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To Provide Variety in Small Cakes

IT is sometimes desirable to make from the same dough a wide variety of small cakes. To provide this and at the same time get various flavours, you might collect extracts and spices, a lemon, an ounce or so of chocolate, whole and chopped walnuts, shelled peanuts, nuts of all kinds, chopped raisins, citron, candied cherries, some of the macaroni alphabets and some sugared caraway seeds. Other things which might be used in the same way are candied peel, angelica, preserved ginger, almond paste, shredded cocoanut, cardamon seeds, and any other materials used to give colour or flavour to candies. Selected.