Bread, cakes, and biscuits

Cake, Mexican. — Put twelve eggs into a stewpan with lib. of caster sugar, set the pan in another, three parts full of boiling water, on the stove, and whisk the eggs and sugar till warm ; then lift them off the fire and continue the whipping till they are cold and as light and thick as wellwhipped cream. Now stir in 14oz. rice flour or creme de riz, 4oz. very finely shredded mixed candied peel, 4oz. finely chopped almonds, and ooz. butter beaten to a cream. When all these ingredients are worked to a smooth paste, bake in a moderate oven. To deserve their name, these cakes should properly be baked in quaint, pagoda-shaped tins, but for ordinary purposes they may be baked in a plain mould, sliced, spread with apricot jam mixed with cream and shred almonds, built back into shape, and iced with royal icing made with Kirsch, either liqueur or syrup, instead of lemon juice. Oatmeal. — Put into a basin half a pint of prepared grits and lib. coarse oatmeal, then pour on to it half a pint of boiling water. Stir it up with a spoon and let it soak for ten minutes. Now add 4oz. of butter, three whole eggs, and enough milk to make a light dough. Beat this well with the spoon till smooth, and lastly add Mb. sultanas but no sugar. Put into buttered tins and bake in a cool oven. Orange. — Put six whole eggs into a delicately clean stewpan with a saltspoonful of essence of vanilla, lOoz. caster sugar, the grated rind of three oranges, and a teaspoonful of liquid carmine. Stand the pan in another three parts full of boiling water, and whisk it over the fire till the ingredients are warm, then lift it off and continue whipping till they are quite cold, and as light and thick as stiffly- whipped cream. Now stir into it 6oz. of fine flour and H §oz. of baking powder, and stand it all on the screen to get warm. Butter a plain charlotte mould, paper it, and dust with equal parts of flour and sugai', pour in the cake mixture, and bake one and a quarter hours in a very moderate oven. Then turn it out and let it get quite cold on a pastry rack or a reversed sieve ; it can now be either sliced, spread with marmalade rubbed through a sieve, the slices replaced in position, and iced with orange glace (6oz. of icing sugar warmed over the fire with one and a half tablespoonfuls of orange juice, and stirred till smooth), or it may be left whole, and iced with glace made with half orange juice, half Curacjoa. Cake, Orange. — Work together lightly the yolks of three and the whites of two eggs with 6oz. caster sugar till it is thick. Now add the juice and grated rind of two oranges to it. Sift together two teaspoonfuls of baking powder and 4oz. of fine dried flour, and stir this all lightly and quickly into the previous mixture. Pour this into two round flat cake tins and bake about twenty minutes. Let this cool, mixing meanwhile i/lb. of icing sugar with the strained juice of an orange and a good squeeze of lemon juice. When the cakes are quite cold spread over thickly with this icing, place the second round on it, and cover all over with the rest of this icing. Serve plain, or divide up two or three Tangerine oranges, removing all pith and pips, dip each in sugar, boiled to the “ crack,” and arrange them all round the edge of the cake, making a star of them in the middle, with tiny leaves cut out of angelica.