Madaleine Cakes

To one tablespoonful of flour add four of cream and three yolks of eggs, with two spoonfuls of pounded sugar; put it on a slow fire, and just let it come to a boil, then set it aside to cool. Have ready some puff-paste rolled as thin as a half-crown. Cut the piece in half, and on one spread the above preparation pretty thinly, then cover it with the other half. Glaze it with egg spread with a brush; bake in a quick oven, and when it is done cut it into equal-sized pieces the shape of an ordinary spongecake. Sift coarsely-powdered sugar over them, and glaze with a salamander, so that they may look candied on the top.

Burnt Cream

Make a rich custard of cream and eggs, boiling lemon-peel in it, but no sugar. When cold, pour it over the gateau de pommes, sift a good deal of sugar over, and brown the top with a salamander.

Fastnachts Krapfen

This is a German cake which is eaten on Shrove Tuesday, as pancakes are in England; it is very good, and is made in the following manner: - Take a pint of lukewarm milk, six ounces of butter, two ounces of sugar, six yolks of eggs, and two ounces of yeast. Mix all this well together with as much flour as will make a paste, just stiff enough to roll out; then with a round cutter cut out cakes about the diameter of an orange, and an inch and a half thick; put them on a board in a warm place to rise, and then fry them in hot lard from five to ten minutes, so that they may acquire a nice brown colour; drain them on blotting-paper to free them from fat, sprinkle them with sugar, and serve very hot. It is usual before they rise to open them and introduce a spoonful of jelly or marmalade, and to glaze the outside with egg.