Cocoa-nut Jumbles—Are made as above, only with finely grated cocoa-nut instead of flour, and with white of egg instead of yolk.
Cocoa-nut Puffs.—Grate any quantity of cocoa-nut. Mix it with powdered sugar and a little beaten white of egg, and lay it in small heaps of equal size. On the top of each place a ripe strawberry, raspberry, or any small preserved fruit, flattening a slight hollow, to hold it without its rolling off.
SCOTCH CAKE.—
Take a pound of fresh butter, a pound of powdered white sugar, and two pounds of sifted flour. Mix the sugar with the flour, and rub the butter into it, crumbled fine. Add a heaped table-spoonful of mixed nutmeg and cinnamon. Put no water, but moisten it entirely with butter. A small glass of brandy is an improvement. Roll it out into a large thick sheet, and cut it into round cakes about the size of saucers. Bake them on flat tins, slightly buttered. This cake is very crumbly but very good, and of Scottish origin. It keeps well, and is often sent from thence, packed in boxes.
JELLY CAKE.—
For baking jelly cake you must have large flat tin pans rather larger than a dinner plate. But a very clean soap-stone griddle may be substituted, though more troublesome. Make a rich batter as for pound cake, and bake it in single cakes, (in the manner of buckwheat, or thicker) taking care to grease the tin or soap-stone with excellent fresh butter. Have ready, enough of fruit jelly or marmalade, to spread a thick layer all over each cake when it cools. Pile one on another very evenly, till you have four, five, or half a dozen; and ice the surface of the whole. Cut it down in triangular pieces like a pie. Jelly cake is no longer made of sponge cake, which is going out of use for all purposes, as being too often dry, tough, and insipid, and frequently not so good as plain bread.