Butter a large square tin pan, or one made of paste-board which
will be better. Put in the mixture, and set immediately in a quick
oven, which must be rather hotter at the bottom than at the top.
Bake it according to the thickness. If you allow the oven to get
slack, the cake will be spoiled.

Make an icing with the whites of three eggs, twenty-four
tea-spoonfuls of loaf-sugar, and eight drops of essence of lemon.

When the cake is cool, mark it in small squares with a knife.
Cover it with icing, and ornament it while wet, with nonpareils
dropped on in borders, round each square of the cake. When the
icing is dry, cut the cake in squares, cutting through the icing
very carefully with a penknife. Or you may cat it in squares
first, and then ice and ornament each square separately.


FRENCH ALMOND CAKE.

Six ounces of shelled sweet almonds.
Three ounces of shelled bitter almonds, or peach-kernels.
Three ounces of sifted flour, dried near the fire.
Fourteen eggs.
One pound of powdered loaf-sugar.
Twelve drops of essence of lemon.

Blanch the almonds, by scalding them in hot water. Put them in a
bowl of cold water, and wipe them dry, when you take them out.
Pound them, one at a time, in a mortar, till they are perfectly