lling and cutting out the paste, and in putting the biscuits
_immediately_ into the oven, or they will be heavy.

_Time_.--12 to 18 minutes. _Average cost_, 1s.

_Sufficient_ to make about 3 dozen cakes. _Seasonable_ at any time.

ALMOND CAKE.

1752. INGREDIENTS.--1/2 lb. of sweet almonds, 1 oz. of bitter almonds, 6
eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour,
the grated rind of 1 lemon, 3 oz. of butter.

_Mode_.--Blanch and pound the almonds to a paste; separate the whites
from the yolks of the eggs; beat the latter, and add them to the
almonds. Stir in the sugar, flour, and lemon-rind; add the butter, which
should be beaten to a cream; and when all these ingredients are well
mixed, put in the whites of the eggs, which should be whisked to a stiff
froth. Butter a cake-mould, put in the mixture, and bake in a good oven
from 1-1/4 to 1-3/4 hour.

_Time_.--1-1/4 to 1-3/4 hour. _Average cost_, 1s.

_Seasonable_ at any time.

RICH BRIDE OR CHRISTENING CAKE.

1753. INGREDIENTS.--5 lbs. of the finest flour, 3 lbs. of fresh butter,
5 lbs. of currants, 2 lbs. of sifted loaf sugar, 2 nutmegs, 1/4 oz. of
mace, half 1/4 oz. of cloves, 16 eggs, 1 lb. of sweet almonds, 1/2 lb.
of candied citron, 1/2 lb. each of candied orange and lemon peel, 1 gill
of wine, 1 gill of brandy.

_Mode_.--Let the flour be as fine as possible, and well dried and
sifted; the currants washed, picked, and dried before the fire; the
sugar well pounded and sifted; the nutmegs grated, the spices pounded;
the eggs thoroughly whisked, whites and yolks separately; the almonds
pounded with a little orange-flower water, and the candied peel cut in
neat slices. When all these ingredients are prepared, mix them in the
following manner. Begin working the butter with the hand till it becomes
of a cream-like consistency; stir in the sugar, and when the whites of
the eggs are whisked to a solid froth, mix them with the butter and
sugar; next, well beat up the yolks for 10 minutes, and, adding them to
the flour, nutmegs, mace, and cloves, continue beating the whole
together for 1/2 hour or longer, till wanted for the oven. Then mix in
lightly the currants, almonds, and candied peel with the wine and
brandy; and having lined a hoop with buttered paper, fill it with the
mixture, and bake the cake in a tolerably quick oven, taking care,
however, not to burn it: to prevent this, the top of it may be covered
with a sheet of paper. To