Bread, cakes, and biscuits

then of the dark mixtures, and continue these layers till it is all used, when the cake must be baked in a moderate oven for forty-five to sixty-minutes, putting a piece of paper over the top if you think the oven is too sharp. Or ; white part : Whites of four eggs, Jib. white sugar, 4oz. of butter, a gill of sweet milk, a teaspoonful of cream of tartar, and half a teaspoonful of soda. For the dark : Yolks of four eggs, Jib. of brown sugar, 4oz. of molasses, 4oz. of butter, a gill of sour milk, a teaspoonful of soda, and mixed spice to taste. First layer should be dark, the next white, and so on till done, and bake. This is made in the same way as the first. Marzipan (German). — It is very similar to the almond icing so much appreciated on wedding cakes. Take, for instance, Jib. of almonds, twenty bitter almonds, and Jib. of sugar. Scald, peel, and dry the almonds, pound them all in a mortar, and then press them through a sieve. To avoid too much stiffness in the paste, moisten occasionally during the pounding process with a little rose or orange flower water ; crush and sift the sugar, which must be very finely powdered, put it into a copper saucepan with the almonds, stand it over the fire, and stir steadily until the paste has attained the proper consistency ; this will be tested by putting the tip of the finger in the contents of the sauce- pan, if the mixture does not adhere it is ready. Sprinkle some sugar on a pastry board and knead the almond paste, make it into a ball, wrap it in a sheet of clean paper, and keep it in a cool, di’y place till wanted. It will remain good for some days, and need, therefore, not all be used at once ; or it can be made beforehand. The rest of the process is quite simple. Roll it out on the board (if too stiff, moisten with some white of egg), work it to any desired thickness, cut the paste into fancy shapes, and dry (rather than bake them) in a moderate oven. They can also be covered with fruit, or merely be sprinkled with sugar. FOREIGN CAKES. 169 Merveilles.- — Take £lb. of fine sifted flour, three whole and very fresh eggs, a pinch of salt, a very small piece of butter, and one and a half spoonfuls of eau de vie. Mix all these to a rather stiff dough, which must be well worked to make it light. Allow it then to rest for ten minutes, being careful to cover it with a slightly damp napkin, so that the paste may not dry up Make this latter up into little balls, and then roll these out as thinly as possible, cut them out with a pastry cutter into an oval shape, running the cutter three times right across the length, without, however, cutting it through at either end, and lay each as done on a cloth. Have ready some very hot frying fat, and place the merveilles one by oare in it, turning them over all the time with a skimmer, and lift them out the moment they are nicely but not too strongly coloured. They should puff out almost as soon as they are in the fat. Drain them very carefully on a paper, and dish them on a napkin, dusting them liberally with powdered sugar. To be eaten hot or cold. If properly made they will not spot the napkin in the least.