Soyer's standard cookery

half an ounce of allspice and powdered ginger, with a teaspoonful of mixed coriander and aniseed, and blend thoroughly over the fire, but do not let it get too hot. Now add sufficient flour to make a fairly thick dough, and let it stand for a time in a cool place. Blend with it two ounces each of chopped candied peel and cherries, with an ounce of currants, and roll out till an inch thick. Then cut into squares and bake in a brisk oven. This is the cake that one sees everywhere at the fairs in country towns, cut into the shape of pigs, fish, etc., and ornamented with sugar piping. Butter Cakes. Mix two cupfuls of sugar with half a pound of melted butter, add seven beaten eggs, and blend with three pounds of flour and half a pint of milk. Thoroughly beat the whole, spread thinly on buttered pans or baking dishes and let it rise. When sufficiently risen, brush the surface with melted butter and sprinkle freely with sugar, grated cinnamon, and chopped almonds. Then bake until done. Serve hot for luncheon or tea. Wonders. Beat a quarter of a pound of melted butter with the same quantity of sifted sugar until it forms a cream. Now blend with three whipped eggs, one pound of flour, and a little grated nutmeg. Mix thoroughly and set aside for a time. After it has risen, roll out lightly and cut into rounds. Two slits are next cut across the center of each cake and the side pieces twisted through each other without breaking them. Throw into boiling fat until done. Dust well with sugar before serving. Cheese Wafers. Blend half a pound of Gruyere or other mild cheese with the same quantity of butter until it is thoroughly smooth. Then add four beaten eggs, a little water, and sufficient flour to make a rather stiff paste. After well rolling, cut the paste into thin sticks about half an inch wide, and bake in a hot oven until well browned. These wafers are usually eaten very hot with fruit or salad. Brioches. Mix a quarter of a pound of flour and a quarter of an ounce of German yeast with sufficient water to make a stiff paste. After well kneading form it into a ball and place it in a large bowl of warm water near a fire. Now take another quarter of a pound of flour and mix thoroughly with the same weight of butter, a tablespoonful of water, a pinch of salt, and a spoonful of sugar. Beat the whole thoroughly and add gradually two eggs to the dough. Care must be taken that this dough is thoroughly light, and with this object the French housewife generally throws it on the table a few times. Next take out of the water the ball of paste, place it on the top of the dough and roll both together several times. Let it now stand for two hours in a cool place to rise, and then bake it for three-quarters of an hour, glazing the top with a little egg. On turning out dust well with sugar. This is an extremely dainty cake and is very popular throughout France, although it is rather troublesome to make. Grecian Easter Cakes. Thoroughly mix four ounces of butter with the same quantity of sugar, and blend with half a pound of flour, adding four beaten eggs, a cupful of milk, and an ounce and a half of yeast. After rising for two hours form into the shape of a triangle or a large fleur-de-lys — to symbolize the Trinity — cover thickly with sifted sugar and bake for an hour.