Tennis Cake

Take a quarter of a pound of good butter, the finely-chopped peel of a lemon, work together till quite smooth and creamy, then add three ounces of castor sugar, a pinch of ground cinnamon, and work again for about ten minutes; then add by degrees a quarter of a pound of finely-sifted warm flour, one ounce of Marshall's Creme de Riz, a wineglass of Maraschino, a saltspoonful of vanilla essence and three raw yolks of egg (putting a tablespoonful of flour and one yolk in at the time), and mixing well together. Have the whites of egg whipped stiff with a pinch of salt, and add to the other ingredients with an eighth of an ounce of Cowan's Baking Powder, one ounce of cleansed sultanas, and a quarter of a pound of uncrystallised cherries, both cut up small; put the prepared mixture into a square fleur mould that has been buttered and dusted over with castor sugar and fine flour and surrounded with a band of buttered paper, and bake for one and a half hours, then turn out and when cold cover entirely with Almond paste (vol. i.); let this dry well until the next day, and then coat over with Royal icing (vol. i.) and ornament by means of forcing bags and fancy pipes, and here and there garnish with blanched whole pistachios and a little red-coloured sugar. Serve for ball supper, tea. etc.

Tunbridge Cakes

Put three-quarters of a pound of good butter in a basin and work it with the hand to a creamy consistency; add three-quarters of a pound of castor sugar and work it again for about eight minutes; then add by degrees four whole eggs, three tablespoonfuls of rose water, and the finely-chopped peel of one lemon; mix this well, and add one and a quarter pounds of fine flour that has been sifted, and a quarter-pound of Marshall's Creme de Riz. Make up into a light dough, roll out with a little flour on the slab about half an inch thick, and then stamp out with a plain or fluted cutter two inches in diameter; place the pieces on a slightly floured baking-tin, and ornament them with any dried fruit, such as candied peel, etc.; bake till a pretty fawn colour, in a moderate oven, for thirty-five to forty minutes, and serve for tea or dessert. These will keep good for a considerable time if put away in a box in a dry place. The above quantity is sufficient for three dozen cakes.

Water Biscuits

Take one pound of sifted fine flour, rub into it three ounces of butter till quite smooth, add a pinch of salt, and mix up into a stiff dry paste with cold water; then roll out on a floured slab into a very thin wafer-like paste and prick it well all over with a pricker, then stamp out with a plain round cutter, or cut it into three inch squares; put these on slightly floured tins, and bake in a moderate oven till a pale colour and crisp. These can always be kept ready for use and are nice for tea or dessert.

Whigs

Take three ounces of good butter, and work it in a basin to a creamy consistency, add a quarter-pound of castor sugar and half a teaspoonful of ground cinnamon, and work together with the hand or a wooden spoon for about fifteen minutes; then mix into it three whole eggs, adding one at a time, and work the mixture till quite smooth. Put into another basin two and a half gills of warm milk, mix with it one and a half ounces of German yeast; then work it into the first mixture by degrees, with one pound of fine Hour that has been sifted and warmed in the screen. When all is added, beat all together into a light dough and work it with the hand for three or four minutes; set it in a warm place and cover over with a cloth for three-quarters of an hour; put in buttered whig tins and bake in a quick oven for about twenty-five minutes, when they should be a nice deep fawn colour; remove from the tin and serve hot for breakfast or tea. These can also be toasted like Sally Luns.