American Flannel Cakes

Put into a basin ten ounces of fine sifted flour, and add two large whole eggs, a pinch of salt, and mix with barely one pint of new milk; stir well together for about five minutes, making the mixture into a perfectly smooth batter. Have an iron baking-tin perfectly clean and put it on the top of the stove (hot-plate); then when quite hot rub it over well with a piece of raw fat bacon, pour the mixture on the tin in quantity of about half a gill at a time, and let it spread about the eighth of an inch in thickness; let each such cake cook for about three to four minutes, during which time turn them over by means of a palette-knife, allowing each side to take a nice light brown colour. Then take up and arrange on a hot dish one on the other, and spread between each a little maple syrup, or, if liked, brown sugar, and a slight dust of ground ginger. Serve while quite hot for dinner Or luncheon.

Buckwheat Cream Cakes

Put in a basin one pound of buckwheat flour, a teaspoonful of salt, a tablespoonful of fine castor sugar, and a pinch of ground cinnamon; mix this with three gills of cold single cream into a light batter, and add to it half an ounce of Cowan's Baking Powder. Make the griddle or baking-tin hot and well grease it (as in recipe for American Flannel Cakes), place the warmed and greased fleur rings on it, and pour in each about one gill of the mixture; let this cook on the top of the stove or fire for about fifteen to twenty minutes, when it should be a nice golden colour; turn it once only during the cooking by means of a palette-knife; when cooked, take up the cakes and place them one on the other on a hot plate or muffin dish, and pour over them some preserve or warm butter. They may, if wished, be cut into three or four pieces. Serve as a hot dish for breakfast or afternoon tea. The quantities given above are enough to make six cakes cooked in rings of four inches in diameter and one inch deep.

Bath Tea Cakes

Work a quarter-pound of butter in a basin with a wooden spoon till like cream,'then mix in six ounces of castor sugar, a good pinch of ground cinnamon and ground ginger, and stir up together for about five minutes, then add three-quarters of a pound of fine flour that has been sifted and warmed, with four raw whole eggs, adding two tablespoonfuls of flour to each egg at the time; take three-quarters of an ounce of Cowan's Baking Powder and two tablespoonfuls of rose water and add to these ingredients, with a quarter-pound of well-washed and dried currants. Have some little fancy cake-tins, brushed over with warm butter, and dusted over with dried sweet cocoanut, and partly fill them with the preparation; place a dried cherry in the centre of each and two or three halves of blanched split almonds; bake in a moderate oven for fifteen to twenty minutes, then turn out and use for afternoon tea, etc.

Bohemian Cake

Work a quarter-pound of butter till creamy, then add a quarter of a pound of castor sugar, two ounces of grated chocolate, the juice and finely-chopped peel of a lemon, six ounces of fine flour, three raw yolks of eggs, a quarter of a pound of finely-chopped mixed peel, half an ounce of Cowan's Baking Powder, and the stiffly-whipped whites of the eggs. Put the mixture into a well-buttered cake-tin that is lined with a buttered paper, and bake it in a moderate oven for forty to sixty minutes; then turn out, and use when cold for tea, tennis parties, etc.