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.

Carraway Gingerbread

Cut up half a pound of fresh butter in a pint of West India, molasses, and warm them together slightly till the butter is quite soft. Then stir them well, and add gradually a half pound of good brown sugar, a table-spoonful of powdered cinnamon, and two heaped table-spoonfuls of ground ginger, or three, if the ginger is not very strong. Sift two pounds or two quarts of flour. Beat four eggs till very thick and light, and stir them gradually into the mixture, in turn with the flour, and five or six large table-spoonfuls of carraway seeds, a little at a time. Dissolve a very small tea-spoonful of pearlash or soda in as much lukewarm water as will cover it. Then stir it in at the last. Stir all very hard. Transfer it to a buttered tin pan with straight sides, and bake it in a loaf in a moderate oven. It will require a great deal of baking.

Sea-Voyage Gingerbread

Sift two pounds of flour into a pan, and cut up in it a pound and a quarter of fresh butter; rub the butter well into the flour, and then mix in a pint of West India molasses and a pound of the best brown sugar. Beat eight eggs till very light. Stir into the beaten egg two glasses or a jill of brandy. Add also to the egg a tea-cupful of ground ginger, and a table-spoonful of powdered cinnamon, with a tea-spoonful of soda melted in a little warm water. Wet the flour, etc, with this mixture till it becomes a soft dough. Sprinkle a little flour on your pasteboard, and with a broad knife spread portions of the mixture thickly and smoothly upon it. The thickness must be equal all through; therefore spread it carefully and evenly, as the dough will be too soft to roll out. Then with the edge of a tumbler dipped in flour, cut it out into round cakes. Have ready square pans, slightly buttered; lay the cakes in them sufficiently far apart to prevent their running into each other when baked. Set the pans into a brisk oven, and bake the cakes well, seeing that they do not burn.

You may cut them out small with the lid of a cannister (or something similar) the usual size of gingerbread nuts.

These cakes will keep during a long voyage, and are frequently carried to sea. Many persons find highly-spiced gingerbread a preventive to sea-sickness.