A Genoese cake is very nice if finished with almond icing, coated with chocolate icing, and ornamented with white or pink and white Royal icing. This mixture makes very pretty little cakes if baked in fancy tins, covered with different icings, and decorated with cocoanut, pistachios, glace cherries, etc. Birds' Nests. Cut some rounds of Genoese pastry about two inches deep and one and a half inches across. Remove the centre with a smaller cutter, leaving a narrow rim of cake at the edge. Ice with Royal icing (p. 199), dip in chopped pistachios, put in the centre some nice jam or stewed 1 87 fruit, and ornament (through a rose forcer) with whipped cream sHghtly streaked with carmine ; or if there is no forcer, finish with whipped cream, put in carefully with a spoon. Rose Cakes. Colour half the quantity of Genoese mixture with carmine, and leave the other its natural colour. Bake in separate tins, and when cold cut into slices about three-quarters of an inch thick, and shape into half- moons, diamonds, triangles, etc., an equal number of plain and pink shapes. Spread jam on the pink piece, cover with the plain piece, ice with Royal icing, and ornament with pistachios, cocoanut, browned almonds, etc. Seed Cake. Flour Butter Sugar Carraway seeds Egg Candied peel .., Milk Baking powder Salt lib. 3 oz- 4 oz. rather more than \oz. I. 1 oz, to mix. I teaspoonful. a pinch. Rub the butter into the flour, add the salt and baking powder, and other dry ingredients. Last of all put in the egg and rather less than a quarter of a pint of milk. Mix well, and bake at once. Birstall Buns. Flour Butter ... Egg Currants ... Sultanas ... Sugar Candied peel Milk German yeast Salt 1 lb. 2 OZ. I. 3 3 oz. oz. oz. oz. pint, oz. pinch. i88 Put the flour into a basin with the currants, sultanas, candied peel, sugar, and salt. Dissolve the yeast in three tablespoonfuls of water (lukewarm). Melt the butter in the milk in a saucepan ; do not let it get too hot. Beat the egg, add to it the warm butter and milk. Now mix the milk, butter and egg with the flour, then add the yeast. Beat well with a wooden spoon. On the good beating the excellence of the buns chiefly depends. Let the dough rise for tw^o hours, then make it into buns and let them rise for one hour near the fire. Bake in a moderate oven. Raspberry Buns. Flour... Sugar Butter Egg Baking* powder Milk Raspberry jam. Rub the butter into the flour, add the rest of the dry ing*redients ; mix well, then add the egg and enough milk to make a light paste. Roll out, cut into small rounds, put a teaspoonful of jam on each, wet the edges, and pinch them together on the under side. Place them with the joined side downwards on a greased tin, cut across the top, but not quite to the jam. Sprinkle over a little crystallised sugar. Bake in a quick oven for about ten minutes. 3 oz. I (well beaten). I teaspoonful. to mix. Plain Buns- Flour Butter Candied peel Castor sugar Nutmeg or Almond flavouring .. Egg Milk Baking powder lb. oz. 2 OZ. a pinch. 4 drops. I yolk. to mix. I teaspoonful. i8g Rub the butter into the flour, add the dry ingredients, mix well, then stir in the egg and enough milk to form a stiff' paste. Make into buns, brush over with white of egg, sift sugar over, and bake at once. ✪ Plain Buns

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A Genoese cake is very nice if finished with almond icing, coated with chocolate icing, and ornamented with white or pink and white Royal icing. This mixture makes very pretty little cakes if baked in fancy tins, covered with different icings, and decorated with cocoanut, pistachios, glace cherries, etc. Birds' Nests. Cut some rounds of Genoese pastry about two inches deep and one and a half inches across. Remove the centre with a smaller cutter, leaving a narrow rim of cake at the edge. Ice with Royal icing (p. 199), dip in chopped pistachios, put in the centre some nice jam or stewed 1 87 fruit, and ornament (through a rose forcer) with whipped cream slightly streaked with carmine ; or if there is no forcer, finish with whipped cream, put in carefully with a spoon. Rose Cakes. Colour half the quantity of Genoese mixture with carmine, and leave the other its natural colour. Bake in separate tins, and when cold cut into slices about three-quarters of an inch thick, and shape into halfmoons, diamonds, triangles, etc., an equal number of plain and pink shapes. Spread jam on the pink piece, cover with the plain piece, ice with Royal icing, and ornament with pistachios, cocoanut, browned almonds, etc. Seed Cake. Flour Butter Sugar Carraway seeds Egg Candied peel .., Milk Baking powder Salt lib. 3 oz. 4 oz. rather more than \oz. 1 oz, to mix. I teaspoonful. a pinch. Rub the butter into the flour, add the salt and baking powder, and other dry ingredients. Last of all put in the egg and rather less than a quarter of a pint of milk. Mix well, and bake at once. Birstall Buns. Flour Butter ... Egg Currants ... Sultanas ... Sugar Candied peel Milk German yeast Salt 1 lb. 2 OZ. oz. oz. oz. oz. pint, oz. pinch. Put the flour into a basin with the currants, sultanas, candied peel, sugar, and salt. Dissolve the yeast in three tablespoonfuls of water (lukewarm). Melt the butter in the milk in a saucepan ; do not let it get too hot. Beat the egg, add to it the warm butter and milk. Now mix the milk, butter and egg with the flour, then add the yeast. Beat well with a wooden spoon. On the good beating the excellence of the buns chiefly depends. Let the dough rise for tw^o hours, then make it into buns and let them rise for one hour near the fire. Bake in a moderate oven. Raspberry Buns. Flour... Sugar Butter Egg Baking* powder Milk Raspberry jam. Rub the butter into the flour, add the rest of the dry ingredients ; mix well, then add the egg and enough milk to make a light paste. Roll out, cut into small rounds, put a teaspoonful of jam on each, wet the edges, and pinch them together on the under side. Place them with the joined side downwards on a greased tin, cut across the top, but not quite to the jam. Sprinkle over a little crystallised sugar. Bake in a quick oven for about ten minutes. 3 oz. I (well beaten). I teaspoonful. to mix. Plain Buns- Flour Butter Candied peel Castor sugar Nutmeg or Almond flavouring .. Egg Milk Baking powder lb. oz. 2 OZ. a pinch. 4 drops. I yolk. to mix. I teaspoonful. i8g Rub the butter into the flour, add the dry ingredients, mix well, then stir in the egg and enough milk to form a stiff' paste. Make into buns, brush over with white of egg, sift sugar over, and bake at once.

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