Sponge Cake

Mix well together in a bowl six yolks of eggs with four ounces of sugar; add four ounces of flour and mix again, add also a few drops of essence, then whisk six whites of eggs to a stiff froth and mix them again with the rest. Butter a mould, put the mixture into it, not filling it more than two-thirds full, and bake in an oven at about 320 degrees. Sponge cake may be cut in pieces and used to make a Charlotte Russe, instead of lady's fingers.

Apple Dumplings

Quarter, peel, and core the apples, and cut them in pieces, then envelop them in puff-paste with beef-suet, boil till thoroughly done, and serve warm with sugar, or with apple or wine sauce. It may also be served with sauce for puddings.

Buckwheat Cakes

Make a kind of thin dough with tepid water, yeast, buckwheat flour, and a little sugar and salt, let rise, and fry with butter. Serve hot with sugar, or molasses, or butter.

Corn Cakes

Mix well in a bowl two eggs with two ounces of melted butter, a pint of corn-meal, salt and sugar to taste. While mixing set milk on the fire, and as soon as it rises, turn it into the mixture, little by little, stirring and mixing the while, and till it makes a kind of thick dough. Butter well a shallow bakepan, put the mixture into it, and bake.

Crullers

Mix well together and work with a wooden spoon, in a bowl, one egg with two ounces of melted butter and half a pound of pulverized sugar; then add salt, cinnamon, nutmeg, a few drops of essence, and one pound of flour, and mix again; add also milk, little by little, stirring and mixing at the same time, enough to make a thick batter. Divide the mixture in parts and fry in hot fat (See Frying.)

Doughnuts

Mix well together in a bowl four eggs with half a pound of sugar, add two or three ounces of melted butter and mix again, then mix with the whole, about one pound of flour and boiled milk enough to make a rather thick dough, season and mix well with the whole, nutmeg, cinnamon, and a few drops of essence. Cut in fancy pieces with a knife or paste-cutter, and fry in hot fat. (See Frying.) Dust with sugar, and serve hot.

Muffins

Mix well together on the paste-board one pound of flour and three eggs, then add and mix again milk enough to make a thin dough, a little yeast and salt. Put away to rise; divide in parts and bake.

Pound Cake

Take a large bowl and put in it one pound of melted butter and one pound of pulverized sugar, and mix the two thoroughly together with a wooden spoon; then add and mix well also with them, three eggs previously beaten with a saltspoonful of nutmeg and cinnamon, half of each. When the eggs are mixed, add also half a pound of flour, mix well again; then add six well-beaten eggs, and mix; then another half pound of flour, a few drops of essence of rose, half a gill of Sherry wine, a liquor-glass of brandy, four ounces of citron, and half a pound of comfited fruit, chopped fine. Beat and mix as well as possible. Butter a mould, dust it with fine bread-crumbs, turn the mixture into it, and bake in a warm but not quick oven. It takes about two and a half hours to bake. As soon as cold, serve it. It may be glazed with sugar, or sugar and white of egg.