_Method._—Rub the flour through a hair sieve, stone the French plums and chop them finely, wash and dry the currants, and pick and flour the sultanas; cut up the peel, sift the sugar, blanch and chop the almonds. Beat the butter to a cream, and then add the sugar and work together until very light; add the eggs one by one, flour the fruit well, and stir it in gradually, the almonds also: lastly, stir in the flour, the essence, and the brandy. Line a tin with paper that has been brushed with clarified butter; pour in the mixture, and bake in a moderate oven. _Almond Icing._—Mix the ground almonds and castor sugar together and then work in enough beaten white of egg to bind; knead and roll out, lay over the cake and put near the fire to dry. _Royal Icing._—Rub the icing sugar through a sieve and work in with a wooden spoon enough white of egg to make the icing of the right consistency to spread over the cake; add a little lemon juice. Dry the icing in a cool oven, taking care it does not colour. Ornament the cake the next day, using royal icing mixed rather more stiffly than that which was spread over first. Put it on with a forcer. * * * * * Jane declared that she only breathed freely when she had deposited the cake in Mrs. Grant’s house, and saw it waiting for the wedding under a large glass globe! Here we have the menu for the wedding breakfast. MENU DU DÉJEUNER. Ox-tail Soup. Oyster Patties. Glazed Pheasants. Pigeon Pie. Tongue. Pistachio Cream. Claret Jelly. Fruits. Coffee. The cook at Norfolk Square and Jane both worked hard all the day before and everything turned out very well. To ensure the pheasants and the tongue being well glazed and looking nice, Jane made some good glaze and brought it with her. This she did by making a pint of good beef-tea and boiling it rapidly down to a thick syrup. The pheasants and the tongue had each two coats brushed on and were then suitably ornamented, the tongue with a pretty design in creamed butter put on with a forcer and slices of notched cucumber laid round the dish. The tongue was a smoked one and was soaked for twenty-four hours before being cooked. Jane made all the puff pastry for the patties and the pigeon pie; the cook made the soup, cooked the pheasants and the tongue and prepared the inside of the pie under her supervision. She also prepared the moulds for the creams and jellies. Here are the recipes for the soup, patties, creams, and jellies. The quantity made consisted of two quarts of soup, two dozen patties, two creams (quart moulds), two jellies (ditto), and two pies. OX-TAIL SOUP. _Ingredients._—One ox-tail, one carrot, one turnip, two onions, two sticks of celery, two tomatoes, four mushrooms, bay-leaf, blade of mace, a bunch of herbs, twelve peppercorns, two teaspoonfuls of salt, two quarts of stock, two ounces of butter, three ounces of brown thickening.