Place one pound of powdered sugar and ten ounces of butter into a basin and beat them to a cream. Add three well-beaten eggs two ounces of caraway-seeds, one grated nutmeg and one pound of flour. When thoroughly mixed, stir in one pint of milk and one gill of rose-water and mix well again. Add two pounds more of flour and work the whole to a smooth dough. Roll it out, cut into cakes and bake in a moderate oven. Serve when cold.

Nougatinas

Blanch and chop fine one pound of sweet almonds. Put two pounds of powdered white sugar and the juice of a lemon in a sugar-boiler over a moderate fire and stir until it boils, then add the almonds, stir them well in and pour the nougatina-paste on a well-oiled marble slab, forming it into an oblong cake one inch thick. Cut it in squares, and when cold, dip these in melted chocolate.

Nut Cake

Warm one teacupful of butter in a basin, beat to a cream, and add gradually one breakfast cupful of sugar. When the mixture is quite light and frothy, stir in two well-beaten eggs, then a teacupful of milk, add two breakfast cupfuls of flour with one teaspoonful of cream of tartar and half a teaspoonful of bicarbonate of soda. Now work in quickly one breakfast cupful each of stoned raisins and blanched nuts very finely chopped, turn the mixture into well-greased deep baking-pans, and bake in a moderate oven for thirty-five minutes. Turn it out when done, and serve cold. One and one-half teaspoonfuls of baking-powder may be substituted for the cream of tartar and soda if preferred.

Orange Cake (Large)

Sift three-fourths of a pound of flour on a paste-board, cut eight ounces of butter into small pieces, lay them on the flour and work them in; add four ounces each of sugar and blanched and pounded almonds, the yolks of four hard-boiled eggs that have been rubbed through a fine sieve, three well-beaten eggs, and sufficient milk to form a smooth paste. Knead the paste until all the ingredients are thoroughly mixed, and then roll out as thin as possible without breaking. Cut it to a round shape, lay it on a sheet of buttered paper on a baking-slab, roll the trimmings of the paste out into a long strip, cut it lengthwise into three, and plait them. Moisten round the edges of the cake with a paste-brush dipped in milk, and lay the plait round. Bake the paste until lightly browned in a moderate oven. Beat the yolks of three eggs together with the grated peel and strained juice of three oranges, four ounces of sugar, and one ounce of butter broken into small pieces. Turn the mixture into a lined stewpan, and whisk it over a slow fire until it thickens, but on no account let it boil, or the eggs will curdle: then move it away from the fire and let it cool. Whisk the whites of the eggs to a stiff snow, and stir them lightly in with the yolks. When the crust is nearly cold, spread the mixture over it, garnish in a circle with quarters of oranges from which all the white pith has been removed, pile a few tablespoonfuls of well-whipped cream in the center, and serve.

Marzipan Paste

Blanch one pound of sweet almonds and a few bitter ones, place them in a mortar and pound until smooth, adding a few drops of rose-water to keep them from oiling. Put the almond paste into a lined saucepan with one pound of sugar, and stir over the fire with a wooden spoon until it will not stick to the fingers when touched by them. Dredge a paste-board well with powdered sugar, spread the paste out on it as thickly as possible, and cut it into cakes of any desired shape or size. Cover a baking-sheet with white paper, sprinkle it over with sugar, and lay the cakes on it. Place them in a slow oven, and bake until of a pale yellow color. Store and keep the cakes dry in tins.

Almond Apricot Pastry

Put a lump of butter in a basin, warm it and beat in a little sifted, crushed loaf sugar, into which put the required quantity of almonds blanched and pounded with a little orange-flower water, and then add the whites of some eggs and the yolks of twice the number, one at a time, and lastly, dredge in by degrees a little dried and sifted flour. Work the mixture well until it is perfectly smooth, then add a little essence of vanilla to flavor. Put a border of rich puff-paste around a dish, pour in the mixture, smooth it on the top and bake in a moderate oven. When done remove and spread a layer of apricot jam on top of it. Put the whites of some eggs in a basin with a little lemon juice and icing sugar until the mixture is quite thick and of the consistence of butter. Put this icing over the jam, smoothing over the surface, and set in the oven again for a few minutes for the icing to set. Take out, let it get cold, cut into slices, and serve.

Pistachio Cake

Weigh eight eggs in their shells and allow an equal weight of caster-sugar and the weight of two eggs of potato flour and the same of pistachio nuts. Separate the yolks from the whites of the eggs and beat the yolks with the sugar; beat the whites of the eggs to a stiff snow and blanch and pound the nuts, stirring in gradually half of the potato flour, and when well beaten half of the whites of egg. When quite smooth add the remainder of the flour, the beaten whites of egg and then the pistachios. The potato flour should be sprinkled in very gradually or it will become lumpy. Pour this mixture into well-buttered cake-tins and bake in a slow oven. When done turn the cake out onto a piece of white paper and allow it to get cold; then mask it with lemon-flavored icing, smoothing it over evenly with the blade of a knife, and place in a cool oven for a minute or two to dry the icing. If desired the cake may be decorated with fancy designs in angelica, preserved cherries, etc. It should be kept in a cool place.