Directions for Cookery, in its Various Branches

the icing is about half dry, put on the ornaments. You may flower it with coloured sugar-sand or nonparels; but a newer and more elegant mode is to decorate it with, devices and borders in white sugar; they can be procured at the confectioners, and look extremely well on icing that has been tinted with pink by the addition of a little cochineal. You may colour icing of a pale or deep yellow, by rubbing the lumps of loaf-sugar (before they are powdered) upon the outside of a large lemon or orange. This will also flavour it finely. Almond icing, for a very fine cake, is made by mixing gradually with the white of egg and sugar, some almonds, half bitter and half sweet, that have been pounded in a mortar with rose water to a smooth paste. The whole must be well incorporated, and spread over the cake near half an inch thick. It must be set in a cool oven to dry, and then taken out and covered with a smooth plain icing of sugar and white of egg. Whatever icing is left, may be used to make maccaroons or kisses. POUND CAKE. Prepare a table-spoonful of powdered cinnamon, a tea-spoonful of powdered mace, and two nutmegs grated or powdered. Mix together in a tumbler, a glass of white--wine, a glass of brandy, and a glass of rose water. Sift a pound of the finest flour into a broad pan, and powder a pound of loaf-sugar. Put the sugar into a deep pan, and cut up in it a pound of fresh butter. Warm them by the fire till soft; and then stir them to a cream. When they are perfectly light, add gradually the spice and liquor, a little at a time. Beat ten eggs as light as possible, and stir them by degrees into the mixture, alternately with the flour. Then add twelve drops of oil of lemon; or more, if it is not strong. Stir the whole very hard; put it into a deep tin pan with straight or upright sides, and bake it in