High-class cookery made easy

the batter two ounces of melted butter, quarter of a pound of sugar, one tea-spoonful of baking-powder; grease waffle irons, and bake over a clear fire; sift over with white sugar, and serve hot. ICES FOR CAKES. Take half-a-pound of icing sugar to two whites of eggs; switch the whites to a stiff froth, stiff enough to lift on a knife; then add the sugar, and beat well up with the knife. Then pass through an icing-bag, on whatever is to be iced; ornament any fancy shape that is desired. THE DIFFERENT KINDS OF PASTE. PASTE NO. 1.--PUFF PASTE. Wet four ounces of flour with cold water to a dough, as stiff as for a breakfast roll; roll out and lay four ounces of fresh butter in pieces on the paste; fold over and roll out four times, and set away to raise in a cold place for three hours. Give the paste three turns more, and it is ready for use. Care must be taken not to dust too much flour on; rolling it at a cold slab or slate, with hands washed in cold water and salt, is an improvement to this paste. A very hot oven is needed to cook it. Do not allow the oven door to be opened, to let the draught in, as this is bad for it. PASTE NO. 2.--SHORT CRUST. Take half-a-pound of butter, one pound of flour, one egg, and a glass of milk, and two ounces of sugar; rub the butter and flour to crumbs, then add the egg and a glass of milk; knead to a stiff dough, and bake in a moderate oven; time, half-an-hour. PASTE NO. 3.--PLAIN AMERICAN CRUST. Take one pound of flour, two tea-spoonfuls of baking-powder, six ounces of butter, rubbed to crumbs by rubbing it the one way; a pinch of salt if for a meat dish, and for a sweet dish a spoonful of sugar. Make a hole in the centre, and draw the flour all in, wet with cold water to the stiffness of soda scones; bake in a moderate oven. PASTE