Breakfast, Luncheon and Tea

by Marion Harland

Currant Cake.

1 cup of butter.

2 cups of powdered sugar, creamed with butter.

½ cup of sweet milk.

4 eggs.

3 cups of prepared flour.

½ grated nutmeg.

½ pound currants, washed, dried and dredged.

Put the fruit in last. Bake in cups or small pans. They are very nice for luncheon or tea—very convenient for Sabbath-school suppers and picnics.

Cocoanut Cakes. (Small.)

1 grated cocoanut.

1 cup powdered sugar.

3 eggs—the whites only, whipped stiff.

1 table-spoonful corn-starch, wet in the milk of the cocoanut.

Rose-water flavoring.

Whip the sugar into the stiffened whites; then the corn-starch, the cocoanut and rose-water last. Beat up well, and drop by the spoonful upon buttered paper.

Bake half an hour.

Rose Drop Cakes. (Cocoanut.)

Mix as directed in last receipt, coloring the méringue before you put in the cocoanut, with liquid cochineal. Add cautiously until you get the right tint.