Royal Victoria cook book

LADY FINGERS.—To make Lady Fingers for afternoon tea, rub 4 pound butter into 1 pound prepared flour ; to this add $ pound sugar, the juice and grated rind of 1 large lemon, and lastly 3 eggs, the whites and yolks beaten separately and the whites stirred in after all the other ingredients are mixed well together. This dough should be stiff enough to make rolls about the size of a lady’s finger ; it will spread when in the oven so that it will be the right size and shape. If you wish them to be varied and inviting, dip them in chocolate icing after they are baked and harden for a moment in the oven. Mrs. C. E. HEwson. CAKE—PLAIN.—Put into a large pan ¢ pounds butter beaten to a cream, then add 4 pound of loaf sugar; when the two are well mixed add ? pound of raisins carefully stoned, 6 ounces of mixed candied peel finely chopped, 6 bitter almonds, and 1 ounce of sweet almonds blanched and pounded, the strained juice and the grated thin rind of a lemon, a pinch of powdered cloves, 2 of powdered cinnamon, ¢ part of a nutmeg grated, 14 ounces sifted flour, yolks of 8 eggs beaten up with a wineglass of pale brandy. As each ingredient is added the mixture must be well stirred. Lastly, stir in the white of the eggs whisked to a froth, and continue beating the mixture rapidly for twenty minutes. Excellent. Mrs. VANSITTART. CHOCOLATE CAKE.—Custard part:—One cup of grated chocolate, $ cup sweet milk, 1 cup brown sugar, yolk of 1 egg, 1 teaspoon vanilla. Stir all together in a porcelain saucepan, cook slowly and set away to cool. Cake part :—1 cup brown sugar, } cup butter, 2 cups flour, 4 cup sweet milk, 2 eggs. Cream the butter, sugar and yolks of eggs; add milk, sifted flour and whites of eggs beaten stiff, Beat all together and then stir in the custard. Lastly add a teaspoon of soda dissolved in a little warm water. Mrs. Justin EDWARDS. GINGER BISCUITS. Half pound butter, 2 pounds flour, $ pound sugar, 3 ounces ginger, 3 eggs. Make a paste: bake in slow oven. Mrs. OLIVER. JOHNNY CAKE —1 quart buttermilk, 1 cup flour, nearly a cup molasses, salt, 1 egg. Leave it so thin that it will run. Mrs. OLIVER. DOUGHNUTS.—One cup sugar, # cup butter, $ cup yeast, 4 eggs, 1 pint milk, flour enough to make a soft dough. Let it rise over night; make into cakes; let them rise again ; fry in hot lard, which must be done slowly. | Mrs. OLIVER. COOKIES.—Three eggs, 1 cup sugar, 1 cup butter, 2 teaspoons baking powder, 1 quart flour, a little nutmeg. Mrs. THOS. McKee. COOKIES.—Three eggs, 1 cup butter, 1 cup sugar, flour, 1 teaspoon soda, 2 teaspoons cream tartar, 1 teaspoon lemon. Roll thin and bake in a quick oven. LOAF COCOANUT CAKE.—One cup butter, 3 cups sugar, 1 cup milk, 4 eggs (beaten separately), 1 cup corn starch, 34 cups flour, 1 teaspoon soda and 2 of cream tartar, and 1 grated cocoanut. M. L. Barwick. LITTLE ALMOND CAKES.—One pound shelled almonds, 12 ounces granulated sugar, whites of 4 eggs. Blanch the almonds and chop fine, mix with the sugar, then add the stiffly-beaten whites of the eggs. Mix lightly and drop in small spoonfuls on waxed or buttered paper. Bake for about 20 minutes in a moderate oven. Mrs. GRASETT. JUMBLES.—Three-quarters of a pound of butter, ? pound powdered sugar, 4 wineglass sherry or brandy, 4 wineglass rosewater, 3 whole eggs or 6 yolks, 1 pound flour. Cream the butter and sugar together, add well-beaten eggs and flavoring, sift in the flour, which should be warmed, and mix to a smooth paste. Roll into small balls between the palms, dip each in sugar and lay 2 inches apart on a buttered pan. Puta strip of citron on the centre of some, on others an almond or candied cherry. Bake in a rather quick oven for about 20 minutes. They will keep for weeks. Mrs. GRASETT.