nd sugar, but not much, or your cakes will be
brittle; they should be the size, when done, of a fifty-cent piece, and
I find half a teaspoonful of batter dropped generally makes them about
right. Have a tin cutter or tin box lid, if you have no cutter so small,
about the size, and with it trim each cake when baked; then take half
the number and spread some with a very thin layer of red currant jelly,
others with peach or raspberry; then on each so spread put a cake that
is unspread, thus making a tiny sandwich or jelly cake. If you have
different sorts of jelly, put each separate, as you must adapt the
flavor of your icing to the jelly. For red currant, ice with chocolate
icing. Recipes for icing are so general that I refer you to your cookery
book. Those with peach may have white icing, flavored with almond, or
with rum, beating in a little more sugar if the flavoring dilutes your
icing too much. Almond flavoring goes well with raspberry. Cakes with
raspberry jelly or jam should be iced pink, coloring the icing with
prepared cochineal or cranberry juice. Thus you have your cakes brown,
pink, and white, which look very pretty mixed.

The process of icing is difficult to do after they are put together, but
they are much handsomer this way, and keep longer. You require, to
accomplish it, a good quantity of each kind of icing, and a number of
little wooden skewers; stick one into each cake and dip it in the icing,
let it run off, then stand the other end of the skewer in a box of sand
or granulated sugar. The easiest way is to ice each half cake before
putting in the jelly; when the icing is hard spread with jelly, and put
together.

CURACOA may be successfully imitated by pouring over eight ounces of the
_thinly_ pared rind of very ripe oranges a pint of boiling water, cover,
and let it cool; then add two quarts of brandy, or strong French spirit,
cover closely, and let it stand fourteen days, shaking it every day.
Make a clarified syrup of two pounds of sugar into one pint of water,
well boiled; strain the brandy into it, leaving it covered close
another day. Rub up in a mortar one drachm of potash, with a teaspoonful
of the liqueurs; when well blended, put this into the liqueur, and in
the same way pound and add a drachm of alum, shake well, and in an hour
or two filter through thin muslin. Ready for use in a week or two.

MARASCHINO.--Bruise slightly a dozen cherry kernels, put them in a deep
jar with the outer rind