ENTS.--To every lb. of loaf sugar allow the whites of 4
eggs, 1 oz. of fine starch.

_Mode_.--Beat the eggs to a strong froth, and gradually sift in the
sugar, which should be reduced to the finest possible powder, and
gradually add the starch, also finely powdered. Beat the mixture well
until the sugar is smooth; then with a spoon or broad knife lay the
icing equally over the cakes. These should then be placed in a very cool
oven, and the icing allowed to dry and harden, but not to colour. The
icing may be coloured with strawberry or currant-juice, or with prepared
cochineal. If it be put on the cakes as soon as they are withdrawn from
the oven, it will become firm and hard by the time the cakes are cold.
On very rich cakes, such as wedding, christening cakes, &c., a layer of
almond icing, No. 1735, is usually spread over the top, and over that
the white icing as described. All iced cakes should be kept in a very
dry place.

BISCUIT POWDER, generally used for Infants' Food.

1737. This powder may be purchased in tin canisters, and may also be
prepared at home. Dry the biscuits well in a slow oven; roll them and
grind them with a rolling-pin on a clean board, until they are reduced
to powder; sift it through a close hair sieve, and it is fit for use. It
should be kept in well-covered tins, and in a dry place.

ARROWROOT BISCUITS OR DROPS.

1738. INGREDIENTS.--1/2 lb. of butter, 6 eggs, 1/2 lb. of flour, 6 oz.
of arrowroot, 1/2 lb. of pounded loaf sugar.

_Mode_.--Beat the butter to a cream; whisk the eggs to a strong froth,
add them to the butter, stir in the flour a little at a time, and beat
the mixture well. Break down all the lumps from the arrowroot, and add
that with the sugar to the other ingredients. Mix all well together,
drop the dough on a buttered tin, in pieces the size of a shilling, and
bake the biscuits about 1/4 hour in a slow oven.

_Time_.--1/4 hour.

_Average cost_, 2s. 6d.

_Sufficient_ to make from 3 to 4 dozen biscuits.

_Seasonable_ at any time.

NICE BREAKFAST CAKES.

1739. INGREDIENTS.--1 lb. of flour, 1/2 teaspoonful of tartaric acid,
1/2 teaspoonful of salt, 1/2 teaspoonful of carbonate of soda, 1-1/2
breakfast-cupful of milk, 1 oz. of sifted loaf sugar, 2 eggs.

_Mode_.--These cakes are made in the same manner as the soda bread No.
1722, with the addition of eggs and sugar. Mix the flour, tartaric acid,
and salt well together, taking care that the two latter ingredients