Make a batter as for queen-cake, and bake it in small tin rings on a griddle. Beat white of egg, and powdered loaf-sugar according to the preceding receipt, flavouring it with lemon. When the batter is baked into cakes, and they are quite cool, spread over each a thick layer of marmalade, and then heap on with a spoon the icing or white of egg and sugar. Pile it high, and set the cakes in a moderate oven till the icing is coloured of a very pale brown.
Instead of small ones you may bake the whole in one large cake.
SECRETS.—
Take glazed paper of different colours, and cut it into squares of equal size, fringing two sides of each. Have ready, burnt almonds, chocolate nuts, and bonbons or sugar-plums of various sorts; and put one in each paper with a folded slip containing two lines of verse; or what will be much more amusing, a conundrum with the answer. Twist the coloured paper so as entirely to conceal their contents, leaving the fringe at each end. This is the most easy, but there are various ways of cutting and ornamenting these envelopes.
SCOTCH CAKE.—
Rub three quarters of a pound of butter into a pound of sifted flour; mix in a pound of powdered sugar, and a large table-spoonful of powdered cinnamon. Mix it into a dough with three well beaten eggs. Roll it out into a sheet; cut it into round cakes, and bake them in a quick oven; they will require but a few minutes.
SCOTCH QUEEN CAKE—
Melt a pound of butter by putting it into a skillet on hot coals. Then set it away to cool. Sift two quarts of oatmeal into a deep pan, and mix with it a pound of powdered sugar and a table-spoonful of powdered cinnamon and mace. Make a hole in the middle, put in the melted butter, and mix it with a knife till you have formed of the whole a lump of dough. If it is too stiff, moisten it with a little rose water. Knead it well, and roll it out into a large oval sheet, an inch thick. Cut it down the middle, and then across, so as to divide it into four cakes. Prick them with a fork, and crimp or scollop the edges neatly. Lay them in shallow pans; set them in a quick oven and bake them of a light brown. This cake will keep a week or two.
You may mix in with the dough half a pound of currants, picked, washed, and dried.