Cinnamon Biscottini. — Beat the yolks of six eggs with 6oz. of sugar till well frothed ; mix in 3 teaspoonfuls of warmed butter and 1J teaspoonfuls of powdered Cinnamon, and beat the mixture a few minutes longer, then sift in pb. of flour✪ Cinnamon Biscottini, and continue working till it has become thoroughly incor- porated. Slightly wax a baking-sheet ; then with a biscuit- forcer force the mixture on to it in pieces about 2 jin. long and lin. wide. Brush the biscottini over with some very thin royal icing, and bake in a moderate oven till lightly browned. When cooked, take the biscottini out of the oven and leave till cold before packing away or serving. Cinnamon Brandy.— To lib. of essence of Cinnamon add lib. of essence of cherry and lgall. of syrup of gum arabic, and put into four barrels of rectified spirits✪ Cinnamon Brandy. This is a cordial- maker’s formula for Cinnamon brandy. Smaller quantities can be made in proportion. Cinnamon Buns. — (1) Mix Coz. eacli of sugar and flour and 2oz. of German yeast together : stir in two well-beaten eggs and lqt. of warm milk; cover the mixture, which is called a sponge, with a cloth, and set the basin on a warm place for it to rise. Rub fib. of butter in 3jlb. of flour till smooth, then add J table-spoonful of mixed spice and J table- spoonful of powdered Cinnamo✪ Cinnamon Buns (1)n. When the sponge has risen, mix all the ingredients together, working them well to procure a nice mellow dough ; if the dough is too soft, stiffen it with a little more flour. After it has risen lialf-an-hour longer, divide the dough into equal quantities and roll them into balls with floured hands. Warm some baking-sheets, and rub them lightly over with butter ; arrange the buns on these, leaving a short space between each bun, and flatten them slightly. Leave the buns to rise for a short time, then brush them over with a paste-brush dipped in milk ; let them rise a short time longer, then bake them in a quick oven. When cooked, brush the buns over again with milk. Serve either hot or cold. (2) Put fib. of moist sugar and 2Joz. of German yeast into a bowl with lqt. of water at 94deg. Fahr., and let them dissolve ; then mix in 12oz. of flour, and set it to rise. Add 11b. each of butter and lard, loz. of salt, a few currants, and a flavour- ing of ground Cinnamon. When well incorporated, form the dough into rounds, put these on tins, taking care not to let them touch each other, let them prove (that is, rise), brush over the surfaces with egg-and-milk, dust them over with caster sugar, let them prove again in the oven, and afterwards bake in a hot oven. Take them out, and use cold. Cinnamon Cakes. — (1) Work together 21b. of flour, lib. of butter, and lib. of sugar ; beat the whites of six and the yolks of three eggs with a little rose-water, and make all into a dough, but reserve a little of the eggs. Form the dough into cakes, brush them over with the egg, and strew over a little Cinnamon✪ Cinnamon Cakes (1), sugar, and chopped blanched almonds. Butter some baking-sheets, lay the cakes on, and bake in a slow oven. (2) Work together 2qts. of flour, Jib. of butter, Jib. of sugar, and 1 table-spoonful of Cinnamon, and make into a dough with the yolks of six or eight eggs✪ Cinnamon Cakes (2). Lay on a baking- sheet, and bake in a slow oven.

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Cinnamon Biscottini. — Beat the yolks of six eggs with 6oz. of sugar till well frothed ; mix in 3 teaspoonfuls of warmed butter and 1J teaspoonfuls of powdered Cinnamon, and beat the mixture a few minutes longer, then sift in pb. of flour, and continue working till it has become thoroughly incor- porated. Slightly wax a baking-sheet ; then with a biscuit- forcer force the mixture on to it in pieces about 2 jin. long and lin. wide. Brush the biscottini over with some very thin royal icing, and bake in a moderate oven till lightly browned. When cooked, take the biscottini out of the oven and leave till cold before packing away or serving. Cinnamon Brandy.— To lib. of essence of Cinnamon add lib. of essence of cherry and lgall. of syrup of gum arabic, and put into four barrels of rectified spirits. This is a cordial- maker’s formula for Cinnamon brandy. Smaller quantities can be made in proportion. Cinnamon Buns. — (1) Mix Coz. eacli of sugar and flour and 2oz. of German yeast together : stir in two well-beaten eggs and lqt. of warm milk; cover the mixture, which is called a sponge, with a cloth, and set the basin on a warm place for it to rise. Rub fib. of butter in 3jlb. of flour till smooth, then add J table-spoonful of mixed spice and J table- spoonful of powdered Cinnamon. When the sponge has risen, mix all the ingredients together, working them well to procure a nice mellow dough ; if the dough is too soft, stiffen it with a little more flour. After it has risen lialf-an-hour longer, divide the dough into equal quantities and roll them into balls with floured hands. Warm some baking-sheets, and rub them lightly over with butter ; arrange the buns on these, leaving a short space between each bun, and flatten them slightly. Leave the buns to rise for a short time, then brush them over with a paste-brush dipped in milk ; let them rise a short time longer, then bake them in a quick oven. When cooked, brush the buns over again with milk. Serve either hot or cold. (2) Put fib. of moist sugar and 2Joz. of German yeast into a bowl with lqt. of water at 94deg. Fahr., and let them dissolve ; then mix in 12oz. of flour, and set it to rise. Add 11b. each of butter and lard, loz. of salt, a few currants, and a flavour- ing of ground Cinnamon. When well incorporated, form the dough into rounds, put these on tins, taking care not to let them touch each other, let them prove (that is, rise), brush over the surfaces with egg-and-milk, dust them over with caster sugar, let them prove again in the oven, and afterwards bake in a hot oven. Take them out, and use cold. Cinnamon Cakes. — (1) Work together 21b. of flour, lib. of butter, and lib. of sugar ; beat the whites of six and the yolks of three eggs with a little rose-water, and make all into a dough, but reserve a little of the eggs. Form the dough into cakes, brush them over with the egg, and strew over a little Cinnamon, sugar, and chopped blanched almonds. Butter some baking-sheets, lay the cakes on, and bake in a slow oven. (2) Work together 2qts. of flour, Jib. of butter, Jib. of sugar, and 1 table-spoonful of Cinnamon, and make into a dough with the yolks of six or eight eggs. Lay on a baking- sheet, and bake in a slow oven.

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