Soyer's standard cookery

Prepare and cook same as sweet milk griddle cakes. Corn Griddle Cakes. Two cups of flour, one-half cup of cornmeal, one and a half tablespoonfuls of baking powder, one and a half teaspoonfuls of salt, one-third cup of sugar, one and a half cups boiling water, one and a quarter cups of milk, one egg, two tablespoonfuls of melted butter. Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients, mixed and sifted, then the egg well beaten, and butter. Cook same as other griddle cakes. Rice Griddle Cakes. Two and a half cups of flour, one-half cup cold cooked rice, one tablespoonful of baking powder, one-half teaspoonful of salt, one-quarter cup of sugar, one and a half cups of milk, one egg, two tablespoonfuls of melted butter. Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and butter. Cook same as other griddle cakes. Rice Griddle Cakes. (Another Method.) One cup of milk, one cup of warm boiled rice, one-half teaspoonful of salt, yolks of two eggs, whites of two eggs, one tablespoonful of melted butter, seven-eighths cup of flour. Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour and fold in whites of eggs beaten until stiff and dry. Bread Griddle Cakes. One and a half cups of fine stale breadcrumbs, one and a half cups of scalded milk, two tablespoonfuls of butter, two eggs, one-half cup of flour, one-half teaspoonful of salt, four teaspoonfuls of baking powder. Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, salt, and baking powder, mixed and sifted. Cook same as other griddle cakes. Soyer's Cake Without Flour. One pound ground sweet almonds, one-half pound of butter, one pound of sugar, ten yolks of eggs, three ounces of arrowroot fecule, ten whites of eggs. Flavor as to taste. Mix up butter, sugar, almonds and yolks of eggs altogether with the flavor. Beat it up well, then mix up the arrowroot, then beat the whites of eggs very stiff. Mix up gently as for sponge cake. Have your mold well buttered. Pour the mixture in half the mold and bake it slowly in a paper bag, or otherwise. With this mixture you can cook it in small baking-sheets buttered in the same way. Lay the mixture about one inch thick and cook slowly. With this you can make any cake or dessert by cutting it in any shape you wish, and, iced in any color you fancy and any flavor. Ginger Bread. One pound of flour, one pound of treacle, one-quarter pound of butter, one ounce of ginger, some candied peel, a few carraway seeds ground, a teaspoonful of soda. To be baked in a slow oven. Flour to be mixed in gradually, the butter and treacle to be milk-warm. The soda to be put in last. Let it stand half an hour to rise. Spice Cake. Place in an enameled saucepan a pint of golden syrup, onehalf pound of fresh butter, the grated rind of one lemon,