With a saucepan over the sea

Work up ^ a pound of Brie, Gruyere, or very fresh American cheese with as much butter, until smooth. Add 4 eggs, a little water, and flour to make a stiff paste. Roll out and fold it 3 times, then cut it into thin sticks, J^ inch wide, and bake in a hot oven on a buttered tin. Bake brown and serve very hot, with salad or fruit. FANCHONETTE. (French cream tart.) Line a dish with fine puff paste, bake, then fill it with a custard made of i^ pound each of flour and sugar, the yolks of 6 eggs, and }4 cup of cream or milk, cooked carefully until it is smooth, in a double boiler. Add flavoring of wine or ) 204 \ With a Saucepan over the Sea vanilla, pour a meringue over the top, sweetened to taste, decorated with cherries and citron. GIMBLETTES. (French Doughnuts.) Beat 3 eggs very light, add 4 ounces of powdered sugar, 2 spoonfuls of chopped lemon peel, and 6 tablespoonfuls of flour. Roll out, after mixing well, into a thin paste, cut into rings, and poach them in boiling water. When they rise to the top, take off, brush with yolk of egg, and bake in a moderate oven 20 minutes. WONDERS. (Isle of Jersey.) Beat }( pound of melted butter and j{ pound of sugar to a cream. Add 3 beaten eggs, i pound of flour, and a little nutmeg. Knead well and set to rise. Cut into large rings, twist these, and fry in boiling fat. Dust with sugar. Real wonder cakes are cut in rounds, then two slits are cut across the centre, and these pieces are twisted without breaking. LOVE CAKES. (Germany. Eaten at Moravian love feasts.) Boil 2 cupfuls of honey and i ounce of sugar. Add 4 ounces of chopped almonds and simmer 5 minutes longer, then add 8 ounces of chopped candied peel, ^ a teaspoonful of bicarbonate of soda, ^ a nutmeg, grated, a pinch of cloves, a tea- With a Saucepan over the Sea spoonful of cinnamon, rind of a lemon, grated, and a tablespoonful of rum or sherry. Cut into pieces, 4x2 inches large, after adding enough flour to stiffen and rolling it very thin. Bake these in a slow oven, ice with sugar, and eat cold. In Germany they are served with wine to drink, and a bowl of stewed dried apples. APPLE FLAWN. (England.) Line a deep round tin with puff paste, bake it, and fill it with apple-cider jelly, mixed with 2 tablespoonfuls of currants and boiled down pretty thick. Over the top spread a layer of orange marmalade and a lattice of puflF paste. Bake it to brown the paste and serve cold. APPLE TIMBALE. (MUan.) Line a deep dish with puflT paste, bake it, and fill it with sufficient apples, cooked in a syrup with vanilla and sugar to taste, and reduced rather thick. When stiflF, turn out on a dish and serve with a border of candied cherries and a custard sauce, cold. RHEIMS BISCUITS. (A favorite French dessert cake.) Beat 15 ounces of powdered sugar with the yolks of 10 and the whites of 12 eggs, add a pinch of salt and beat it over the fire while it is cooking With a Saucepan over the Sea slowly. When it has risen twice its size, take off and beat until cold. Add 6 ounces of flour and stirring well, pour it into buttered tins, shaped like lady-fingers. Dust with sugar and bake in a slow oven until a rich yellow. RUSSIAN BISCUITS. Mix ^ pound of sifted flour with i ounce of sugar, a pinch of salt, a spoonful of caraway seed, and ^ pint of milk or cream. Beat all well, roll out thin, cut into 32 oblong strips, and bake 6 minutes in a hot oven. Eat cold, with salad or cheese or stewed fruit. PROFITEROLLES. (Paris.) Heat but do not boil 2 ounces butter, i ounce of sugar, and j4 pint of milk. Add i spoonful of orangeflower water and enough flour to make a paste. Beat in 3 eggs and bake in balls as large as a peach, in a slow oven. When high and crisp, let them cool, split them in half, and fill with a custard, whipped cream, or jam. APPLE TURNOVERS.