_Ingredients._—1 lb. of flour, 1 lb. of sifted sugar, ¼ lb. of butter,
½ oz. of caraway seeds, 3 eggs. _Mode._—Beat the butter to a cream;
stir in the flour, sugar, and caraway seeds; and when these ingredients
are well mixed, add the eggs, which should be well whisked. Roll out
the paste, with a round cutter shape out the biscuits, and bake them
in a moderate oven from 10 to 15 minutes. The tops of the biscuits may
be brushed over with a little milk or the white of an egg, and then a
little sugar strewn over. _Time._—10 or 15 minutes. _Average cost_,
1_s._ _Sufficient_ to make 3 dozen biscuits. _Seasonable_ at any time.
SEED-CAKE, Common.
_Ingredients._—½ quartern of dough, ¼ lb. of good dripping, 6 oz.
of moist sugar, ½ oz. of caraway seeds, 1 egg. _Mode._—If the dough
is sent in from the bakers, put it in a basin covered with a cloth,
and set it in a warm place to rise. Then with a wooden spoon beat
the dripping to a liquid; add it, with the other ingredients, to the
dough, and beat it until everything is very thoroughly mixed. Put it
into a buttered tin, and bake the cake for rather more than 2 hours.
_Time._—Rather more than 2 hours. _Average cost_, 3_d._ _Seasonable_ at
any time.
SEED-CAKE, a Very Good.
_Ingredients._—1 lb. of butter, 6 eggs, ¾ lb. of sifted sugar, pounded
mace and grated nutmeg to taste, 1 lb. of flour, ¾ oz. of caraway
seeds, 1 wineglassful of brandy. _Mode._—Beat the butter to a cream;
dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds,
and mix these ingredients well together. Whisk the eggs, stir to them
the brandy, and beat the cake again for 10 minutes. Put it into a tin
lined with buttered paper, and bake it from 1½ to 2 hours. This cake
would be equally nice made with currants, and omitting the caraway
seeds. _Time._—1½ to 2 hours. _Average cost_, 2_s._ 6_d._ _Seasonable_
at any time.
SEMOLINA PUDDING, Baked.
_Ingredients._—3 oz. of semolina, 1½ pint of milk, ¼ lb. of sugar, 12
bitter almonds, 3 oz. of butter, 4 eggs. _Mode._—Flavour the milk with
the bitter almonds, by infusing them in it by the side of the fire for
about ½ hour; then strain it, and mix with it the semolina, sugar, and
butter. Stir these ingredients over the fire for a few minutes; then
take them off, and gradually mix in the eggs, which should be well
beaten. Butter a pie-dish, line the edges with puff-paste, put in the
pudding, and bake in rather a slow oven from 40 to 50 minutes. Serve
with custard sauce or stewed fruit, a little of which may be poured
over the pudding. _Time._—40 to 50 minutes. _Average cost_, 1_s._ 2_d._
_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.