Bartlett Chocolate Tea Cake

Take half a pound of butter, a good pinch of ground cinnamon, and the same of ground mixed spice, the finely-chopped peel of one lemon, stir together till the mixture presents a 6reamy appearance; then add six ounces of grated vanilla chocolate, six ounces of castor sugar; mix up well, and add by degrees eight ounces of fine flour that has been rubbed through a wire sieve, and five whole raw eggs, two ounces of browned breadcrumbs, two ounces of very finely-chopped or ground almonds, half an ounce of Cowan's Baking Powder, and a wineglassful of orange-flower water; mix up well together, and then put into a cake mould that is buttered and papered, and bake in a moderate oven for about one hour. When cooked turn out, and serve when cold for luncheon, tea, etc.

Cocoanut Pound Cake

Mix together till quite white and creamy half a pound of castor sugar and six ounces of good butter; then add the finely-chopped peel of one lemon, a pinch of ground nutmeg and cinnamon, two tablespoonfuls of rose water, a dessertspoonful of orange-flower water, half a pound of sifted fine flour, and half a pound of cleansed grated cocoanut; add by degrees six raw yolks of eggs, and mix again for about ten minutes; then add the whites of the six eggs (that have been whipped stiff with a pinch of salt), half an ounce of Cowan's Baking Powder, and half a gill of cocoanut milk. Butter two cake or fleur tins, and arrange inside each a buttered paper; dust these over with castor sugar and fine flour that are mixed together in equal quantities; then sprinkle them well with dried cocoanut, add the prepared mixture, and put to bake in a moderate oven for about one hour; turn out the cakes when cooked, and serve for tea, luncheon, etc. These are excellent for ball suppers when baked in small moulds to serve as little cakes. If the above mixture is baked in one tin, it will take rather better than one and a half hours to cook.

Chicago Dough-nuts

Take one pound of fine flour, and rub into it till smooth four ounces of butter, six ounces of castor sugar, a quarter-ounce of ground cinnamon, three whole well-beaten-up eggs, and half a gill of water; add to it one ounce of German yeast, mixed with one and a half gills of tepid milk and a pinch of salt, and make into a light dough; cover it over with a cloth, and set it aside in a cool place till the next morning. Then roll out the paste on a slab, with a little fine flour, stamp it out with a plain round cutter, put the rounds on floured tins, and leave them to rise in a warm place for twenty to thirty minutes; then drop them into clean boiling lard, and shake the pan about occasionally until they are a nice brown colour; then take them up, dust them over with castor or icing sugar, dish up in a pile, and serve for tea, dinner, or luncheon.

Confederate Cake

Put into a basin half a pound of good butter, and work it with the hand or with a spoon till quite like a cream, then add half a pound of castor sugar and continue the mixing for about fifteen minutes; then add by degrees eight ounces of finely-sifted and warmed flour and eight raw yolks of eggs; when these are well mixed together whip the whites of eight eggs very stiffly with a pinch of salt, and add them to the mixture. Brush over with warm butter two shallow tins, and line them with a buttered paper that has been dusted over with castor sugar and fine flour mixed in equal quantities; put the mixture into these, sprinkle over the tops a little castor sugar, and bake in a moderate oven for forty to fifty minutes; then take up the"" cakes, remove them from the tins, and when cool mask each over with water glace (see recipe). When this is set dish up the cakes on a plate on a dish-paper, and serve for tea, dessert, luncheon, etc.