[822.] Marguerites.— ¼ pound flour, ¼ teaspoonful salt, ¼ pound sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoonful anise seed, the grated rind of ½ lemon, ½ cup lukewarm water and 2 tablespoonfuls melted butter; measure after the butter is melted; sift the flour in a bowl, add salt, sugar, grated lemon peel, the eggs and mix the whole with the water into a batter; lastly add the butter and anise seed; put a wafer iron over the fire; when hot brush it over with melted lard; put 1 teaspoonful of the batter in the center of wafer iron, close it and bake the cake a light brown on both sides; as soon as one is done take it from the iron and roll up like a tube; continue to bake the remaining batter the same way; these quantities will make 50 cakes. 2 teaspoonfuls of vanilla sugar may be used instead of anise seed. These cakes may be served either with ice cream, wine or coffee.
[823.] Macaroons.— Scald ½ pound sweet almonds with a few bitter ones, remove the brown skins and spread the nuts out on paper to dry; then pound them in a wedgewood mortar to a paste with the whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or the grated rind of 1 lemon; mix it with ½ pound powdered sugar and 2 tablespoonfuls clear icing made as follows:—Take ½ the white of 1 egg, mix it with 2 tablespoonfuls sifted powdered sugar and stir for a few minutes; then add it to the almonds; mix the whole into a firm paste and form with the hands into small round balls the size of a hickory nut; line some shallow tin pans with brown paper (such as is used for wrapping paper), but do not butter it; set the balls in even rows, one inch apart, on the paper, flatten each one a little with a wet finger and bake them in a medium hot oven to a golden color; when done wet a pastry board with cold water and lay the macaroons on the wet board with the paper side towards the board; after 5 minutes the macaroons may be lifted from the paper, as the dampness loosens them; the above quantities will make 50 macaroons. Great care should be taken to use the exact amount of ingredients here stated.
[824.] Cookies.— 1 cup butter, 2 cups sugar, 2 eggs, the grated rind of 1 lemon and 1 teaspoonful baking powder; stir the butter and sugar to a light white cream and add the eggs 1 at a time; sift the powder with 2 cups flour, add it to the mixture and work the whole with sufficient flour into a stiff dough; roll it out ⅛ inch in thickness, cut with a cake cutter into rounds and bake them a light brown in well buttered shallow tin pans.
[825.] Butter Cakes.— 1 yeast cake 1 quart sifted flour, 1½ pints warm milk or water and 1 teaspoonful salt; dissolve the yeast in a little warm water; sift the flour and salt into a mixing bowl, make a hollow in center, pour in the yeast and water, mix into a batter and let it stand over night (this is called setting a sponge); next morning stir 1 cup sugar with ½ cup lard and ½ cup butter to a cream and add 2 eggs, 1 at a time, stirring a few minutes between each addition; then add the grated rind of 1 lemon and a very little powdered cardamon; mix this thoroughly with the sponge, add sufficient sifted flour to make a soft dough, cover it with a clean cloth and set in a warm place to rise to double its height; then butter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1 inch deep) and dust each one with flour; when the dough has attained the desired lightness divide it into 4 equal parts; roll each part out on the pastry board, put it into the pan, press evenly all over and again set it to rise to top of pan; when ready to bake brush each cake over with melted butter, sprinkle over 2 tablespoonfuls granulated sugar mixed with a little cinnamon and bake in a quick oven to a light brown; as soon as done remove the cakes from the pans and lay them on a long platter, one over the other, with the sugared sides together; when cold serve with coffee.
[826.] Butter Cakes (with Baking Powder).— 2 cups sifted flour, 2 eggs, 1½ teaspoonfuls baking powder, 1 tablespoonful melted butter, 1 cup milk, ½ teaspoonful salt, the grated rind of 1 lemon and ½ cup well washed currants; sift flour, salt and baking powder into a mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk of eggs well beaten, add the lemon, the melted butter and mix it with the milk into a thick batter; lastly stir in the currants; spread the mixture into 2 well greased, shallow tin pans; first brush them over with the remaining yolk, then with 2 tablespoonfuls melted butter; mix 3 tablespoonfuls granulated sugar, 2 tablespoonfuls finely cut citron, ½ cup finely chopped almonds together, sprinkle this over the 2 cakes and bake immediately in a quick oven till done and a light brown. Prepared flour may be substituted for baking powder.
[827.] Apple Cake.— Prepare a dough the same as for Butter Cakes and divide it into 6 parts, as the dough for Apple Cake has to be thinner than for Butter Cakes; line 6 shallow tin pans with the dough and set it to rise to double its height; in the meantime pare, core and cut into eighths some large, tart apples and lay them together closely in long rows over the cake; drop 1 tablespoonful melted butter over each cake, sprinkle over some granulated sugar and bake in a hot oven; when done dust with powdered sugar.
[828.] Cheese Cake.— Dissolve ½ yeast cake in ½ pint warm milk and add 1 pound sifted flour, 2 eggs, ½ teaspoonful salt, 2 tablespoonfuls butter and ½ tablespoonful sugar; work this into a soft dough and set it in a warm place to rise to double its height; then roll it out ⅛ of an inch in thickness; butter 2 large cheese or pie plates, cover them with the dough, ornament the edge and let it rise again until light; mix 1 pound fresh pot cheese with 1½ cups thick sweet or sour cream, ¾ cup sugar (or sweeten to taste), 3 eggs and ½ cup currants; when this is well mixed together brush the dough over with melted butter and fill the plate with the cheese mixture; bake in a medium hot oven.
[829.] Chrysanthemum Cake.— ½ pint butter, 1 pint sugar, 1½ pints flour sifted with 1½ teaspoonfuls baking powder, the grated rind of 1 orange, ½ pint milk and the whites of 8 eggs; stir butter and sugar with your right hand to a light white cream; beat the whites to a stiff froth, add them to the creamed butter and mix well together with a spoon; add alternately the flour and milk; then add the grated orange peel and a few drops of cochineal, to color the mixture a delicate pink; butter 3 large jelly tins, dust them with fine bread crumbs, fill in the mixture in equal parts and bake in a medium hot oven; when done remove the cakes from the pans and lay them aside to cool; mix ½ cup powdered sugar with the beaten whites of 2 eggs; spread this icing over the layers and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, cover the top with pink icing and sprinkle over some cocoanut.
[830.] Snowflake Cake.— 2 cups sugar, 1 cup butter, 1 cup milk, 3 cups prepared flour, the grated rind of 1 lemon and the whites of 6 eggs; stir the butter and sugar to a light white cream; beat the whites to a stiff froth, add them to the creamed butter and add the lemon; then add alternately the milk and sifted flour; bake in 3 layers in large jelly tins; when done remove the cakes from the tins and set aside to cool; beat the whites of 2 eggs to a froth and add ½ cup powdered sugar; spread this over each layer and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, spread the top layer with the icing, cover it thickly with cocoanut and dust over some powdered sugar.