Bread, cakes, and biscuits

dessertspoonfuls of orange juice, and stir it over the fire till just warm, and use. Of course, if liked, half orange juice, half liqueur may be used in making the glace. Dainty Calces (American). — Cream 4oz. fresh butter with 1lb. caster sugar ; sift together 4oz. corn flour and 6oz. wheat flour, with a teaspoonful of cream of tartar and half a teaspoonful of bicarbonate of soda, then mix this lightly to the creamed butter in alternate spoonfuls with the stiffly-whipped whites of eight eggs. Flavour with lemon peel, rose or orange flower water to taste, and bake in a buttered papered cake tin, covering it lightly with paper over the top to save it from over-colouring. Honig-Kuchen (German). — Boil together 1lb. each of honey and sugar till thin, then stir in 1lb. of unblanched, finely chopped almonds, a saltspoonful each of powdered cinnamon, cloves, and ginger, a grate of nutmeg, a little finely shred candied peel, a pinch of white pepper, a few cardamoms, a tiny pinch of potash dissolved in a little brandy, and 1lb. of cornflour. Mix this all to a smooth dough, and leave it to rise in a warm place till the morning, then stand it for twenty-four hours in the cellar or some cool place. Boll this out about half an inch thick, cut it out in oblong pieces, ornament it with blanched and split almonds, and bake, glazing it with a little sifted sugar and a hot shovel or salamander. Gateau de Noisettes (French). — Beat the yolks of six eggs and 4oz. caster sugar for fifteen minutes, then add in gradually 4oz. ground Barcelona nuts, 1oz. ground almonds, two powdered cloves, and five coffee beans powdered. Beat these well in for another fifteen minutes, and lastly add the very stiffly whisked whites of the eggs, and bake in a buttered mould for about forty minutes in a moderate oven. Serve hot or cold. May be served as a sweet with a rich sabayou or liqueur-flavoured custard sauce. Eisenkuchen. — Eisenkuchen can be made in three or four different ways. This is the name given to the cake in North Germany; in the southern parts it is generally called 7 lippen Jcuchen. Clarify 1lb. of butter, and, when cold, rub or beat it to a cream. Have ready seven eggs and 1lb. finely sifted sugar, and add them to the butter-, stirring briskly all the time, and putting in first an egg, then some sugar, and so on till both ingredients are disposed of. Keep up stirring (always in the same direction) for some moments, then put in 1oz. of powdered cinnamon and the finely grated rind of a lemon; lastly, work in 1lb. of flour, previously well sifted and dried. This being a kind of waffle, it must be baked in the ordinary closing waffle-irons sold for the purpose. Heat it thoroughly over a charcoal fire, place in the centre of the ii*on a tablespoonful of the mixture, shut down the iron slowly, hold it over the glowing charcoal for a few minutes, turn it over and brown it the same on both sides ; after which roll the kuchen on a round piece of wood as it is removed from the iron. Ease the cake gently off the roller, and serve or store in well-closing tins. It is a good thing to prepare the paste for all these sorts of cakes on the day before. In this case the iron need not be bxxttered. The above quantities will make about sixty cakes. Or, dissolve 1lb.