Tried favourites cookery book

Put into a basin J lb. of flour, a good teaspoon of baking powder, a pinch of salt ; mix these well together with the tips of fingers, add 1 tablespoon of sugar, and rub in a piece of butter the size of a walnut Make a well in the centre, drop in one egg, and moisten with enough butter-milk to make a stiff dough. Drop a teaspoonful of the mixture into boiling fat, and cook from 5 to 6 minutes until a nice brown colour. Take out and drain on paper ; dust over with fine sugar. A few drops of flavouring essence may be added. Dough Nuts (No. 2). 2 lbs. Flour, 3 oz. Butter, 3 oz. Soft Sugar, I Egg, a few drops Vanilla, 1 cupful Milk, and 3 teaspoonfuls Baking Powder. Beat butter and sugar to a cream, add other ingredients. Knead into a stiff dough, roll out ^ inch thick, cut out with a round cutter, out a hole in the centre with a smaller cutter. (If the first cutter is not large, a clean thimble will do for the second size.) Fry in boiling lard, Dropped Cakes. 3 oz. Flour, i lb. Butter, i lb. fine Sugar, i grated TSTutineg, handful Currants, 2 Eggs, large pinch Carbonate of Soda. Bake in slack oven 10 or 15 minutes. Will make 30 cakes. Ginger Scrolls. 1 oz. Butter, 1 oz. Flour, 1 oz. Syrup, 1 oz. Demerara Sugar, 1 teaspoonful Ground Ginger, few drops Lemon Juice, and Vanilla Essence. Put all in saucepan except Hour. Allow to slightly warm (to be like sauce), then stir in flour. Have two baking tins very well greased, as very likely to stick to tin. Put small dessertspoonfuls hero and there on tin with plenty space between each, and bake in moderately hot oven for a very short time, as likely to burn (5 minuter long enough). Mixture should be pretty thin. Roll round greased slipper moulds or a round stick, while cool, and remove moulds as soon as snaps are set. May put a little pile of cream in 'each. Holiday Buns. 1 lb. Flour, I lb. Currants, i lb. Raisins, ^ lb. Sugar, 2 oz. Lemon Peel, 1 large tablespoonful Baking Powder, 2 Eggs, and J pint Sweet Milk. Put a tablespoonful into each patty pan and bake in a brisk oven Kisses. 1 Egg, 1 cupful Sugar, ^ do. Butter, i do. Milk, 1 teaspoonful Cream of Tartar, ^ do. Soda, Flour enough to make a stiff dough. Drop on tins, and sprinkle over with powdered sugar. Bake in a quick oven. Lemon Cakes. 3 oz. Butter, 3 oz. Sugar, 5 oz. Flour, 2 Eggs, | teaspoonful Baking Powder, T/emon or other flavour to taste. Rub butter, sugar, and flour together, add powder and switched eggs. Bake in small tins in a moderate oven. London Buns. l lb. Flour, 2 oz. Butter, 3 oz. Sugar, 5 oz. Sultana Raisins, 1 oz. Orange Peel (minced), 1 Egg, pinch of Salt, i pint Milk, 1 teaspoonful Carbonate of Soda, I teaspoonful Tartaric Acid or 2 teaspoonfuls of Cream of Tartar, few drops of Essence of Lemon. Knead until pretty firm, and then divide into small buns. Brush over with a little mifk, sprinkle a little rough sugar over the top. Bake in a smart oven for 20 minutes. OR, f lb. Flour, i lb. Butter, i lb. Sugar, i lb. Orange Peel, 3 Eggs, Butter-milk, Essence of Lemon, Lump Sugar, and 1^ teaspoonfuls Baking Powder. Make dough very stiff. Bnish over with egg, cVc., and bake about 15 minutes. Macaroons.