With a saucepan over the sea

These are also sold on the street at the season, during Passion and Holy Weeks. Mix 4^^ ounces butter with an equal amount of sugar, add 5 eggs well beaten, i cup of milk, 2 ounces yeast, and 10 ounces of flour. Let it rise for 2 hours, form into shape of a large fleur-de-lis, or 3-pointed flower, — to represent the Trinity, — ice with sugar, and bake i hour. ROUMANIAN CAKE. Mix i}4 pounds flour with 2 ounces sugar, grated rind of a lemon, ^ teaspoonful of cinnamon, and a pinch of powdered cloves. Warm j4 pound of honey, add this, and knead all well. Cover and set to rise i hour. Roll out i inch thick, put in pie plates, cover with chopped nuts and brown sugar, and bake in moderate oven. Cut into strips, and eat hot or cold. RUSSIAN CAKE. Mix the yolks of 5 eggs and }( pound of sugar ; add slowly 3 ounces flour, 2 ounces chopped j68 With a Saucepan over the Sea almonds, a spoonful of anise seed, and the whites of eggs beaten stiff. Bake in long narrow tins lined with paper, cut in slices, and dry in the oven until crisp, before serving. GERMAN XMAS CAKE. Mix yi pound butter with ^ pound powdered sugar, add yolks 6 eggs, and ^ pound of flour. Beat the sugar and butter before adding eggs, well beaten separately, and then the flour and a spoonful of vanilla. Roll out and form into cakes the shape of an S or a U, cover with an icing of sugar and water boiled, adding currants and candied peel, if desired. Bake in a very hot oven. HOBELSPANE. (German dessert cakes.) Sift 3 ounces of flour, add a pinch of salt, the grated rind and juice of a lemon, yolks of 5 eggs, and enough water to make a paste. Let this stand ^ hour. Roll it out thin, cut into strips, twist these like curls, and fry in hot fat. Dust them with sugar, and serve hot, with a sauce of melted grape preserves. May be cut in squares instead. GENOA CAKE. (Italy.) Mix % pound currants, % pound candied orange and lemon peel and citron, chopped and mixed, a pinch of cinnamon, 6 tablespoonfuls of sugar, ^ J 69 With a Saucepan over the Sea pound flour, and a spoonful of lemon juice. Beat these well, add 4 beaten eggs and 2 spoonfuls of brandy. Pour into a shallow pan and bake ao minutes. Ice with sugar icing flavored with vanilla, and let it brown a little. Eat cold, cut in slices. TWELFTH NIGHT CAKE. (England.) Beat 2 pounds butter with 2 pounds powdered sugar, I nutmeg grated, }( ounce each of cinnamon, mace, ginger, and allspice. Beat 10 minutes, add slowly 20 eggs, whites and yolks beaten separately, and beat for 10 minutes more. Add 2 pounds flour, 4 pounds currants, j4 pound chopped almonds, }4 pound each of chopped lemon and orange candied peel, and citron, and a glass of brandy. Bake, in a pan j4 full, lined with paper, 4^ hours. Will keep 2 months. PLUM CAKE. (England.) Beat i^ pounds butter with i pound sugar, add beaten whites of 8 eggs, i}4 pounds flour, 2 pounds currants, 8 ounces each of chopped candied lemon peel and citron, ^ ounce of mixed cinnamon and nutmeg, the zest of 2 oranges rubbed on 4 lumps of sugar. Beat after adding each ingredient, then fully j4 hour together. Pour into a tin lined with four [illustration: page 171] With a Saucepan over the Sea layers of buttered paper, and lay two on top. Bake 3 hours ; ice it with vanilla or chocolate icing. BATH BUNS. (England.) Mix I pound flour, a tablespoonful of yeast, and I cup of milk ; let it rise overnight, or for several hours, near the fire ; add 6 ounces of melted butter and 4 eggs, well beaten. Knead all, and let it rise again for about an hour. Make into balls as large as a peach, press the tops, and lay in some currants and candied peel. Dust with sugar, and let rise for 10 minutes; bake in moderate oven }i hour. HOT CROSS BUNS. (England.)