Take four ounces of bitter, and four ounces of sweet almonds - boil and skim them; put them into a mortar, with one pound of loaf sugar, and the whites of four eggs; pound it together very fine, and drop them out upon white-brown paper. See that they are all about the size of a nutmeg, and full an inch apart; shake sifted sugar over them, and bake them in tins, in a slow oven: when they are all of a colour they are done; when cold they will come off' the paper.


Take care that the shape in which it is to be baked is clean and dry; butter it, and sift sugar into it, but turn out all the sugar that does not stick to the butter; then have half a pound of sifted sugar, and six ounces of sifted flour; warm your pan, put in your sugar, break in four whole eggs, and then one yolk; whisk it till it is first warm, and then cold; then stir in your flour, and turn your butter into the shape, and bake it in a slow oven; it will take about one hour. When done, turn it out bottom uppermost: - it will look very handsome for the middle of the table.


To three-quarters of a pound of powdered sugar, break three-quarters of a pound of eggs into a warm pan - whisk it till it is cold, and stir in half a pound of flour - have your tins ready buttered and sugared; put about three parts of a table-spoonful into each of them, sift sugar over them, and bake them in a brisk oven.


Proceed as directed for pound-cakes, but instead of currants and candied lemon-peel, substitute a few caraway seeds - omit the sugar on the top.


Powder three-quarters of a pound of loaf sugar, and mix it with one pound and a quarter of flour - chop three-quarters of butter into pieces amongst it, with the scraper - then add one white and three yolks of eggs - mix it together to a smooth paste; roll it into thin sheets, and cut out your cakes about the size of half a crown - place them on clean tins not to touch - bake them in a slow oven till they begin to change colour.


Beat eight eggs into a pan with a whisk till they come to a good head - then add one pound of loaf sugar powdered - beat both together till it becomes thick and whitish - then stir in one pound of sifted flour, but do not beat it again - take a spoon in your left hand and a knife in your other - lay a sheet of paper on your tin; take up a spoonful of batter, and with your knife strike as much out of the spoon as will make a cake the size you like - see that they are about an inch apart, and make them as round as you can - bake them in a rather brisk oven till they are nicely coloured over; if they do not come off the paper easily, when cold, damp the bottom as directed in Savoy biscuits. You may vary these cakes by dropping caraway seeds, sugar, or currants, on the top, before you bake them.


Prepare your mixture as for pound-cake, plum-cake, or bride-cake, which you please - if you prepare it for pound-cake, take two pounds of currants, four ounces of candied orange and lemon peel, to every pound of sugar - make them of any size you please - when done, ice them over, as directed in page 104, and lay on your ornaments while the icing is wet. You may get the ornaments from the wholesale confectioners.