Little Toscan Cakes

Put into a basin three ounces of good butter and the finely-chopped peel of one lemon, and work these with a wooden spain for about ten minutes: add half a pound of finely-chopped desiccated cocoanut, three ounces of Marshall's Creme de Riz, and three ounces of castor sugar, and mix these well together for another five minutes; then add three whole raw eggs and six or eight drops of vanilla essence. Lightly brush the in sides of some little bouche moulds with warm butter, and dust them over with fine flour and castor sugar that have been mixed in equal quantities, and with a forcing bag and plain pipe fill up the moulds with the prepared mixture, and bake in a moderate oven for fifteen to twenty minutes. Turn out the little cakes, and when cool glaze them over with Maraschino glace (vol. i.); place in the centre of the top of each a crystallised violet, or any dried fruit, and when the glace is set place each cake separately in a small fancy paper case, dish up as in engraving, and serve with ice for a dinner sweet, or they may be used for dessert, and if kept in a dry place will remain good for a week or two. The above quantities are sufficient for about three dozen little cakes.

Tea Or Breakfast Cakes

Take for one pound of fine Hour five ounces of butter, rub together till smooth, add a teaspoonful of salt, one ounce of castor sugar, one ounce of Cowan's Baking Powder, one pint of cold milk; mix up lightly and quickly, roll out about a quarter of an inch thick, prick well all over, stamp out in rounds about two and a half inches in diameter, and bake on floured baking-tins for fifteen to twenty minutes in a quick oven. Dish up in a pile and use for tea or breakfast, etc.

Ginger Biscuits

Put into a stewpan three-quarters of a pound of good butter, half a pound of castor sugar, and half a pint of treacle; melt these together over the fire, leave them till cool, then mix with it a quarter-ounce of ground mace, one ounce of ground ginger, one grated nutmeg, the finely-chopped peel of a lemon, three whole eggs, two and a half ounces of mixed peel cut into tiny square pieces, and two ounces of finely-chopped blanched almonds; mix these with one pound of sifted fine-flour, and set it away in a cool place for two or three hours, then roll out very thin with a little flour, and garnish with blanched split almonds and cut peel; cut out the cakes into rounds about a quarter-inch thick, and one and a half or two inches in diameter, and put to bake on slightly greased tins in a moderate oven for about fifteen minutes. They are then ready for use, and may be served for tea, etc.

Brandy Snaps

Rub one pound of fine flour with a quarter of a pound of good butter till quite smooth, then add one and a half pounds of moist sugar and make a hollow in the centre of the mixture, pour into this one pound of golden syrup, then mix up well together, roll out on a floured slab to the thickness of a shilling-piece, and with a plain cutter about five or six inches in diameter stamp it out into rounds; arrange these on slightly greased baking-tins and bake in a moderate oven for about ten minutes; then remove from the tins with a palette-knife, brush them over very lightly with golden syrup and use.