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PEACH CAKES (a pretty dish for a Juvenile party)

Divide carefully the yolks from the whites of four eggs; beat the yolks thoroughly, and mix with them six ounces of finely-powdered and sifted loaf sugar, a small pinch of salt, and a few drops of almond flavouring. Beat these ingredients thoroughly for a quarter of an hour, then dredge in gradually six ounces of fine flour, and afterwards the whites of the eggs, which have been whisked to a solid froth. Beat the mixture five minutes longer, then drop it, in small rounds of uniform size, either upon a buttered and floured baking-tin or upon a sheet of thick cartridge paper; bake in a brisk oven until they are lightly browned. The cakes must be carefully watched or they will be too highly coloured. When they are sufficiently baked, spread a little peach jam upon the under parts, and stick the cakes together in two, so that they will resemble as nearly as possible a peach in size and shape. Cover them over very thinly with a little white icing, made by beating the whites of two eggs to a firm froth, and then mixing with them half a pound of finely-sifted loaf sugar and a few drops of lemon-juice, the whisking being continued until the liquid looks thick, smooth, and white. Let the icing dry, and, if liked, brush over one side of the cakes with a little water, coloured with cochineal, to make them look more like peaches. Serve the cakes neatly arranged on a glass dish, with whipped cream in the centre. Time to bake, eight to twelve minutes. Probable cost, 2s. 6d. per pound.