Soups, savouries, sweets, with a chapter on breads

for five minutes. Turn the cake out carefully on a cloth that the steam may not escape too rapidly and the cake become too crisp for rolling over ; spread jam over it, and then take the edges and roll it over in the shape of a roly-pudding. When cool enough to retain its rolled form, put it in a covered tin box ready for use. It will improve by keeping a week. When served for dinner, the roll should be dished up whole ; when used for supper, it can be served cut in thick slices and arranged in a ring. German Cake (for pudding course). Six ounces of powdered sugar, two ounces of flour, three eggs, two ounces of sweet * Intent on puddings and on puffs, * Praed. * Your cake here is wami within. * * Comedy of Errors.* and eight of bitter almonds blanched and pounded with one or two teaspoonfuls of orange- flower- water, butter for the bakingtin paper. Beat the yolks with the sugar until they become a light creamy colour ; whisk the whites to a stiff froth on a plate with the flat blade of a knife ; mix the almonds with the dry flour. To the yolk-cream stir in the whites of the eggs ; then add the flour, and stir round quickly until well mixed, but do not beat the mixture after the whites have been added. Have ready lined with buttered kitchen-paper two round shallow cake-tins, about seven inches in diameter. Pour the mixture in, and bake in a quick oven for five * The carline brocht her kebbuck ben, Wf girdle cakes weel-toasted brown* * Scottish Songs.' ^Just in the nick the cook knocked thrice^ And all the waiters in a trice His summons did obey ; or ten minutes. Turn out immediately on a folded cloth, strip off the paper, and leave the cakes to cool. Ornament the top in alternate sections of cream and apricot-jam, and serve as a dinner or supper sweet. Passover Cake. Three eggs, five ounces of pounded sugar, six ounces of ground almond-flour, twelve bitter almonds blanched and pounded with a teaspoonful of the sugar. Whisk the yolks and sugar to a cream, and the whites to a firm froth ; stir the whites into the yolks and sugar, and when smoothly mixed drop in the almond-flour gradually, and stir round a few times. Bake in a hot oven in * Each serving man, with dish in handy MarcJCd boldly upy like our trained band, Presented f and away J* Sir John Suckling. 2xyi * And the brown loaf Lodged on the shelf half eaten^ without sauce Of savoury cheese^ or butter y costlier still. ^ two-inch deep tins (buttered) for ten minutes. Try if done by putting a wooden skewer through the cakes, and seeing that it is clear from soft cake when drawn out. Turn out, and place them to cool on a thickly-folded cloth. These cakes are better eaten fresh, as if kept a week or two the almond-flour may taste rancid. * ** The dinner waits ^ and we are tired ;** Said Gilpin--'' So am 1 1"' * This will teach you their names^ the ingredients they* re made of. And which to indulge in, and which be afraid of* *Ingoldsby Lrgends.* !IB)t0titUan]^i;ru0* ■<s- ®0 JTxtH aDftttiQliait Iil0rtt a la Xu^nnai0]e« flSar|i)ran (f0it l^i^d^ettt). Jrre0]^ JTrutt $ttni}r* Currant antr SKa^^i&eittQt Jam« JTtttttt llrttr« C0 Siprftte JTituit Ratein B«riait« ^TOittri^m^at 9« Eagmtl $]Qa00nin0« C0r0a fit0itt ^ C0t0a' Safting-|^0hi}nti^* * For dinner savoury fruits y of taste to please True appetite, and not disrelish thirst Of nectareous draughts between,^ Milton. * All fish, from sea or shore. Freshet or purling brook, or shell or Jin, And equisitest name,* * Paradise Regained/ flDiscellaneoue* XCo 3prs Mbftebaft As the success of whitebait- frying depends mainly on the freshness of the fish, order it to be sent in an hour or so before cooking.