Cocoanut Cake

Six oz. butter, 1 lb. sugar, 1 lb. flour, 1 large cupful milk, 1 teaspoonful soda, 2 of cream-of-tartar.

Rub the butter into the flour; add the sugar and cream-of-tartar; well whisk the eggs; dissolve the soda in a little warm water, adding these to other ingredients. Bake in layers as for jelly cake. Icing to place between the layers: 8 oz. white sugar, whites of two eggs. Well whisk the eggs and sugar, add the grated cocoanut and place between the layers.

Scotch Snow Cake

Seven oz. white sugar, 1 lb. arrowroot, 1/2 lb. butter, whites of 7 eggs, any flavoring that is preferred.

Beat the butter until like cream, and while beating add gradually the arrowroot and sugar. When the whites of the eggs are beaten to a stiff froth, mix with the other ingredients and beat for a quarter of an hour. Flavor to taste, pour into buttered mould and bake for 1 1/4 hours.

White Bride Cake

Put 1 lb. of butter into a basin and beat it with your hand till it comes to a fine cream; add 1 1/4 lbs. pulverized sugar, and beat together until it is fine and white: then add 1 lb. sifted flour, give it a stir, and then add the whites of 14 eggs; continue to beat it and add another pound of flour and 14 more whites; beat well; mix all together, paper your dish around the sides and bottom, put in your batter and bake in a moderate oven.

Shrewsbury Cake

One lb. sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. flour, a little rosewater, 3 eggs, melted butter.

Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind); add the rosewater to the eggs and mix with the flour, etc.; then pour in enough melted butter to make it a good thickness and roll out. Mould well, roll thinly, and cut into such shapes as you like.

Marble Spice Cake

Three-quarters of a pound of flour, well dried; 1 lb. white sugar, 1/2 butter, whites of 14 eggs, 1 tablespoonful cream tartar mixed with flour.

When the cake is mixed, take out about a teacupful of batter and stir into it 1 teaspoonful of cinnamon, 1 of mace, 1 of cloves, 2 of spice and 1 of nutmeg. Fill your mould about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture; then put in another layer of white, and add the dark as before; repeat this until your batter is used up. This makes one large cake.

Corn-Starch Cake

Four eggs, whites only; 1 cup butter, 2/3 cup corn-starch, 1/2 cup sweet milk, 1 cup flour, 2 teaspoonfuls baking-powder, lemon or rosewater flavoring.

Cream the butter and sugar thoroughly either with the hand or a silver spoon; mix the cornstarch with the milk and add; then add the eggs, beaten stiff, next the sifted flour, into which the baking-powder has been stirred. Put into well greased mould and bake.

Cracknels

One qt. flour, 1/2 nutmeg, 4 eggs, 4 spoonfuls rosewater, 1 lb. butter.

Mix the flour, the nutmeg, grated, the yolks of the eggs, beaten, and the rosewater, into a stiff paste with cold water; then roll in the butter and make into cracknel shape; put them into a kettle of boiling water, and boil them till they swim; then take them out, and put them into cold water; when hardened, lay them out to dry and bake on tin plates.