High-class cookery made easy

a hot oven. If the cakes are burning, lay a paper over to prevent this. Bake till nothing sticks to the straw when pierced. QUAKER’S CAKES. Take half-a-pound of sifted sugar, the yolks and whites of seven eggs beaten separately, the juice of one lemon, and a half-pound of almonds beaten fine with rose water. Beat the whites and yolks separately, then mix them with the other ingredients, except the flour. Beat them together half-an-hour, then shake in the flour, and put the cakes in the oven. DESSERT BISCUITS. Rub one pound of butter, one pound of sugar, and five eggs to a cream; add one tea-cupful of milk, a few drops of essence of lemon; knead to a stiff dough; cut in rings, and leaves, and heart; when done, ornament with icing sugar in the usual way. LOAF CAKE. Take the size of a walnut of German yeast dissolved in a pint of warm milk, and a pinch of salt; stir as much flour in as will make a thick sponge. Set it to raise till it gets light and throws up little bubbles; then take two pounds of flour and make a hole in the centre, and pour in the sponge. Add three-quarters of a pound of butter, half-a-pound of soft sugar, four eggs, two ounces of lemon-peel, three-quarters of a pound of currants, three-quarters of a pound of raisins, and knead this all together, and set to raise for another hour; then, when light, bake for one hour in a moderate oven. DOUGH NUTS. Take three ounces of butter, three ounces of soft sugar, rubbed to a cream, one egg, a drop of vanilla, and one cup of milk, a pound and a half of flour with three tea-spoonfuls of baking-powder. Knead into a stiff dough, cut with a round cutter, cut a hole in the centre with a smaller cutter, and fry in hot lard. FRENCH WAFFLES. Make a batter of nine table-spoonfuls of flour, in one pint of milk, rubbed smoothly with the back of a wooden spoon; switch up three eggs, and pour into