Philadelphia Dough-nuts

Take six ounces of good butter and work it to a creamy consistency, then work into it half a pound of castor sugar, a teaspoonful of salt, a quarter-ounce of ground cinnamon, a pinch of ground mace and nutmeg, and an ounce of German yeast that has been mixed with one and a half gills of warm milk; also add slowly by degrees three-quarters of a pound of sifted fine flour, and set it aside in a cool place till the next morning; then add to it three well-beaten-up raw eggs and a little more flour if needed, and set aside for an hour to rise; when light roll out and stamp it out with a plain round cutter; fry these rounds in plenty of clean hot lard till a nice golden colour; then take up, dust over with castor or icing sugar, and serve for dinners, luncheons, ball suppers, etc.

Queen Cakes

Put into a basin half a pound of good cooking butter, a quarter-part of a nutmeg grated, and the finely-chopped peel of one lemon, and stir with a wooden spoon or with the hand till the mixture presents a creamy appearance, then add to it half a pound of castor sugar, stir again for about ten minutes; then add by degrees three-quarters of a pound of finely-sifted flour, and four raw yolks of eggs, adding one yolk and two tablespoonfuls of flour at the time. Take a quarter of an ounce of Cowan's Baking Powder and three tablespoonfuls of cold milk, and add to the other ingredients, and lastly add the stiffly-whipped whites of the eggs and a pinch of salt, taking care not to stir the mixture much after adding the whites, or it will curdle. Take some queen cake tins, brush over the insides with 'warm butter, dust them over with castor sugar and fine flour mixed in equal quantities) and half fill them with the cake mixture, using a forcing bag and pipe for the purpose; give each mould a knock on the table after putting in the mixture; ornament the top of each cake with any nice pieces of dried fruits, such as angelica, sultanas, candied peel, dried cherries, and dried sweet cocoanut, in any pretty design; place the tins on a baking-sheet, and bake the cakes in a quick oven for twenty to twenty-five minutes, when they should be a nice golden colour; then turn out, and serve for afternoon teas, picnics, garden parties, etc. They can be kept some days if put into a tin box.

Queen Cocoanut Cakes

Take four ounces of butter worked till like cream, add to it a quarter-pound of castor sugar, mix together till quite white, mix in by degrees five ounces of fine flour, one ounce of Marshall's Creme de Riz, and by degrees three raw yolks of egg that have been mixed with a gill o o 2 of cream, a teaspoonful of vanilla essence, and a quarter-pound of dried sweet cocoanut. Have the whites of the eggs whipped stiffly with a pinch of salt, and add to the preparation half an ounce of Cowan's Baking Powder, carefully sprinkled into it. Have some baking-tins brushed over with warm butter, and covered with buttered foolscap paper; put the prepared mixture into a forcing bag with a plain pipe, then force out on the tins in rounds or finger-lengths, and bake for about twenty minutes; then by means of a forcing bag with a plain pipe mask the top over with a pale pink meringue as used in 'Meringues a l'Americaine,' dust over with some of the cocoanut, and dredge with icing sugar, and then put into a moderate oven to cook for about twenty minutes without discolouring; serve for tea. dessert. etc.