orange-flower water ; add the sugar, finely powdered, the yolks of the eggs, well beaten, the flour, dried, and the ’ then add the whites of the eggs, beaten to a froth, and the citron, cut in thin shreds ; rub cheesecake tins over with a little fresh butter ; about half fill them ; sift sugar over, and bake in a moderately hot oven. No. 557. — Basle Cakes. One pound of flour, quarter of a pound of butter✪ Lemon Buns, four eggs, six ounces of white sugar, the grated rind of a lemon, half a tea-cupful of cream, and one small tea-spoonful of baking powder. .1 Beat the butter to cream ; mix the baking powder, lemon- peel, and powdered sugar, with the flour, and add them to the butter ; then add the eggs, well beaten, and the cream ; mix all well together ; roll it in balls on a board ; flatten them a little, and bake on tins, in a moderately hot oven. No. 558.— Bell’s Biscuits. Three ounces of flour, three ounces of ground rice, six ounces of loaf sugar, quarter of a pound of butter, one egg, and the grated rind of half a lemon✪ Bell’s Biscuits. Beat the butter to cream ; then add the sugar, lemon-peel, and the egg, well beaten ; mix all well together with the flour, and ground rice ; put it in small portions on a tin, allowing them room to spread, and bake in a moderately hot oven. No. 559. — Bristol Cakes. Half a pound of flour, quarter of a pound of loaf sugar, quarter of a pound of butter, half a pound of currants, and four eggs✪ Bristol Cakes. Rub the butter in the flour, adding the currants, and powdered sugar ; beat the yolks of four and the whites of two eggs, and mix the whole togetlier with a wooden spoon ; butter a flat tin, and put on the mixture ivith a spoon, allowing a small portion for each cake, and bake in a moderately hot oven. 216 VEGETAllIAN COOKERY. No. 660. — Cinnamon Cakes. One pound of flour, half a pound of butter, six ounces of sugar, one ounce of cinnamon, and two eggs✪ Cinnamon Cakes. Rub the butter in the flour, adding the sugar, powdered cin- namon, the eggs, well beaten, and as much cream as required to mix the whole into a stiff paste ; roll, and cut out the cakes with a tin cutter, and bake them in a moderately hot oven. No. 661. — Citron Cake. One pound of butter, one pound of powdered loaf sugar, one pound of flour, well dried ; quarter of a pound of sweet almonds, a little mace, three ounces of citron, and eight eggs✪ Citron Cake. After pressing the water out of the butter, work it to cream ; add the sugar, finely powdered, then the flour, put lightly in, the almonds, blanched, and chopped as fine as possible, the citron, cut in thin slices, then the eggs, the yolks and whites beaten separately ; stir all together, adding a few drops of almond flavour, and bake in a buttered mould, in a moderately hot oven.

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Rub the butter in the flour, add the sugar, finely powdered, the egg, well beaten, the almonds, blanched and pounded, and a little almond flavour ; mix all together ; roll it in balls about the size of a nutmeg ; sift fine sugar over, and bake them lightly on a buttered tin. No. 556.— Almond Biscuits. Half a pound of almonds, three quarters of a pound of loaf sugar, quarter of a pound of flour, six eggs, the grated rinds of two lemons, one ounce of candied citron, and one table-spoonful of rose-water, or orange-flower water. VEGETARIAN COOKERY. 21.’) Blanch, and pound the almonds with the ^ orange-flower water ; add the sugar, finely powdered, the yolks of the eggs, well beaten, the flour, dried, and the ’ then add the whites of the eggs, beaten to a froth, and the citron, cut in thin shreds ; rub cheesecake tins over with a little fresh butter ; about half fill them ; sift sugar over, and bake in a moderately hot oven. No. 557. — Basle Cakes. One pound of flour, quarter of a pound of butter, four eggs, six ounces of white sugar, the grated rind of a lemon, half a tea-cupful of cream, and one small tea-spoonful of baking powder. .1 Beat the butter to cream ; mix the baking powder, lemon- peel, and powdered sugar, with the flour, and add them to the butter ; then add the eggs, well beaten, and the cream ; mix all well together ; roll it in balls on a board ; flatten them a little, and bake on tins, in a moderately hot oven. No. 558.— Bell’s Biscuits. Three ounces of flour, three ounces of ground rice, six ounces of loaf sugar, quarter of a pound of butter, one egg, and the grated rind of half a lemon. Beat the butter to cream ; then add the sugar, lemon-peel, and the egg, well beaten ; mix all well together with the flour, and ground rice ; put it in small portions on a tin, allowing them room to spread, and bake in a moderately hot oven. No. 559. — Bristol Cakes. Half a pound of flour, quarter of a pound of loaf sugar, quarter of a pound of butter, half a pound of currants, and four eggs. Rub the butter in the flour, adding the currants, and powdered sugar ; beat the yolks of four and the whites of two eggs, and mix the whole togetlier with a wooden spoon ; butter a flat tin, and put on the mixture ivith a spoon, allowing a small portion for each cake, and bake in a moderately hot oven. 216 VEGETAllIAN COOKERY. No. 660. — Cinnamon Cakes. One pound of flour, half a pound of butter, six ounces of sugar, one ounce of cinnamon, and two eggs. Rub the butter in the flour, adding the sugar, powdered cin- namon, the eggs, well beaten, and as much cream as required to mix the whole into a stiff paste ; roll, and cut out the cakes with a tin cutter, and bake them in a moderately hot oven. No. 661. — Citron Cake. One pound of butter, one pound of powdered loaf sugar, one pound of flour, well dried ; quarter of a pound of sweet almonds, a little mace, three ounces of citron, and eight eggs. After pressing the water out of the butter, work it to cream ; add the sugar, finely powdered, then the flour, put lightly in, the almonds, blanched, and chopped as fine as possible, the citron, cut in thin slices, then the eggs, the yolks and whites beaten separately ; stir all together, adding a few drops of almond flavour, and bake in a buttered mould, in a moderately hot oven.

Vegetarian cookery