Queen Cake, No. 1

Half a pound of butter, the same of sugar, and seven and a half ounces of flour, a little grated nutmeg, and a pinch of cinnamon. Stir the butter and sugar to a cream, add the yolks of five eggs beaten very light, then spice, and the flour alternately with the whites of the eggs beaten to a stiff froth; butter little tins, fill them half full, and bake in a quick oven. Beat very light all together before you fill the tins.

Queen Cake, No. 2

One pound of flour, one of sugar, one of butter, eight eggs, one teacup of cream, a wine-glass of rose-water, and a pound of currants. Mix like pound-cake, leave out a tablespoonful of flour to mix through the currants, add them last, and bake in little tins.

Chocolate-Cakes

The whites of eight eggs, half a cake of chocolate grated, one pound of sugar, six ounces of flour; beat the eggs to a stiff froth, add the sugar, then stir in the chocolate and flour. Butter flat tins, and drop on the mixture, not too closely, as the cakes will spread. Bake a few minutes in a quick oven.

Walnut-Cakes

One egg, one cup of sugar, one teacup of walnut kernels, two tablespoonsful of flour, a pinch of salt; drop half a teaspoonful for each cake on tins, and bake in a quick oven. Roll the walnut kernels quite fine before adding them. This may be made with almonds instead of walnuts.

Madeline Cake

Three ounces of sugar, three of flour, one and a half of butter, two eggs; mix as other cake, beat very light, and bake in queen-cake tins. - Blot.

Meringues

Beat the whites of six eggs to a stiff froth, stir in lightly with a wooden spoon half a pound of powdered sugar, stir gently until thoroughly mixed, then lay them on white paper in the shape of eggs, sift powdered sugar thickly over the top, let them stand a few minutes, then shake off the superfluous sugar, lay the papers on boards (not pine), and put them in a moderate oven. When crisp and lightly tinted brown, take them out. When cool, remove them carefully from the paper, dip a spoon in hot water, scoop out the inside, dust them with powdered sugar, and they are ready to fill. Fill them with ice cream, or cream whipped to a froth and flavored with vanilla, lemon, wine or orange-flower water.

Albany Cakes

One and a half pounds of flour, one of sugar, half a pound of butter and a tablespoonful of lard, one egg, a tablespoonful of rose-water, a little cinnamon, and a teaspoonful of pearlash dissolved in a cup of sour cream. Stir the butter and sugar to a cream with, the lard, add the beaten egg, cinnamon, cream and flour Roll out in thin cakes, and bake on tins in a quick oven.

A-P's

Cream half a pound of butter and the same of sugar, add a wine-glass and a half of cold water, ten drops of essence of lemon, a few caraway seeds, and one pound of flour; roll out as thin as paper, and bake on buttered tins.

Sand Tarts

One pound of sugar, one of flour, six ounces of butter, and two eggs. Stir the butter and sugar to a cream, add the eggs beaten separately very light, then the flour; knead them well, roll out, sprinkle the top with cinnamon and sugar, and lay a few blanched almonds split in half over it. Score with a knife the size you want them, and bake in a quick oven. Paint the top of the cake over with white of egg beaten, to make the almonds, etc, stick, before you dust with the cinnamon and sugar. To blanch almonds, shell them, and pour boiling water on them; let them lie until the skin loosens, then pull it off.