Take equal weights of grated cocoanut and powdered white sugar, (the brown part of the cocoanut should be cut off before grating it)—add the whites of eggs beaten to a stiff froth, in the proportion of half a dozen to a pound each of cocoanut and sugar. There should be just eggs enough to wet up the whole stiff. Drop the mixture on to buttered plates, in parcels of the size of a cent, several inches apart. Bake them immediately in a moderately warm oven.
Melt a tea-cup of butter, half a one of lard, and mix them with a quart of flour, a couple of beaten eggs, a tea-spoonful of salt, a wine glass of wine. Add milk till of the right consistency to roll out—roll it out about the third of an inch in thickness, cut it into cakes with a wine glass, lay them on buttered baking plates, and bake them a few minutes. Frost them as soon as baked, and sprinkle comfits or sugar sand on the top.
Stir to a cream three ounces of butter, six of powdered white sugar—then add three beaten eggs, half a pound of sifted flour, half of a nutmeg. Drop this mixture by the large spoonful on to buttered plates, several inches apart, sprinkle small sugar plums on the top, and bake them directly.
Beat eight eggs to a froth—the whites and yelks should be beaten separately, then mixed together, and a pound of powdered white sugar stirred in gradually. Beat the whole well together, for eight or ten minutes, then add the grated rind of a fresh lemon, and half the juice, a pound of sifted flour, a couple of table-spoonsful of coriander seed. Drop this mixture by the large spoonful on to buttered baking plates, several inches apart, sift white sugar over them, and bake them immediately in a quick, but not a furiously hot oven.
Boil a pint of new milk—beat three eggs, and stir into the milk while boiling. When it boils up, take it from the fire, put in half a wine glass of wine, separate the curd from the whey, and put to the curd three eggs, six ounces of powdered white sugar, previously beaten together. Add a tea-spoonful of rosewater, half a pound of sweet almonds that have been blanched and pounded fine, a quarter of a pound of melted butter. Mix the whole well together, then pour it into small pans that are lined with pastry. Ornament the top with Zante currants, and almonds cut in thin slips—bake them directly.