Cream Meringues

Take the whites of six eggs and whip them to a white froth, and until they are very light and dry; then mix in rapidly but gently one-half pound of caster-sugar. Take some parafflne-paper and spread it over three boards about nine by twelve inches in size; then, with a spoon, take the mixture out and drop it into oblong shapes on the paper to the number of about twelve on each piece. Place them in a warm closet to dry for two hours; then take them from the board, and remove the soft part with a spoon. Meanwhile take one breakfast cupful of cream, and season it with a little vanilla or one teaspoonful of wine, and one tablespoonful of caster-sugar. Whip it into a stiff froth, then fill the shells with it and join them together. The meringues must not be exposed to any great heat, or they will spoil.

Maraschino Meringues

Put one pound of sugar into a saucepan, reduce it almost to the crack, and let it cool. In the meantime beat the whites of some eggs to a froth, and work them into the sugar, then add two tablespoonfuls of maraschino. Arrange equal-sized portions of the meringue on strips of paper, sprinkle with sugar and bake in an oven; as soon as the top part is set take them out, place two together with the moist part left in them, leave them in a hot closet to dry and they are ready for use.

Mille-Feuilles Cakes

Roll out two pounds of rich puff paste, cut it into sixteen pieces marking each one in the center where a piece is to be removed, place them in a moderate oven, and bake. Take them out when done, lift off the centers, fill them with any kind of jam, replace the centers, pile the pieces one on top of another, and the cake is then ready for serving.

Molasses Cake

Put seven or eight breakfast cupfuls of flour into a large basin and rub in until quite smooth one-half pound of butter; then mix with it one-half pound of sugar and two tablespoonfuls of ground ginger. Dissolve one tablespoonful of bicarbonate of soda in three tablespoonfuls of warm water, stir in with it one breakfast cupful of sour milk together with two breakfast cupfuls of molasses. Work the dough thoroughly. If it is a little too stiff, more water can be added, or if not stiff a little more flour. Put the dough in a buttered cake-tin and bake in rather a quick oven. When cut, the interior should be quite dark.

Nelson Cake

Roll out a pound and a quarter of puff-paste, cover it with a pound and a half of well-washed currants, half a pound of sugar and a little spice; sprinkle over a small quantity of water to make the currants and sugar bind, cover with another pound of rolled-paste, and bake. When done, ice it, let it stand awhile, and serve.