thin as possible.

If the cakes should get burnt, scrape them with a knife or grater,
as soon as they are cool.

Always be careful to butter your pans well. Should the cakes
stick, they cannot be got out without breaking.

For queen-cakes, &c. the small tins of a round or oval shape are
most convenient. Fill them but little more than half.

After the mixture is completed, set it in a cool place till all
the cakes are baked,

In rolling out cakes made of dough, use as little flour as
possible. When you lay them in the pans, do not place them too
close together, lest they run into each other.

When you are cutting them out, dip the cutter frequently in flour,
to prevent its slicking.


QUEEN CAKE.

One pound of powdered white sugar.
One pound of fresh butter--washed.
Fourteen ounces of sifted flour.
Ten eggs.
One wine-glass of wine and brandy, mixed.
Half a glass of rose-water, or twelve drops of essence of lemon.