Take one pound of caster-sugar, half a pound of flour, half a pound of butter, the whites of fourteen eggs, and mix well together. Flavor with two drops of oil of bitter almonds and bake on a buttered tin.

Lady Fingers

Prepare the desired quantity of flour and butter in the following proportions : Half a pound of butter to every three pounds of flour, and rub well together, adding half a pound of fine sugar, with about thirty drops of essence of lemon; mix with milk into a firm dough, and place in a cloth for half an hour to settle before using. Beat with a rolling-pin until quite smooth, roll out thin and cut into strips, and cut these strips into five-inch lengths.

Leaf Cake

Blanch and pound one-half pound of sweet almonds with half a dozen bitter ones; rub the yolks of eight hard-boiled eggs until quite smooth. Mix three-quarters of a pound of butter with a pound and a quarter of flour, and when quite smooth stir in the above ingredients with one-half pound of caster-sugar, three well-beaten eggs and a sufficient quantity of milk to make a consistent paste. Work the mixture thoroughly, then lay it on a paste-board on which some flour has been sifted, dividing it into six equal portions, and rolling them out very thin. Butter a baking-sheet, lay the cakes on it, brush them over with a paste-brush dipped in beaten egg, and bake to a light yellow in a slow oven. When cooked slip one of the cakes off the baking-sheet, cover it with a coating of any kind of preserve, place another cake on the top of that, coat that also with preserve, and so on till the last cake is on the top. Mask the top of the last cake with the finest white sugar icing, trim all evenly around the edges with a sharp knife, and serve when the icing is quite dry.