Make a Paste with a quarter of a pound of Flour, three spoonfuls of fine Sugar Powder, and as much Sweet-meat Marmalade; add Whites of Eggs, to work it pretty soft; and with this Paste form small Biscuits, to what size and shape you please.

Gateaux En Feuillage

Feuillage, a rich Puff-paste, that scales off in small Leaves, This is the finest Paste cut in lozenges, or any other form, baked singly, then served, five or six pieces one upon another, in the form of a Sugar-loaf, with a Sugar Glaze.

Gateaux A La Polonoise

Polish Cake. Mix a handful of Flour with a pint of good Cream, half a pound of Beef Suet, melted and sifted, a quarter of a pound of Sugar-powder, half a pound of Raisins stoned and chopped, dried flowers of Orange, a glass of Brandy, a little Coriander and Salt; bake it as all other Cakes, about an hour, and glaze or garnish it.

Gateaux Au Sultan - Turkish Cake

This is the same Preparation as the Pâté a la Royale, only mixing Lemon-peel finely chopped, and dried Orange-flowers; when the Cake is ready for the Oven, strew the top with Pistachio Nuts, mixed with Sugar and Whites of Eggs.

Gateaux D'amandes - Almond Cake

Take half a pound of Flour, half a pound of pounded sweet Almonds, and five or six bitter ones, half a pound of Sugar, and six Eggs, work all well together; form it into a Cake, and bake it on a sheet of paper, well buttered; when cold, glaze it with a white Sugar Glaze.

Another Method For The Same Sorts Of Cakes

Bake it in a Mould or Baking-hoop; bruise a pound of sweet Almonds very fine, and one dozen of bitter ditto, adding a little Whites of Eggs, to hinder them from turning to oil; then put to it half a pound of fine Sugar Powder by degrees, two whole Eggs, and Lemon-peel, finely chopped or rasped; when this is properly mixed, add eight Eggs, the Yolks and Whites first beat up separately; stir it, and mix it all properly; pour it into the Mould, to bake about an hour: Serve it in its natural colour.

Gateaux A La Bechamel - Bechamel Cake

Boil a pint of Cream with a few pounded sweet Almonds, and a little Coriander-feed; then sift it; use it to about a pound of Flour, three Eggs, and about as much Butter as will make it into a Paste; finish it like all other Paste, and make Cakes with it, to what shape and bigness you please.

Gateaux De Compiegne

So called after the Place, as Banbury Cakes, etc.

Make a should with strong paper, in the form of a Muff; butter the inside well, and fill it with a Paste, as directed for Pâté a Brioche, wherein you mix a little rasped Lemon-peel: When baked, take off the paper, rub it all over with melted Sugar, or Whites of Eggs, and garnish it with Nonpareils.

Gateaux Au Ris - Rice Cake

Take what quantity of Rice you think proper; boil it in good Broth and some Hog's Lard; when it is cold, mix it with as much Flour as Rice, a good deal of Butter, some Eggs, and Salt; make a good puff-paste of it, and form it into hot Cakes of what shape and bigness you please; rub them over with Eggs, before baking, to give them a good colour.

Gateaux De Pistache. Pistachio Cakes

TheSE are done after the same manner as the Al-mond Cakes; only using Pistachio Nuts instead of Almonds.

Gateaux De Verjus. Cakes Of Preserved Verjuice Grapes

Use such moulds as you do for Petits Pates, with the second-best Puff-paste; fill them with pre-served Verjuice Grapes, or any other, cover them with the same Paste, and folder them, by wetting the borders with water, and pinching them all round. You may make these sorts of Cakes with all kinds of pref f served Fruits; glaze them with Sugar, or serve in their natural colour.

Gateaux A La Dauphine - Dolphin Cakes

Use the same sort of Paste as directed by the name of Pâté Royale; the form gives them the name, being twisted in the shape of the Fish called a Dolphin, Ramequins, Cheese Cakes.

Take good Parmesan Cheese, or Gruyere, viz. Swiss Cheese; (you may also mix Cheshire with it;) melt it in a Stew-pan, with a bit of Butter, and one or two spoonfuls of Water; then add as much Flour as will make it pretty thick, and quit the sides of the Pan; put it into another Pan, and add Eggs to it, one by one, mixing well with a wooden Spoon, until it becomes pretty light and clear; add one or two pounded Anchovies, and a little Pepper; bake the Cakes singly, upon a Baking-plate, or in Paper Cases, of what shape you please; they require but a short time, and a soft Oven; and must be served quite hot.