am. If it is hard warm the pan. Add the
sugar gradually; next the eggs, which must previously be well beaten up;
then sift in the flour; and, last of all, put in fruit, almonds, and
flavouring.

This cake takes about half-an-hour to mix, as all the ingredients must
be well beaten together with an iron spoon from left to right. Bake in
small tins, for about forty minutes, in a moderate oven.

PLAIN POUND CAKE.

Half-a-pound of fresh butter, three eggs, one pound of Vienna flour, one
pound of castor sugar, a quarter of a pound of almonds cut small,
half-a-pound of currants, three ounces of candied peel, a few drops of
essence of ratafia.

Beat the butter to a cream, from left to right, and mix in the sugar
gradually. Beat the eggs up, and mix them with half-a-pint of new milk;
stir into the butter; then add the flour; and, last of all, the fruit.

SAVOY SPONGE CAKE.

Beat half-a-pound of finely sifted sugar with the yolks of four eggs
until you have a thick batter, stir in lightly six ounces of fine dry
sifted flour, then the whites of the eggs beaten to a very strong froth.
Have ready a tin which has been lightly buttered, and then covered with
as much sifted sugar as will adhere to it. Pour in the cake mixture,
taking care the tin is not more than half full, and bake for
half-an-hour.

LEMON SAVOY SPONGE.

Half-a-pound of loaf sugar, rub some of the lumps on the peel of two
lemons, so as to get all the flavour from them; dissolve the sugar in
half a gill of boiling water; add the juice of the lemons, or one of
them if a large size, and beat with the yolks of four eggs until very
white and thick; stir in a quarter of a pound of fine flour, beat the
whites of the eggs to a strong froth, and mix as thoroughly but as
lightly as possible; butter and sift sugar over a mould, nearly fill it
with cake mixture, and bake at dark yellow paper heat for thirty
minutes.

MACAROONS.

Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold
water to a strong froth, mix in half-a-pound of finely-sifted sugar and
two ounces each of pounded sweet and bitter almonds. Flour a
baking-sheet, and lay on it sheets of wafer-paper, which can be bought
at the confectioner's, and drop on to them at equal distances, a small
piece of the paste. Bake in a moderate oven for ten minutes, or until
the macaroons are crisp and of a golden colour. When done cut round the
wafer-paper with a knife, and put the cakes on a siev