Grate a large cocoa-nut. Rub half a pound of butter into a pound of sifted flour, and wet it with three beaten eggs, and a little rose water. Add by degrees the cocoa-nut, so as to form a stiff dough. Flour your hands and your paste-board, and dividing the dough into equal portions, make the jumbles with your hands into long rolls, and then curl them round and join the ends so as to form rings. Grate loaf-sugar over them; lay them in buttered pans, (not so near as to run into each other,) and bake them in a quick oven from five to ten minutes.
COMMON JUMBLES.—
Sift a pound of flour into a large pan. Cut up a pound of butter into a pound of powdered white sugar, and stir them to a cream. Beat six eggs till very light, and then pour them all at once into the pan of flour; next add the butter and sugar, with a large table-spoonful of mixed mace and cinnamon, two grated nutmegs, and the juice of two lemons, or a wine glass of rose water. When all the ingredients are in, stir the mixture very hard with a broad knife. Having floured your hands and spread some flour on the paste-board, make the dough into long rolls, (all of equal size,) and form them into rings by joining the two ends very nicely. Lay them on buttered tins, and bake them in a quick oven from five to ten minutes. Grate sugar over them when cool.
APEES.—
Rub a pound of fresh butter into two pounds of sifted flour, and mix in a pound of powdered white sugar, a grated nutmeg, a table-spoonful of powdered cinnamon, and four large table-spoonfuls of carraway seeds. Add a wine glass of rose water, and mix the whole with sufficient cold water to make it a stiff dough. Roll it out into a large sheet about a third of an inch in thickness, and cut it into round cakes with a tin cutter or with the edge of a tumbler. Lay them in buttered pans, and bake them in a quick oven, (rather hotter at the bottom than at the top,) till they are of a very pale brown.
WHITE CUP CAKE.—
Measure one large coffee cup of cream or rich milk, (which, for this cake, is best when sour,) one cup of fresh butter; two cups of powdered white sugar; and four cups of sifted flour. Stir the butter and sugar together till quite light; then by degrees add the cream, alternately with half the flour. Beat five eggs as light as possible, and stir them into the mixture, alternately with the remainder of the flour. Add a grated nutmeg and a large tea-spoonful of powdered cinnamon, with rose water to your taste. Lastly, stir in a very small tea-spoonful of sal-aratus or pearl-ash, melted in a little tepid water. Having stirred the whole very hard, put it into little tins; set them in a moderate oven, and bake them about twenty minutes.
KISSES.—
Powder a pound of the best loaf-sugar. Beat to a strong froth the whites of eight eggs, and when it is stiff enough to stand alone, beat into it the powdered sugar, (a tea-spoonful at a time,) adding the juice of two lemons, or of two large oranges. Having beaten the whole very hard, drop it in oval or egg-shaped heaps upon sheets of white paper, smoothing them with a broad knife dipped in cold water. Place them in a moderate oven, (if it is too cool they will not rise, but will flatten and run into each other,) and bake them till coloured of a very pale brown. Then take them off the papers very carefully, place two bottoms (or flat sides) together so as to unite them in an oval ball, and lay them on their sides to cool. You may scoop out a little from the under-surface of each, and put in some jelly. Then stick the flat sides together.