Mottled Glace For Little Flowers

Take three-quarters of a pound of icing sugar, one tablespoonful of brandy, the same quantity of Noyeau or Maraschino, and one and a half tablespoonfuls of warm water; stir this in a stewpan over the fire till warm, then add three or four drops of liquid carmine, and stir this in with a fork so as to give the glace a mottled appearance; when ready pour over the cakes and finish as described above.

Almond Meringue Mixture For Little Flowers

Whip stiff two whites of fresh eggs with a pinch of salt, then add one and a half ounces of castor sugar, and half an ounce of blanched, peeled, and finely shredded Valencia almonds; stir together with a wooden spoon, with care not to curdle the mixture.

Victoria Cakes

Take half a pound of fine sifted flour, put it to warm, and mix it with two ounces of vanilla or other biscuit crumbs; put into a basin eight ounces of butter, mix it with the hand or wooden spoon till like cream, then add six ounces of castor sugar, the finely-chopped zest of two lemons and one orange, and the strained juice of the fruit; add by degrees five whole raw eggs, half an ounce of ground cinnamon, then mix in the warm flour and crumbs, with half an ounce of Cowan's Baking Powder. Take a square baking-tin with a deep rim, brush it over with warm butter, and then line with buttered paper, and dust over with fine flour and castor sugar, mixed in equal quantities; spread the mixture out on the tin about one and a half inches thick, then sprinkle the top over with caraway comfits or any other pretty small sweetmeats, and dried cocoa-nut, then put into a moderate oven and bake till a nice light brown colour, for about forty minutes: take up. and when somewhat cool turn out; when quite cold cut up into two-inch square pieces, and serve for tea, etc. This can also be baked in small fancy moulds if preferred.

American Buns

Take one pound of fine sifted flour, rub into it till smooth half a pound of butter and three ounces of castor sugar, a saltspoonful of ground cinnamon and a pinch of salt; beat up five raw eggs with a fork till smooth, and add to them one and a half gills of warm cream or milk in which is mixed one and a half ounces of German yeast; stir these ingredients together till smooth, then add to the prepared flour and knead it up into a light dough, cover it up in a basin and leave to rise for about two hours in a warm place, then roll up into little balls and place on slightly floured baking-tins; brush over the top of each with a little raw white of egg that is sweetened with plain syrup, place on the buns some pieces of candied peel and some blanched and split halves of almonds, set to rise for about fifteen minutes before baking, then bake in a moderate oven for twenty to twenty-five minutes. Take up and brush over with golden syrup. These can be served for tea or breakfast, hot or cold.

Currant Buns

Put a pound of sifted fine flour into a basin, add a pinch of salt, and one and a half ounces of castor sugar, rub into it till quite smooth two and a half ounces of good butter, mix one and a half ounces of German yeast with rather better than half a pint of warm milk, and one whole egg; add to the flour, work together with the hand for five or six minutes, then cover over the basin and put it in the screen to rise for about two or two and a half hours; knead it with the hand into a light dough, add two ounces of well-washed and dried currants, make it into the desired shapes (using as little flour as possible), put the buns on lightly greased tins, put them to rise for fifteen to twenty minutes, then brush them over with whole raw beaten-up egg, that is mixed with a tablespoonful of cold milk, and bake them in a quick oven for fifteen to twenty minutes; when a nice brown colour take up, brush them over with a little golden syrup, and use either hot or cold.