Have a pound and a half of sugar and twelve ounces of butter, and work to a cream; then add twelve well-beaten eggs, a pound and a half of sifted flour, and mace and nutmeg to suit the taste. Form into a dough, put into small, buttered tins, and bake in a moderately quick oven.

Citron Pound Cake

Have a well-heated oven, cut one-fourth pound of candied citron into small pieces. Line with buttered-paper two cake tins. Sift one pound or so of flour. Place one pound of butter in a large bowl, work it to a cream and beat in the following ingredients each in turn; one pound each of powdered sugar and flour, one teaspoonful of salt, one wineglass of brandy and eight eggs; then add the citron and bake the cake in a hot oven for about forty-five minutes, or until a straw can be thrust into it and drawn out without being sticky.

Cocoanut Pound Cake

Put half a pound of butter into a basin, warm and beat to a cream, mix in one pound of caster-sugar and the grated rind of one lemon, a cupful of mik and four eggs beaten separately. When these are mixed, add two teaspoonfuls of bicarbonate of soda and sufficient flour to make the mixture of the required consistence; mix in the grated white of a cocoanut, put in a sharp oven, and bake for half an hour.

Puff-Paste Cakes

Prepare one pound of puff-paste of six turns, put it in a cold place for a few minutes, then roll it out to one-fourth inch in thickness. Cut it with a sharp knife into pieces of a rectangular shape about four inches long and two inches broad, which cut again into halves across from one corner to the other; mark with the point of a knife in lines converging to the square corner so as to resemble a fan. Butter a baking-tin, lay the pieces of paste on their sides on it leaving a small space between them, and bake in a very quick oven. Arrange them on a hot dish, dust over with sugar, and serve.

Raisin Cake

Put one pound of butter into a basin to warm, beat it to a cream and add gradually one pound of sifted flour, the same weight of crushed loaf sugar and the yolks of half a dozen eggs. Stir these well, and when thoroughly mixed, add one wineglassful of brandy, a grated nutmeg, one teaspoonful of bicarbonate of soda dissolved in one tablespoonful of water, and finally the whites of the six eggs whipped to a firm froth. Work until the mixture has a light creamy appearance, then add one pound of stoned-raisins finely-chopped and sprinkle over with one breakfast cupful of flour to make them mix more easily. Pour the cake mixture into a tin or mould lined with well-buttered paper and bake it for an hour and a half, when done, turn it out and it is ready for use. A few rose-leaves steeped in brandy will add to the flavor of the cake.

Ratafias

Small biscuits so called because made with almonds, taking their name from the liquor. They are very nice for garnishes and are made as follows: Blanch and pound in a mortar one-half pound each of bitter and sweet almonds, adding gradually the whites of seven eggs. When the almonds are pounded fine sift two pounds of powdered sugar into the mortar and work it well with the pestle. It is very important that the sugar should be thoroughly incorporated with the other ingredients. Wash a bladder very clean, cut a small hole at one end of it and fasten by binding a glass tube the size of a quill into it; or use a biscuit bag. Put into the bladder or bag the ratafia paste, press it gently through the tube and let it drop onto an egg wafer paper, dropping in the biscuits so that they do not touch each other. Bake them on tin baking-sheets in a hot oven. Separate, trim off the egg paper with scissors and set in a screen to dry.

Savarin Cake

By many cooks this cake is confounded with the Baba Cake; but there is no good reason for associating the two together. Rub three-quarters of a pound of butter into a pound and a quarter of flour, then mix in five tablespoonfuls of sugar, four well-beaten eggs and sufficient warm milk to make a dough. Knead it well, then mix in a quarter of a pound of leaven. Blanch and chop very fine two ounces of sweet almonds; butter the interior of a cake-mould and spread the chopped almonds over it, put in the cake mixture and place it in a warm place to rise. When well risen set the cake in the oven and bake it. Put half a pint of water in a saucepan with a quarter of a pound of sugar and boil until it is reduced to two-thirds its original quantity, then pour in two wineglassfuls of rum, boil it up and remove from the fire. When cooked turn the cake out of the mould onto a dish and pour the sauce over it. It may then be served either hot or cold.

Savory Cake

Beat four eggs, stir them with two heaped tablespoonfuls of flour, mix in one tablespoonful of minced chives and a little salt. Butter a shallow tin, pour in the cake mixture and bake it in a brisk oven until thoroughly browned.