SEED BISCUITS.
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, 1s. 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, 3d. 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, 2s. 6d. 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, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable at any time.
SEMOLINA SOUP.
Ingredients.—5 oz. of semolina, 2 quarts of boiling stock. Mode.—Drop the semolina into the boiling stock, and keep stirring, to prevent its burning. Simmer gently for half an hour, and serve. Time.—½ an hour. Average cost, 10d. per quart, or 4d. Sufficient for 8 persons. Seasonable all the year.