CHOCOLATE PUFFS.—
Beat very stiff the whites of three eggs, and then beat in gradually half a pound of powdered loaf sugar. Scrape down very fine three ounces of the best chocolate, (prepared cocoa is better still,) and dredge it with flour to prevent its oiling; mixing the flour well among it. Then add it gradually to the mixture of white of egg and sugar, and stir the whole very hard. Cover the bottom of a square tin pan with a sheet of fine white paper, cut to fit exactly. Place upon it thin spots of powdered loaf sugar about the size of a half dollar. Pile a portion of the mixture on each spot, smoothing it with the back of a spoon or a broad knife, dipped in cold water. Sift white sugar over the top of each. Set the pan into a brisk oven, and bake them a few minutes. When cold, loosen them from the paper with a broad knife.
COCOA-NUT PUFFS.—
Break up a large ripe cocoa-nut. Pare the pieces, and lay them awhile in cold water. Then wipe them dry, and grate them as finely as possible. Lay the grated cocoa-nut in well-formed heaps on a large handsome dish. It will require no cooking. The heaps should be about the circumference of a half dollar, and must not touch each other. Flatten them down in the middle, so as to make a hollow in the centre of each heap; and upon this pile some very nice sweetmeat. Make an excellent whipped cream, well sweetened and flavored with lemon and wine, and beat it to a stiff froth. Pile some of this cream high upon each cake over the sweetmeats. If on a supper-table, you may arrange them in circles round a glass stand.
FIG MARMALADE.—
Take fine fresh figs that are perfectly ripe, such as can only be obtained in countries where they are cultivated in abundance. Weigh them, and to every two pounds of figs allow a pound and a half of sugar, and the grated yellow rind of a large orange or lemon. Cut up the figs, and put them into a preserving kettle with the sugar, and orange or lemon rind, adding the juice. Boil them till the whole is reduced to a thick smooth mass, frequently stirring it up from the bottom. When done, put it warm into jars, and cover it closely.