Icing, for Cakes.—Take ten whites of eggs whipped to a stiff froth, with twenty large spoonfuls of orange-flower water. This is to be laid smoothly on the cakes after they are baked. Then return them to the oven for fifteen minutes to harden the icing.
Icing.—One pound pulverized sugar, pour over one tablespoon cold water, beat whites of three eggs a little, not to a stiff froth; add to the sugar and water, put in a deep bowl, place in a vessel of boiling water, and heat. It will become thin and clear, afterward begin to thicken. When it becomes quite thick, remove from the fire and stir while it becomes cool till thick enough to spread with a knife. This will frost several ordinary-sized cakes.
Almond Cake.—Take ten eggs, beaten separately, the yolks from the whites; beat the yolks with half a pound of white sugar; blanch a quarter of a pound of almonds by pouring hot water on them, and remove the skins; pound them in a mortar smooth; add three drops of oil of bitter almonds; and rose-water to prevent the oiling of the almonds. Stir this also into the eggs. Half a pound of sifted flour stirred very slowly into the eggs; lastly, stir in the whites, which must have been whipped to a stiff froth. Pour this into the pans, and bake immediately three-quarters of an hour.
Cocoanut Cake.—Whip the whites of ten eggs, grate two nice cocoanuts, and add them; sift one pound of white sugar into half a pound of sifted flour; stir this well; add a little rose-water to flavor; pour into pans, and bake three-fourths of an hour.
Cocoanut Drops.—One pound each grated cocoanut and sugar; four well beaten eggs; four tablespoonfuls of flour, mix well, drop on pan, and bake.
Cocoanut Jumbles.—Take one cup butter, two cups sugar, three eggs well whipped, one grated cocoanut, stirred in lightly with the flour, which must be sufficient to stiffen to the required consistency. Bake one to know when enough flour is added.
Coffee Cake.—Take three eggs, two cups brown sugar, one cup strong coffee, quarter of cup of butter, three cups flour, one teaspoonful cream tartar, half teaspoonful each soda and ground cinnamon and cloves, half a nutmeg grated, one cup of raisins, stoned; beat butter and sugar to a cream, then add eggs beaten, coffee, flour sifted, and cream tartar, well mixed with it. Spices and raisins, then soda dissolved in sufficient warm water to absorb it. Thoroughly mix, and bake in round tins.
Cookies.—Two cups bright brown sugar, one cup butter, half cup sweet milk, two eggs, one teaspoonful soda, flour enough to roll out.
Composition Cake.—Five eggs, three cups sugar, two cups butter, five cups flour, one wine-glass brandy, one nutmeg grated, half pound each raisins and currants, three teaspoonfuls Gillett's baking powder.
Corn Starch Cake.—Two cups pulverized sugar, one cup butter, cup corn starch, two cups sifted flour, seven eggs (whites beaten very light), one teaspoon soda, two teaspoons cream tartar (or two teaspoons caking powder instead of soda and cream tartar), flavor with lemon. In putting this together, beat butter and sugar to a light cream, dissolve corn starch in a cup of sweet milk, leaving enough of the milk to dissolve the soda if it is used, put cream of tartar or baking powder in the flour, beat the whites of the eggs separate when the butter and sugar are ready, put all the ingredients together first, leaving the eggs and flour to the last.