_Gâteau d'Avranches_. Grate one pound of loaf sugar to a fine powder, and add it to the yolks of fourteen eggs. Beat them well together for half an hour, and then add the juice of two lemons, some orange-flower water, and half a pound of potato flour. In the mean time another person must beat the whites of the fourteen eggs for half an hour or more till they look like snow, as, should any liquid remain, it will spoil the cake completely. Put this snow to the yolks, and beat the whole together for ten minutes; then pour the whole quickly into a mould that has been well buttered before the fire, and put it directly into an oven, which must be hot, but not quite so much so as for bread; three quarters of an hour will bake it. For _Gingerbread_. Put into a Maslin kettle half a pound of fresh butter and three quarters of a pound of treacle, and keep them on the fire, stirring them together, till they are melted and thoroughly incorporated. In the mean time mix half a pound of moist sugar with two pounds of flour and three quarters of an ounce of ginger, and pour the treacle and butter quite hot on the flour, sugar, and ginger; work the whole well together, and when almost cold roll the paste out, and cut it into cakes. Bake them in rather a slow oven. If it is wished to have the gingerbread very rich, only half the quantity of flour must be used; and the paste, which is rolled very thin, is cut into squares. This kind of gingerbread is called Parliament. LETTER V. IMPROMPTU COOKERY.--SOUPS.--POULTRY.--PIGEONS.--GAME.--SALADS OF COLD MEAT AND POTATOES.--MODES OF DRESSING POTATOES AND CARROTS.--SAUCES.--OMELETTES, CREAMS, AND SIDE DISHES.--MISCELLANEOUS COOKERY.--NATIONAL COOKERY.--THE FRENCH POT-AU-FEU.--ITALIAN MACARONI.--GERMAN SAUER KRAUT.--POLISH BARSCH.--SPANISH OLLA PODRIDA AND PUCHERO.--SCOTCH HAGGIS, BARLEY BROTH, AND HOTCH-POTCH.--ENGLISH PLUM-PUDDING.