Walnut.—Mix carefully six tablespoonfuls of
sifted flour, 5oz. butter creamed with a good tablespoonful of
caster sugar, one tablespoonful of blanched and powdered
almonds, two tablespoonfuls of blanched and powdered wal-
nuts, the yolks of two eggs, and a very little water. Bake in a
flat, round, or oblong cake tin in a moderate oven till of a light
golden-brown colour. Meanwhile heat together (without
letting it boil!) half a gill each of cream and milk, the well-
beaten yolks of three eggs, and three tablespoonfuls of caster
sugar. When this is quite hot (but not boiling), lift off the
pan and stir in the whisked whites of the eggs and four table-
spoonfuls of blanched and chopped, or powdered walnuts.
Cover the cake evenly with this mixture, then put it in the
oven till set. Serve dusted with sugar and chopped pistachios.