Miss Cameron's cookery book

One and a half lb. of flour (pastry whites or Hungarian), £ lb. of corn flour, 1 lb. of butter, 8 eggs, 1 lb. of castor sugar, £ pint of milk, 1 tablespoonful of grated or desiccated cocoanut, a good pinch of mixed spice, 1 tablespoonful of rose water, a few drops of rose colouring, 2 teaspoonfuls of baking powder, £ lb. of sultanas. Beat the butter and sugar to a cream, add the yolks of the eggs, and beat hard for a few minutes; stir in the milk, and then the flour and corn flour very gently. Next beat the whites of eggs to a firm froth, and stir them in as lightly as possible. Divide the mixture into three portions; into one stir some coffee essence and spice, also the sultanas, freed from stalks; into, the second, put the cocoanut; and to the third, add the rose water and colouring (Breton's is very good); divide the baking powder amongst the three lots, taking care to put it in lightly. Bake in a large square tin, about two inches deep, lined with white paper buttered on both sides, into which the mixture must be dropped from a spoon, so that the cake presents a marbled appearance when done. The oven must be steady. Time from two to two and a half hours, according to the depth of tin, which should be only half filled, as the cake rises a good deal. Serve in squares, piled in a glass dish, or on a plate, covered with a serviette. Common Buns. Three lb. of flour, i lb. sugar, J lb. butter, 1 oz. German yeast, lj pints milk, } lb. currants, ^ oz. carraway seeds. Put the flour into a basin, mix into it a teaspoonful of salt ; warm the milk and melt in it the yeast, butter and sugar; pour this on to the flour, and mix into a smooth dough ; cover over with a cloth, and set in a warm place to rise for two hours, after which time clean the currants and beat them in. Make up into buns, place them on a well-floured tin, let them rise for twenty minutes, and bake in a quick oven. Buns. Three-quarter lb. flour, J lb. butter, J lb. sugar, J lb. currants, J lb. candied peel, 4 eggs, 1 teacupful of milk, a teaspoonful baking powder. Put the flour into a basin, rub in the butter lightly, add the sugar, currants, peel, and baking powder. Beat up the eggs with the milk, and mix the ingredients well together with a wooden spoon. Make up into rounds, and bake in a quick oven. Eureka Cake. One lb. Coomb's flour, 10 oz. dripping, 4 oz. sugar, f lb. currants, 2 oz. mixed peel chopped, half a teaspoonful mixed spice, 2 eggs, 1 gill of milk or water. Rub the dripping into the flour. Add the sugar, currants, peel, and spice; mix well. Beat up the eggs with the milk, and mix all together. Pour into a buttered tin, and bake in a moderate oven an hour and a half. This cake is improved by being kept for a day or two before cutting. Light Tea Cake. One ib. self-raising pastry flour. 2 oz. butter, ^ oz. sugar, 1 egg, \ pint milk, \ lb. currants, pinch of salt. Put the flour into a basin and add the salt, rub in the butter, then the currants and sugar. Beat up the egg with the milk and mix all into a smooth dough. Divide into three parts; roll each one lightly out the size of a small plate. Mark the edges with a fork. Brush over with a little milk and sugar, and bake in a quick oven for a quarter of an hour. Serve hot and buttered, or cold, according to taste. Picnic Cakes. Half lb. fine flour, 3 oz. Florador, \ lb. butter, \ lb. castor sugar, 2 eggs, 1 gill of milk, 1 teaspoonful of baking powder, grated rind of 1 lemon. Cream the butter with the sugar and drop in the eggs. Stir in the flour, then the Florador, then the milk, lastly the grated lemon peel. Mix thoroughly, and bake in small buttered tins for about twenty minutes. Florador Cake.