Take: Sugar, 1 lb.; butter, ¼ lb.; flour, 1 lb.; eggs, 8; almonds, 1 coffee-cupful; essence of bitter almonds, ½ teaspoonful.
Stir one pound of powdered sugar and a quarter of a pound of butter to a cream; beat up the eight eggs, the whites and yolks separately, and add the yolks to the butter and sugar; stir together very thoroughly, and then put in one pound of flour; add a coffee-cupful of sweet almonds blanched, and beat to a smooth paste, with half a teaspoonful of essence of bitter almonds; along with the almonds stir in the whites of the eggs. Bake in a quick oven, and frost it as soon as it is done. Season the icing with rose-water.
Caraway Cakes.
Take: Flour, 2 qts.; white sugar, 1 qt.; butter, 1 tea-cupful; caraway seeds, ½ gill; essence of lemon, 1 teaspoonful; milk, to make a dough that may be rolled.
Stir one quart of powdered white sugar and a tea-cupful of butter to a cream; add two quarts of flour, half a gill of caraway seed, and a teaspoonful of essence of lemon; make into a dough, roll out into a sheet half an inch thick, cut into square cakes, and crimp the edges. Then bake in a tolerably quick oven.
Chocolate Cake.
Take: Flour, 3½ cupfuls; butter, 1 cupful; sugar, 2 cupfuls; eggs, 5; milk, 1 cupful; cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; fine white sugar, 1½ cupfuls; grated chocolate, 3 tablespoonfuls; essence of vanilla, 1 teaspoonful.
Mix one cup of butter; two cups of sugar; yolks of five eggs and whites of two; three and a half cups of flour, into which one teaspoonful of cream-tartar has been stirred; one cup of milk, and half a teaspoonful of soda. Bake in jelly-cake tins, and use the following mixture for spreading between layers and on top: One and a half cups of sugar; the remaining whites of three eggs; three tablespoonfuls of grated chocolate, and one teaspoonful of essence of vanilla; beat well.
Cocoanut Cake.
Recipe No. 1.
Take: Flour, 4 cupfuls; sugar, 3 cupfuls; butter, 1 cupful; soda, 1 teaspoonful; cream-tartar, 2 teaspoonfuls; grated cocoanut, 3 cupfuls; eggs, whites of 3; lemon, grated rind of 1.