173.—Halfpenny Scotch Cakes.
3½ lbs. of flour, 12 ozs. of lard, 12 ozs. of sugar, ¼ oz. voil, and a little milk, as much as will dissolve the volatile salts and sugar. Mix as above, but well rub the dough; make it nice and easy to work off. Pin out a sheet about ¼ of an inch thick, cut out with a small round cutter; dock each one well; pinch round the edges with the finger and thumb. Bake on clean tins, but not greased, in a moderate oven.
174.—Large Square Penny Albert Cake.
Rub 6 ozs. of lard in 6 lbs. of flour, then add 4 ozs. of cream of tartar and 2 ozs. of soda. Mix all together and make a bay. Put in the bay 2 lbs. of sugar and 3 lbs. of currants, and dough with churned milk, a little softer than for plum cake mixture. Have a large-edged pan cleaned and greased, put the mixture in the tin and spread it equally over the tin, putting your hand occasionally in a little milk to smooth over the surface. This mixture is best made up in a basin or large bowl and poured into the tin. Bake in a moderate oven and cut when cold.
175.—Brandy Snaps.
Rub 1 lb. of lard in 4 lbs. of flour, put 4 lbs. of moist sugar on it and mix together; make a bay, put in 4 lbs. of syrup and about half a teaspoonful of essence of lemon. Make all into dough, pin it out, cut with a small round cutter, about the thickness of a penny. Bake on well-greased tins in a moderate oven. You can curl them round the peel or have them plain.
176.—Nonpareil Biscuits.
Rub 6 ozs. of lard in 5 lbs. of flour, make a bay, put in 2½ lbs. of moist sugar, 2 ozs. of ammonia; dough with milk; make into a dough, but do not work it too much. Cut out the same size and thickness as for brandy snaps; wash the top with milk; have some nonpareil sweets spread on the table, throw the biscuits on them, put on slightly greased tins. Bake in moderate oven.
177.—Common Halfpenny Queen Cake.
3 lbs. of flour, add 1 oz. of cream of tartar, 1 oz. of soda; mix; rub in 12 ozs. of lard, make a bay, put in 24 ozs. of castor sugar, essence of lemon; dough with churned milk; dough rather soft. Have some fluted tins ready greased, take a spoon and three-parts fill your tins. Bake in a moderate oven.