Cinnamon Cakes

Work well together two pounds of flour, one pound of sugar and one pound of butter; beat the yolks of three and the whites of six eggs with a little rosewater and make all into a dough, reserving only a small quantity of the eggs. Form the dough into cakes, brush them over with the egg, sprinkle over a little cinnamon, sugar and chopped blanched almonds. Butter some baking-sheets, lay the cakes on, and bake in a slow oven.

Citron Cake

Mix with one pound of warm butter one pound and two or three ounces of sugar; when well worked together add one pound and four ounces of flour, six eggs and the yolks of four more. Cut into long shavings four ounces of candied citron, form these into layers with the cake mixture in a papered tin, and bake in a slow oven.

Cocoanut Cake, Large

Beat a quarter of a pound of warm butter with one cupful of caster-sugar, and when creamy beat in three teacupfuls of flour with which has been mixed two teaspoonfuls of cream of tartar and one teaspoonful of bicarbonate of soda; add essence of lemon and the whites of two eggs firmly beaten and one pint of milk. Spread on greased pans and cover the tops with icing in which the grated cocoanut has been stirred. Ice the top with plain icing and sift a little cocoanut over it. Bake in a quick oven.

Cocoanut And Orange Cream For Cakes

Beat two eggs, add two cupfuls of whipped cream, two cupfuls of grated cocoanut, two ounces of caster-sugar, the grated rind of one and the juice of two oranges; beat all together. A little grated cocoanut should be spread over as well.

Coffee Cake

Make a paste with the following ingredients: seven ounces of dried and sifted flour, half a pound of powdered sugar, seven ounces of butter, one tablespoonful of potato flour, the yolks of six eggs, the whites of six eggs well whisked, one whole egg, two tablespoonfuls of brandy and a little salt. Put in a buttered cylinder-mould and bake. While it is cooling beat up the whites of four or five eggs and sift n them half a pound of caster-sugar, whip this over the fire until thick, then remove and continue whipping until it is cold; add half a wineglassful of extract of coffee to give it a dark color. Put half a pound of butter in a basin, work with a spoon, and pour the coffee mixture in it as soon as it becomes creamy. When the cake is cold divide in thin slices, mask each layer with the coffee mixture, build the cake to its original form, mask it all over with more of the coffee mixture, smooth over and decorate. Put it on a dish on a folded napkin and fill the hollow with the remainder of the preparation.

Conde Cakes

Roll out to eight turns about half a pound of puff-paste. Cut into strips four inches wide and mask the top with almond paste; cut the strips again into oblongs one and a half inches wide and sprinkle over the top with a little sugar, flavored with vanilla. Lay them on baking-sheets a short distance apart and bake in a slack oven. When they are cooked, trim around the edges, and serve.