Tried favourites cookery book

1 teacupful of Butter, 2 do. of Sugar, 3 do. o.f Flour, 1 do. Sweet Milk, 3 Eggs, 1 teaspoonful of Baking Powder, 1 do. Essence of Lemon, 2 Ib. Orange Peel. Cream butter, and sugar, add fruit, mix baking powder and flour ; add a little flour and 1 egg, until all eggs and flour are used. Add flavouring and milk, beat well, and bake. Icing: for White Cake. 2 whites of Eggs, 6 oz. Icing Sugar, 6 oz. Ground Almonds, a little Essence. Mix all together and spread on cake, and let it harden well before cutting. Yorkshire Cake. Whites of 2 Eggs, 2 oz. each of Flour, Butter, Ground Rice and Sugar, 1 teaspoonful Baking Powder, and a very little Milk. Mix butter and flour with the rice and sugar, add baking powder, and just enough milk to moisten. Mix well. Spread on two buttered plates and bake for 10 minutes. Then spread jam over one, place other on top, and sprinkle with sugar. A layer cake is made in this way, with about six layers of cake and jam or jelly between, and icing sprinkled with halved walnuts on top. INVALID COOKERY. ; Beef tea must never boil. It is the juice of the meat that contains the nourishment. The juice is much the same as the white of an egg, and contains albumen. Every one knows if the white of an egg is boiled hard it becomes indigestible. So is juice for beef tea. If one is strong and well it is all right, but when sick, the stomach is not able nor strong enough to digest it. Salt is added to loosen the fibre, and so helf the juices of the meat to leak out into the water. The meat is finely shred, so that the juices may more easily leak out. Cold water must be added; hot water would coagulate the albuminous parts of the meat, and prevent juices getting out. Any fat on beef tea must be removed with kitchen paper. “ The secret of success in making beef tea is not to cook it too fast." Beef Juice. Broil a thick piece of steak 3 minutes. Squeeze all juice out with a lemon squeezer into a cup. Salt veiy lightly, and give like beef tea. Beef Tea (cheap). ' 2 lb. Hough, or Shin of Beef. Take out the bone, remove the fat, and cut the meat into pieces about an inch square. Put these into a basin or jar, with a slight seasoning of pepper and salt, and a sprig or two of green parsley. Add pint of cold water, cover closely, and put into a quick oven. May be put in about 6 or 7 in the evening, when there is a good fire, and allowed to remain all night. When cold in the morning, take off any fat, and remove the meat. You need not strain the liquor, some of which may be just warujed up, not boiled, as required for use. The quantity of water will depend on the condition of the patient. If very weak, and only able to take a teaspoonful or so at a time, a half pint will be quite sufficient ; if the tea is to be taken as a strengthening draught by a convalescent, twice that quantity, or even more, may be used. Beef Tea (slowly made). 1 lb. lean Beef (freshly killed meat from top of the round), 1 pint Cold Water, small pinch Salt, if allowed.