One lb. flour, 6 oz. butter or dripping or Hugon's beef suet, pinch of salt, 1 teaspoonful baking powder, cold water to mix. Rub the dripping into the flour, add the salt and baking powder. Make into a stiff paste with as little water as possible and roll out to the required thickness. Great care should be taken not to make the paste too wet, as the stiffer it is, the lighter and shorter it will bake. Short Paste (good).— No. 1. Three-quarter lb. of flour, 6 oz. butter, 1 oz. castor sug*> r * 2 whole eggs. Rub the butter well into the flour witho** 1 making it greasy, add the sugar, beat up the eggs, and witb them mix to a smooth paste (using no water), roll out i incb thick and use. Short Paste.— No. 2. Three-quarter lb. flour, 6 oz. butter, 1 oz. castor sugar, 1 teaspoonful lemon juice, a little cold water. Rub the butter into the flour well, add the sugar and the lemon juice, mu into a stiff paste with as little water as possible, roll out not quite an inch thick and use. Bough Puff Pastry. Three-quarter lb. Vienna flour, \ lb. of butter (not salt), the juice of half a lemon, 1 yolk of egg. Put the flour onto a board, And chop the butter well aniongat it, maks \k\reVL mtha centre MISS CAMERON'S COOKERY BOOK. 145 of the flour and butter, put in the lemon juice and yolk of egg. With very little cold water mix this to a smooth paste, roll out, fold in three, and roll again. Repeat this until the paste looks smooth and the butter is well rolled into the . flour. Each time you fold the paste turn it with the rough edges towards you before rolling. Some cookery books say three or four rolls are enough to give this pastry before baking, but from experience I find it requires five and sometimes six j rolls. In hot weather the paste must not be rolled more than | twice at a time, but must be put in a cool place between each ■• two rolls. Flakey Pastry. Half lb. flour, 4 oz. butter, 2 oz. lard, £ teaspoonful lemon juice, pinch of salt. Put the flour into a basin and rub into rt lightly the lard; mix the lemon juice and water and with **» make into a paste, roll out in a long strip £ inch thick, Place the butter on it in small pieces, squeeze a little lemon J u ioe all over, fold in three, turn with the rough edges towards y°U and roll again; repeat this three or four times, when it ^*U be ready for use. Suet Crust for Puddings, &c. One lb. flour, \ lb. beef suet or Hugon's beef suet, pinch °f salt, a dust of pepper, cold water to mix. Chop the suet v ery finely, removing all skin, mix with the flour and salt and pepper. Stir in enough cold water to make a stiff paste and roll out to the required thickness. Raised Pie Crust. One lb. flour, \ lb. butter, 1 egg, pinch of salt, cold water to mix✪ Raised Pie Crust. Rub the butter into the flour, add the salt and egg, then mix into a stiff paste and use. . Anchovy Paste for Savouries. Quarter lb. flour, 1 J oz. butter, teaspoonful essence of anchovy, 10 drops liquid carmine, 1 yo\k oi ££&, \, < 8^s«^rs&ak. 146 MISS CAMERON'S COOKERY BOOK. cold water, cayenne pepper✪ Anchovy Paste for Savouries. Rub the butter into the flour, then add the anchovy, cayenne, carmine, and yolk of egg, mix to a stiff paste with the water, roll out and use. Economical Genoese Pastry. Four oz. butter, 4 oz. sugar, 3 eggs, a little flavouring (vanilla or lemon), 1 teaspoonful baking powder✪ Economical Genoese Pastry. Rub the butter and sugar to a cream, mix in the flour and eggs alternately, then the flavouring and baking powder, beat well, but lightly. Line a square shallow tin with kitchen paper, do not butter it, pour the mixture in and bake in a good oven for fifteen minutes. When done turn out on to sugared paper and allow to cool. Bice Paste. ✪ Bice Paste

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One lb. flour, 6 oz. butter or dripping or Hugon's beef suet, pinch of salt, 1 teaspoonful baking powder, cold water to mix. Rub the dripping into the flour, add the salt and baking powder. Make into a stiff paste with as little water as possible and roll out to the required thickness. Great care should be taken not to make the paste too wet, as the stiffer it is, the lighter and shorter it will bake. Short Paste (good).— No. 1. Three-quarter lb. of flour, 6 oz. butter, 1 oz. castor sug*> r * 2 whole eggs. Rub the butter well into the flour witho** 1 making it greasy, add the sugar, beat up the eggs, and witb them mix to a smooth paste (using no water), roll out i incb thick and use. Short Paste.— No. 2. Three-quarter lb. flour, 6 oz. butter, 1 oz. castor sugar, 1 teaspoonful lemon juice, a little cold water. Rub the butter into the flour well, add the sugar and the lemon juice, mu into a stiff paste with as little water as possible, roll out not quite an inch thick and use. Bough Puff Pastry. Three-quarter lb. Vienna flour, \ lb. of butter (not salt), the juice of half a lemon, 1 yolk of egg. Put the flour onto a board, And chop the butter well aniongat it, maks \k\reVL mtha centre MISS CAMERON'S COOKERY BOOK. 145 of the flour and butter, put in the lemon juice and yolk of egg. With very little cold water mix this to a smooth paste, roll out, fold in three, and roll again. Repeat this until the paste looks smooth and the butter is well rolled into the . flour. Each time you fold the paste turn it with the rough edges towards you before rolling. Some cookery books say three or four rolls are enough to give this pastry before baking, but from experience I find it requires five and sometimes six j rolls. In hot weather the paste must not be rolled more than | twice at a time, but must be put in a cool place between each ■• two rolls. Flakey Pastry. Half lb. flour, 4 oz. butter, 2 oz. lard, £ teaspoonful lemon juice, pinch of salt. Put the flour into a basin and rub into rt lightly the lard; mix the lemon juice and water and with **» make into a paste, roll out in a long strip £ inch thick, Place the butter on it in small pieces, squeeze a little lemon J u ioe all over, fold in three, turn with the rough edges towards y°U and roll again; repeat this three or four times, when it ^*U be ready for use. Suet Crust for Puddings, &c. One lb. flour, \ lb. beef suet or Hugon's beef suet, pinch °f salt, a dust of pepper, cold water to mix. Chop the suet v ery finely, removing all skin, mix with the flour and salt and pepper. Stir in enough cold water to make a stiff paste and roll out to the required thickness. Raised Pie Crust. One lb. flour, \ lb. butter, 1 egg, pinch of salt, cold water to mix. Rub the butter into the flour, add the salt and egg, then mix into a stiff paste and use. . Anchovy Paste for Savouries. Quarter lb. flour, 1 J oz. butter, teaspoonful essence of anchovy, 10 drops liquid carmine, 1 yo\k oi ££&, \, < 8^s«^rs&ak. 146 MISS CAMERON'S COOKERY BOOK. cold water, cayenne pepper. Rub the butter into the flour, then add the anchovy, cayenne, carmine, and yolk of egg, mix to a stiff paste with the water, roll out and use. Economical Genoese Pastry. Four oz. butter, 4 oz. sugar, 3 eggs, a little flavouring (vanilla or lemon), 1 teaspoonful baking powder. Rub the butter and sugar to a cream, mix in the flour and eggs alternately, then the flavouring and baking powder, beat well, but lightly. Line a square shallow tin with kitchen paper, do not butter it, pour the mixture in and bake in a good oven for fifteen minutes. When done turn out on to sugared paper and allow to cool. Bice Paste.

Miss Cameron's cookery book