The "A1" cookery book

I lb. castor sugar, a little rose-water. Beat the whites of the eggs to a stiff" froth, beat the almonds very fine in a mortar with the rose-water, mix the almonds lightly with the eggs, and the sugar by degrees. When the cake is sufficiently baked, take it out of the oven, lay the almond paste on, and put it back to brown. Arrowroot Buns. — 1 lb. arrowroot, | lb. butter, | lb. castor sugar, | lb. currants, 2 eggs, wineglass of sherry or white wine.. Beat the butter to a cream, add the other ingredients by degrees. Butter some patty-pans and half fill with the mixture, and bake in a quick oven a pale brown. Bread. — This is quite easy to make, and if a little of Leconte’s extract of malt is added the bread is made very much more digestible and nourishing. The proportions are for 7 lbs., flour I I oz. German yeast, 1 dessert-spoon malt, 1 tablespoon of salt, 1 teaspoon of Demerara sugar, about 3 pints lukewarm water. Put the flour into a deep earthenware pan in front of the fire. Mix the salt with the flour. Break up the yeast into small pieces in a basin with the sugar. Put the malt into a cup and mix it with warm water, and then add it to the yeast. Make a hole in the middle of the flour and pour in the yeast. Cover the pan with a cloth and leave for half an hour near the fire till the yeast has risen. Then pour in the remainder of the warm water and mix all together with a wooden spoon into a dough ; knead well till quite smooth and the dough leaves the hands and sides of the pan quite clean. Cover again with a thick cloth and leave on a chair before the fire to rise. This takes from ifto 2 hours. Then divide the dough and make into loaves. Place the loaves on a floured baking sheet to rise in front of the fire for fifteen minutes, and then bake in a quick oven. Twenty minutes after the bread is put in the oven open the door for a minute to let out the steam. A loaf weighing 4 lbs. will take two hours to bake. Bread Cake. — Take il lbs. of the dough of which the bread is made, after it has been kneaded, and add £ lb. of butter or good beef dripping, i lb. Demerara sugar, £ lb. currants, raisins, or sultanas, a little candied peel, and 1 egg. Beat all together and let it stand to rise in a cake tin near the fire. Bake in quick oven. Biscuits (Cockles).— 2 oz. flour, 1 oz. sugar, 3 oz. arrowroot, 1 oz. butter, 1 egg, 1 teaspoonful baking powder, a little flavouring. Beat the butter to a cream, mix the baking powder with the dry ingredients, then add them to the butter, and lastly mix in the well-beaten egg and the flavouring. Butter some patty-pans and put in some of the mixture, only half filling the pans. Bake for about fifteen or twenty minutes.