Snow Cake.—Take one pound arrow-root, half pound white sugar, half pound butter, the whites of six eggs, flavor with lemon, beat the butter to a cream, stir in the sugar and arrow-root, whisk the whites of the eggs to a stiff froth, beat for twenty minutes. Bake one hour.
Washington Cake.—One cup of sugar; 1/2 cup of butter; 1/2 cup sweet milk; 2 eggs; 2 cups flour; 2 teaspoons baking powder. Bake in layers as jelly cake. Jelly part: One pint of grated apples; 1 egg; 1 cup of sugar; grated rind and juice of one lemon; put in a vessel of some kind, and boil; put it on the cakes hot.
Waffles.—Take one quart milk, two eggs; beat the whites and yolks separately; four tablespoons melted butter, two teaspoons Gillett's baking powder, flour to make a stiff batter. Bake in waffle irons.
Alpine Snow.—Wash cup of rice, cook till tender in a covered dish to keep it white, when nearly done add cup rich milk, salt to taste, stir in the beaten yolks of two eggs, allow it to simmer for a moment, then place in a dish, beat the whites in two tablespoons fine sugar. Put the rice in little heaps upon the tin, intermingling with pieces of red jelly, eat with fine sugar and cream.
Apple Charlotte.—Take two pounds of apples, pare and core and slice them into a pan and add one pound loaf sugar, juice of three lemons and the grated rind of one, let these boil until they become a thick mass. Turn into a mould and serve it cold with thick custard or cream.
Apple Cream.—One cup thick cream, one cup sugar, beat till very smooth; then beat the whites of two eggs and add; stew apples in water till soft; take them from the water with a fork; steam them if you prefer. Pour the cream over the apples when cold.
Apple Custard.—Pare tart apples, core them, put them into a deep dish with a small piece of butter, and one teaspoon of sugar and a little nutmeg, in the opening of each apple, pour in water enough to cook them, when soft cool them and pour over an unbaked custard so as to cover them and bake until the custard is done.
Apple Fancy.—Pare and core apples, stew with sugar and lemon peels, beat four eggs to a froth, add a cupful of grated bread crumbs, a little sugar and nutmeg, lay the apples in the bottom of a dish and cover with the bread crumbs, laying a few pieces of butter over the top, bake in a quick oven, when done turn out upside down on a flat dish, scatter fine sugar over the top of apples, boil potatoes and beat fine with cream, large piece butter and salt, drop on tin, make smooth on top, score with knife, lay a thin slice of butter on top, then put in oven till brown.
Apple Fritters.—One pint milk, three eggs, salt to taste, as much flour as will make a batter, beat yolks and whites of eggs separately, add yolks to milk, stir in the whites when mixing the batter, have tender apples, pare, core, and cut in large thin slices, around the apple, to be fried in hot lard, ladle batter into spider, lay slice of apple in centre of each quantity of batter, fry light brown.
Apple Snow Balls.—Pare six apples, cut them into quarters, remove the cores, reconstruct the position of the apples, introduce into the cavities one clove and a slice of peel, have six small pudding cloths at hand and cover the apples severally in an upright position with rice, tying them up tight, then place them in a large saucepan of scalding water and boil one hour, on taking them up open the top and add a little grated nutmeg with butter and sugar.