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Tunbridge Cakes

Rub two ounces of fresh butter into half a pound of dried and sifted flour. Add a pinch of salt, four ounces of powdered white sugar, two ounces of caraway-seeds, and as much water as will be required to make a stiff paste. Roll this out very thin, stamp it into small rounds, prick the surface lightly with a fork, and bake the cakes in a well-heated oven. Time to bake, fifteen to thirty minutes, according to size. Probable cost, 6d. for this quantity. TUNBRIDGE PUDDINGS. Boil a pint of new milk, and as it rises in the pan stir into it gradually as much flour as will make a thick batter. Beat it until quite smooth, pour it out, and when cold add three well-beaten eggs, a table-spoonful of sugar, and two or three drops of almond ratafia or any other flavouring. Throw the butter in spoonfuls on a large floured plate, dredge the surface well with flour, and drop the puddings into hot lard or clarified fat. Fry them till they are lightly and equally browned, and serve on a hot dish with white sugar sifted thickly over them. Time to fry, until brown. Probable cost, 9d. Sufficient for five or six persons.

TUNNY. Tunny is a kind of fish slightly resembling the mackerel; it is caught in the Mediterranean, and sent to other parts preserved in oil. The fish is delicate and highly esteemed, somewhat resembling veal. To serve it, cut it in thin slices, and arrange these in rows overlapping each other. Put little heaps of capers and chopped parsley round the dish, pour a little fresh salad-oil over the fish, and serve.