Bride's Cake. (Very Fine)

One pound of sifted flour with four teaspoon-fuls of baking powder mixed with it, one pound of white granulated sugar, ten ounces of fresh butter, sixteen whites of fresh eggs, three tea-fuls of the extract of lemon, six teaspoonfuls of the extract of roses, one gill of sherry wine, and eight ounces of citron cut as thin as paper; set the vessel, containing the flour and baking powder into a pan of hot water and stir it occasionally until needed; take out one tablespoonful of the weighed flour and dredge the citron with it; put the whites into two bowls with one tablespoonful of the weighed sugar in each bowl and beat them with a machine egg beater to a stiff foam; beat the butter and sugar together to a light cream, then stir in half of the flour, then half of the whites, then the other half of the flour and the whites, then add the flavoring and wine, and last the citron. Mix it evenly together, put it quickly into a buttered cake pan and bake one hour and twenty minutes. Try it with a wooden skewer when it has been in the oven one hour, and if it comes out clean, it is done. The bride's and groom's cakes should be made on the same day.

Chocolate Macaroons

Two ounces of chocolate scraped up very fine, two ounces of sweet almonds blanched and pounded very fine, with two teaspoonfuls of sweet milk, four ounces of white granulated sugar, one white of an egg, one teaspoonful of corn starch, one teaspoonful of vanilla extract, half a teaspoonful of cinnamon. Mix the chocolate and almonds well together then stir in the sugar and beat the white with a teaspoonful of sugar to a stiff foam and stir it in, then add the vanilla and cinnamon and stir in the dry corn starch. Cover the bottom of a baking pan with white paper and then butter it. Then put on the paper half a teaspoonful of the mixture one inch apart and put them into a slow oven and bake three quarters of an hour or until they are hard and dry.

Citron Cakes

Half a pound of sifted flour, two teaspoonfuls of baking powder in it, half a pound of white granulated sugar, three fresh eggs beaten separately, three ounces of citron cut fine, three ounces of currants, three teaspoonfuls of lemon extract. Beat the yolks and sugar to a light cream: beat the whites with two teaspoonfuls of the sugar to a stiff foam then stir in the whites, citron and currants, then stir in the flour, baking powder and the lemon. Make them into small cakes and put them into a well buttered pan and bake them a yellow brown.

Cocoanut Cake

Four ounces of fine grated cocoanut weighed after it is grated,six ounces of fresh butter, eight ounces of white granulated sugar, six fresh eggs, beaten separately, one nutmeg, eight ounces of sifted flour with three teaspoonfuls of baking powder mixed with it. Set the vessel containing the flour into a pan of hot water and stir it occasionally until needed. Beat the whites with one tablespoonful of the sugar to a stiff foam, beat the butter and sugar together to a light cream. Beat the yolks and stir them into the butter and sugar, then add the nutmeg and cocoanut and mix it evenly together. 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. The time depends upon the heat of the oven; try it with a wooden skewer and if it comes dry and clean the cake is done.