Miss Cameron's cookery book

Two lb. pastry flour, 3 oz. castor sugar, 3 oz. butter, \ oz. carbonate of soda, \ oz. of cream of tartar, 1 egg, i tablespoonfuls slightly warm milk, J oz. carraway seeds, \ saltspoonful ground ginger. Put the flour into a basin, add the sugar and cream of tartar, rub in the butter, add the seeds, and ginger, and soda — beat the egg with the milk, and mix all to a smooth spongy dough. Divide it into twenty long strips and roll each into a coil; put them on a buttered baking-tin, brush over with egg, sprinkle with sugar, and bake quickly. Ladies' Fingers. Take 7 eggs, £ lb. sifted sugar, 5 oz. of flour. Separate the yolks from the whites of the eggs; put the yolks in a basin with the sugar, and stir together till the mixture is light and creamy ; whip the whites to a stiff froth, and add them gradually with the flour. When well mixed, lay it out in the form of fingers on strong paper. Bake in a moderate oven a delicate colour. When done, wet the under side of the paper with a brush, when the fingers can be removed without breaking; stick two and two together. Essex Almond Cakes. Half lb. butter, J lb. sugar, f lb. flour (Hungarian), £ lb. almonds, 6 eggs, £ gill of milk, 1 oz. pistachios, 1 teaspoonful baking powder. Beat the butter to a cream with the sugar, blanch and pound the almonds, and add them to the butter; mix in the flour, milk, and eggs ; cut the pistachios in strips and add them, last of all the baking powder. Bake in gem pans well greased. It will save trouble to use desiccated almonds, which are ready ground. Pitcaithly Bannock. Put into a basin 1 lb. flour, 2 oz. chopped almonds, \ lb. castor sugar, 2 oz. chopped peel, 2 oz. carraway seeds. Melt \ lb. of butter ; pour in. Mix to a stiff paste ; turn on to the board, and knead well. Make it into a round cake about 1 inch thick. Lay it on a baking-sheet, and bake in a moderate oven for twenty minutes. Swiss Roll. Three eggs, their weight in castor sugar and flour, \ teaspoonf ul baking powder. Put the eggs and sugar into a basin, and whip them for a quarter of an hour; then stir in the flour and powder. Pour on to a long thin baking-sheet lined with paper, and bake in a quick oven nine or ten minutes. Turn out on to kitchen paper powdered with sugar. Spread with jam and roll up quickly. If self-raising flour is used, oi course no baking powder is required. Chocolate Cake. Nine oz. butter, 7 oz. Cadbury's chocolate grated, 9 oz. sugar (castor), 6 oz. flour, 5 eggs, 1 teaspoonful essence of vanilla. Put the chocolate into a basin and warm it in the oven. Then cream in the butter and stir for a quarter of an hour. Next add the sugar, the eggs one by one, beating all the time ; lastly the flour gradually and the vanilla. Pour the mixture into a cake tin buttered and lined with buttered paper, which must stand two inches above the rim of the tin. One hour in a good steady oven. Queen Cakes. Six oz. butter, 6 oz. sugar, 6 oz. Vienna flour, 4 yolks and 2 whites of eggs, 1 dessertspoonful of baking powder, 3 oz. currants. Beat the butter to a cream, add the yolks beaten* then the sugar, then the flour, the powder, and the currants ; whisk the whites to a stiff froth and stir in lightly ; beat the mixture well for a quarter of an hour before stirring in the whites ; butter some small moulds, half fill them, and bake in a rather quick oven. Cocoanut Cream Cakes. Half lb. puff paste, J lb. cocolanka, J pint cream, some royal icing. Roll the pastry half an inch thick, cut into pieces two inches broad, and three long. Bake in a good oven. When cold, split the pastry, and place whipped cream between, close like a sandwich, spread royal icing on the top, and sprinkle with the desiccated cocoanut. Cocoanut Buns.