136 MEALS MEDICINAL. 
It was told disparagingly of Marie Antoinette that on hearing 
the poor people in Paris could not afford to buy bread, she 
heartlessly replied, ‘‘ Then let them buy Cake.’ But Hall Caine 
has lately shown that what she really said was, “‘ Let them buy 
bonaches,” which were really small round Cakes made of the 
cheapest, and coarsest meal, not wheaten at all; so that Marie 
Antoinette knew what she was talking about, and was positively 
suggesting a more attainable, because cheaper, article of suste- 
nance. The most renowned of Cakes in France is the Gateau des 
Rois, or ‘‘ Cake of the Three Kings,” in which a bean is concealed. 
On the Day of Epiphany friends and families assemble to ‘‘ draw 
the Kings,” that is to say, to draw a piece of a Cake first divided 
into as many parts as the number of persons present; and he, 
or she, who gets the concealed bean is deemed to be in luck 
throughout the ensuing year. In some places the Cake is cut 
into pieces numerous enough to leave one in excess of the number 
of drawers ; this piece is called the “ part du bon Dieu,” and is 
given to the first poor mendicant, or wayfarer. 
Honey Cake, “ Lecker kuchen” (licker =tasty, toothsome), 
is probably the oldest known Cake in the world, being described 
in the works of the ancient Roman rustic writers. ‘It should 
be preserved,” says Dr. Thudicum, “in its purity of perfection, 
and eaten annually by all who love the historical evolution of 
human culture.” This is a Cake made of flour and honey, 
somewhat fermented, and flavoured with various ingredients. 
It is of admirable use against chronic constipation. Strange 
to relate, in some cookery books, both of England, and of 
Germany, neither honey, nor honey Cake, is as much as men- 
tioned. A Brioche is a French national rich Cake of superlative 
quality, to be eaten with hot coffee at breakfast. Another 
excellent Cake for coffee, or tea, goes in Germany by the name of 
“Bavarian Wasps’ Nests.” Take a pound and a half of flour, 
sift it into a large pan, or bowl; add six eggs, half a pound of 
melted butter (which must not be hot), one pint of cream, or 
rich milk, one ounce and a half of yeast dissolved in the latter, 
and a saltspoonful of salt; work all this together until it has 
become a pretty firm, blistering dough, and let it rise; then 
remove it to a floured baking board, and roll out the dough into 
a thin sheet; brush it over with melted butter, and sprinkle 
it thickly with well-picked and washed currants, almonds blanched 
and minced, powdered cinnamon, and sugar; then cut the 
