potato flour (f Scute de pommes de terre), 5oz. ground almonds,
and 7oz. caster sugar. Now mix this to a paste with one
large or two small eggs and a full tableapoonf ul of thick
cream. Shape this paste into oval cakes half an inch thick,
brush the tops with beaten egg-white, lay a thin shred of
angelica or candied peel and some blanched and shred or
chopped almonds on each, slip them very carefully on to a
baking sheet, and bake a pale golden brown in a gentle
oven, being careful not to lift the cakes from the tin till
they are perfectly oold.
Boston Cream, — Put 4oz. of butter and half a

pint of milk into a saucepan, and stir a little while it comes
to boiling point. Sift 6oz. of flour, and put it all into the
saucepan at once ; stir vigorously imtil it is smooth and
thick, and has been so for two or three minutes ; then remove
from the fire and allow it to get cool. Drop in the yolks of four
eggs one by one, stirring each thoroughly ; beat up the
four whites very stiffly, stir them in gently,but thoroughly ;
put the mixture on a greased oven shelf in dessertspoonfuls,
put into a moderately hot oven, and do not open the door
for ten minutes. They take nearly fifteen or twenty
minutes, and ought to rise very much and be baked quite
flrmly all over. Allow them to cool. Whip up half a pint
of double cream, add to it one dessertspoonful of sugar and

E



130 BREAD. CAKES, AND BISCUITS.
