Cookery and housekeeping

I lb. fresh butter ; I lb. powdered sugar ; I lb. almonds ; 1 cup milk ; 2 yolks eggs. Make a custard with the milk and eggs, and let it cool. Pound the almonds, and gradually work in the custard, as else the almonds will turn to oil ; then mix thoroughly with the butter and sugar ; line a buttered mould with finger sponge-cakes, pour in the almond mixture, put a buttered paper and a light weight on it, and bake for twenty-four hours. Plain Cake. Rub I lb. good beef dripping, or lard, into 3 lbs. of flour. Add i lb. raw sugar, caraway seeds to taste, or spice, if preferred. Dissolve 3 teaspoonsful carbonate of soda in i quart sour buttermilk. Mix the whole into a light dough. Let it stand a short time before the fire to rise, then put it quickly into a tin lined with buttered paper, and bake in a slow oven. If a richer cake is desired, add chopped peel, or currants and raisins, and three or four eggs. 442 CAKE. Cake without Eggs. I lb. currants ; I lb. flour ; \ lb. brown sugar ; 6 ozs. butter ; 3 ozs. candied lemon peel ; 3 „ orange peel ; I breakfast cupful new milk ; I teaspoonful mixed ground spices ; I „ ginger ; I teaspoonful carbonate of soda. Melt the butter in the milk on the fire, and pour it into a basin with the other ingredients. Mix thoroughly with the hands. Bake in a tin with buttered paper. The tin should be filled only half full. Kiigelhiipfe. \ lb. butter ; 5 eggs ; A tablespoonful sugar; A teaspoonful salt ; Milk ; German yeast. Beat the butter to a cream, dredge in a heaped tablespoonful of flour, and stir in one egg; beat together. Go on with a spoonful of flour and an egg till the five eggs are worked in. Take German yeast the size of a walnut, and dissolve it in warm milk, mix in the sugar and salt, and work it all into the paste. Half fill a tin which has been buttered and coated with breadcrumbs. GIMBLETTES. 443 Set it to rise in a warm place for two hours. Bake in a moderate oven for half an hour, or till done. Gimblettes. 6 ozs. sugar ; 6 ozs. flour (Hungarian) ; 3 eggs ; Some zest of lemon. Break and beat up the eggs, add the sugar and lemon and work well together, dredge in the flour. The paste must be neither too stiff nor too soft ; therefore do not work in all the flour till it is clear that all is required. Roll out the paste and form it into rings, have a basin of boiling water, and drop the rings into it. Take them out as they rise on the water ; drain on a napkin placed on a sieve ; bake them in a slow oven, take out, coat with white of egg, and just let them dry in the oven. Queen's Cakes. \\ lbs. flour (Hungarian) ; I lb. butter ; I lb. sugar ; 12 eggs; \ lb. currants ; The zest of 2 lemons. Rub the butter to a cream, add the sugar and the zest of the lemons. Whisk this mixture for fifteen minutes, then work in 3 eggs well beaten, and let the paste rest for five minutes, and proceed in the same way till all the eggs are worked in. Then mix in the 444 GINGERBREAD. currants, lastly the flour, stirring for several minutes. Make into cakes the size of a half-crown. Bake in a hot oven, placing some folded paper under them. Gingerbread. if lbs. flour ; l^ lbs. treacle ; \ oz. powdered ginger ; \ lb. butter ; The peel of i lemon pounded.