Ingredients.—Half a pound of flour, uartei of a pound of butter, quarter of pound of caster <■ ipar, two ounces of siccated cocoanut one teaspoonful of akinp powder. ..b'tliod. Cream the utter and sugar, beat in the (lour and 'Coanut gradually, a little at a time, .Id the baking powder last. Hake in a '■allow, preas-'d tin for twenty or thirty dilutes til! a golden brown. Cut in Itiares with a hot knife, and lay the lives on a sieve iil] cold.
Julienne Soup. The favourite French Julienne soup is iade as per recipe No. 2. with the addi i>>n of a little mined sorrel (" sour rass") and of nic-n peas, French beans. ■ irrois. turnips, leeks, celery, asparagus ips. iVc.. ,Vc. accordiim to season, cut uto shreds a:: thick as a match and an iicli or more in length. These are boiled cparately and put into the clear stock at he last moment.
