Tried favourites cookery book

\ lb. Icing Sugar, \ lb. Crushed Almonds, the White of an Egg, and a little Ground Cinnamon, Cocoa, or Ground Chocolate. Beat egg, add sugar and almonds, roll into round balls and toss in the cinnamon, then mark as like a potato as possible with a fork. Peppermint Creams. Whites of 2 Eggs and as much Icing Sugar as will form a stiff paste, and a few drops Peppermint. Mix well, and Roll out to 1/4 inch. Cut in small moulds, and spread on sheets of paper to set. Ready next day. Peppermint Creams (2). 1 lb. Sugar, 1 pinch Cream of Tartar, 1 teacupful Water, 1 teaspoonful Essence of Peppermint. Let all ingredients boil together (except the peppermint) until, on trying one or two drops in cold water, a soft ball can be made (in from 8 to 12 minutes). Then pour into a basin, and when lukewarm beat with a wooden spoon till white and creamy. Then add peppermint. Turn mixture on board and knead it till soft and smooth. Roll out and cut in rounds or squares. While kneading, use icing sugar to prevent sticking. Russian Cream. 1 packet Cox's Gelatine, 2 tumblers Milk, 1 tablespoonful fine Sugar, 2 Eggs, 1 teaspoonful Essence. Steep gelatine in milk (to soften) for 10 minutes or so. Put gela- • tine, milk, and yolks of eggs in pan. Bring to boiling point, but on no account through the boil. White of eggs to be whisked to a snow. laft pan off fire and thoroughly mix in the white of eggs. Pour into delf moulds, wetted first. Tablet. 4 teacupfuls Sugar, 2 tablespoonfuls Syrup, 1 teacupful Water. Boil for about 20 minutes, then add 2 tablespoonfuls butter, and stir almost all the time till it is ready (which you know by seeing it become sugary). Take it off rather sooner than you would for toffee, and add 1 teaspoonful essence of lemon immediately before pouring. Essence of vanilla or ginger may be substituted for the lemon. Treacle Toffee. Rub the saucepan with butter and pour in as much treacle as may be wanted. Let it boil gently until a small portion will break between the teeth after being thrown into cold water. When this point is reached, take pan at once off fire, or it will quickly acquire a burnt taste. Pour on a buttered dish, and when cool roll it into sticks, and fold in clean white paper. The toffee may be flavoured with essence of peppermint, almond, or lemon, and a little cayenne pepper thrown into treacle toffee is an excellent cure for a cough. Toffee (1). 4 teacupfuls Sugar, 3 tablespoonfuls Syrup, 1.5 teacupfuls Water. Boil for about 20 minutes, then add 2 tablespoonfuls butter, and boil till it hardens when dropped in cold water. Immediately before pouring, stir in a teaspoonful essence of lemon, and pour into a buttered tin. Toffee (2). 1.5 lb. Brown Sugar, 2 oz. Butter, 1 teaspoonful Cream of Tartar, 1 teacupful Cold Water, Essence of Lemon or Vanilla. Put all the ingredients into saucepan, let boil for 10 minutes, without stirring. Test if crisp by putting a little of the mixture in cold water; if not hard, boil a little longer, then pour into a buttered tin, mark into squares when cool. The addition of blanched and chopped almonds added after boiling is a great improvement. Toffee (3). 6 lb. Brown Sugar, put in brass pan with 1 pint Cold Water.