Trifle

Place several alternate layers of Savoy biscuit and bitter almond maccaroons in a handsome glass bowl, or dish, and saturate them with the best Madeira wine; cover the surface of the top layer with any kind of jelly, jam, or marmalade (red currant jelly is generally preferred); then take the whites of four eggs, half a pound of pulverized loaf sugar, the juice of one sound lemon, a little rose-water, and one pint of cream; whisk all to a froth, and put lightly into the bowl, in the shape of a cone; and ornament according to fancy, with coloured sugars.

Cocoanut Cakes

One pound of blanched sweet almonds, the whites of twelve eggs, three pounds of the best pulverized loaf sugar, three large cocoanuts, finely grated.

Pound the almonds in a clean mortar, with the whites of the twelve eggs, until the mixture is perfectly smooth, then add the pulverized sugar and the grated cocoanut, and work the whole in the mortar into a tolerably stiff paste; form the cakes about the size of a walnut, and lay out on baking-plates previously well waxed.

Sans Soucies

One pound of blanched sweet almonds, the whites of three eggs, two pounds of pulverized loaf sugar.

Pound the almonds with the whites of the eggs until reduced to a smooth paste, and then gradually mix in the sugar. Roll a portion of the mass thus formed in powdered sugar, and cut them into pieces about an inch long, and form them into the letter S, and bake on wax plates.

Cocoa Biscuit

Three-quarters of a pound of blanched sweet almonds, half an ounce of good Caracas cocoa, previously roasted, two eggs, three pounds of pulverized loaf sugar.

Incorporate in a clean mortar the almonds, cocoa, and the eggs, until the mass becomes perfectly smooth, then add the sugar, with a small portion of vanilla, in powder. Form the biscuit with a tin cutter of fancy shape; lay on waxed plates, glaze the surface of the cakes with cold water, and bake in a tolerably quick oven.

Lady Cake

Two pounds of powdered loaf sugar, half a pound of fresh butter, seven ounces of blanched sweet almonds, and one ounce of blanched bitter almonds.

Beat in a clean mortar the almonds till reduced to a smooth paste, adding occasionally a little rose-water, to prevent them from oiling; add the sugar and butter; then add the whites of thirty fresh eggs, previously whisked to a very strong froth; then mix in, very lightly, two pounds of finely-sifted flour, and bake in tin pans about twelve inches long, eight broad, and two inches deep. This cake requires a quick oven - thirty to thirty-five minutes will be sufficient time. When cool, ice as before directed, and score with a sharp knife.

Biscuit A La CuilliéRe (Spoon Biscuit)

Mix the yolks of three eggs with four ounces of fine sugar and half a clove of vanilla, powdered and passed through a silk sieve; after working these ingredients for five minutes, add a whole egg, then work them again for five minutes; after which add another whole egg, and continue to work them for five minutes longer; then beat up the whites of the first three eggs to a very stiff froth, and mix them, together with two ounces of dried and finely-sifted flour, to the former ingredients: when the batter is quite sleek, lay out on paper, and bake as Lady-fingers.