Take 1/2 pound of powdered sugar, 1/2 pound of seedless raisins, 4 eggs, 1/4 pound of rice flour, 6 ounces of flour, 1 cup of almond meal. Mix meal and sifted sugar together, beat the yolks and whites separately to a stiff froth, then fold them together, and fold in the meal and sugar. The raisins should be well washed and powdered with flour, and lastly fold in the flour. Have ready the following icing: 1 cup of sifted powdered sugar, 2 whites of eggs, 1/3 pound of almond butter. Oil a bake tin, and put in a layer of the cake dough, then spread with a thin layer of the icing, and so on, having the cake on top. Bake in a moderate oven.
To 1/2 cup of shaved chocolate add 1 tablespoonful of hot water, and put in a warm place until melted. Add to it the yolks of 5 eggs, and beat stiff. Add 1 cup of granulated sugar, and beat again, then add 1 cup of walnut meal, and 1 table-spoonful of lemon-juice. Then fold in 1 cup of sifted flour and lastly the stiffly beaten whites of 5 eggs. Line a tin with oiled paper, pour in the cake and bake in a moderate oven thirty-five to forty-five minutes.
Take 1/2 pound of rice, 1/2 pound of flour, 12 eggs, 3/4 pound of sugar, and 1 ounce of caraway seed. Beat the eggs one-half hour, add the other ingredients, and bake one hour. This is a very nice cake.
Take 1 pound, or 1 1/2 cups, of sugar, 12 eggs beaten separately, 1 pound, or 2 1/2 cups, of white flour, 1 gill of nut cream, 1 pound of filberts ground to a meal, 2 tablespoonfuls of minced celery, 1/2 nutmeg grated, 1 1/2 pounds of seeded raisins chopped, 1 pound of chopped fresh citron, or 1/2 pound ground dried citron, and a pinch of salt. Beat the yolks and whites separately, then put them together, and add the other ingredients, Put in pans lined with oiled paper, and bake in a moderate oven for one hour.
Take 2 cups of grated white zwieback, 1 cup of granulated sugar, 1 cup of walnut meal (butternuts or hickory-nuts may be used if desired), 1 cup of seedless raisins, 1/2 cup of chopped citron, 1/2 cup of white flour, 1/2 of a nutmeg, 1 tablespoonful of minced celery, and a pinch of salt. Mix the bread-crumbs, sugar, and flour together, and add to them enough nut milk to make a stiff batter. Beat well for five minutes, then add the other ingredients, and bake in a slow oven for one hour.
Take 1 pint of honey, 1 cup of sugar, 1 cup of nut meal, 1 teaspoonful of ground caraway seed, and enough flour to knead well. Mix all together well, and add enough flour to knead. When smooth, roll out quite thick. Score on the top, and bake in a sheet on an oiled tin.
Take 1 pint of strained honey, 2 tablespoonfuls of sugar, 1 1/2 cups of nut meal, 1/2 teaspoonful of caraway seed, 1 table-spoonful of lemon-juice, and 6 eggs. First beat the yolks of the eggs until thick, then add the honey, a little at a time, and beat again very thoroughly. Add the caraway seed, which should be ground fine. Then add the salt to the whites, and beat until frothy; add the lemon-juice, and beat until white and crumbly; then fold in the yolk mixture, the nut meal, and flour. Put in the bake tins as soon as possible. Bake in a moderate oven until an inserted straw or knitting-needle will come out clean. Then turn bottom side up on something so as to let the air circulate around the cake. The tins should not be oiled, or the cake will fall out when inverted.