Cake, Oolf, — Cover a square pound cake with almond
icing and dust this thickly with finely chopped pistachios,
then garnish with tiny golf dubs, miniature fiags, and
small balls, such as are used for mistletoe. If you ice a
sultana cake in the same way, covering the almond icing
with green icing, and when set garnishing this with little
hoops made of strips of angelica, fastening two little card-
board strips coloured to imitate croquet posts, and set
these up at each end, with three or four differently
coloured sweetie balls, and pipe a fancy edging in
chocolate glace, you may serve it as Croqvst Cake. On
these lines all sorts of varieties may be introduced. I have
seen a polo cake made on a foundation of Guernsey cake
with almond or coffee icings, and decorated with two wee
sugar ponies and a trophy of polo sticks.
Guernsey. — Cream 6oz. butter with4oz. flour and

2oz. ground rice (or cr^me de riz), with a pinch of salt, then
add 4oz. sifted cane sugar, loz. very finely shred candied
peel, 2oz. dried cherries, and loz. finely minced angelica.
When these are perfectly blended, add the yolks of four
well beaten eggs, three or four drops essence of almonds,
and a tablespoonful of brandy. Line a tin with buttered
paper, set a round of buttered pap^ in the bottom ; at the
last stir in the stiffly whisked whites of two eggs, beat it
well together for a few minutes, then pour at once into the
papered tin and bake forty minutes in a quick oven. This
makes a capital cake to ice and garnish for a birthday
cake.
