Miss Cameron's cookery book

Three-quarters lb. of self-rising flour, J lb. desiccated cocoanut, \ lb. castor sugar, 3 oz. butter, 1 gill of milk, 1 egg. Put the flour into a basin and rub in the butter lightly. Add the sugar and cocoanut ; beat up the egg with the milk and pour on to the dry ingredients; mix into a stiff dough and put on to a baking-sheet in rough heaps. Bake in a moderate oven fifteen or twenty minutes. If ordinary flour is used a small teaspoonful of carbonate of soda and two of cream of tartar must be added. Lemon Macaroons. One lb. castor sugar, 4 eggs whipped, juice of 3 lemons, peel of 1 lemon, 1 cup of Coombs' Eureka flour, J teaspoonful nutmeg. Mix altogether, roll into small balls, lay on buttered paper, and bake. Meringues. Beat the whites of 12 eggs to a stiff froth, add lightly 1 lb. of sifted sugar. Cut some sheets of looking-glass [illustration: (wavy line)] lay the mixture on the paper in tablespoonf uls ; when all is used sift sugar over them and allow them to stand for three minutes ; place the strips of paper on wetted boards, and bake in a moderate oven When done remove each one from the paper, and with a spoon remove the white soft part. Return to a cool oven to dry. Fill with cream. Doughnuts. One lb. self-raising flour, ^ lb. castor sugar, 1 egg, a little milk. Mix the flour and sugar together, make a well in the centre, and put in the egg; mix, adding enough milk to make a dough just stiff enough to roll out. Roll to J or J inch thick, out into rings with two round cutters, or cut into rounds ; place a little jam in the centre, join up, and roll into balls. Fry in boiling lard or fat; drain on paper, sprinkle with sugar. • Buckwheat Cakes. Have the griddle hot. Measure two even cupfuls of Heckers , self-raising buckwheat and two of the same sized cupfuls of cold water or milk. Stir the buckwheat with part of the water or milk, until it forms a soft dough; then add the balance of the liquid — the less stirring the better. The batter is rather improved by being mixed an hour or two before use. Pour the batter out of the jug on to the griddle, not turning the cake until the upper side is thoroughly porous, and do not turn except just to finish- Serve with maple syrup, preserve, or sifted sugar. A frying-pan can be used in place of a griddle, but must be continually brushed with fat to keep the cakes from sticking. German Sweet Cakes. Half lb. flour, \ teaspoonful baking powder, \ lb. butter, J lb. brown sugar, 2 eggs, a little ground ginger, [illustration: (wavy line)] and cinnamon. Mix the baking powder well into the dry flour? beat the butter and sugar together to a cream ; add the eggB,' a little milk, beat all together, and stir in gradually the flour; spice according to taste. Knead the whole into a dough, roll on a paste board to about J inch thick, and cut out with tin cutters. Bake on flat tins in a quick oven. Oat Cakes. One lb. of Scotch oatmeal, 1 oz. of beef dripping, a pinch of carbonate of soda. Put some warm water in a jug with the dripping (about J pint), dissolve the soda in a teaspoonful of hot water ; pour all on the meal, and mix to a stiff dough ; roll out very thin, out into three-cornered shapes. Bake slightly in the oven; take out, and toast before the fire. Rice Buns. Half lb. ground rice, J lb. flour, J lb. sugar, J lb. bbutter or dripping, 2 eggs, 1 teaspoonful of baking powder, 1 gil of milk. Mix the ground rice and the flour in a basin, rut in the butter, add the sugar and baking powder, beat up the eggs with the milk. Mix all well together, and bake in small tins, well-buttered, for twenty minutes. Rock Cakes.