Royal Victoria cook book

SPANISH BUN.—Four eggs, 14 cups butter, 14 cups lard, 3 cups milk, 1 cup sugar, 2 teaspoons cinnamon, 2 teaspoons cloves, flour enough to make a nice stiff batter, 15 teaspoons baking powder. Icing for bun :—Beat whites of 2 eggs, 2 tablespoons brown sugar, | teaspoon cinnamon, 1 teaspoon cloves. REBEKAH OTTON. COCOANUT COOKITES.—Half cup butter, 1 cup sugar, | cup grated cocoanut, 2 eggs, 1 tablespoon milk, lemon to flavor, flour enough to roll out. Roll thin and cut. Mrs. H. B. MYERs. ONE-EGG CAKE.—One tablespoon butter, 1 scant cup sugar, 1 egg, 14 cups flour, ¢ scant cup milk, ? cup cur- rants, 1 teaspoon baking powder. Rub the butter to a cream, add the sugar gradually, then the well-beaten eggs ; sift the flour and baking powder together, add the flour and milk to the mixture, beat well, then add the currants. Beat well and put in a loaf pan lined with greased paper, or bake in patty pans. Lucy BELL. COCOANUT CAKE.—Three eggs (the whites of 2 of them to be used as frosting), # of a cup of sweet milk, 14 cups flour, 2 teaspoons baking powder. Bake in thin round tins. Make frosting of the white of 2 eggs well beaten, with 4 dessertspoons of white sugar spread on top of cake, and sprinkle with grated cocoanut. Lucy BELL. FEATHER CAKE.—One cup milk, | cup flour, | egg, $ cup sugar, 1 tablespoon melted butter, 1 teaspoon baking powder, | teaspoon of lemon juice. Bake to a dark brown. LUCY BELL LADY FINGERS.—Beat the yolks of 4 eggs with + pound of sugar till smooth and light; whisk the whites of the eggs and add to these. Sift in { pound of flour, make into a smooth paste. Cut into size required and bake on buttered paper. MOLASSES CAKE.—Half a cup of New Orleans molasses, $ cup sour cream, 1 egg, $ cup of brown sugar, butter the size of an egg (2 ounces), 1 teaspoon of soda or saleratus, 2 cups flour. Dissolve the soda or saleratus in a tablespoon of boiling water, and add it to the molasses. Beat the egg and sugar together till light, then add the molasses, cream and flour, beat until smooth, and, if you like, add a tablespoon of ginger or a teaspoon of cinnamon. Bake in a shallow pan in a moderate oven for about 30 minutes. Miss CAMPBELL. JAM CAKES.—Two cups oatmeal or rolled oats, 2 cups flour, 1 cup light brown sugar, 1 cup shortening of butter and lard mixed, $ cup sour milk with 4 teaspoon soda (or 4 cup water with 2 teaspoons baking powder). Roll out thin, cut with cake cutter, put jam in between layers, press down the edges, and bake in a hot oven. Mrs. H. COOKIES.—One pound flour, $ pound sugar, } pound butter, 2 eggs, 1 teaspoon soda with enough milk to blend the soda. Mix flour, sugar and butter together, then the egos, milk and soda. Roll very thin. Mrs. H. NUT KISSES.— Whites of 6 eggs beaten stiff, 1 pound powdered sugar, 2 tablespoons flour, 1 pound shelled nuts. Drop on well-buttered tins and bake in a moderate oven. Mrs. CRESWICKE. MACAROONS.—-Whites of 2 eggs beaten stiff, 1 small cup granulated sugar added, 14 small cups cocoanut added to these. If the cocoanut is shredded chop it a little. Put this mixture in a double boiler and heat through. Have ready buttered paper on your pans, and.as soon as you take off the mixture from the stove add 14 teaspoons corn starch, + teaspoon bitter almond essence. Stir thoroughly; if too thin to drop nicely, add a little cocoanut; drop about 4 a teaspoonful at a time, or more if you wish. Bake in moderate oven 15 to 20 minutes. Mrs. REDDITT. MOLLY CAKE—Half cup butter, 2 cups sugar, 4 egos, 1 cup milk, 3 cups flour, 2 teaspoons baking powder, raisins, almonds and flavoring. Miss R. E. McWHINNEY. MADEIRA CAKE.—Warm until the consistency of creum 6 ounces butter; beat into it $ pound sugar, then $ pound flour. Have ready 6 eggs well beaten; work all together till it is a smooth batter; add the grated rind of a