Miss Cameron's cookery book

Eight oz. castor sugar, 8 oz. of flour, 3 oz. chopped almonds, 3 oz. of butter, half a wine-glassful of brandy, the crated rind of a lemon, and 3 eggs. Cream the butter with the sugar in a basin, dredge in the flour and eggs alternately, then the almonds ; mix in the brandy, and pour the mixture into small moulds, well buttered, and coated with arrowroot. Bake them of a light colour. Turn them out, and cover with apricot marmalade. Cocoanut Sponge Cake. Half lb. fine flour, J lb. castor sugar, 5 eggs, juice and peel of 1 lemon grated, J grated nutmeg, J lb. desiccated cocoanut (Cocolanka is the best). Beat the yolks and sugar for fifteen minutes; add the lemon and nutmeg; then the flour; then the cocoanut; mix thoroughly. Whip the whites to a stiff froth, and beat them in very lightly. Bake in a rather shallow tin for half an hour. The oven quick and steady. Almond Gateaux. Half gill of cream, \ gill of water, 2 oz. butter, 1 oz. sugar, 3 oz. almonds, desiccated ; 4 yolks of eggs, 2 whites of eggs, \ teaspoonful essence of Vanilla. Put the cream, water, butter, and sugar into a stewpan, and let it come to the boil ; then mix into this the desiccated almonds. Stir well, and cook gently for five minutes. Put the yolks and Vanilla into a basin, and stir eight or nine minutes. Add the almond mixture to this; then the whites of eggs, stiffly whipped. Pour into a round shallow tin \\ inch deep, , linecj with buttered paper, and bake in a moderate oven twenty-five minutes. Cover with transparent icing, and decorate 'with pistachio nuts. Ginger Nuts. One lb. of flour, £ lb. brown sugar, 2 oz. ground ginger, 1 ofcbeef dripping, or 1 oz. Hugon's beef suet, 1 oz. butter* 1 teaspoonful baking powder, 2 eggs. Rub -the butted and dripping into the flour, add the sugar, ginger, and powdef* then the eggs beaten. Mix into a firm paste. Roll out o-** the board, and cut into small rounds with a cutter, and bak^ on a greased baking sheet, in a steady oven, for ten minutes, Shrewsbury Oakes. Quarter lb. butter, 2 eggs, 6 oz. flour, 4 oz. sugar. Greaifthe butter with the sugar, add eggs and flour. Mix to a stif^ paste, roll out, cut into rounds, and bake. Sally Lunxu. One quart or 1 lb. fine flour, 1 tablespoonful castor sugar, 1 teaspoonful salt, 1 dessertspoonful baking powder, 2 eggs, 1 pint of milk. Mix together the flour, sugar, ealt, and powder; beat up the eggs with the milk. Mix all together into a rather stiff batter. Pour into well-greased muffin tins, and bake in a brisk oven for fifteen minutes. When done, cut open, butter, and serve very hot. White Gingerbreads. One lb. flour, \ lb. sugar, \ lb. butter, l£ oz. ginger, 1 oz. peel, yolks of 2 eggs, 1 dessertspoonful of baking powder. Beat the butter to a cream, add the flour, sugar, and ginger, the yolks well beaten, the baking powder, and the peel. M^ all together, put it in roug\i ^Asc^a orci a. \\tl, «m! bake in a moderate oven. Sponge Cakes. Half lb. of pounded sugar, J lb. sifted flour, 7 eggs, the rind of 1 large lemon. Put the eggs and sugar with the grated rind, of the lemon into a basin, set it in very hot water, whisk it Well till it is quite warm ; take it from the water, and whisk it till quite cold and rather thick, and then stir in th.o flour gradually. Butter a tin mould, dust it well with flour and castor sugar, mixed in equal quantities, pour in the fixture, and bake in a moderate oven. Castilian Cakes. Three oz. of flour, 4 oz. of castor sugar, 5 eggs, 2 oz. of almonds, pounded and dried, J oz. of pounded coriander a^eds. Put the yolks of the eggs and the sugar in a saucepan, *»dd whisk them together over a slow fire till they are thick ; beat up the whites and add them with the flour, the almonds, *nd the coriander. Pour it into small buttered moulds and bake lightly. Florador Shortbread.