High-class cookery made easy

Place a pint of milk on the fire to get hot, and make a curd by putting a few drops of rennet in it; press the whey from the curd, mix three eggs with the curd, three ratafia biscuits, a glass of cream, two ounces of sugar, and a few drops of lemon. Press the curd in a napkin to absorb the moisture. Pound the above mixture in a mortar. Line half-a-dozen tartlet pans with puff paste, fill the tartlet pans with the cheese custard, and place a couple of stripes of candied peel on the top of each. GINGER BREAD. Mix half-a-pound of butter, and half-a-pound of soft sugar, half-a-pound of treacle, with a wooden spoon, five eggs, yolks and whites switched separately; a tea-cupful of sour milk, one tea-spoonful of baking soda, one ounce of ginger, one pound and a-half of flour, a drop of browning to make it dark, and two ounces of candied peel. Bake in not too hot an oven. LEMON CAKES. Take four ounces of butter, four ounces of sugar, the juice of a lemon, and half the rhind; rub on to the sugar the yolk of two eggs, one glass of warm milk; knead stiff dough, and roll out, and cut with fancy cutter any shape preferred. JOHNNIE CAKE. Take two cups of India meal, one cup of flour, mix three tea-spoonfuls of baking-powder, three spoonfuls of sugar, a half-cup of melted butter, two eggs. Add milk enough to make this a thick batter, and bake for half-an-hour in a square flat pan; cut in square pieces; it is a very nice cake for lunch. GERMAN TEA CAKE. Take three ounces of butter, three ounces of sugar, rubbed to a cream, one egg, yolk and white switched; add to the butter and sugar twelve ounces of flour, mix with the flour half-a-pound of currants, three tea-spoonfuls of baking-powder, and a tea-spoonful of cinnamon, one ounce lemon-peel, add one cup of milk to the butter and sugar; mix the flour, currants, cinnamon, and peel, all together, and bake for three-quarters of an hour in