Soyer's standard cookery

to make a dough, and let it remain over night to rise. In the morning cream two eggs and a quarter of a pound of butter with a cupful of sifted sugar, and beat thoroughly into the dough, which should be again left for a while to rise. Now pour it into some pie plates, adding a little more flour if it appears too soft, and leave for a time in a warm place. Next brush the surface of each cake with some melted butter, and sprinkle thickly with powdered cinnamon and castor sugar mixed, and then bake in a hot oven. These cakes are always cut into slices and eaten warm. Afternoon Cakes. Take three cupfuls of flour, and one cupful of milk, two ounces of butter, three eggs, a cupful of sugar, and the same quantity of minced raisins, currants, and citron in equal parts, and two tablespoonfuls of baking powder. Mix thoroughly, flavor with cinnamon, and bake in small buttered pans. These cakes are usually eaten warm with chocolate. Aniseed Cakes. Beat four eggs for ten minutes with one pound of sifted sugar, and let stand for an hour, after which add a teaspoonful of hartshorn and a tablespoonful of essence of lemon. Mix with sufficient flour to make a fairly stiff paste. About two pounds will be needed. Divide this into two or more portions, according to the size of the cakes desired, and leave it aside over night. In the morning sprinkle the buttered caketins with aniseed before placing the dough in them. Bake in a brisk oven but watch that the cakes do not burn. Buckwheat Cakes. One-third cup of fine breadcrumbs, two cups of scalded milk, one-half teaspoonful of salt, one-quarter yeast cake, onehalf cup of lukewarm water, one and three-quarter cups of buckwheat flour, one tablespoonful of molasses. Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one-fourth teaspoonful of soda dissolved in one-fourth cup of lukewarm water, and cook same as griddle cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup. Waffles. One and three-quarter cups of flour, three teaspoonfuls of baking powder, one-half teaspoonful of salt, one cup of milk, yolks of two eggs, whites of two eggs, one tablespoonful of melted butter. Mix and sift dry ingredients; add milk gradually, yolks of eggs well beaten, butter and whites of eggs beaten stiff; cook on a greased hot waffle-iron. Serve with maple syrup. A waffle-iron should fit closely on range, be well heated on one side, turned, heated on other side, and thoroughly greased before iron is filled. In filling, put a tablespoonful of mixture in each compartment near center of iron, cover, and mixture will spread to just fill iron. If sufficiently heated, it should be turned almost as soon as filled and covered. In using a new iron, special care must be taken in greasing, or waffles will stick. Waffles with Boiled Cider. Follow directions for making waffles. Serve with boiled cider. Allow twice as much cider as sugar, and let boil until of a syrup consistency. Virginia Waffles.