Bread, cakes, and biscuits

the other ingredients. Next sift in the flour, with which has been mixed the cream of tartar; finally, stir lightly in the whites of the eggs, beat well until quite free from lumps, and then pour in equal quantities into three shallow round tins half an inch in depth, which should be previously lined with well-buttered paper. Bake in a quick oven for fifteen minutes. When the cakes are cool, pile them one on top of another, spreading the filling, for which directions are given below, between each layer. Pour over the cake a soft icing flavoured with a few drops of lemon juice. Lemon Filling. — Take one large fresh lemon, one cup of white sugar, half a cup of water, one egg, one teaspoonful of cornflour, the same of butter. Grate the rind of the lemon and put it in a saucepan with the juice, the water, sugar, beaten egg, butter, and the corn flour rubbed smooth in a little water. Boil them all together until the mixture begins to thicken slightly. When it is cold spread it between the layers of the cake. Lady Cake. — Cream 10oz. butter with 1lb. of caster sugar, then mix in, in alternate spoonfuls, 1lb. fine sifted flour and the stiffly whisked whites of seventeen eggs. Flavour at the last with a few drops of essence of almonds, vanilla, c r what you please, and bake in a square or oblong shallow tin. This is an American favourite. Yellow Lady Cake. — Beat 1lb. of icing sugar to a cream with 1lb. of butter, then add the yolks of eight eggs beaten smooth and thick, a cupful of milk, a small teaspoonful of powdered volatile salts dissolved in a little hot water, half a grated nutmeg, a teaspoonful of essence of lemon or of orange-flower water, and as much sifted flour as will make it as thick as pound-cake batter. Beat it all together till light and creamy, then mix into it 4oz. of ground almonds, and beat it all well together again. Line some buttered tins with white paper, pour the mixture in an inch thick, and bake half an hour in a quick, or forty minutes in a moderate oven. When cold take off the paper, turn the cake upside down, and cover the side that was underneath with good royal icing made either with lemon or orange juice, and when this is nearly dry cut it in fingers 2½in. long and 1in. broad. Mandelkränzchen (German). — Mix together about 10oz. of flour, ½lb. of fresh butter, 6oz. of sugar thoroughly well sifted, and one egg. Wl.on the ingredients are well incorporated, work the dough to the desired consistency, shape it into ■circles, and brush them over with white of egg. If desired, sprinkle them with coarsely crushed sugar, and, at any rate, with finely chopped almonds (these should be laid on rather thickly). Put them on to buttered tins (not too closely packed), and bake in a fairly quick oven. Or take the following ingredients : About 1½lb. of fine dry flour, 1lb. of butter, nearly 2oz. of yeast, not quite three-quarters of a pint of warm milk, and the yolks of two eggs. Break up the butter into small lumps, mix it gradually with the largest part of the flour, dissolve the yeast in a little milk and sugar, and pour it with the rest of the milk and the eggs into the middle of the flour. Work the whole into a dough, adding the rest of the flour as it is needed. The paste should not be allowed to become moist enough to adhere to the fingers.