Miss Cameron's cookery book

Four pork sausages (parboiled), 1 lb. of flour, 2oz. of butter, £ teaspoonful of salt, 1 saltspoonful of pepper, 1 egg, \ pint of milk and water mixed, 1 teaspoonful of baking powder. Rub the butter into the flour, mix well in the pepper, salt, and baking powder; beat up the egg with *he milk, pour on to the dry ingredients, and mix into a stiff dough ; divide into piece* the size of a Tangerine orange, put fc piece of sausage in the middle of each, form into smooth found rolls, quite covering up the sausage ; place on a baking tin, brush over with egg, and bake twenty minutes in a moderate oven. Wine or Cheese Biscuits. One lb. of flour, 2 oz. butter, J toaspoonful of salt. Mix into a utiff dough with milk or buttor-milk ; roll dough out Very thin, cut with round cutter, about the size of a tumbler, then roll out again. Bake a few minutes. ■*?) *r 1L "?fc „ . . ./r» -if butt-. ?br> i r , . , sf ( '-*j£? .-. « - ^ CAKES. Almond Cakes. T TTA.LF lb. castor sugar, 2 oz. Vienna flour, \ lb. ground A almonds, a little almond flavouring, 5 or 6 whites of eggs, a tlablespoonful of milk. Whisk whites stiffly ; add "by degrees, sugar, flour, almonds, milk, and flavouring; half-fill with this mixture small tins which have been buttered, and sprinkled with a little flour and sugar. Bake them, in a slow oven half an hour a light golden colour. Almond Sandwiches. Quarter lb. of pounded sweet almonds, 2 oz. of sugar (castor), 2 eggs, a little lemon juice and rind, or orangeflower water. . Mix the almondsi, sugar, and flavourings together, then stir in by. degrees the eggs which have been whisked. Lay this mixture on puff pastry that has been rolled out to a thin sheet, then cover the mixture with a similar sheet of pastry; brush over with a beaten egg t and dust with sugar. Score it into sandwich lengths with a knife, and bake in a moderate oven. Brioches. One lb. flour, f lb. butter, 2 oz. sugar, 6 eggs, J oz. German yeast, saltspoonful salt. Put J lb. of the flour in a basin, hollow it in the centre, and put in the yeast which has been dissolved in a little warm water; mix well and set to rise near the fire. Put the remainder of the flour on a board, make a hole in the centre, put in the salt, butter, sugar and eggs ; work all together till a smooth paste. When Mltiti OAMEltON'S COOKERY HOOK. 16? the sponge has risen to twice the ordinary size, mix it with the paste, and set the whole to rise for two hours; then turn out on to a boml, knead well, and set to rise again for two hours; knead again, and put on ice till linn. It is then ready to bake, and can bo used for small cakes, buns, or for cases for compotes. Cattilian Baskets. Four oz, butter, 4 oz. castor sugar, 6 oz. flour, J teaspoonful baking powder, ^ tenspoonful essence of vanilla, 3 eggs, cooolanka, jam, angelica strips, and a little whipped oream. Rub the butter and sugar to a cream with a wooden spoon; add the eggs and flour alternately, beating lightly, then the vanilla and baking powder. Stir well, and half-fill some little fluted dariole moulds which have been well buttered. Bake in a moderate oven twelve to fifteen minutes, turn out, and allow to cool; when cool, scoop out the centres, dip in! syrup, and roll thickly in cocolanka ; then fill the centres with any jam, put a small toaspoonful of whipped cream on top, and fix in a handle of angelica cut into very thin strips. If self-raising flour is used, no baking powder will be required. Cocoanut Pyramids. Six oz. desiccated cocoanut ("Cocolanka"), 8 oz. castor sugar, 3 eggs. Whisk the eggs well, then add to them the Bugar and the cocoanut; mix to a firm paste. Divide in tablespoonfuls, shape each into the form of a pyramid, place them on rice paper on a tin, and bake in a cool oven till a v$ry pale brown. They should take about fifteen minutes. Oocoanut Fingers.