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Show I DAINTIES FOR the 1 1H AFTERNOON TEA IH j -Cx IsnsH o4o-frofto-froroirooA'0ooo&ofto fll SULTANA CAKES. Ten ounces of IH butter, ten ounces of sugar; beat MbsI them Into a cream, adding four lll fresh eggs by degrees, two ounces of lll lemon peel, one-half pound of sultanas lll previously rubbed In fiour, one pound ll of fiour, Into which put one teaspoonful ll of baklnp powder. Mix well with milk ilssfl Into ba.ttcr the thickness of plum pud- ll ding. iUakc ln a moderate oven. Il Macaroons. One-half pound of illl ground almonds, one-half pound of ilssfl sifted sugar. AIlx well, then stir in the 'lll beaten whites of thrco eggs; work well illl together, place in little heaps on wafer 'iftl paper, putting half a blanched almond iffl on 'each. Sift a little sugar over and 'ill bake ln a moderate oven till set. 'llsH Ivanhoc Cakes. One pound of flour; .'Vsl rub into lt six ounces of butter, one 'lll pound of sugar, one ounce of sweet 'Vbbh almonds, one ounce of bitter almonds, ijll pounded, and a little grated lemon peel. ll AIlx together with threo eggs, put ln 'll tins ln pieces about the size of a walnut ilsfl and bake In a rather slow oven. lll Cocoanut Pastry. Two ounces of wjsfl butter, four tablespoonfuls of sugar, 'Hl four tcaspconfuls of solf rising flour, il one cup of desiccated cocoanut, a littlo Isssssi milk and one egg. Cream the butter ill and sugar, then tho well beaten egg; Vl add enough milk to make it into a stiff msssssi mixture, pour into a well greased tin j and bake ln a quick oven for twenty j minutes. When done sprinkle with j powdered sugar and cut into fingers. Banbury Cakes. Take two pounds 'M of currants, half an ounce, each , of iM ground allspice and cinnamon, four ounces each of candled orange and lem-on lem-on peel, eight ounces of butter, one pound of moist sugar and twelve ounces of fiour. AIlx all well together. Roll out a piece of puff paste, cut it into oval shapes, put a small quantity of the mixture into each and double them up ln the shape of a puff. Flatten them with a rolling pin and sift sugar over each. Bake In a very hot oven. Almond Rock- Four ounces of blanched almonds dried and cut Into spikes, three ounces of orange peel lil finely sliced, one ounce of flour, quarter Bf pound of sugar, two ounces of butter and the whites of two eggs. Mbcjnto jH a light paste and place on wafer paper ln small heaps. Bake twenty minutes in moderate oven. 'H Cornstarch Cakes. Take two ounces 1 of fiour, two ounces of cornstarch, one ' ounce of white sugar, two ounces of j mixed butter and lard. Work a tea- spoonful of baking powder into tho flour, add the beaten yolk of an egg i and flavoring. Sift ln the flour, etc., J beating the mixture well. Add tho I beaten white of the egg and put Into greased tins. Bake ln a very hot oven for ten minutes. i |