Break a cocoanut in pieces, and lay it in cold water then cut off the dark rind, and grate the white meat on a coarse grater; put the whites of four eggs with half a pound of powdered white sugar; beat it until it is light and white, then add to it a teaspoonful of lemon extract, and gradually as much grated cocoanut as will make it as thick as can be stirred easily with a spoon; lay it in heaps the size of a large nutmeg on sheets of white paper, place them the distance of half an inch apart; when the paper is full, lay it on a baking tin, set them in a quick oven; when they begin to look yellowish, they are done; let them remain on the paper until nearly cold, then take them off with a thin-bladed knife.

Two cups of sugar, two cups of butter, one cup of milk, one teaspoonful of essence of lemon, half a nutmeg grated, four well-beaten eggs and the white meat of a coconut grated; use as much sifted wheat flour as will make a rather stiff batter; beat it well, butter square tin pans, line them with white paper, and put in the mixture an inch deep; bake in a moderate oven half an hour, or it may require ten minutes longer. When cold cut in small squares or diamonds; this is a rich cake and is much improved by a thin icing. This cake should be made with fine white sugar.

Beat half a pound of butter to a cream; add gradually a pound of sifted flour, one pound of powdered sugar two teaspoonfuls of baking-powder, a pinch of salt, a teaspoonful of grated lemon-peel, quarter of a pound of prepared cocoanut, four well-beaten eggs, and a cupful of milk; mix thoroughly; butter the tins, and line them with buttered paper; pour the mixture in to the depth of an inch and a half, and bake in a good oven. When baked take out, spread icing over them, and return the cake to the oven a moment to dry the icing.

Beat the yolks of six eggs with half a pound of sugar and a quarter of a pound of flour, add a teaspoonful of salt, a teaspoonful of lemon essence, and half a nutmeg, grated; beat the whites of the eggs to a froth, and stir them to the yolks, etc., and the white meat of a coconut, grated; line square tin pans with buttered paper, and having stirred the ingredients well together, put the mixture in an inch deep in the pans; bake in a quick oven half an hour: cut it in squares, to serve with or without icing.

One pound of butter, one and one quarter pound of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one half ounce of citron, one half ounce of sweet almonds; when liked, a little pounded mace. Work the butter to a cream; dredge in the flour; add the sugar, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the eggs, and let them be thoroughly blended with the dry ingredients. Beat the cake well for twenty minutes, and put it into a round tin, lined at the bottom and sides with a strip of white buttered paper.

Bake it from one and one half to two hours, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. To make this preparation light, the yolks and whites of the eggs should be beaten separately and added separately to the other ingredients. A glass of wine is sometimes added to the mixture; but this is scarcely necessary, as the cake will be found quite rich enough without it.

One cup of butter, two of sugar, a scant cup milk, one and a half cups flour, cup corn starch, whites of seven eggs, three teaspoons baking powder in the flour; bake in a long pan. Take half pound brown sugar, scant quarter pound chocolate, half cup milk, butter size of an egg, two teaspoons vanilla; mix thoroughly and cook as syrup until stiff enough to spread; spread on cake and set in the oven to dry.

Put three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not quick oven.

Beat one pound of butter to a cream, with a tablespoonful of rose-water; then add one pound of fine white sugar, ten eggs, beaten very light, and a pound and a quarter of sifted flour; beat the cake well together; then add hall a pound of shelled almonds, blanched, and beaten to a paste; butter tin round basins, line them with white paper; put in the mixture an inch and a half deep; bake one hour in a quick oven.

Take eight eggs; whip the whites to a firm snow. In the meantime, have the yolks beaten up with six ounces of powdered sugar. Each of these operations should be performed at least one hour. Then mix all together with six ounces of sifted flour; and when well incorporated, stir in half a pint of rose or orange-flower water; stir them together for some time. Have ready some tin plates, rubbed with white wax; take a funnel with three or four tubes; fill it with the paste, and press out the cakes upon the plates, to the size and length of a finger; grate white sugar over each; let them lay until the sugar melts, and they shine: then put them in a moderate oven, until they have a fine color; when cool, take them from the tins, and lay them together in couples, by the backs. These cakes may be backs. These cakes may be formed with a spoon, on sheets of writing paper. Half this quantity will be trouble enough at one time.

Take four pounds of sifted flour, four pounds of sweet fresh butter, beaten to a cream, and two pounds of white powdered sugar; take six eggs for each pound of flour, an ounce of ground mace or nutmegs, and a tablespoonful of lemon extract or orange-flower water.