Vegetarian cookery

Mix the soda well with the flour ; rub in the butter ; add the sugar, raisins, and currants, and the eggs, well beaten ; mix all well together with the buttennilk, and bake in a buttered tin mould, about an hour and a quarter. No. 584. — Pound Cake. One pound of flour, one pound of powdered sugar, one pound of butter, one small tea-spoonful of powdered mace, a few drops of almond flavour, and eight eggs. Beat the butter to cream, adding the sugar and mace ; when sufficiently beaten to form a smooth light cream, add, by degrees, the eggs and the flour ; beat it a quarter of an hour, and put it in hoops to bake, or in two earthenware baking-pans, lined with buttered paper, and bake in a rather quick oven. No. 585. — Queen Cakes. Six ounces of butter, six ounces of sugar, six ounces of flour, four yolks and two whites of eggs, half a tea-spoonful of volatile salts, and three ounces of currants. Beat the butter to cream ; add the sugar, finely powdered, then the eggs, well beaten, the volatile salts, dissolved in a table-spoonful of orange-flower water, and the currants ; beat all together quarter of an hour ; butter small tins ; only half fill them, and bake in a rather quick oven. No. 586. — Rice Cake. Half a pound of ground rice, ten ounces of sugar, six eggs, and two ounces of bitter almonds. Blanch, and beat the almonds in a mortar, and put them to the ground rice, adding the sugar, finely powdered, and the eggs well beaten and strained ; beat all together about three quarters of an hour ; bake it in a buttered mould, in a moderately hot oven. No. 587. — Rice Cake. Half a pound of ground rice (not rice flour), half a pound of white sugar, fom- eggs, and a few drops of almond flavour. Beat the eggs a little, and mix them with the flour and sugar ; beat with a wooden spoon half an hour, adding the almond flavour ; pour it into a tin mould, warmed and well rubbed over with fresh butter, only half filling it, and bake in a moderately hot oven. If baked in one, it will require about an hour ; if in two, about three quarters of an hour. No. 588. — Rice Cake. Half a pound of fine rice flour, quarter of a pound of the best moist sugar, one tea-spoonful of baking powder, two eggs, half a pint of milk, three ounces of butter, and one ounce of candied citron, or lemon. Mix the baking powder well wdth the flour ; add the citron, cut in small pieces, and the sugar ; when mixed, add the eggs. well beaten, nearly half a pint of milk, and the butter, melted ; mix all together ; pour it into two tin moulds, warmed and buttered, which should only be about half filled, and bake in a moderately hot oven. No. 589. — Rice Bi.scuits. One pound of rice flour, one pound of loaf sugar, eight eggs, and a tea-spoonful of essence of lemon. Mix the rice flour with the sugar, powdered ; add the eggs, well beaten, and the essence of lemon, or a few drops of almond flavour, and bake in cheesecake-tins made hot, and a little clarified butter put in each, in a moderately hot oven. No. 590. — Rock Cakes. One pound of flour, six ounces of white sugar, pounded, two eggs, the grated rind of a lemon, and one ounce of caraway seeds, bruised.