Tried favourites cookery book

1 Egg and its weight in Flour, 2 oz. pounded Loaf Sugar, li oz. Ground Rice, 2 oz. Butter, li oz. Currants, a few thin slices of Peel. Whisk the egg, stir in the sugar, and beat well. Beat the butter to a cream, stir in the ground rice, currants, and peel; and after adding the egg stir in a little flour; but do not make these very stiff Bake in small patty tins for about ^ hour. CAKES. Have all in readiness before proceeding, tins buttered, flour sifted, &c. If raisins and currants are oiled m flour before they are used in cakes, and then added at the last, they will not sink to the bottom. Almond Cake. 6 Eggs, their weight in Castor Sugar and Butter, anti the weight of 3 Eggfe in Flour and Ground Almonds, Essence of Alinoudr to taste. Cream butter, add sugar, then the eggs well whisked together. Next the almonds, flour, and essence Pour into two well-greased 2 lb. tins, and bake in a moderately quick oven. Almond Icin^. 6 oz. Icing Sugar, J lb. crushed Almonds, a few drops Almond Essence; and about 1 white of Egg. Mix well with spoon. Turn out on board and work perfectly smooth, using a little sugar instead of flour to prevent sticking. Almond Paste. 1 lb. Ground Almonds, 1 lb. Castor Sugar, 1 tablespoonful Orange Flower Water, 8 or 9 drops Essence Almonds, 2 Eggs, and an extra White. Mix almonds and sugar, add the water and essence, then beat the eggs and knead them into the almonds, spread on top of cake, and smooth with a clean knife. Almond Dust. This is made by pounding any quantity of blanched sweet almonds, which have been thoroughly browned in a moderate oven; Use for garnishing cakes and sweet dishes. Bachelor Cake. i4 lb. Flour, 6 oz. Butter or Lard, J lb. Sugar, 4 lb. Raisins (stoned), 1 lb. Currants, 1 lb. Almonds, 2 oz. Caraway Seeds, 14 oz. Orange Peel, 2 oz. Citron Peel, 2 oz. Cinnamon, 2 oz. Allspice, 1 oz. Ginger, 2 teaspoonfuls Carbonate of So<la, 1 teaspoonful Salt, mis wiib Butter-milk. Rub flour and butter together, slice almonds. Cut peel thin, wash currants thoroughly, and dry them. Then mix all dry ingTedients together. Mix all with butter-milk, but not too soft. Beat tor 20 minutes ; put into greased tin and bake in moderate oven for 4 hours. F Banana. Cake. ½ breakfastcupful Butter, i cupful Milk, ] cupful Sugar, 1| cupfuls Flour 3 Eggs, 2½ level teaspoonfuls Baking Powder. Cream good butter, add sugar gradually, tlien beaten yollvs of eggs j add flour (sifted) with baking powder added, alternately, with milk, and lastly stiff whites. Bake in two cakes. Put banana filling between and cover top with confectioner’s sugar mixed to a smooth paste with a tablespoon lemon juice and water. Banana Filling: for Cake (1). Take off skin and coarse threads and press banana through sieve to fill a cup. Add 1 cup sugar, juice and rind of a lemon and the unbeaten white of 1 egg. Beat with a perforated wooden spoon till solid to the bottom of bowl. It will take about 20 minutes. Use between the two cakes and on top of cake. Put on top with a pastry bag and tube, or jrile in little rocky heaps, and decorate with little candied cherries. (This mixture may be served in glasses or as a filling for Charlotte Russe.) OR, Banana. Filling* (2).