1465. - Frosting Cakes

Allow for the white of one egg nine heaping teaspoonfuls of double-refined sugar, and one of nice starch. The sugar and starch should be pounded and sifted through a very fine sieve. Beat the whites of eggs to a stiff froth, so that you can turn the plate upside down, without the eggs falling from it-then stir in the sugar gradually with a wooden spoon-stir it ten or fifteen minutes without any cessation-then add a teaspoonful of lemon juice, (vinegar will answer, but is not as nice,)- put in sufficient rose-water to flavor it. If you wish to color it pink, stir in a few grains of cochineal powder, or rose pink; if you wish to have it of a blue tinge, add a little of what is called powder blue. Lay the frosting on the cake with a knife, soon after it is taken from the oven -smooth it over, and let it remain in a cool place till hard. To frost a common-sized loaf of cake, allow the white of one egg, and half of another.

1466. - Small Plum Cake

One pound and a half of raisins, one pound and a half of currants, half a pound of butter, half a pound of flour, five eggs, half a teacup of molasses, half a pound of sugar, half a pound of citron, one gill of brandy, spice to taste, three nutmegs.

Cake Mould, with Cylinder.

1469. - Queen Cake

Mix one pound of dried flour, the same of sifted sugar and of washed currants. Wash one pound of butter in rose-water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole an hour; butter little tins, teacups, or saucers, filling them only half full. Sift a little fine sugar over just as you put them into the oven.

1470. - Plain Fruit Cake

One loaf of bread, half a cup of butter, and half a cupful of sugar, half do. of molasses, half do. of buttermilk, half do. of currants, one do. of raisins, half do. citron, three eggs, one teaspoonful salera-tus. Season to taste; brandy if you choose.

1471. - Almond Cake

Blanch half a pound of sweet, and three ounces of bitter almonds - pound them to a paste in a mortar with orange-flower water - add half a pound of sifted loaf sugar, and a little brandy - whisk separately, for half an hour, the whites and yolks of twenty eggs, and the yolks to the almonds and sugar, and then stir in the whites, and beat them all well together. Butter a tin pan, sift bread-raspings over it, put the cake into it, over the top of which strew sifted loaf-sugar. Bake it in a quick oven for half or three-quarters of an hour.

1472. - Honey Cake

One pound and a half of dried and sifted flour, three-quarters of a pound of honey, half a pound of finely pounded loaf sugar, a quarter of a pound of citron, and half an ounce of orange-peel cut small; of pounded ginger and cinnamon three-quarters of an ounce. Melt the sugar with the honey, and mix in the other ingredients; roll out the paste, and cut it into small cakes of any form.