Vegetarian cookery

No. 579. — Marlborough Cake. Six ounces of flour, four eggs, half a pound of loaf sugar, and two ounces of candied lemon-peeL Beat and strain the eggs ; add the sugar, sifted, and beat them well together for half an hour ; add the flour, dried and sifted, and the candied lemon cut in very fine shreds ; beat all well together, and bake in a buttered tin, in a quick oven. It should be put in the oven immediately after it is mixed. No. 580. — Parkin. Two pounds of oatmeal, half a pound of butter, half a pound of sugar, half a pound of treaele, half an ounee of prepared ginger, quarter of an ounce of Jamaica pepper, and quarter of an ounce of baking powder. Warm the butter and treacle together, till the butter is melted ; rub the baking powder very smooth, and stir it into the oatmeal till well mixed ; roll the sugar, and stir it into the oatmeal, with the ginger and pepper, and mix all well together with the treacle and butter, adding a little new milk, or cream if required. No. 581. — Plum Cake. Half a pound of flour, ten ounces of butter, half a pound of sugar, five eggs, two pounds of currants, quarter of a pound of almonds, three quarters of a pound of citron, half a pound of candied lemon, a little rose water, or elder-flower water, and one tea-spoonful of baking powder. Mix the baking powder well with the flour, and rub in the butter; then add the currants, powdered sugar, the almonds, chopped fine, the citron and candied lemon, cut in small thin slices, the eggs, well beaten, and the rose water ; mix the whole together, and bake in one or two tin moulds, well buttered. A few drops of almond flavour may be added. No. 582. — Plum Cake. Two pounds of flour, one pound of butter, one pound of sugar, one pound of currants, one pound of raisins, two ounces of almonds, quarter of a pound of candied orange or lemon, six eggs, quarter of a pint of new milk, qiurter of a pint of cream, quarter of an ounce of powdered mace and cinnamon together, and half an ounce of German yeast. Kub the butter in the flour ; mix the yeast with a tea-spoonful of sugar, and a table-spoonful of cold water ; put it to the milk, just warm, stirring it well ; take out the spoon, and leave it to settle two or three minutes ; strain it through a fine sieve, into the middle of the flour, stirring in a little of the flour till like batter ; cover, and set it to rise ; when risen, mix with it the eggs, well beaten ; the mace, cinnamon, and lemon-peel ; the almonds, blanched and chopped very fine, the sugar, and the cream ; stir all well together ; then add the currants, the raisins stoned and shred small, and the candied fruit ; let it remain half an horn- on a warm hearth, and then put it in an earthen baking-pan, warmed and well buttered, or in a bakingtin with several folds of paper on the bottom and sides, the inner fold well buttered. The oven should be of a good heat the first hour, and then moderate. It will require nearly two hours to bake it. No. 583. — Plum Cake. One pound of flour, quarter of a pound of Sultana raisins, quarter of a pound of currants, three ounces of sugar, three ounces of butter, one small tea-spoonful of bi-carbonate of soda, and half a pint of sour buttermilk.