Fancy.—Of these there are so many that it is im-possible to do more than give samples in such a book as the present. For instance, Cake à la Créole.—Remove the centre from a stale sponge or Madeira cake, but without cutting it through at the bottom; then set it on a glass dish, and soak it lightly with lemon flavoured syrup, just enough to flavour it without making it pappy. When cold glaze with rum glace, garnishing this as it hardens with angelica leaves, cut-up pineapple, cocoa and pistachio nuts roughly