ul of yeast, a little milk, and two ounces of citron cut thin,
and mix into a light paste; bake in a tin, and strew powdered sugar
and cinnamon over it before baking.

The above ingredients are often baked in small tins or cups.

* * * * *

ALMOND TEA-CAKES.

Take half-a-pound of flour, three ounces of which are to be put aside
for rolling out the cakes, the other five ounces, with a quarter of
a pound of fresh butter, are to be set before the fire for a few
minutes; after which mix with it half a pound of sugar, a quarter of a
pound of sweet almonds, chopped fine, and a couple of eggs; make these
ingredients into thin cakes, and strew over them ground almonds and
white sugar, and bake in a brisk oven.

* * * * *

OIL TWIST.

Take half a quartern of dough, one gill of the best Florence oil,
half a pound of currants, half a pound of moist sugar, and a little
cinnamon; mix all well together, make it up in the form of a twist,
and bake it.

* * * * *

CINNAMON CAKES.

Rub half a pound of fresh butter into a pound of flour; work it well
together, then add half a pound of sifted sugar, and a tea-spoonful of
pounded cinnamon, and make it into a paste, with three eggs; roll it,
and cut into small cakes, with tin cutters.

* * * * *

RICH PLUM CAKE.

Beat to a cream one pound of butter, to which add the same quantity of
sifted loaf sugar and of fine flour, the whites of ten eggs beaten to
a froth, and the yolks of the same also beaten till quite smooth
and thin, and half a nutmeg grated; lastly, work in one pound of
well-washed currants, half a pound of mixed candied peels, cut small,
and a glass of brandy; bake for two hours.

* * * * *

DIET-BREAD CAKE.

Beat together five eggs and half a pound of white sugar, then add six
ounces of flour well dried and sifted, a little lemon-juice and grated
lemon-peel; bake in a moderate oven.

* * * * *

DROP CAKES.

Mix one pound of flour with the same quantity of butter, sugar, and
currants; make these into a paste with a couple of eggs, add a little
orange flower-water and a little white wine; if the paste is likely
to be too thin when two eggs are used, omit the white of one; drop the
mixture when ready on a tin plate, and bake.

* * * * *

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