Boil five and one-half pounds of sugar, granulated or A, to a good thread, with one quart of water. Put enough of the nuts in a bowl and pour some of the syrup over them, working trough with a spatel until all are covered. J\faearoo/i-J/ont'v Cukes. FOR PAiKAGES. One pound of almond paste worked "smooth with egg white; one pound powdered sugar, one-fourth of a pound of granulated sugar; one ounce flour, vanilla, spread with a wet knife one-third of an inch thick upon wafer sheets; dust with fine sugar, cut in cakes about two by three inches; bake in cool oven. Freucfi Money Cnlccs. FOR PACKAGES. Boil five pounds of honey, strain ; when cooled partly, add ten or twelve pounds of flour; then add one ounce of ammonia, three pounds of sugar, two ounces cinnamon and cloves, one ounce of cardaman, nut- meg, two pounds of chopped almonds, one pound chopped orangeat, one-half pound of citran and one-half ounce of potash✪ French Money Cakes. Break down well, roll out one-third inch thick cut with round cutter large, bake and set in drying oven to make brittle. Ice one half of top white, the other half with chocolate. —74— Parisian Honey Calces, FOR PACKAGES. One and one-half pounds of almond paste with ten eggs, one and one-fourth pounds of sugar, one pound of flour, one-fourth pound of shreded almonds, one-half pound of citron, vanilla, cinnamon, cardaman ; spread upon wafer sheets, cut three by one and three-fourth inches, a slice of citron on top of each. Brnimscliwoiircr Money Calces. Six pounds of honey, boiled, let cool ; mix with sufficient flour to soft dough ; two ounces of potash. Stir one pound of sugar with ten eggs, vanilla, cardamon, ginger, lemon, cinnamon, each one-fourth of a pound ; chopped almonds, citron, orangeat ; mix all well with above dough ; bake a small sample first ; if not light enough, add a little am- monia. Roll out one-fourth of an inch thick, cut in bars about three by one and three-fourth inches ; bake upon flour dusted pans. Ice with thin vanilla egg icing, with a little water and cornstarch added. Lay a slice of citron in center and put in oven a second to give gloss. Cnrlshncl Lebkuchen. Boil four pounds of sugar with one quart of milk to thread ; when partly cool add enough flour to a soft dough. Mix and add to above one pound of almond paste, three eggs, one ounce of ammonia, different spices, two lemon rinds. Roll out not too thin, roll over with marking roller, cut in oblong pieces ; when baked ice with chocolate. Dissolve two ounces of gelatine in a half pint of cream ; press pound or grind very fine one-fourth of a pound of potash and add to to make a medium stiff dough. Set away in the cellar. All honey is better. General Rules. Spices are always best sifted into the flour. Soda, ammonia or potash should always be first dissolved fn water or milk. Always use the softest winter wheat flour. Some mills make a specialty of such flour. If you have very light colored molasses (New Orleans), always add part Porto Rico or sugar color. The quality of molasses is best tried by stirring up a little of it with a pinch of soda. If the molasses raises up at once and foams, and looks brown, and smells all right, it is good. If it looks green when mixed, it is generally of poor quality and will smell like soap. FOR XOTES AAO RECIPES. FOlt A' OT JSS AA'D RECIPES. PA RT VIII.

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Boil five and one-half pounds of sugar, granulated or A, to a good thread, with one quart of water. Put enough of the nuts in a bowl and pour some of the syrup over them, working trough with a spatel until all are covered. J\faearoo/i-J/ont'v Cukes. FOR PAiKAGES. One pound of almond paste worked "smooth with egg white; one pound powdered sugar, one-fourth of a pound of granulated sugar; one ounce flour, vanilla, spread with a wet knife one-third of an inch thick upon wafer sheets; dust with fine sugar, cut in cakes about two by three inches; bake in cool oven. Freucfi Money Cnlccs. FOR PACKAGES. Boil five pounds of honey, strain ; when cooled partly, add ten or twelve pounds of flour; then add one ounce of ammonia, three pounds of sugar, two ounces cinnamon and cloves, one ounce of cardaman, nut- meg, two pounds of chopped almonds, one pound chopped orangeat, one-half pound of citran and one-half ounce of potash. Break down well, roll out one-third inch thick cut with round cutter large, bake and set in drying oven to make brittle. Ice one half of top white, the other half with chocolate. —74— Parisian Honey Calces, FOR PACKAGES. One and one-half pounds of almond paste with ten eggs, one and one-fourth pounds of sugar, one pound of flour, one-fourth pound of shreded almonds, one-half pound of citron, vanilla, cinnamon, cardaman ; spread upon wafer sheets, cut three by one and three-fourth inches, a slice of citron on top of each. Brnimscliwoiircr Money Calces. Six pounds of honey, boiled, let cool ; mix with sufficient flour to soft dough ; two ounces of potash. Stir one pound of sugar with ten eggs, vanilla, cardamon, ginger, lemon, cinnamon, each one-fourth of a pound ; chopped almonds, citron, orangeat ; mix all well with above dough ; bake a small sample first ; if not light enough, add a little am- monia. Roll out one-fourth of an inch thick, cut in bars about three by one and three-fourth inches ; bake upon flour dusted pans. Ice with thin vanilla egg icing, with a little water and cornstarch added. Lay a slice of citron in center and put in oven a second to give gloss. Cnrlshncl Lebkuchen. Boil four pounds of sugar with one quart of milk to thread ; when partly cool add enough flour to a soft dough. Mix and add to above one pound of almond paste, three eggs, one ounce of ammonia, different spices, two lemon rinds. Roll out not too thin, roll over with marking roller, cut in oblong pieces ; when baked ice with chocolate. Dissolve two ounces of gelatine in a half pint of cream ; press pound or grind very fine one-fourth of a pound of potash and add to to make a medium stiff dough. Set away in the cellar. All honey is better. General Rules. Spices are always best sifted into the flour. Soda, ammonia or potash should always be first dissolved fn water or milk. Always use the softest winter wheat flour. Some mills make a specialty of such flour. If you have very light colored molasses (New Orleans), always add part Porto Rico or sugar color. The quality of molasses is best tried by stirring up a little of it with a pinch of soda. If the molasses raises up at once and foams, and looks brown, and smells all right, it is good. If it looks green when mixed, it is generally of poor quality and will smell like soap. FOR XOTES AAO RECIPES. FOlt A' OT JSS AA'D RECIPES. PA RT VIII.

Perfection in baking