Miss Cameron's cookery book

Quarter lb. ground rice, 1 oz. butter, 1 egg. Put the ground rice in a saucepan, cover it with water, and boil until the water is absorbed ; press it in a clean cloth to dry, and put it into a mortar, with the butter and egg beaten up; pound well, roll out, and use for tartlets, etc Almond Pastry. Quarter lb. flour, \ lb. castor sugar, 2 oz. desiccated almonds, whites of 2 eggs, 2 tablespoonfuls orange flower water. Whip the whites of eggs to a stiff froth, and mix the whole into a stiff paste; beat it with the rolling-pin, roll out thin, cut into fancy shapes, and bake in a slow oven a few minutes. A Tart of Young Codlin Apples. Put the apples into a saucepan, cover them with cold water, and put them over a slow fire for twenty minutes. Take the apples out, skin, core, and quarter them ; pile them up high in a pie-dish, sprinkling sugar and [illustration: text obscured] the water they were boiled in ; cover with short crust, ad bake slowly one hour; serve with sifted sugar over the paste. Ordinary apples do not require to be boiled first Lemon and Treacle Tart. Three or four lemons, £ lb. golden syrup, 2 oz. sugar. Peel the lemons with a sharp knife, taking care to cut off all the white pith, which is bitter ; remove the pips, and cut in thin slices ; place them in a pie-dish, sprinkle over them the wigar; pour in the syrup till the dish is full. Cover with short crust in the ordinary way, ornamenting the top with two twists, placed like a cross, and bake half an hour. Genoese Pastry. Six oz. Hungarian flour (common flour will not make it light enough), 6 oz. butter, 8 oz. castor sugar, 7 eggs. Put the sugar and eggs in a basin, place this in a saucepan of boiling water and beat up for twenty minutes. Melt the butter, and when the eggs are frothed up to the top of the basin, stir in the flour and butter lightly. Pour into a shallow tin well buttered. Bake in a quick oven for twenty minutes. Petit Choux Pastry. Put in a saucepan \ pint of water and 2 oz. of butter. When boiling, stir in 5 oz. of Hungarian flour. Cook over the fire for ten minutes, stirring all the time. Remove the saucepan off the fire and break in one by one three whole eggs and the yolk of a fourth. This paste should now be laid out on a baking sheet in small pieces the size of an egg, egged over with a brush, and sprinkled with finely-chopped almonds mixed with castor sugar. Bake in a moderate oven till a light brown and serve filled with whipped cream. Christmas Pudding (Very Good). One lb. raisins stoned, \\ lb. currants, 1 lb. suet, well chopped, £ lb. sultanas, £ lb. mixed peel, [illustration: text obscured] sweet almonds, \ lb. moist sugar, f lb. bread crumbs, 8 1 teacup of orange wine, 1 teaspoonful mixed spice, just sufficient flour to chop the suet with. Mix all together, and boil eight hours. Mincemeat. Two lb. stoned raisins, 2 lb. currants, 2 lb. figs, 2 lb. preserved ginger, 2 lb. mixed peel, 3 lb. finely-chopped beef suet, 2 lb. cooked beef finely minced, 2 lb. apples chopped fine, ! 3 lb. moist sugar, 2 oz. bitter almonds blanched and chopped, 2 oz. cinnamon, 2 oz. cloves, 2 oz. ground ginger, 2 dessertspoonfuls of lemon juice. Mix all well together and put in a jar. Two days after pour on 1 bottle of brandy and \ a bottle of port. Economical Mincemeat. One lb. stoned raisins, 1 lb. currants, J lb. mixed peel, 1 lb. chopped beef suet, i lb. cooked beef finely minced, J lb. apple minced, 1 lb. moist sugar, juice of one lemon, 1 oz. cinnamon, 1 oz. grated nutmeg, 1 oz. cloves, J oz. ground ginger, £ a bottle of brandy. Mix all well together and put into a jar till required. Cocoanut and Elderflower Pudding.