Tried favourites cookery book

Put butter and flour in one basin, put yolks and sugar in another, and whites on a plate. Rub butter among flour till fine, beat yolks and sugar till creamy, whip whites to stiff froth. Then add to yolks and sugar ^ cupful sweet milk, whites of eggs, and flour. Have ready two imind tins, greasetl and papered. Put half in each, and bake to nice brown. Turn out and take off paper. Mix lb. desiccated cocoa-nut, the whites of 2 eggs whipped to stiff froth. Spread over bottom side of one cake. Put on top of other cake, and return to mouth of very slow oven to dry with door open. Ice top of cake same as other icing. Cornflour Cake. i lb. Cornflour, 1 tablespoonful Flour, 2 oz. Castor Sugar, 2 oz. Butter, 1 teaspoonful Baking Powder, 2 Eggs, or 1 Egg and a little Milk. Beat the butter and sugar to a cream with a wooden spoon, then beat the eggs and add them with the flour and cornflour by degrees, beating well, and adding the baking powder at the last. Pour the mixture into a greased cake tin (do not let it be more than half full), put it immediately into a hot oven, and bake about ^ hour. If liked, the mixture can be baked in small patty pans, and will then take only from 10 to 15 minutes to bake. Creatrs Cake. 3 oz. Butter, 3 oz. Sugar, 1 Egg, 14 teacupfuls Milk, and 1 teaspoonful Cinnamon. Rub the butter and sugar to a cream, then add the egg and milk. Put 2 teaspoons baking powder with -J lb. flour and knead it to a stiff dough. If this seems too soft, take a little more, as flour varies in strength and some takes more moisture in baking. Roll the dough into a round cake, half cut through the centre with a smaller cutter. Bake for 20 minutes. When cooked, fill the centre with whipped cream, and ice the top of cake. • Cumberland Cake. Prepare some nice dough for pastry, and spread it over an old kitchen plate (which has been first well buttered) ; then fill the hollow J05 of the plate with well-washed currants till it is quite level; then sprinkle the currants over with pounded sugar, and put three or four little pieces of butter (about the size of a nut) ; then cover the whole plate in with a thin layer of pastry, and bake it in the oven. Spread a little white of egg on the topj, and sprinkle castor sugar over. Serve it hot, cutting the slices on the plate on which it has been baked. Delicious Cake for Tea and Dessert. J lb. Flour, i lb. Fine Sugar, i lb. Butter, Whites ol 2 Eggs, Yolk of 1 Egg, i teaspoonful Baking Powder, 1 teaspoonful Cinnamon, Jam. Mix baking powder with flour. Rub in butter till like fine bread crumbs, add sugar and cinnamon ; make into, stiff paste with yolk of egg. Roll out to size of a dinner plate. Place on the buttered plate and bake to a light brown. When cool, spread with jam. Beat whites stiff, adding sugar and essence to taste, and put roughly over the jam. Return to a slow oven to harden. The yolk of the egg should take up all the mixture, and it should be kneaded till quite smooth. Feather Cake. Weight of 3 Eggs in Butter, 4 in Flour, and 2 in Sugar, Essence of Almonds or Lemon. Add yolks first, then whites. Bake in rather quick oven. Fig; Cake. 6 oz. Flour, 2J oz. Butter, 2J oz. Castor Sugar, pinch Salt. .