Parrish Cake

Three cups of flour, two cups of sugar, one cup of butter; one cup of milk, two eggs, and one small teaspoonful of soda, dissolved. Beat all well together, and add a little lemon juice at the last.

Buzby Cake

Two cups of flour, one cup and a half of sugar, half a cup of butter, half a cup of milk, one egg, half a teaspoonful of soda, dissolved in a little milk, beat the butter and sugar together, whisk the egg till light, and add it, stir in the flour and milk with the soda, half of each at a time. Butter a pan or mould, and bake in a moderate oven.

Cocoanut Cake

Beat together - as for a pound cake - one pound of sugar, half a pound of butter, and six eggs. Have ready two cocoanuts, grated, and stir them into the batter after it is thoroughly mixed; then roll it out, cut it into cakes, and bake them in a moderate oven.

Silver Cake

One cup of sugar, half cup of butter, one and a half cups of flour, half cup of milk, half teaspoon of soda, one teaspoon of cream of tartar, the whites of four eggs. Beat the butter and sugar to a cream, then add the milk and flour with the soda and cream of tartar, whisk the whites of the eggs to a froth, and stir them in gently at the last. A few drops of oil of almonds will give a fine flavor.

Gold Cake

The same recipe as the above, except the yolks of the four eggs, should be used, instead of the whites.

Family Cake

Six cupfuls of flour, four of molasses, one and a half cupfuls of butter, two and one-third cupfuls of milk, two cupfuls of currants, four eggs, two nutmegs, one large spoonful salaeratus, and a little cinna-mon.

Cup Cake

Three cups of flour, two of sugar, one of butter, one-third of a cup of cream, five eggs well beaten, two teaspoonfuls of cream of tartar and one of soda, dissolved separately. Mix all well together, and bake in a moderate oven.

Cup Cake Another Way

Three cups of flour, two of sugar, one of butter, three eggs, one teaspoonful of soda, dissolved. Beat the butter and sugar very light, whisk the eggs to a froth, stir them into the butter and sugar, add the flour and other ingredients. Bake immediately.

Macaroons

One pound of sweet almonds and four pounds of bitter almonds, the whites of six eggs, and one pound and a half of powdered sugar. Blanch the almonds by pouring hot water over them, and let them stand a few minutes; then pound them in a mortar to a paste. Whisk the eggs till they are to a dry froth, then add the sugar very gradually, only a small spoonful at a time, then stir in the almonds. Roll the paste into small balls, and place them on sheets of paper some distance apart. Place the sheets of paper on cake-tins, and put them in a cool oven.

Very Fine Cocoanut Macaroons

Rasp a fresh cocoanut, spread it on a dish, and let it dry gradually for a couple of days. Add to it double its weight of fine sifted sugar, and the whites of eight eggs, beaten to a solid froth. Roll the mixture into small balls, place them on a buttered tin, and bake them in a very gentle oven, about twenty minutes. Move them from the tin while they are warm, and store them in a very dry canister as soon as they are cold.