1473. - Cocoa-Nut Cakes

Take equal weights of grated cocoa-nut and powdered white sugar, (the brown part of the cocoa-nut should be cut off before grating it,) - add the whites of eggs beaten to a stiff froth in the proportion of half a dozen to a pound each of cocoa-nut and sugar. There should be just eggs enough to wet up the whole stiff. Drop the mixture on buttered plates, in parcels of the size of a cent, several inches apart. Bake them immediately in a moderately warm oven.

1474. - Savoy Cakes

Beat eight eggs to a froth - the whites and yolks should be beaten separately, then mixed together, and a pound of powdered white sugar stirred in gradually. Beat the whole well together, for eight or ten minutes, then add the grated rind of a fresh lemon, and half the juice, a pound of sifted flour, a couple of table-spoonfuls of coriander seed. Drop this mixture by the large spoonful on buttered baking plates, several inches apart, sift white sugar over them, and bake them immediately in a quick oven.

1475. - Sponge Cake

Take the weight of ten eggs in powdered loaf sugar, beat it to a froth with the yolks of twelve eggs, put in the grated rind of a fresh lemon, leaving out the white part - add half the juice. Beat the whites of twelve eggs to a stiff froth, and mix them with the sugar and butter. Stir the whole without any cessation for fifteen minutes, then stir in gradually the weight of six eggs in sifted flour. As soon as the flour is well mixed in. turn the cake into pans lined with buttered paper - bake it immediately in a quick, but not a furiously hot oven. It will bake in the course of twenty minutes. If it bakes too fast, cover it with thick paper.

1476. - Pound Cake

Mix a pound of sugar with a pound of butter. When worked white, stir in the yolk of eight eggs, beaten to a froth, then the whites. Add a pound of sifted flour, and mace or nutmeg to the taste. If you wish to have your cake particularly nice, stir in, just before you put it into the pans, a quarter of a pound of citron, or almonds blanched and powdered fine in rose-water, and a glass of brandy.

1477. - Jumbles

Stir together, till of a light color, a pound of sugar and half the weight of butter - then add eight eggs, beaten to a froth, essence of lemon, or rose-water, to the taste, and flour to make them sufficiently stiff to roll out. Roll them out in powdered sugar, about half an inch thick, cut it into strips about half an inch wide, and four inches long, join the ends together, so as to form rings, lay them on flat tins that have been buttered and bake them in a quick oven.

1478. - New-Year's Cookies

Weigh out a pound of sugar, three-quarters of a pound of butter - stir them to a cream, then add three beaten eggs, a grated nutmeg, two table-spoonfuls of caraway seed, and a pint of flour. Dissolve a teaspoonful of saleratus in a teacup of milk, strain and mix it with half a teacup of cider, and stir it into the cookies - then add flour to make them sufficiently stiff to roll out. Bake them as soon as cut into cakes, in a quick oven, till a light brown,