While it is baking prepare some icing as directed for cherry cake, using the two whites of egg left over from the cake. Divide into two portions on two plates, colouring one pink and leaving the other white; flavour the former with a little raspberry syrup, or juice from some jam, and the latter with vanilla, lemon, or a little maraschino liqueur. Dissolve half an ounce of grated chocolate with two tablespoonfuls of water and stir it over the fire till thoroughly smooth and liquid, adding two or three lumps of sugar. If you have not a forcing bag with which to ornament your icing, or if you are not an adept in the use of it, provide yourself with a few crystallised cherries, blanched almonds, chopped pistachio nuts, and pink and white comfits with which to decorate your cakes. How they shall be decorated I leave to your own artistic minds to decide—only reminding you that almonds, pistachio nuts or a neat pattern of pink and white icing, or a border of alternate pink and white comfits are most suitable for decorating chocolate icing, while cherries and pink sugar look best on white, and almonds and white sugar on pink. A very speedy and effective decoration is to sprinkle white grated cocoanut on your pink cakes, and a mixture of pink (coloured with cochineal) and pale green (coloured with spinach juice) on white icing, using a mixture of all three colours on the chocolate. The study of the cakes in some high-class confectioner’s will help you here. When the cake is baked lift it by the paper on to a clean pastry-board, remove the paper, divide each slab of cake across, and then split it open. On one piece put raspberry jam and press the other half upon it while hot; on another marmalade, on the third apricot, and on the last strawberry or pineapple. Pour over the apricot cake your chocolate icing, and while still hot cut into strips about two and a half inches wide, and then cut again slantwise across the strips so as to form diamond-shaped pieces. Then place them at the mouth of the oven to dry, while you proceed in the same way with your other cakes. Be careful to use your pink icing with the red jam, and white with the yellow. When partially dry the decorations must be added, otherwise they will not adhere to the icing, and then the cakes must be again dried until the icing will not take the impression of the finger when pressed upon it. _Scotch Shortbread_ is a favourite with many people, though hardly to be commended to the notice of dyspeptic sufferers. The following recipe for it, given to me by a Scotchwoman, will be found a very good one.