Vegetarian cookery

A small tea-spoonful of baking powder may be rubbed smooth and mixed well in the dry flour. No. 662. — Derby Cakes. One pound of flour, quarter of a pound of loaf sugar, quarter of a pound of butter, one egg, six ounces of currants, and two table-spoonfuls of cream. Mix the flour, well dried, with the powdered sugar, and the currants ; add the butter, melted, the egg, well beaten, and the cream ; when mixed, roll the paste ; cut out the cakes, and bake them on flat tins. No. 663. — Eccles Cakes. To one pound of flour, allow three quarters of a pound of butter with the salt squeezed out of it ; mix the flour to a paste with water mth a small portion of German yeast in it ; roll it thin ; lay the butter on in small pieces as for puff paste ; dredge it with flour, and fold it in three ; roll it out three or four times ; then fold it up, and cover it with a cloth or bowl for two or three hours in a cool place ; then cut it in pieces about the size of an egg ; make them round ; make a hole in the middle of each, working it round till it will admit of a dessert-spoonful of currants, some sugar, moistened with as little water as possible, and a few drops of lemon flavour, or a little fresh-grated lemon-peel ; close the paste well, and lay the cakes on a board, the closed side downward ; roll them out, and bake them on tins in a rather quick oven. The sugar may be boiled to a syrup, with as little water as possible, and then mixed with the currants, and lemon-peel or flavour. A small tea-spoonful of baking powder, rubbed in the flour when dry, may be substituted for the yeast. No. 564. — Frost Cakes. Half a pound of potato-flour, or arrowroot, quarter of a pound of loaf sugar, six ounces of butter, two eggs, and the grated rind of a lemon. Beat the butter to cream ; then add the potato-flour, the sugar, finely powdered, the eggs, well beaten, and the lemonpeel ; whisk all together twenty minutes, and bake in cheesecake tins, in a moderate oven. No. 565. — Gingerbread. One pound of flour, four ounces of butter, half a pound of treacle, half a pound of sugar, one ounce of prepared ginger, one egg, half a tea-spoonful of baking powder, and the rind of a lemon, grated, or a little powdered cinnamon. Put the butter in a jar or basin with the treacle, and set it in the oven till the butter is melted ; rub the baking powder quite smooth, and mix well in the flour ; then add the ginger and lemon-peel, or cinnamon, and sugar, previously rolled to take out the lumps ; mix all well with the butter and treacle, adding the egg, well beaten ; roll it with the hand on a board, in balls, about the size of a walnut ; lay them on tins, warmed and rubbed over with a little butter, and bake in a moderate oven. No, 566. — Gingerbread. Two pounds of flour, half a pound of treacle, half a pound of butter, half a pound of sugar, one ounce and a half of prepared ginger, one large tea-spoonful of baking powder, the grated rind of a lemon, and one egg. Rub the baking powder into the flour ; then add the ginger, lemon-peel, and the sugar, rolled ; mix well with the butter, melted in the treacle ; set it in a cool place for two hours ; then roll it rather thin ; cut it in cakes, or slips about an inch broad, and bake on buttered tins, in a moderate oven. No. 567. — Plain Gingerbread.