Savoy Cake To Imitate A Hedgehog

Bake a cake in a mould of that form; blanch some Valentia or Jordan almonds; cut them into small fillets and stick them over the surface, to form the quills or prickles of the hog. Put in two currants for the eyes.

Bordeaux Or Parisian Cakes

Make a mixture as for pound-cakes, leaving out the fruit, peel, spices, etc.; bake it in a round or oval hoop. When baked and cold, cut it into slices, half an inch thick; spread each slice over with jam or marmalade. The outside of the cake may be cut round, or fluted to form a star; and the centre of the cake is occasionally cut out to about an inch and a half from the edge, leaving the bottom slice whole: this may be filled with preserved wet or dry fruits, creams, or a trifle. The top is ornamented with piping, wet or dry fruits, and peels, or piped with jam and icing.

Italian Bread

One pound of butter, one pound of powdered loaf sugar, one pound two ounces of flour, twelve eggs, half a pound of citron, and lemon-peel. Mix as fur pound-cake. If the mixture begins to curdle, which it is most likely to do from the quantity of eggs, add a little of the flour. When the eggs are all used, and it is light, stir in the remainder of the flour lightly. Bake it in long, narrow tins, either papered or buttered: first put in a layer of the mixture, and cover it with the peel cut in large thin slices; proceed in this way until it is three parts full, and bake it in a moderate oven.

Rice Pound-Cake

One pound of butter, one pound of powdered loaf sugar, twelve ounces of flour, half a pound of ground rice, and twelve eggs. Mix as Italian bread, and bake it in a papered hoop. If it is required with fruit, put two pounds of currants, three-quarters of a pound of peel, one nutmeg, grated, and a little pounded mace.

Wafers

Four ounces of sugar, four ounces of butter, eight ounces of flour, the yolk or white of one egg, and half a tea-cupful of milk or water. Melt the butter in the water; mix the egg, sugar and flour together, adding, by degrees, the melted butter and water; or, instead of the butter, it may be made into a thin batter with cream, and a little orange-flower water, or any other essence, to flavour it. The mixture may be coloured. Make the wafer-tongs hot over the hole of a stove or clear fire. Rub the inside surfaces with butter or oil, put in a spoonful of the batter, and close the tongs immediately; put them on the fire, turning them occasionally until the wafer is done, which a little practice will soon enable you to ascertain; roll the wafers on a small round stick, stand them on their ends in a sieve, and put them in the stove to dry; serve them with ices.

Almond Cakes

Take one pound of sweet Valentia, or Province almonds - cover them with boiling water in a saucepan; let them just boil up, then strain them out of the water, and rub them out of their skins; cut about two ounces of them into thin slices; put the rest into a mortar, with one pound and a half of loaf sugar, the whites of six eggs, and one table-spoonful of orange-flower water; pound it fine; lay your wafer-paper on the tin, and drop your almond cakes on it about the size of a walnut - then drop a few of your cut almonds on each of them, and bake them in a slow oven.