Almond Cake

Eight ounces of sifted flour with three teaspoon-fuls of baking powder mixed with it, six ounces of fresh butter, eight ounces of white granulated sugar, six fresh eggs beaten separately, one nutmeg, four ounces of almonds blanched and ground fine with a dessert spoonful of sweet milk to an ounce of almonds. Set the vessel containing the flour into a pan of hot water until needed, beat the whites with one tablespoonful of the sugar to a stiff foam, beat the butter and sugar to a light cream, beat the yolks and stir them into the butter and sugar, then add the nutmeg and almonds, mix it well together and then stir in half of the flour, then half of the whites, then the other half of the flour and the whites. Put it quickly into a well buttered cake pan and bake forty-five or fifty minutes. Try it with a wooden skewer and if it comes out dry it is done.

Almond Jumbles

Four ounces of sifted flour with one heaped teaspoonful of baking powder mixed with it, four ounces of white granulated sugar, two ounces of fresh butter, two ounces of almonds blanched and pounded fine, two fresh eggs beaten separately., one teaspoonful of lemon extract. Beat the whites with one teaspoonful of sugar to a stiff foam, beat the butter and sugar to a light cream, beat the yolks and stir them into the butter and sugar, then stir in the almonds and lemon and mix it evenly together, then stir in half of the flour, then the whites, then the rest of the flour. Put it into well buttered muffin pans and bake a light brown.

Cocoanut Jumbles

Are made in the same manner, with fine grated cocoanut.

Almond Macaroons

Four ounces of almonds blanched and pounded with two dessert spoonfuls of milk, four ounces of white granulated sugar, one -white of an egg, two teaspoonfuls of corn starch, one teaspoonful of rose extract. Mix the almonds and sugar together, beat the white with one teaspoonful of sugar to a stiff foam and stir it in, then stir in the corn starch dry and then add the rose extract. Cover the bottom of a baking pan with white paper and butter it, then lay on the paper half a teaspoonful of the mixture one inch apart and bake in a slow oven for three quarters of an hour, or until they are a light brown and are hard and dry.

Cocoanut Macaroons

Are made in the same manner, with grated cocoanut.

Almond Macaroons

Half a pound of almonds blanched, dried and pounded to a paste, with one teaspoonful of rose water. Beat together the whites of three eggs and half a cup of white granulated sugar, adding the sugar a teaspoonful at a time, then add the pounded almonds, and if too soft to be shaped add one tablespoonful of flour, roll out, cut with a small cake cutter, place some distance apart on buttered paper and bake slowly three quarters of an hour, or until hard and dry.

Almond Sponge Cake

Three ounces of sweet almonds blanched and ground fine in the mortar, with one dessert spoonful of sweet milk ground in with each ounce of almonds, half an ounce of peach kernels blanched and prepared in the same manner as the almonds, six fresh eggs beaten separately, nine ounces of white granulated sugar, nine ounces of sifted flour with three teasooonfuls of baking powder mixed with it, one nutmeg grated. Beat the whites with one tablespoonful of the sugar to a stiff foam, beat the yolks and the sugar until very light, then stir in the almonds and peach kernels, then stir in half of the flour and baking powder, then the whites and then the other half of the flour. Put it quickly into a buttered cake pan and bake one hour, the time depends upon the heat of the oven. Try it with a wooden skewer when the cake has been in fifty minutes, and if it comes out clean the cake is done.