Honey Cakes -

4 cups flour

3 tablespoons superfine sugar

2 tablespoons honey

1 1/2 baking powde

1 egg yolk

1 full egg plus the white -- lightly beaten

1 cup milk

salt Honey Topping** 1 cup heather honey

3 tablespoons almonds, blanched -- ground

To make about twenty-four 2 inch cakes

This recipe is dates from 1872. An alternative finish is to serve these light littles cakes hot with warm honey.

1/2 inch. Cut out about 24 rounds. Place the rounds on a buttered baking sheet and bake in a preheated oven for about 20 minutes, or until they are lightly browned. Remove cakes to a rack of the cakes. Put the rack of cakes into a very cool

250 F oven for no longer then five minutes to set. The cakes may be served either hot or cold.