The economical cook book

One pound of sugar, one of flour, six ounces of butter, and two eggs. Stir the butter and sugar to a cream, add the eggs beaten separately very light, then the flour ; knead them well, roll out, sprinkle the top with cinnamon and sugar, and lay a few blanched almonds split in half over it. Score with a knife the size you want them, and bake in a quick oven. Paint the top of the cake over with white of egg beaten, to make the almonds, Ac., stick, before you dust with the cinnamon and flugar. To blanch almonds, shell them, and pour boiling water on them ; let them lie until the skin loosens, then pull it off. New York Tea Cake. Three pints of flour, two and a half teacups of sugar, half an one of butter, half a pint of rich milk, a little salt, a small teaspoon of soda, two of cream of tartar. Stir the butter and sugar together ; add the salt, a little lemon-peel grated, then the flour with the cream of tartar sifted through it alternately with the milk, soda last in a little cold milk. Boll out thin and cut into small cakes. Bake in a quick oven. * Cookies, No. 1 One enp of butter, two of sugar, three of flour, one of milk, one egg, two teaspoonfuls of cream of tartar, one of soda even fbll, nutmeg and cinnamon to your taste ; roll out and bake in a quick oven (cut them in round cakes). * Cookies, No. 2 One cup of butter, two of sugar, five of flour, three eggs beaten light, six teaspoonsful of milk, with a small spoonful of soda or pearlash dissolved in it; stir the butter and sugar together until light, add the eggs and a little cinnamon and nutmeg, then the milk, last the flour; roll out, cut in round cakes, and bake in a quick oven. New Year's Cakes. Stir to a cream three-quarters of a pound of butter and one pound of sugar, then stir in three pounds of flour with two teaspoonsful of cream of tartar sifted through it; add half a pint of cold water with a teaspoonful of soda dissolved in it ; stir in half a cup of caraway seed (more if you like); roll out into thin cakes and stamp with a pattern. These will keep fresh a long time Bunns. One and a quarter pounds of sifted flour, rub into it half a pound of butter ; beat two eggs, stir them into a pint of new milk, warm the milk a little and stir it into the flour and butter, add half a glass of brandy and the same of rose-water, half a grated nutmeg, a pinch of cinnamon and a teacup of yeast; mix all together with a knife and set to rise for several hours. When light, stir in half a pound of sifted sugar, and pour into buttered pans to rise. You may add a coffeecup of currants, washed and dried. Bunns, No. 2 One oup of sugar, butter the size of an egg ; stir them to a cream, add two eggs well beaten, a pint of flour with two teaspoons of cream of tartar sifted through it, and last a cup of sweet milk with a teaspoonful of soda dissolved in it. Bake in shallow pans. % CARS. 249 * Moravian Cake. A pint-bowl full of bread dough ready for the pans, beat into it half a cup of butter, a cup and a half of sugar, and three aggs ; beat well together, pour into buttered pans, let it rise an hour, sprinkle cinnamon and sugar thickly over the top, and Bake in a quick oven. * Susk, No. 1. Stir together until light a teacup of butter, a coffeecup of sugar and two eggs \ boil a pint of new milk and pour over them boiling hot; stir in flour until a stiff sponge, add half a teacup of yeast, and when perfectly light, roll out with as little flour as possible ; out in cakes, put them in buttered pans and set in a warm place until very light. Bake in a quick oven ten or fifteen minutes. This sponge should be set in the evening, kept in a warm place, and made up in the morning.