Cocoa-Nut Biscuits

Ten of sifted flour, three eggs, six of grated cocoa-nut; whisk the eggs until very light, add the sugar, then the cocoa-nut; put a table-spoonful on wafer paper in form of pyramid; put the paper on tins, and bake in a rather cool oven. Keep in tin canisters.

Delicate Cake

1. Two cups sugar, one cup of sweet milk, three-fourths of a cup of butter, three cups of flour, whites of eight egg, three small tea-spoonfuls of baking powder, sliced citron.

2. Whites of. four eggs, one cup of milk, running over; one-half cup butter, two cups sugar, two and one-half cups flour, heaping tea-spoonful baking powder. This makes two loaves. If you want it very nice, use one cup of corn starch in place of one of flour.

Dolly Varden Cake

Two cups of sugar, two-thirds of a cup of butter, one cup of sweet milk, three cups of flour, three eggs, one-half teaspoonful of soda, one teaspoon cream tartar. Flavor with lemon. Bake one-half of this in two pans. To the remainder add one tablespoon of molasses, one cup of chopped raisins, one-half cup of currants, piece of citron chopped line, one teaspoonful cinnamon, cloves, and nutmeg. Bake in two pahs, and put in sheets alternately with a little jelly or white of an egg beaten to a froth.

Fruit Cake From Dough

Two cups sugar, one cup butter, one pint of dough, two eggs, one teaspoon soda, as much fruit as you wish, spices to suit taste; use flour enough to make as stiff as common fruit cake; set in a warm place to raise for one hour. Bake in a moderate oven.

Fig Cake

1. For the cake take one cup of butter, two cups of sugar, three and one-half cups of flour, one-half cup of sweet milk, whites of seven eggs, two teaspoons baking powder. Bake in layers. For the filling take a pound of figs, chop fine, and put in a stewpan on the stove; pour over it a teacup of water, and add one-half cup of sugar. Cook all together until soft and smooth. Let it cook, and spread between the layers.

2. One cup butter, two and a half cups sugar, one cup of milk, six cups of flour, three teaspoonfuls baking powder, whites of sixteen eggs, one and a quarter pounds of figs, cut and floured; to be added last.

Fried Cakes

One cup sweet milk, one egg, one handful of sugar, one table-spoonful of half lard and half butter, two teaspoonfuls baking powder, a pinch of salt; mix soft, roll out, and fry in hot lard. Very good.

Fruit Cake, Par Excellence

One pound of flour, sifted well; one pound of sugar, sifted well; one pound of butter, two pounds of raisins, three pounds of currants, half a pound of citron, half grated nutmeg, ten eggs, half teaspoonful of cinnamon, one goblet of equal parts brandy and milk. This makes a six-quart pan of cake.

Gold And Silver Cake

One teacup white sugar, one-half teacup butter, whites of four eggs. two-thirds teacup sweet milk, two teacups flour, two teaspoons baking-powder; flavor. Gold Cake: Same as above, using the yolks of the four eggs, and adding one whole egg.