Half a pound of butter warmed, four eggs well beaten, four tea-cups full of fine white sugar, two quarts of flour, four teaspoonsful of cream of tartar, two of soda, four tea-cups full of milk; stir all well together; flavour with grated lemon peel, and bake in a moderate oven.
APPLES IN JELLY.
Have some moderate-sized cooking apples; pare and core without cutting them open. Let them boil slowly till they are tender, with some slices of lemon; when they are done, take them up, and add sugar enough to the liquor to make a syrup; put the apples in, and let them boil till clear; put in half an ounce of isinglass dissolved; lay a slice of lemon on each apple, and pour the jelly around them.
SYLLABUB.
Take the juice and peel of one large lemon, two glasses of wine, and one of brandy; sugar to the taste; to this add a pint of whipped cream; arrange it in glasses.
A DISH OF SNOW.
Grate the white part of the cocoa-nut, and pile it up in the middle; this is nice to eat with preserves or fruit, and is a delicate relish for tea.
CHEESE CAKE.
To two bowls of cottage cheese, add ten eggs, and half a pint of cream, mace, cinnamon, sugar, and nutmeg, to the taste; add a little brandy; bake in puff paste.