Ingredients: One pound of cocoa-nut grated, half a pound of sugar, the whites of two eggs, and the yolk of one egg.
Beat the yolk well; add the sugar to it; then the cocoa-nut and whites of the eggs beaten to a stiff froth. Drop by the tea-spoonful on sheets of buttered paper placed on tins. Form each little cake into the shape of a cone, and bake in a moderate oven about half an hour.
Ingredients: Three-quarters of a pound of shelled almonds, half a pound of citron, three-quarters of a pound of sugar, three-quarters of a pound of flour, and six eggs.
Blanch and halve the almonds, and slice the citron; mix them well together, and roll them in flour; add to them the sugar, then the eggs (well beaten), lastly the flour. Butter shallow pans, and lay in the mixture two inches thick. After it is baked in a quick oven, slice the cake into strips one inch wide, and turn every strip. Return the pan to the oven, and bake the sides a little. When cold, put it away in tin boxes. This cake will keep a year or more, and for reserve use is quite invaluable.
Put them over the fire in cold water, and let them remain until the water is almost at the boiling-point, not allowing them to boil; then throw them into cold water. Remove the skins, and dry the almonds in a cloth before using.
When they are to be pounded for macaroons, _méringues_, etc., they should be first dried for two or three days in a gentle heat.
Ingredients: Half a cupful of butter, one cupful of sugar, one cupful of sweet milk, one egg, one pint of flour, one tea-spoonful of soda, and two tea-spoonfuls of cream of tartar.
For a change, a cupful of raisins or of English currants, or a mixture of both, or an addition of sliced citron, may be added.
Ingredients: One pint of molasses, one coffee-cupful of brown sugar, one coffee-cupful of butter, one table-spoonful of ginger, and one heaping tea-spoonful of soda dissolved in one table-spoonful of hot water.
Mix very thick with flour, and roll them very thin.
Ingredients: One cupful of butter (or half butter and half lard), two cupfuls of sugar, one cupful of milk, two eggs, about a quart of flour (cookies are better to have no more flour than is necessary for rolling them thin without sticking), three tea-spoonfuls (not heaping) of yeast-powder, or one tea-spoonful of cream of tartar and half a tea-spoonful of soda.