This could also be made with currants or sultanas. Zwieback. — This word, as understood abroad, comprises a very large variety of cakes and biscuits prepared from more or less delicate ingredients. Here are some recipes for more uncommon kinds : Take 31b. of well-dried floui’, work into it a heaped tablespoonful of yeast previously dissolved in a little warm watei', and half a pint of fresh milk. When the paste is formed set it in a basin, cover it up, and let it rise. Have ready three-quarters of a pint of thick cream. FOREIGN CAKES. 179 in this stir one egg and a small piece of butter, and work it into the dough until it detaches itself from the sides of the pan ; continue the kneading by adding Rb. of caster sugar, the same quantity of chopped almonds, some citron and orange candied peel, and aniseed or cinnamon to taste✪ Foreign Cakes, if desired. When all these ingredients are thoroughly incor- porated into the dough, roll and fold it on a floured board, and work it into one smooth lump ; pull enough of this off to form a long, low roll, and use all the dough up in the same way ; put these rolls on a buttered tin, and bake a golden brown. These can either be eaten when they are cold enough to be pleasant to the taste, or they can be put aside till the next day, when they may be cut into slices, sprinkled with caster sugar, and toasted or roasted till quite crisp. They must not be made in large quantities, as they become leathery rather soon, and they must in any case be kept in well-closing tins. Or, prepare a small quantity of dough “ sponge ” as above ; beat to a froth lib. of butter and a tablespoonful of lard, stir into this three eggs, some caster sugar, and a little aniseed ; work this into a suitable dough with the required quantity of flour, add it to the risen lump, knead it thoroughly, moistening it with milk to bring or reduce it to the required stiffness, and make into rolls as before ; cut them into slices at once, brush them with yolk of egg, and bake them crisp ; these should be eaten whilst fresh. Zwieback. — Make a dough with 3lb. of fine flour, a pint of milk, and some yeast. When it is risen work into it ^lb. of butter, six whole eggs, and a little finely grated lemon peel ; shape it into a long roll, let it rise again, then bake it a nice even light brown. When cooled, after baking, slice it down not too thinly, and bake these slices till crisp, and of a delicate golden brown. These are very good as they are, but can be made into very dainty five o’clock tea cakes, if iced over with any nice icing, such as liqueur glace , or coffee or chocolate icing. N 2 180 BREAD, CAKES, AND BISCUITS. Zwiebaclc, Almond. — Make a paste with fib. of flour, lib. of butter✪ Zwieback, five whole eggs, and a little cinnamon to taste ; work the paste till it is quite smooth, but handle it very lightly ; have x-eady a quantity of blanched, peeled, and chopped almonds ; roll out the paste, cut it into fingers or fancy shapes, roll them in the chopped almonds so that they are well covered with the pieces, and bake in a quick oven.

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This could also be made with currants or sultanas. Zwieback. — This word, as understood abroad, comprises a very large variety of cakes and biscuits prepared from more or less delicate ingredients. Here are some recipes for more uncommon kinds : Take 31b. of well-dried floui’, work into it a heaped tablespoonful of yeast previously dissolved in a little warm watei', and half a pint of fresh milk. When the paste is formed set it in a basin, cover it up, and let it rise. Have ready three-quarters of a pint of thick cream. FOREIGN CAKES. 179 in this stir one egg and a small piece of butter, and work it into the dough until it detaches itself from the sides of the pan ; continue the kneading by adding Rb. of caster sugar, the same quantity of chopped almonds, some citron and orange candied peel, and aniseed or cinnamon to taste, if desired. When all these ingredients are thoroughly incor- porated into the dough, roll and fold it on a floured board, and work it into one smooth lump ; pull enough of this off to form a long, low roll, and use all the dough up in the same way ; put these rolls on a buttered tin, and bake a golden brown. These can either be eaten when they are cold enough to be pleasant to the taste, or they can be put aside till the next day, when they may be cut into slices, sprinkled with caster sugar, and toasted or roasted till quite crisp. They must not be made in large quantities, as they become leathery rather soon, and they must in any case be kept in well-closing tins. Or, prepare a small quantity of dough “ sponge ” as above ; beat to a froth lib. of butter and a tablespoonful of lard, stir into this three eggs, some caster sugar, and a little aniseed ; work this into a suitable dough with the required quantity of flour, add it to the risen lump, knead it thoroughly, moistening it with milk to bring or reduce it to the required stiffness, and make into rolls as before ; cut them into slices at once, brush them with yolk of egg, and bake them crisp ; these should be eaten whilst fresh. Zwieback. — Make a dough with 3lb. of fine flour, a pint of milk, and some yeast. When it is risen work into it ^lb. of butter, six whole eggs, and a little finely grated lemon peel ; shape it into a long roll, let it rise again, then bake it a nice even light brown. When cooled, after baking, slice it down not too thinly, and bake these slices till crisp, and of a delicate golden brown. These are very good as they are, but can be made into very dainty five o’clock tea cakes, if iced over with any nice icing, such as liqueur glace , or coffee or chocolate icing. N 2 180 BREAD, CAKES, AND BISCUITS. Zwiebaclc, Almond. — Make a paste with fib. of flour, lib. of butter, five whole eggs, and a little cinnamon to taste ; work the paste till it is quite smooth, but handle it very lightly ; have x-eady a quantity of blanched, peeled, and chopped almonds ; roll out the paste, cut it into fingers or fancy shapes, roll them in the chopped almonds so that they are well covered with the pieces, and bake in a quick oven.

Bread, cakes, and biscuits