LADY JANE GREY and JOSEPHINE - To make tea cakes, put 2lbs of flour into a basin, and half a teaspoonful of salt, and rub in 1/2lb of butter or lard. Heat up one egg, and add to it a piece of German yeast of the size of a walnut, with enough of warm milk to make the flour into dough. Knead it well, and let it rise near the fire. Make into eight tea cakes, and bake from a quarter to half an hour.
JOLETTE and E. WITHERS - To make a Madeira cake, take three eggs, the grated rind of a lemon, 6oz of lump sugar, and half a gill of water; make a syrup of the lemon, sugar and water, and add it to the eggs - when well beaten - at boiling point. Beat the eggs and sugar, keeping them as hot as possible for 15 minutes, then add 5oz of flour, warmed, 2oz of butter, creamed to the cake batter, beating all thoroughly. Pour it into a mould, and bake for 15 minutes, then add a slice of citron peel to the top, when 15 minutes extra will be needed to finish the baking.
WEE BAIRNIE - Cut half a pound of beef into small square pieces, and place in a baking jar with a well-fitting lid. Add to it 1 pint of water and a little salt and bake for three or four hours in a warm but not a hot oven, or else leave it all night in the oven. This will make good beef-tea.
NELL - To make dessert biscuits, take 1lb of flour, and mix with the yolk of an egg to make into a stiff paste. Add sugar according to your taste, and flavouring; roll out very thinly, and cut them into small biscuits. Then bake them in a slow oven.
VEASE - To make mushroom katsup break up the mushrooms, and add 1/4lb of salt to every 3 1/2lb of mushrooms. Let them stand for a couple of days, and drain all the juice you can procure from them by pressure. Then boil it slowly for an hour, with 2oz of salt, a few cloves, and 1/4oz of peppercorns and whole ginger to each quart. Then strain, and when cold bottle - using new corks, and sealing them down.