Bread, cakes, and biscuits

Croquantes a la St. James. — Mix thoroughly together equal parts of freshly-ground sweet almonds and caster sugar, with just enough white of egg to get it all to a stiff paste, adding any flavouring to taste (vanilla, orange flower water, liqueur, or liqueur syrup, &c.), then roll it out very thinly, stamp it out with a plain round cutter, and bake on a buttered paper in a slow oven. Dimples. — Beat to a stiff meringue the whites of three eggs and 41b. of sugar ; now stir into this fib. of blanched and finely shred almonds till it is all a stiff mixture, and drop it in drops about the size of a penny on a baking sheet covered with white paper, and bake in a slack oven. — Trifles : Beat the yolks of three fresh eggs with a saltspoonful of salt, then sift in enough fine potato flour to make it all a stiff paste ; roll this out very thin, stamp it out in thin rounds, fry in boiling lard, and serve sprinkled with either sugar or coralline pepper. Petits fours aux Pistaches. — Take lib. of fine pistachios, 2oz. of sweet almonds, the whites of ten eggs, the yolks of six, 2oz. of flour, and lib. of sugar ; blanch the nuts, stand them in cold water for a few minutes, drain off the moisture, and dry them in a cloth. Pound them in a mortar, adding from time to time some white of egg, not taken from the above-mentioned quantity. The eggs should be whipped, the whites and the yolks separately, the latter being mixed with half the sugar and a little grated lemon zest. Mix the flour and sugar in a strainer ; whip the whites and yolks together, sprinkling the while with the contents of the strainer ; when they are used up, the paste should be of the necessary consistency ; put it into small cases, glaze them on the top, and bake in a moderate oven. Chocolate Cases. — Stir the yolks of six eggs in a basin with 6oz. of finely sifted sugar and l|oz. of vanilla-flavoured chocolate, grated very fine. Beat up these ingredients together for half an hour, then add 6oz. of good dry flour, and work the mixture again ; whip the whites of the eggs to a froth, and mix them with the paste, stirring very lightly with a wooden spatula. Take up the mixture in spoonfuls and drop it on to sheets of buttered paper, or put it into small paper moulds ; sprinkle them with powdered sugar, and bake them in a moderate oven. Chocolate Wafers. — Mix 4oz. grated vanilla chocolate, ^lb. caster sugar, and the stiffly whipped whites of two eggs with ju3t enough fine flour to form a smooth paste. Now roll this paste out as thin as a penny, stamp it out into little rounds with a plain or fluted cutter, lay these on the baking tin, and bake twelve to fifteen minutes in a slow oven. When cooked, slip a palette knife under them to detach them fi-om the tin, and set them for a minute or so in the oven mouth to dry them. If preferred these may be rolled out into 3in. or 4in. cakes, and then, when lifted from the tin, roll each quickly round the finger or the handle of a wooden spoon, and dry as before.