Bread, cakes, and biscuits

caster sugar, and when white and frothy beat for ten minutes longer, adding in a few drops of any flavouring to taste, then work in, one by one, six whole eggs alternately with spoonfuls of 5oz. fine flour and 3oz. creme de riz (previously sifted together) ; this will take fifteen minutes work in thoroughly, then sprinkle in ^oz. of baking powder, and pour the mixture into two pint moulds, buttered and papered (or prepared as for sponge cake), and bake in a moderate oven for about one hour. If when turned out the paper is kept on these cakes, they will keep a fortnight in a tin. Or the mixture may be poured into fancy moulds, previously buttered and well dusted with equal parts of flour and caster sugar. Just liquefy the butter and brush it well all over the mould with a brush before pouring it in ; if this is not done all over the cakes will stick and look ragged. A good rice cake may be made by any good cake recipe, using half wheat half rice flour, or one part Paisley flour to two parts each of wheat and rice flour. Rice flour needs rather more baking powder than ordinary flour. Rose. — For the rose part beat 3oz. of butter to a cream with 6oz. finest icing sugar, then add a wineglassful of rose water and 6oz. dried and sifted flour ; work this well together, adding 6oz. ground almonds, the yolks of six eggs, and a very few drops of essence of almonds ; colour this to a delicate rose tint with a few drops of liquid carmine, stir in Joz. of baking powder, and, lastly, the whites of the eggs whipped as stiff as possible, and bake in a square mould lined with buttered paper for forty to sixty minutes in a rather quick oven. Let it cool in the tin before turning it out. White part : Beat 4oz. fresh butter to a cream, then work into it Jib. dried and sifted flour and 4oz. cornflour, into which you have previously sifted one and a half teaspoonfuls of baking powder ; now beat the whites of four eggs to a stiff froth, mix this with Jib. caster sugar, and then stir it into a gill of new milk and a few drops of essence of lemon, and work the whole into the flour and butter as quickly and lightly as possible. Bake in a well-buttered tin. When both these cakes are quite cold slice them about half an inch thick, and cut these slices again into half-inch strips. Have ready a square, buttered mould, and in this arrange the strips of cake, rose and white alternately, till the mould is full, then pour all over this a syrup (made by boiling together lib. of loaf sugar with half a pint of water till it is like cream, then strain it through muslin, and flavour it with a spoonful of maraschino and a few drops of rose water), and when this has set thoroughly turn the cake out carefully, and serve, iced with maraschino glace (6oz. icing sugar stirred over the fire, with one and a half tablespoonfuls of maraschino, till warm and smooth, coloured, if liked, with a few drops of liquid carmine, till of a pretty rose colour), and garnished with crystallised rose leaves (if the icing is kept white) and pistachios or candied angelica.