Tried favourites cookery book

Take 2 lb. of butter ; soften it a little ; 3 lb. of flour, ^ lb. of castor sugar, and 6 oz. of rice flour. Mix the dry ingredients well together, and work the butter thoroughly into them. This shortbread is lightest if pressed into an oiled and floured shortbread mould and turned out, but may be rolled out and cut. Bake in a moderately hot oven till a pale brown. Simnel Cake. i lb. Butter, i lb. Castor Sugar, 2 oz. Rice Flour, 7 oz. Flour, 4 Eggs, i lb. Currants. Mix rice flour with sugar, beat eggs and cream with the butter. Add all the other ingredients. Mix. Pour a layer of mixture into buttered cake tin, then a layer of almond icing, and so on. Bake in a moderate oven, and when nearly cooked through, take it out and cover with a layer of almond icing, an inch thick. Mark like a chessboard with a knife, and brush with egg or milk. Replace in oven till quite cooked. Snow Cake (1). i lb. Potato Flour, 1 tablespoonful plain Flour, 1 tablespoonful Milk, 2 Eggs, i teaspoonful Baking Powder, a few drops Essence of Lemon, { lb. Butter, 1 lb. Sugar. Beat the butter to a cream. Bake 1 hour and 10 minutes in a slow oven. Snow Cake (2). 4 oz. Arrowroot or Cornflour, 4 oz. Butter, 2 oz. Rice Flour, 4 oz. Sifted Sugar, 2 oz. Flour, 3 whites of Eggs, few drops of Essence of Lemon. Beat the butter to a cream ; stir in the sugar, arrowroot, and flour gradually ; at the same time beating tlie mixture. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well for 26 minutes. Put in flavouring, pour the cake into a buttered tin, and bake in a moderate oven from 1 hour to 1| hours. Soda Cake. i lb. Flour, i lb Raisins, i lb. Currants, | lb. Brown Sugar, 2 Eggs, i lb. Orange Peel, 1 teacnpfnl Milk, 2 oz. Butter, 1 teaspoonful Soda, 1 do. Ground Ginger, 1 do. Ground Cinnamon, J Nutmeg grated. Mix dry ingredients, warm butter a little, add beaten eggs to butter, then milk, then add, to mixture in basin. Bake at least 1 hour. Soda Cake (2). 1 lb. Flour, i lb. Dripping, i lb. Moist Sugar, a ib. Currants, 2 oz. Candied Peel, J pint Milk, 1 teaspoonful Carbonate of Soda. Mix dry ingredients together. Place the dripping in a basin a little way from the Are, and when it gets rather soft, beat it up with a fork till it is like cream. Mix a good teaspoonful of soda in 2 tablespoonfuls of the milk. Lay this aside till you mix with a knife the flour, &c., with the dripping and the milk. Then pour in the milk and soda. Beat well till thoroughly mixed. Place in greased caketin, leaving plenty room to rise. Bake slowly for ^ hour, then in a hotter part of oven for ^ hour or L/fiour. Sponge Cake (1). 6 Egga, 3 lb. Flour, 1 )». Sugar, teacupful Cold Water. _ Simmer sugar and water while you break eggs one by one into Imsin, beating eacla separateiy Add simmering sugar and beat t>‘U cold (10 minutes). Sift in flour and put immediately into moderate oven. Don’t open over door till cooked (1 hour). Sponge Cake (2). 3 Eggs, 4 tablespoonfuls Flour, 4 tablespoonfula Castor Sugar, about as much Carbonate of Soda as would cover a threepenny piece. Beat the eggs and sugar with a whisk for 20 minutes ; then iiut in Hour and soda, and mix all together as quickly as possible. Put into a tin previously lined with buttered paper, and sprinkled with sugiar Put into a good oven at once. Spong^e Cake (3).