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Vanilla Cake

Prepare about one pound of fine puff paste, roll it out thin, sprinkle over a few drops of essence of vanilla, fold the paste over and work it in. Place it on a bakingsheet, have it six inches wide and two and one-half inches thick or thereabouts; surround it with a band of thick paper to prevent its spreading while cooking, brush the surface with egg, decorate it into any desired form, place it in a quick oven and bake it for about two hours and a half or more. This cake must be allowed to remain in the oven until entirely done, otherwise it will be soft and uneatable. When done, sprinkle over some sugar, and serve cold. If the vanilla flavoring is not liked, the cakes may be flavored with almost anything else, such as chopped orange-flowers, orange or citron peel, currants, Parmesan cheese, or any flavoring that may be preferred. Walnut Cake (Large).

Warm one-half pound of butter, and beat together with one-half pound of sugar until creamy; then sift in one-fourth pound of flour that has been mixed with one teaspoonful of baking-powder and a pinch of salt. Add one-half pound of peeled and chopped walnuts, and flavor with one teaspoonful of vanilla essence. Whip the whites of eight eggs to a stiff froth, and stir them into the above mixture. Butter a cake-tin, pour in the mixture, and bake for half an hour in a moderate oven. When done, turn the cake out onto a tin, and leave it until cold.