COOKlJfO JiEClPES. S4S 



Cocoannt Cookies. — Two cnps of white sugar, one cup of bntter, two 

 cups of grated cocoanut, two eggs, one teaspoonful of baking powder, and 

 mix with enough flour to roll easy. Eoll very thin, bake in a quick oven, 

 but not browE. 



To Flavor Cake. — An economical and really delicious way to flavor 

 cake which is to have icing over the top, is to grate part of the peel of an 

 orange or lemon over the cake before putting the icing on. 



Wkite 9Ionntalii Cake. — One tablespoonful of butter, four tablespoon- 

 fuls of milk, one cup of flour, one cup of sugar, two teaapoonfuls of yeast- 

 powder, and two eggs; cream, whites of two eggs, six ounces of pulverized 

 sugar. 



Railroad Sponge Cake. — One and a half cupe of sugar, two even cups 

 of flour, four eggs, one teaspoonful of baking powder. Mix and add one- 

 third of a cup of hot water. 



Plum Cake. — One pound flour, one pound sugar, one pound butter, 

 five pounds currants, ten ounces citron, three-quarters of an ounce of cloves, 

 three-quarters of an ounce nutmegs, ten eggs, one wineglass brandy. 



Cruller*. — Two cofiee cups sugar, one coffee cup milk, four eggs, six 

 spoonfuls lard, two teaspoonfuls cream tartar, one teaspoonful soda, flour 

 to make stiff enough to roll; fry in boiling lard; spice to suit the taste. 



Virginia Sno^v Cake. — The whites of nine eggs, two cups sugar, four 

 caps floiir, one cup sweet milk, one cup butter, two teaapoonfuls baking 

 powder. 



Water Pound Cake. — One cup of butter, three cups of sugar, one cup 

 •f water or milk, four cups of flour, six eggs, one teaspoonful of soda, two 

 teaspoonfuls of cream of tartar. 



No Egg Cake — Two and a half cups of flour, half a cup each of butter 

 and milk, one and a half cups of brown sugar, and one teaspoonful of soda. 

 Flavor ^rith nutmeg. 



Cup Cake. — Two cups of sugar, one cup of milk, one-half cup of bntter, 

 two teaspoonfuls of baking powder, four eggs, two and one-half cupa of 

 flour. 



GoXA Cake.—Yelks of five eggs, one and three-fourths cups butter, one- 

 half cup milk, one and one-quarter cupa flour, one cup sugar, two spoonfuls 

 baking powder. 



Ice Cream and Summer Drinks. 

 Frenclk Vanilla Ice Crean*. — One quart rich Bweet cream, half a 

 pound of granulated sugar, and the yelks of six eggs. Place the cream and 

 sugar in a porcelain kettle on the fire, and allow them to come to a boil; 

 strain through a hair sieve, and having the eggs well beaten add slowly to 

 the cream and sugar while hot, at the same time stirring rapidly. Place on 

 the fire again, and stir for a few minutes; then pour into the freezer, and 

 flavor with one tablespoonful of vanilla. 



Crashed Strawberry Ice Cream. — Three pints best cream, twelve 

 ounces pulverized white sugar, two whole eggs, and two tablespooufuls of 



