Ingredients. - Six ounces of flour. Six ounces of butter. Eight ounces of powdered sugar. Seven eggs.

Time required, about one hour.

To make Genoese Pastry:

1. Take a small stewpan and put in it six ounces of butter.

2. Put the stewpan on the fire, to melt the butter. Be careful that it does not burn or boil.

3. Take a round tin two inches deep, and fit into it a sheet of paper, cut round so that it will allow one inch of paper to be above the edge of the tin.

4. Butter the paper with a paste-brush dipped in the melted butter.

5. Stand a wire sieve over a plate, and rub through it six ounces of flour.

6. Take a large basin and break into it seven eggs.

7. Add half a pound of powdered sugar.

8. Take a large saucepan of boiling water and put it on the fire.

9. Stand the basin with the eggs and sugar in the saucepan of boiling water, and whip the eggs and sugar for twenty minutes; they must not get very hot.

10. Take the basin out of the saucepan and stand it on the table.

11. Now add the butter, and then sprinkle in the sifted flour, stirring lightly with a wooden spoon all the time.

12. Pour this mixture into the prepared tin.

13. Put the tin into a quick oven, to bake for half an hour. The mixture should become a pale-brown.

N. B. - When the paste is sufficiently baked, no mark should remain on it if pressed with the finger.

14. When it is quite baked, take the tin out of the oven and turn the cake upside down on a hair-sieve, to cool.

15. When it is cold, cut it into little shapes with a cutter. Sandwiches of jam can be made with it if required.