French dishes for American tables

566. Manquet. Put the yolks of eight eggs in a bowl with half a pound of sugar, and stir with a wooden spoon three or four minutes ; then add the grated peel of a lemon. Whip the three whites of your eggs until very stiff, add them gradually to the above ingredients, also an ounce of melted butter, and stir all together lightly. Butter a tin mold, dust it with flour, pour into it your mixture, and send it to a gentle oven for about half an hour. Slip the point of a knife into your cake, and, if it comes out dry, it is sufficiently done. 567. Sponge Cake. Put in a bowl a pound of flour, three quarters of a pound of powdered sugar, two eggs, two glasses of milk, and the grated rind of a lemon. Mix all well together, and then add six ounces of melted butter, and a teaspoonful of Royal Baking Powder. Butter a tin mold, in which pour your mixture ; send it to a gentle oven, and, when sufficiently colored, slip the point of a knife into it, and, if it comes out dry, your cake is done. Turn it out of the mold, and serve. 568. Lady Fingers. Put four ounces of powdered sugar in a bowl, with the yolks of four eggs, and stir them well together with a wooden spoon, until they become white and slightly consistent; then add three ounces of flour and a little grated lemon-peel. Beat up the whites of your eggs until very stiff, then mix them lightly, in small quantities at a time, with your other ingredients. Pour your mixture into a cornucopia made of stiff paper, with a hole in the end, through which press it on a pan (on which you have spread a sheet of white paper), forming it into lady fingers, about five inches long and not quite an inch wide, sprinkle each with powdered sugar, and send them to a very gentle oven, watching them, so that they do not color too much. When they are firm, slip the blade of a knife underneath them, so as to remove them from the pan, and serve. 569. Savoy Cake. Put the yolks of three eggs in a bowl, with four ounces of powdered sugar, beat them well until slightly consistent, and add to them an ounce and a half of flour, an ounce of corn starch, a few drops of extract of vanilla, and mix all well together. Beat up the whites of your eggs very stiff, and stir them lightly with your other ingredients. Butter a mold, which sprinkle with sugar, and into which pour your mixture. Send it to a gentle oven, and, when it is done (of which you may judge by slipping the point of a knife into it, and, if it comes out dry, your cake is sufficiently baked), turn it out of the mold, let it become cold, and serve. 570. Macaroons. Put half a pound of almonds in boiling water, remove the skins, then put the almonds in cold water, which drain off, and put them in the oven to dry. Pound them to a paste, adding, by degrees, the white of an egg ; then add a pound and a half of powdered sugar, again pound well, adding, little by little, the whites of two eggs.