1298b. Venetian Biscuits

First prepare some Genoese as directed at No. 1289, which, when cold, must be carefully split in convenient-sized pieces, and after spreading the insides with apricot-jam, let them be pressed together again. You next spread a thin coating of white icing on one square of Genoese, and then spread a similar coating of pink icing on the other square ; after which, each square must be cut into small oblong shapes of equal sizes; and when the icing has become dry, may be dished up, either for a second-course dish, or for dessert.

1298c. Swedes

Ingredients: - One pound of pounded sugar, twelve ounces of finely-shred almonds, four ounces of flour, a stick of vanilla (pounded and sifted), and one whole egg, and the white of another. Let the whole of the fore-named ingredients be well mixed together in a basin, and then with a tablespoon proceed to mould the preparation into round balls the size of a large walnut, which are to be placed on pieces of sheet-wafer, previously cut to the size of half-crown pieces; these must now be placed on baking-sheets, and after slightly shaking some fine sugar over them, are to be baked of a light color in a slack oven.

These cakes may also be finished in manner following : the preparation should be spread about half an inch thick -upon sheet-wafer, and after being baked of a light color, and immediately on its being taken from the oven, should be cut into leaf-like shapes, and bent over a rolling pin, till the pieces become cold and crisp.

These cakes may be served either for dessert or a second-course ' dish ; in the latter case, some whipped cream must be placed in the centre of the dish.

1298c. Brown" Bread Biscuits

Ingredients: - One pound of pounded sugar, eight ounces of brown flour, six ounces of Jordan almonds, ground or pulverized without being blanched or divested of their brown pellicule, six drops of the essence of bitter almonds, and one dozen eggs.

Break the eggs, placing the yolks in a basin, and the whites in an egg-bowl; add the sugar, flour, almonds, and the flavoring to the yolks, and work these well together for twenty minutes with a wooden spoon ; then mix in the whites previously whisked firm for the purpose, and with this batter proceed to fill as many small oblong or square paper cases as you may require for the purpose; which after they have been sugared over, should be baked in a very moderate oven.

These biscuits are adapted for dessert only.

1298e. Ginger Cakes

Ingredients:- One pound of flour, twelve ounces of fresh butter, twelve ounces of pounded sugar, two ounces of ground Jamaica Ginger, eight yolks of eggs.

Work the whole of the above-named ingredients together on a pastry-board or slab ; and, after having gathered the paste up into a compact mass, separate it into four parts, roll these out to the thickness of the sixth of an inch, one after the other, and with a tin-cutter, either oval, round, etc, etc, cut out as many cakes as the paste will produce, and place them on a slightly-buttered baking-sheet, pass a paste-brush over them when they are about half done, shake some sugar over them, and set them back in the oven to finish baking, of a very light color.