in a moderate oven from 1 to 1½ hours. When done, turn out on to a sieve, and leave the cake to get cold. Then strip off all the paper, and make up the almond paste (No. 3459), dividing it between the 3 cakes, keeping the paste perfectly level on top and flush with the sides. Then ice over the top of the almond-icing with some white water icing, and while that is wet sprinkle thickly with blanched and chopped pistachio kernels, then with some cake-icing pipe a couple of tennis-racquets crossed upon the centre, and also pipe a border round the edge with the same icing, to complete the cake.
Time.—To bake, from 1 to 1½ hours. Average Cost, 4s. 6d. Sufficient for a party of 30 or more persons.
3433.—THANKSGIVING CAKE.
Ingredients.—1 lb. of butter, 9 eggs, 1 lb. of castor sugar, 1¼ lbs. of flour, ½ a nutmeg, 1 teaspoonful of mixed cinnamon and mace, ground, 2 ozs. of candied lemon-peel, 2 ozs. of blanched and chopped almonds, 1½ lbs. of dried currants.
Method.—Beat the butter and sugar to a cream, add the eggs well beaten, mix in the flour, and add the other ingredients. Beat all thoroughly together, prepare a round tin by lining with paper, turn in the batter, flatten it out with the hand, and bake for 2 hours in a moderate oven.
Time.—2 hours. Average Cost, 3s. 6d. Sufficient for 1 cake. Seasonable on July 4th.
3434.—TIP TOP CAKES.
Ingredients.—Take 2 lbs. of flour, 1 lb. of butter, 1 lb. of castor sugar, 6 eggs, 2 teacupfuls of raisins chopped, or currants, 1 wineglass of sherry, clove, cinnamon, nutmeg.
Method.—Beat the butter and sugar to a cream; add the eggs 1 at a time, beating well after each addition of eggs, and when all are in, add the flour, fruit and spice, and lastly the wine. Bake on tin sheets in small cakes dropped from a tablespoon. This recipe makes a large quantity, which will keep fresh for a long time.
Time.—10 minutes, to bake. Average Cost, 3s. Sufficient for about 5½ lbs. of cake.
3435.—A NICE USEFUL CAKE.
Ingredients.—¼ of a lb. of butter, 6 ozs. of currants, ¼ of a lb. of sugar, 1 lb. of dried flour, 2 teaspoonfuls of baking-powder, 3 eggs, 1 teacupful of milk, 2 ozs. of sweet almonds, 1 oz. of candied peel.
Method.—Beat the butter and sugar to a cream; wash, pick and dry the currants, whisk the eggs, blanch and chop the almonds, and cut the peel into neat slices. When all these are ready, mix the dry in-
