Shrewsbury Cake — One lb. sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. flour, a little rosewater, 3 eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind); add the rosewater to the eggs and mix with the flour, etc.; then pour in enough melted butter to make it a good thickness and roll out. Mould well, roll thinly, and cut into such shapes as you like. Marble Spice Cake — Three-quarters of a pound of flour, well dried; 1 lb. white sugar, }4, butter, whites of 14 eggs, 1 tablespoonful cream tartar mixed with flour. Bread and Cakes. 171 When the cake is mixed, take out about a teacupful of batter and stir into it 1 teaspoon- ful of cinnamon, 1 of mace, 1 of cloves, 2 of spice and 1 of nutmeg. Fill your mould about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture; then put in another layer of white, and add the dark as before; repeat this until your batter is used up. This makes one large cake. Corn-Starch Cake — Four eggs, whites only; 1 cup butter, % cup corn-starch, i-^ cup sweet milk, 1 cup flour, 2 teaspoonfuls baking-powder, lemon or rosewater flavoring. Cream the butter and sugar thoroughly either with the hand or a silver spoon; mix the corn- starch with the milk and add; then add the eggs, beaten stiff, next the sifted flour, into which the baking-powder has been stirred. Put into well greased mould and bake. Cracknels — One qt. flour, i^ nutmeg, 4 eggs, 4 spoonfuls rosewater, 1 lb. butter✪ Scotch Snow Cake. Mix the flour, the nutmeg, grated, the yolks of the eggs, beaten, and the rosewater, into a stiff paste with cold water; then roll in the butter and make into cracknel shape; put them into a kettle of boiling water, and boil them till they swim; then take them out, and put them into cold water; when hardened, lay them out to dry and bake on tin plates. Lemon Biscuits — One lb. flour, % lb. white sugar, 3€ lb* fi^esh butter, 1 oz. lemon peel, 1 tablespoonful lemon juice, 3 eggs. Add the butter to the flour and rub finely with the hands; mince the lemon peel and stir it and the sugar into the former mixture; well whisk the eggs and lemon juice, and thoroughly mix the whole. Drop from a spoon to a greased 172 White Ribbon Cook Book. baking-tin about 2 inches apart. Bake for 20 minutes. Cocoanut Biscuits — Six oz. cocoanut grated, 9 oz. white sugar, 3 eggs✪ Cocoanut Biscuits. Whisk the eggs for about 12 minutes, then sprinkle in the sugar gradually, lastly the cocoa- nut; form with your hands into little pyramids; place upon white paper, and the paper on tins. Bake in a cool oven until slightly brown. Rice Biscuits — One-half lb. ground rice, 5 oz. white sugar, 4 oz. butter, 2 eggs✪ Rice Biscuits. Well beat the butter; stir in gradually the ground rice and sugar; well whisk the eggs and add to the other ingredients. Roll out on the paste board and cut into shapes with paste cut- ter. Place upon greased tin and bake a quarter of an hour in a slow oven.

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Shrewsbury Cake — One lb. sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. flour, a little rosewater, 3 eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind); add the rosewater to the eggs and mix with the flour, etc.; then pour in enough melted butter to make it a good thickness and roll out. Mould well, roll thinly, and cut into such shapes as you like. Marble Spice Cake — Three-quarters of a pound of flour, well dried; 1 lb. white sugar, }4, butter, whites of 14 eggs, 1 tablespoonful cream tartar mixed with flour. Bread and Cakes. 171 When the cake is mixed, take out about a teacupful of batter and stir into it 1 teaspoon- ful of cinnamon, 1 of mace, 1 of cloves, 2 of spice and 1 of nutmeg. Fill your mould about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture; then put in another layer of white, and add the dark as before; repeat this until your batter is used up. This makes one large cake. Corn-Starch Cake — Four eggs, whites only; 1 cup butter, % cup corn-starch, i-^ cup sweet milk, 1 cup flour, 2 teaspoonfuls baking-powder, lemon or rosewater flavoring. Cream the butter and sugar thoroughly either with the hand or a silver spoon; mix the corn- starch with the milk and add; then add the eggs, beaten stiff, next the sifted flour, into which the baking-powder has been stirred. Put into well greased mould and bake. Cracknels — One qt. flour, i^ nutmeg, 4 eggs, 4 spoonfuls rosewater, 1 lb. butter. Mix the flour, the nutmeg, grated, the yolks of the eggs, beaten, and the rosewater, into a stiff paste with cold water; then roll in the butter and make into cracknel shape; put them into a kettle of boiling water, and boil them till they swim; then take them out, and put them into cold water; when hardened, lay them out to dry and bake on tin plates. Lemon Biscuits — One lb. flour, % lb. white sugar, 3€ lb* fi^esh butter, 1 oz. lemon peel, 1 tablespoonful lemon juice, 3 eggs. Add the butter to the flour and rub finely with the hands; mince the lemon peel and stir it and the sugar into the former mixture; well whisk the eggs and lemon juice, and thoroughly mix the whole. Drop from a spoon to a greased 172 White Ribbon Cook Book. baking-tin about 2 inches apart. Bake for 20 minutes. Cocoanut Biscuits — Six oz. cocoanut grated, 9 oz. white sugar, 3 eggs. Whisk the eggs for about 12 minutes, then sprinkle in the sugar gradually, lastly the cocoa- nut; form with your hands into little pyramids; place upon white paper, and the paper on tins. Bake in a cool oven until slightly brown. Rice Biscuits — One-half lb. ground rice, 5 oz. white sugar, 4 oz. butter, 2 eggs. Well beat the butter; stir in gradually the ground rice and sugar; well whisk the eggs and add to the other ingredients. Roll out on the paste board and cut into shapes with paste cut- ter. Place upon greased tin and bake a quarter of an hour in a slow oven.

The white ribbon cook book