With a saucepan over the sea

Mix I pint flour, i cup warm milk, j^ yeast cake, and y^ pound butter beaten to a cream with j^ pound powdered sugar, 4 eggs, J^ pound chopped candied peel, a teaspoonful of cinnamon, and a cup of chopped almonds. Mix as usual, let it rise before adding i cup more flour and the nuts and peel, etc., then let it rise again. Pour into a Turk's head mould and bake i hour. While hot, pour over a syrup, made of i cup sugar, 2 tablespoonfuls of water, and a teaspoonful of vanilla, wine, or cordial. Dust the top with powdered sugar and serve hot, in slices. PARSNIP CAKES. (Very old English recipe.) These do not taste of parsnips at all, and can be found still in the little country farms or cottages. Boil 3 parsnips until tender, mash and press through a sieve, mix in proportions of i teacupful to I quart of hot milk, ^ pint of yeast, some salt, and flour to make a stiff batter. Cover, ij;8 With a Saucepan over the Sea set in a warm place, and when risen to twice its size, knead into flat cakes, very thin. These must rise again and be baked until brown. Can be eaten with butter, like crumpets or scones, or with gravy, like Yorkshire pudding, with a roast of meat. PARKIN CAKES. (England.) These are eaten on Guy Fawkes* Day. Mix i ^ pounds of flour, ^ pound butter, ij4 pounds fine oatmeal, 2 pounds brown sugar, 2 ounces of powdered ginger, i pint molasses, 3 teaspoonfuls of carbonate of soda, and 2 ounces butter, and a teaspoonful of vanilla or lemon. Let it stand i hour. Roll into thin cakes, and bake in a slow oven at least an hour. Half the recipe is sufficient for a small family. SHREWSBURY CAKES. (England.) Mix I pound powdered sugar with 2 pounds flour, add nutmeg and some caraway seeds, — currants may be used instead, — 2 eggs, whites and yolks beaten separately, and 6 ounces melted butter. Roll out very thin, cut into diamonds, and bake. These are very fine, and will keep a long while in a tin box. With a Saucepan over the Sea BRANDY SNAPS. (England.) Mix y^ pound butter, J^ pound brown sugar, J^ pound flour, and i pint molasses. Drop in spoonfuls in a buttered tin, and bake in a hot oven. Take out and put near the fire to dry. These are favorite cakes with school-children in England, and are crisp and curly when rightly made. HERMITS. (England.) Mix 2 eggs, 2 cups brown sugar, J^ cup butter, Yz a cup of currants, i teaspoonful of chopped cloves, the same each of grated nutmeg and soda, melted in water, and of cinnamon. Beat all well, add enough flour to make a stiffs paste, and roll out thin. Cut in rounds, and bake in a hot oven. POOR MAN'S CAKE. (England.) Rub I pint of flour with a piece of butter the size of an egg, well together, add i teaspoonfuls baking powder to the flour first. Beat i whole egg with I cup of milk and i cup of sugar, pour these into the flour and butter, and flavor with lemon or nutmeg. Bake in a moderate oven, and cut in slices. Ice with sugar icing, if desired. SCOTCH CAKES. - Cream together ^ pound butter and i pound sugar, add i pound of flour, a tablespoonful of With a Saucepan over the Sea powdered cinnamon, and ^ pint of milk. Roll out very thin, cut in rounds, and bake y^ hour. MANX CAKES. Rub the zest of a large lemon on sufficient sugar — loaf sugar — to obtain all, weigh this, and add more, enough to make 8 ounces. Pound it, add 8 ounces rice flour, beat 8 eggs very light, dissolve the sugar in these, adding the flour slowly. Stir all, and bake in buttered tins about ]/i hour. HONEY CAKES. (Basle, Switzerland.)