Bread, cakes, and biscuits

apart, lay some shred and blanched almonds on each, brush them over with plain sugar and water syrup, and bake for eight or nine minutes in a moderate oven till of a delicate fawn colour. Filberts, pistachios, or any nuts, can be used for this recipe, where variety is desired. Chocolate. — Peel and pound lib. of almonds, mix with this Sib. of powdered sugar and four chocolate sticks ( i.e ., four divisions as they are usually marked on Suchard’s and other foreign chocolate when sold by the pound packet for cooking purposes, &c.), previously softened to a pulp by being placed just inside the oven. Moisten this paste when well mixed with enough white of egg to bring it to the proper consistency without making it wet. Drop it on buttered paper with a spoon, and bake as above. Grate very finely 2oz. of vanilla flavoured chocolate, add loz. of icing sugar and a tablespoonful of water, stir over the fire till boiling, then simmer for a few minutes ; whip up the whites of four eggs till quite stiff, mix in 5oz. of caster sugar and loz. of very finely chopped almonds (these almonds must be thoroughly dried after blanching), stir lightly to the chocolate mixture, then force it through a forcing bag with plain pipe in small cakes on to a baking tin heated and rubbed over with good white wax ; bake in a cool oven, and, when nearly done, place on each some slips of blanched almonds. Macaroons, Chocolate. — Mix Jib. of freshly - ground almonds with 4oz. finely-grated vanilla chocolate and £lb. sifted sugar, working it to a nice paste with the stiffly-whipped whites of three or four eggs ; drop this in little round heaps on a buttered baking tin, and bake in a moderate oven. If liked, a little strong black coffee or coffee essence may be used instead of the chocolate, flavouring it with a few drops of maraschino. Cinnamon. — Beat together -Jib. of sifted sugar, two whole eggs and two yolks, with three full dessertspoonfuls of rum, till it is all light (for twenty or thirty minutes), always beating it one way ; then stir in 3joz. of baked and powdered almonds, the very finely grated rind of a lemon, half a teaspoonful of powdered cinnamon, and 2oz. of fine flour ; drop it in little heaps on a baking tin covered with wafer paper, and bake to a golden yellow in a moderate oven. Cocoanut. — Grate two cocoanuts very finely, and mix with an equal weight of sifted sugar, half a teacupful of ground rice, the yolks of three eggs, and lastly the stiffly - whipped whites. Mix this all lightly together and drop it in tiny heaps (about 2in. apart) on a baking sheet, and bake in a moderate oven. — Grate 2oz. of cocoanut and leave it for two days spread on a sheet of paper to dry, then stir it and 4oz. sifted sugar into the stiffly-whipped whites of two eggs : drop this mixture in small teaspoonfuls on a ptpered tin, and bake in a cool oven till hard, say, for about half an hour, though, if more convenient, these cakes may be put into the oven the last thing and left till next day.