Cassell's dictionary of cookery

eggs thoroughly. Put them into a saucepan with half a pound of powdered sugar, half a pound of fresh butter, and any flavouring that may be preferred, either grated lemon-rind, grated nutmeg, or almond flavouring. If fresh lemon-rind is used, a little lemon-juice may be added as well. Stir the mixture over the fire until it thickens, then pour it out to cool. Line the edges of a buttered baking-dish with good pastry, pour in the mixture, and bake the pudding in a moderate oven. It may be served either cold or hot. A little powdered sugar should be sifted over the pudding before sending it to table. Time to bake, three-quarters of an hour. Probable cost, 2s. 2d. Sufficient for four or five persons. Treacle Beer. — Boil three-quarters of a pound of hops in eighteen gallons of water. Add seven pounds of good treacle, and stir the liquid until the treacle is dissolved. Strain the beer, and when it is cool ferment with half a l^ound of yeast. In winter time it will be found an improvement to boil a little cayenne with the hops. Treacle-Beer (another way). — One gallon of boiling water to two pounds of treacle, with half a pint of yeast : put these into a cask, and cover the whole close over: in three days it will be ready for use. If the beer is intended for keeping, put in a small quantity of malt and hops, and when it has done woiking stop it up. Treacle Cheesecakes.— Line a buttered plate or large tartlet-tin with good short crust. and then fill it with a mixture prepared as follows : Stir a table-spoonful of flour into four table-spoonfuls of good treacle, and when the preparation is quite smooth add as much powdered ginger as will lie on a fourpenny -piece. Ornament the cheesecakes by laying twists of pastry across the top, and bake in a well-heated oven. Time to bake, half an houi\ Probable cost, Sd. Sufficient for five or six persons. Treacle Parkin. — Put four ounces of butter with three-quarters of a pound of best treacle into a jar, and place this near the fire until the butter is dissolved, then stir in four ounces of moist sugar. Mix a pound of oatmeal with half a pound of flour, three-quarters of an oimce of powdered ginger, and a quarter of an ounce of caraway-seeds. Stir the treacle, &c., into the oatmeal, and make the mixture into a firm paste with a little flour. Roll it out to the thickness of a quarter of an inch, and bake in buttered tartlet-tins in a moderate oven. If liked, the caraway-seeds may be omitted, and a little sHced candied-peel added when the parkin is rolled on the table. Keep the parkin in tins carefully excluded from the air. Or rub one pound of butter into four pounds of oatmeal, add half a pound of sugar, two ounces of ground ginger, and as much warm treacle as will make a tolerably stiff batter. A cupful of milk may be added if liked. Put the batter into buttered baking-tins, or small tartlet-tins, and bake in a moderate oven. In order to ascertain when it is done enough, put a skewer into the centre, and if this comes out dry and clean the parkin is ready. A little sliced candied-peel or a few caraway-seeds may be added if approved. Time to bake, according to size : the parkin should be done rather slowly, or the outside will be burnt before the inner part is done enough.