Macaroons.—One pound of sugar, whites of three eggs, one quarter-pound blanched and pounded almonds. Sprinkle sugar on paper and drop in little round cakes.
Delicate Cake.—When making cocoa-nut custard (see Puddings, etc.), use the whites of the eggs as follows: One cup white sugar, five table-spoonfuls of butter, whites of six eggs, one teacup of sweet milk, three cups of “prepared flour,” or to the same quantity of common flour, add one small teaspoonful of soda, and two of cream of tartar sifted in the flour. Flavor with orange, lemon, or vanilla.
Sponge Cake (very good).—Three eggs, one cup of sugar, one of flour, three table-spoonfuls of water, and one teaspoonful of yeast powder; flavor with lemon and nutmeg.
Pineapple Cake.—Make a cake as for jelly-cake; bake it in three or four jelly-pans; grate a large ripe pineapple in one bowl and a cocoa-nut in another. When the cakes are done, spread over one a layer of pineapple, and over that a layer of cocoa-nut; then place the second cake over this, and on that put another layer of pineapple and cocoa-nut, and so on till the last; cover that with the pineapple and grated cocoa-nut, and then beat the whites of two eggs to a stiff meringue; lay it over the top, and place the cake in the oven just a few minutes to stiffen.
Molasses Cup Cake (very good).—One cup each, sugar, molasses, and milk, three cups flour, half a cup butter, three eggs, one table-spoonful ginger, one small even teaspoonful of soda, half a teaspoonful of salt. Pour the milk to the flour, beat butter and sugar to a cream and add to it the salt and ginger, then the well-beaten yelks of the eggs; beat the soda into the molasses, and when it foams pour in with the rest, adding the whites of the eggs, beaten stiff, the last thing.
Loaf Cake.—One and a half pints of well-raised sponge, two and a half cups sugar, two thirds cup of butter, three eggs, yelks and whites beaten separately, half a pound stoned raisins well rolled in flour to prevent their sinking to the bottom, half-teaspoonful each cinnamon and cloves, one nutmeg. Beat into the sponge a half-teaspoonful soda before adding these ingredients, then stir all together thoroughly; let it stand till quite light, then stir up from the bottom with a wooden spoon to prevent raisins from settling, and bake slowly. If the sponge is very thin, add a little more flour.
Walnut Cake.—One pound of flour, one of sugar, three quarters of a pound of butter, one and a half pounds raisins stoned, the meats from two quarts of walnuts, one nutmeg, half a teaspoonful of cinnamon, half a cup of milk, one wineglassful of cider or wine, six eggs, whites and yelks beaten separately, half a teaspoonful of soda. Pick over the walnut-meats to see that no bits of shells remain; pour boiling water over to take off the skin, drain and rub dry, then mix with raisins, flour well, and stir into the batter. Bake in a quick oven, but not scorching hot.
Loaf Cake.—Two cups of sugar, two of milk, two of flour, one of yeast. Make into sponge overnight. In the morning rub together two cups of sugar, one of butter, and four eggs. Flour to make quite stiff; one nutmeg, cinnamon, and cloves; if wished, one pound of fruit. Raise till light, and bake in an even oven.
Western Cake.—Four cups of flour, two and a half of sugar, one of butter, one of new milk, and five eggs, one teaspoonful of soda. Spice to taste.
Snowball Cake.—One cup of sugar, half a cup of butter, half a cup of sweet milk, two cups of flour, the whites of three eggs, half a teaspoonful of soda, one spoonful of cream of tartar sifted with the flour; beat butter and sugar thoroughly together; add the whites of eggs beaten to a stiff foam; then the flour, and milk and soda the last.