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Saucer Cake (for Tea)

INGREDI- ENTS.1 lb. of flour, lb. of tous-les-mois, lb. of pounded white sugar, lb. of butter, 2 eggs, 1 oz. of candied orange or lemonpeel. AVERAGE COST, 10d. Mix the flour and tous-les-mois together; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked. Beat the mixture for 10 minutes, put it into a buttered cake-tin or mould, or, if this is not obtainable, a soup-plate answers the purpose, lined with a piece of buttered paper. Bake the cake in a moderate oven from 1 to 11 hour, and when cold, put it away in a covered canister. It will remain good some weeks, even if it be cut into slices.

TIME.-1 to 14 hour.

SEASONABLE at any time.

SAUERBRATEN. fork. When ready for cooking, lard the meat with lardoons, dipped in a mixture of ground cloves, pepper and salt; then having scattered a little salt over the meat, brown it a nice golden colour in a stewpan, with the butter and flour. Next pour in sideways enough water to cover the meat, put on the lid, and, after a few minutes, add the vegetables and the bread, and, weighting the lid down, let all simmer for 24 hours, adding the cream 1/2 hour before serving. Take out the meat and put it on a hot plate in the oven. Thicken the gravy with flour, pass through a sieve, bring it to a boil, pour a little over the meat, and send the rest to table in a tureen.

TIME. About 2 hours.

SEASONABLE at any time.