Bread, cakes, and biscuits

When all has been thoroughly well kneaded, pull off small quantities of the dough, roll it out with the hand, twist them into circles, and press them on both sides in a mixture, previously prepared, of about Goz. of chopped almonds, the whites of two eggs, some sugar to taste, and a little cinnamon. When the cakes are well covered with this mixture, lay them on buttered tins, put them in a fairly warm place to rise, after which bake them a dark yellow in a fairly brisk oven. The above quantity will make five or six dozen cakes, and they keep very well in tins. Or, try the following ingredients: About lib. of flour, the same quantity of butter, 4oz. of sugar, the yolks of six hard-boiled eggs, and half a teacupful of arrack or rum (the former being preferable). Rub the hard yolks to a paste, and mix them gradually with the other ingredients, till a paste of suitable consistency is obtained, but it should not be too moist ; if necessary, some flour may be added after the arrack has been put in. Shape the cakes as above, and cover them with a thick layer of chopped almonds, sugar, and cinnamon, or other desired flavouring. Vanilla is quite as good. Bake as before. Mandelmchl Speise ( Almond Bread). — Beat the yolks of five eggs till light with Jib. of caster sugar, and add Jib. ground almonds, working this all well together ; now mix in lightly Jib. fine sifted flour alternately with the whites of the eggs whisked to a very stiff froth, then pour it all into a well buttered mould and bake very slowly. Manon Gdteau (French).— Roll out a round of puff paste, and line a plain tin ring with it, then pour into it some good thick pis try custard flavoured to taste (vanilla is most used), dust this with vanilla sugar or with shred candied fruit, cover it with a round of puff paste rolled out very thin, pressing the edges well together, decorate with little pastry leaves, glaze it with beaten egg, and bake. When three parts done, dust the cake with caster sugar, glaze, and finish baking in a rather cooler oven. This cake may be eaten hot or cold. Marble Cake (American). — Beat 4oz. of butter to a cream with 12oz. of sugar, then mix in a gill of water and 4<oz. of flour ; when this is all well mixed, add the whites of four eggs beaten to a stiff froth, then 4oz. more of flour, and, lastly, the strained juice and the grated rind of a lemon, and set it aside while you make the dark mixture. For this, cream 2oz. of butter with lib. brown sugar, add, one by one, the yolks of four eggs, until this is all very light ; then add a gill of water and 6oz. of flour, and beat it all together till quite smooth, when you add 2oz. of melted chocolate, and a teaspoonful of essence of vanilla. Now add a teaspoonful of baking powder to each part, and put into a well-buttered cake tin a layer first of the white and