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Take twenty potatoes, turn them with a knife into olive shape, boil them in salted water for five minutes; drain them and put them on a baking-tin with salt and butter or dripping. Cook them in a very hot oven for thirty minutes, moving them about from time to time. Sprinkle on a little chopped parsley before serving. Take some long-shaped potatoes, peel them and smooth them with the knife.
Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a well-buttered baking-tin and bake until a deep yellow. French Waffles. Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of melted butter and 2 cups of warm milk.
Pour the third of a pint of boiling milk upon one egg, add one lump of sugar. Put the apple into a cup, pour the custard over, and set in a small baking-tin half full of boiling water, to bake till the custard is firm in the centre. Bread Cup Puddings. Soak one or two scraps of stale bread in milk to soften them entirely.
They lighted the fire and put the kettle on, and they arranged the crockery for breakfast; they could not find all the right things, but a glass ash-tray made an excellent salt-cellar, and a newish baking-tin seemed as if it would do to put bread on, if they had any. When there seemed to be nothing more that they could do, they went out again into the fresh bright morning.
Drop by teaspoonful on greased baking-tin. Bake in slow oven. Set the honey and sugar over the fire together, put in the almonds, stir all up thoroughly. Next put in the spices and work into a dough. Put away in a cold place for a week, then roll about as thick as a finger. HONEY CAKES, No. 1
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