With a saucepan over the sea

Melt 2 ounces butter, add ^ pound of honey, stirring well, take oflT the fire, and let it cool. Add the minced rind of a lemon, 2 ounces sweet almonds, chopped fine, a little nutmeg, ^ ounce carbonate of soda, dissolved in a little water. Mix these well, and set in a cold place 1 2 hours. Roll out 5^ inch thick, cut into squares, decorate with nuts and chopped citron, then bake 25 minutes in hot oven. This recipe makes i dozen. ALMOND CAKES. (Pithiviers.) This French town is as celebrated for its almond cakes as Basle is for honey cakes. Travellers ask for them, but can rarely obtain a recipe for either. II 161 With a Saucepan over the Sea Blanch and pound 8 ounces sweet almonds and I ounce bitter almonds, add 6 tablespoonfuls of sugar, and 8 eggs well beaten, 6 tablespoonfuls of dry flour, and the zest or rind of a lemon. Add yi pound of butter, and stir all lightly. Pour into small buttered tins and let it rise before baking, covered with paper, for J^ hour. NORMANDY SHORT CAKES. Mix ^2 pound sugar and ^ pound fresh butter to a cream, add ^ pound flour slowly, roll out thin, and cut in rounds. Bake on oiled paper, in hot oven, and eat with cream cheese and fruit jam. WESTPHALIAN BUTTER CAKES. Sift 3 pounds flour, add 2 cups sugar, 7 eggs well beaten, zest of i lemon, yi pint milk, and ^ pound of melted butter. Mix the butter with the sugar, add the eggs, then the milk and flour. Beat all well, spread on buttered pans, and set to rise. Butter the tops, dust with sugar, cinnamon, and chopped nuts, prick with a fork here and there, and bake till done. Serve hot, cut in slices, for lunch or tea. NORMANDY SPICE CAKE OR GINGERBREAD. This is the cake of the " gingerbread fairs," common in rural France. With a Saucepan over the Sea Warm i pint molasses, add J^ pound fresh butter, yi ounce each of powdered ginger and allspice, a teaspoonful of mixed anise and coriander seed, and the rind of a lemon, grated. Add enough flour to make a dough, and set it to rise in a cool place, add then 2 ounces each of chopped cherries, citron, and currants or candied peel, roll out an inch thick, cut into rounds or squares, and bake in hot oven. It can be iced, if desired. NUREMBERG GINGERBREAD. Beat 4 eggs, add ^ a grated nutmeg, 6 cloves pounded, 2 ounces of candied peel chopped fine, 8 ounces sugar; mix all for 10 minutes, add slowly J^ pound flour, a pinch of salt, and a teaspoonful of baking powder, then 8 ounces of chopped sweet almonds. Stir all well, pour into tins ^ inch deep. Bake Y^ hour, ice with chocolate, and cut into slices or strips. GERMAN SUPPER CAKES. Make a batter with i pint hot milk, i small cup of yeast, and enough flour to make a dough. Set it to rise overnight, add the next morning i cup of sugar, mixed with i cup of butter and 2 eggs. Beat all well, and set to rise. Pour into pie plates, adding more flour if needful, and set to rise till With a Saucepan over the Sea light ; rub over with 3 tablespoonfuls of cinnamon and sugar mixed, and i ounce butter. Bake in hot oven, and eat warm, sliced. APFEL STRUDEL. (German Apple Cake.) This is a very fine cake, but not often made properly, as it takes time. Mix i tablespoonful of butter with i large cup of flour, add i egg and suflicient milk to make a stiff paste. Knead for ^ hour, lay aside and cover, near the fire. Mix i dozen peeled and sliced apples with 2 cupfuls of fried bread-crumbs, % pound of chopped almonds, ^ cup of currants or raisins cut up, and i tablespoonful of cinnamon. Mix all well, and rolling the dough very thin, spread this evenly over it. Now fold it and pull until as thin as paper, but not broken. Roll up like jelly cake, curve in shape of an 8, and bake 1% hours, basting often with yi cup of butter. Serve either hot or cold, in slices. MADELIENES. (Paris.)