Vegetarian cookery

and bake in a moderately quick oven. When baked, and after standing a short time, and whilst warm, roll up the snaps lightly, the upper side outwards. As this gingerbread is best when crisp, only a small quantity should be baked at once. The paste keeps well in a covered jar. No. 572.— Travellers’ Gingerbread. One pound and a half of flour, half a pound of butter, one pound of sugar, one ounce and a quarter of prepared ginger, two eggs, the grated rind of one lemon, and one large tea-spoonful of baking powder. Rub very smoothly the baking powder ; stir it into the flour, adding the ginger and lemon-peel ; then rub in the butter, and the sugar, previously rolled; mix all together with the eggs, well beaten, and a spoonful or two of good cream, if required ; roll the paste in balls, and bake in a moderate oven. No. 573. — White Gingerbread. One pound of flour, one pound of sugar, half a pound of butter, one ounce and a half of ginger, the yolks of two eggs, and one ounce of candied lemon. Beat the butter to cream ; add the flour, sugar, and prepared ginger, the yolks of the eggs, well beaten, and the candied lemon cut into small thin shreds ; mix aU together ; lay it in small rough pieces on a buttered baking-tin, and bake in a moderately hot oven. No. 574. — White Gingerbread. One pound of flour, three quarters of a pound of loaf sugar, half a poimd of butter, and one ounce of ginger. Mix the sugar and ginger with the flour ; add the butter, melted, and as much cream as required to form a stiff paste ; roll it thin ; cut out the cakes in any form, and bake them in a moderately hot oven. No. 575. — JUMBALLS. One pound of flour, half a pound of butter, three quarters of a pound of powdered sugar, and two eggs. Rub the butter into the flour, adding the sugar and the eggs, well beaten ; make it into a stifT paste ; roll it rather thin ; cut it in shreds, and twist them into knots, rings, or any other form ; lay them on baking-tins ; sift fine sugar over them, and bake in a moderately hot oven. No. 576. — Lemon Cake. Eight ounces of flour, well dried ; one pound of sugar, powdered and sifted ; one large lemon, and ten eggs. Whisk well the yolks of the eggs ; then add, gradually, the sugar, the juice and grated rind of the lemon, the flour, then the whites of the eggs, beaten to a froth ; whisk it an hour, and bake an hour in a tin mould, warmed and buttered, in a moderately hot oven. No. 577. — Lemon Cakes. One pound of flour, half a pound of butter, half a pound of loaf sugar, three eggs, and the grated rinds of two lemons. Beat the butter to cream ; add the sugar, powdered, the floim, the white of one and the yolks of three eggs, well beaten, and the lemon-peel ; mix well together, and bake in portions about the size of a large walnut, in a moderately hot oven. No. 578. — Macaroons. Half a pound of sweet almonds, half a pound of loaf sugar, and the whites of eight eggs. Blanch, and beat the almonds in a mortar till quite fine, with a spoonful of water, gradually adding the whites of the eggs, beaten to a froth, and mix in the sugar, finely powdered ; lay sheets of white paper on tins, and wafer-paper over ; lay the paste upon it in pieces about the size of walnuts ; sift fine sugar over ; bake them carefully in a moderately hot oven, and when cold, cut the wafer-paper round.