Allied Cookery: British, French, Italian, Belgian, Russian

of bitter almond, 2 scant teaspoons of baking powder, then the yolks of 2 eggs, lastly the whites beaten stiff. Drop on buttered paper and bake until a good brown. GATEAU POLONAIS Proportions: 1/4 lb. of almonds, 1/4 lb. of sifted sugar, 2 tablespoons of orange water, 2 dessert-spoons of water. Pound the almonds, moistening them with the water and orange water; mix in the sugar. Take 1/2 lb. of puff paste, divide it into two parts one a little larger than the other. Roll the smaller piece to the thickness of 1/8 inch, lay it at the bottom of a round baking sheet, spread on it the almond paste to within 1/2 inch of the border, moisten the border; roll the other piece of pastry to twice the thickness of the lower piece, place it over the almonds, join by pressing lightly on the edges of the two pieces of pastry; brush over the top with yolk of egg. Bake in a good oven from 25 to 30 minutes; an instant before taking out, powder some sugar on the top to glaze it. ANISE CAKES (French) Beat well together 1/2 lb. flour, 1/2 lb. sugar, and 3 eggs. Add aniseed to taste. Drop on buttered pans, making small round cakes and bake slowly. GORDON HIGHLANDER GINGERBREAD Put in a mixing bowl 1/2 a lb. of flour, 2 oz. of brown sugar, 2 oz. peel, 3/4 of an egg or 1 small egg, well beaten, 1/2 teaspoonful of soda mixed with 1/4 of a cup of milk, 1/4 oz. each of ginger, mace, and cinnamon, then beat into this slowly 3 oz. of butter that has been warmed in 1/2 pint of molasses. Bake very slowly in a tin lined with buttered paper. SCOTCH SHORT BREAD Beat to a cream 1/2 lb. of butter and 1 lb. of flour and 5 oz. of sugar (fine), add 4 oz. ground almonds, mixing all thoroughly together. Roll out into 3 cakes about 1/2 inch thick. Ornament around the edges and prick the top with a fork. Bake in a moderate oven until