Miss Cameron's cookery book

Half lb. flour, J lb. Florador, medium grained, \ lb. castor sugar, £ lb. butter. Mix the flour and Florador in a basin. Add the sugar, rub the butter in till the whole forms a stiff paste. Knead a little, then roll out half an inch thick. Cut in rounds, and bake in a moderate oven. Fasten a piece of cartridge paper round each piece to keep it in shape. Mater's Biscuits. Half lb. flour, \ lb. butter, J lb. castor sugar, 2 oz. sweet almonds, 1 oz. loaf sugar, 1 egg, £ teaspoonful essence Vanilla or orange flower water. Cream the butter and sugar with a wooden spoon. Add the egg and the flour gradually; turn out on the slab ; knead a few minutes ; roll out a quarter of an inch thick; cut out with fancy cutters; brush over with egg, and sprinkle thickly with the almonds, blanched and chopped, and the loaf sugar broken into tiny bits. Bake on a floured baking sheet in a moderate oven. '^gmf ..A j^HT*^^^tfr^^^^^JHO^» j* * ^MM^-* V SCRAPS. Cherry Jam. O TONE the quantity of Morella cherries intended for uae, put them into the preserving pan with half the" kernels blanched and pounded ; boil gently three-quarters of an hour, stirring carefully so as not to crush the fruit; then add half their weight in loaf sugar, and continue to cook half an hour longer, removing the scum; just before turning out add a wineglassful of brandy to every quart of jam. Put into pots and cover while hot. Raspberry Jam. Boil the raspberries gently half an hour, then add threequarters of their weight in sugar, and boil another half hour, stirring gently, and removing all scum as it rises. Cover the pots while hot. Raspberry Jelly. Put the fruit over a slow fire for twenty minutes or so, to extract all the juice, then press through a muslin bag. Add f lb. sugar to each pint of juice, and boil gently half an hour. Red Currant Jelly. Put the currants, which must be quite ripe, into an enamelled pan, and stir over the fire until the juice flows freely, then strain through a jelly bag, return to the pan, boil a quarter of an hour, then add the sugar, 1 lb. to each pint of juice, and boil steadily twenty minutes. Put a little on a plate, and if it has not a skin over it, boil a little longer. Plum Jam. The plums must be quite ripe, so as to be easily stoned. Boil them for forty minutes, stirring all the time; add to this J lb. sugar to every 1 lb. of plums, one-fourth of the kernels blanched and pounded, and boil twenty minutes longer. Pour into pots, and cover while hot. Black Currant Jelly. Put the currants in a pan over a slow fire until the juice is drawn, strain through a jelly bag, return to the pan, and boil twenty minutes ; then add the sugar, allowing f of a 'b. to each pint of juice, and boil another twenty minutes. Champagne Cup. One quart bottle champagne, 2 bottles soda water, 1 wineglassful brandy, 2 tablespoonfuls crushed loaf sugar, 1 lb. crushed ice, 1 sprig green borage, or a few slices of cucumber rind. Put all these ingredients into a bowl, and mix. Claret Cup. One bottle claret, 1 bottle soda water, £ lb. pounded ice, 1 tablespoonfuls loaf sugar, 1 glass of maraschino, \ teaspoonful grated nutmeg, 1 sprig green borage. Mix all these together, and serve. Cherry Brandy. Six lb. black Morella cherries, 2 lb. white sugar candy, 2 quarts brandy. Stone half the cherries and prick the rest ; put them into a deep jar, with the kernels of the half bruised ; add the sugar candy and the brandy. Cover the jar with bladder, and let it remain a month, shaking it every day, then strain and bottle. The cherries can be dried and used for dessert. Liqueur.