174.--Large Square Penny Albert Cake. Rub 6 ozs. of lard in 6 lbs. of flour, then add 4 ozs. of cream of tartar and 2 ozs. of soda. Mix all together and make a bay. Put in the bay 2 lbs. of sugar and 3 lbs. of currants, and dough with churned milk, a little softer than for plum cake mixture. Have a large-edged pan cleaned and greased, put the mixture in the tin and spread it equally over the tin, putting your hand occasionally in a little milk to smooth over the surface. This mixture is best made up in a basin or large bowl and poured into the tin. Bake in a moderate oven and cut when cold. 175.--Brandy Snaps. Rub 1 lb. of lard in 4 lbs. of flour, put 4 lbs. of moist sugar on it and mix together; make a bay, put in 4 lbs. of syrup and about half a teaspoonful of essence of lemon. Make all into dough, pin it out, cut with a small round cutter, about the thickness of a penny. Bake on well-greased tins in a moderate oven. You can curl them round the peel or have them plain. 176.--Nonpareil Biscuits. Rub 6 ozs. of lard in 5 lbs. of flour, make a bay, put in 2½ lbs. of moist sugar, 2 ozs. of ammonia; dough with milk; make into a dough, but do not work it too much. Cut out the same size and thickness as for brandy snaps; wash the top with milk; have some nonpareil sweets spread on the table, throw the biscuits on them, put on slightly greased tins. Bake in moderate oven. 177.--Common Halfpenny Queen Cake. 3 lbs. of flour, add 1 oz. of cream of tartar, 1 oz. of soda; mix; rub in 12 ozs. of lard, make a bay, put in 24 ozs. of castor sugar, essence of lemon; dough with churned milk; dough rather soft. Have some fluted tins ready greased, take a spoon and three-parts fill your tins. Bake in a moderate oven. 178.--Halfpenny Lunch Cake. 2 lbs. of flour, 4 ozs. of lard, 8 ozs. of sugar, 8 ozs. of currants, 1 oz. of soda, 1 oz. of cream of tartar; dough with churned milk and mix as for queens. Have some square sponge cake tins ready greased, take a spoon and three-parts fill them; wash with egg on top, dust them with castor sugar and bake in sound oven. 179.--Polkas or Halfpenny Sponges. Put 2½ lbs. of good flour on the table, make a bay, put in S eggs, 1½ lb. of castor sugar, and 1 oz. voil; beat eggs, sugar, and ammonia with your hand for twelve or fifteen minutes, add a little churned milk, take in your flour and beat all well together with 12 drops of essence of lemon. Have your tins greased, take a spoon, half fill it with the mixture; put on tins about 2 inches apart; put about 6 or 8 currants on each and bake in a hot oven. THE SUGAR-BOILER’S ASSISTANT. THE SUGAR-BOILER’S ASSISTANT. X. CONFECTIONS IN SUGAR-BOILING. 180.--Clarifying Sugar.