oven, brush it over with the white of an egg, sift over
pounded sugar and put it back in the oven to color. When cold, cut it
into strips; pile these on a dish pyramidically and serve.

This may be made of jelly-cake dough, and, after baking, allowed to
cool before spreading with the preserve; either way is good, as well
as fanciful.

NEAPOLITAINES.

One cup of powdered sugar, half a cup of butter, two tablespoonfuls of
lemon juice, three whole eggs and three yolks, beaten separately,
three cups of sifted flour. Put this all together with half a
teaspoonful of soda dissolved in a tablespoonful of milk. If it is too
stiff to roll out, add just enough more milk. Roll it a quarter of an
inch thick and cut it out with any tin cutter. Place the cakes in a
pan slightly greased and color the tops with beaten egg and milk, with
some chopped almonds over them. Bake in a rather quick oven.

BRUNSWICK JELLY CAKES.

Stir one cup of powdered white sugar and one-half cup of butter
together, till perfectly light; beat the yolks of three eggs till very
thick and smooth; sift three cups of flour and stir it into the beaten
eggs with the butter and sugar; add a teaspoonful of mixed spice
(nutmeg, mace and cinnamon) and half a glass of rose-water or wine;
stir the whole well and lay it on your paste-board, which must first
be sprinkled with flour; if you find it so moist as to be
unmanageable, throw in a little more flour; spread the dough into a
sheet about half an inch thick and cut it out in round cakes with a
biscuit-cutter; lay them in buttered pans and bake about five or six
minutes; when cold, spread over the surface of each cake a liquor of
fruit jelly or marmalade; then beat the whites of three or four eggs
till they stand alone; beat into the froth, by degrees, a sufficiency
of powdered loaf sugar to make it as thick as icing; flavor with a few
drops of strong essence of lemon, and with a spoon heap it up on each
cake, making it high in the centre; put the cakes into a cool oven,
and as soon as the tops are colored a pale brown, take them out.

LITTLE PLUM CAKES.

One cup of sugar and half a cup of butter beaten to a smooth cream;
add three well-beaten eggs, a teaspoonful of vanilla extract, four
cups of sifted flour, one cup of raisins and one of currants, half of
a teaspoonful of baking soda dissolved in a little water, and milk
enough to make a stiff batter; drop this batter in drops on
well-buttered tins and