Here for you, Madam, are a few kinds of cakes and sweets which we were able to obtain from a young lady expert in this subject:

Half a packet of butter, or two-thirds of a cup of ghee One and a half cups of pounded sugar Two cups of grated orange peel Five tablespoons of orange juice and six of milk And four eggs. One teaspoon of ammonium carbonate A cup of flour 3 teaspoons of baking powder

Method

Pound the sugar and sift it well, otherwise it will stick to the sides; then beat the butter until it turns almost white, and after that add half the quantity of sugar and beat them together, then add the grated orange peel to the mixture and beat it all well. Beat the eggs, yolks and whites together, then add to them the remaining sugar, then blend this with the first part, and fold in the flour with the baking powder and the carbon-ate, alternating with the milk mixed with the orange juice. Add a little raisins, walnuts, and almonds; then grease the pan with butter and dust it with flour, and once it is ready, pour in the mixture and let it stand a quarter of an hour before

baking. As for the baking time, it must be neither less nor more than half an hour, and the oven heat must be moderate.

Four tablespoons of butter or margarine The grated peel of one orange Half a cup of sugar Enough milk to knead the mixture Two cups of flour Three teaspoons of ammonium carbonate

Method

Beat the butter with the grated orange peel, gradually adding the sugar, pounded and sifted, while beating; after that gradually add the orange juice, alternating with the flour sifted together with

the carbonate. Then place the dough on a board dusted with flour, knead it, then roll it out and cut it with biscuit cutters of various shapes; sprinkle over it sugar mixed with a little grated orange peel, then bake it in a slow oven on copper trays dusted with a little flour so that they do not stick. After baking, put the biscuits in a glass jar.

The white of one egg Half a packet of butter The grated peel of one orange A quantity of fine sugar according to your taste One tablespoon of cognac Vanilla Cocoa

Method

Beat the egg white well on its own, then put half the quantity of sugar over it. Beat the butter well and add to it the remaining sugar, then add the result to the beaten egg white, alternating with the cognac and the grated orange peel, and finally add the vanilla.

Before adding the quantity of

cocoa, you may divide the mixture into three parts:

The first — add the cocoa to it The second — leave it white The third — tint it red

Then, after baking, coat the whole cake with the cocoa portion and decorate it with the special decorating tube.