MOCHA CAKE Beat three eggs well, whites and yolks separately ; cream
one cupful of granulated sugar with the yolks, one teaspoonful of vanilla extract, one
tablespoonful of milk, and then one cupful of sifted flour, to which one teaspoonful of
Royal baking powder has been added. When these have been well mixed, fold in
the well-beaten whites of three eggs. Bake in a buttered tin in a moderate oven, and
when cold divide into four layers with a strong linen thread. Brush each layer with
some strong, black coffee, then fill with the following mixture :

Filling Cream one-half pound of unsalted butter with one-quarter pound of
sugar, stirring till smooth. Beat in, one by one, the yolks of three eggs, and then
strong black coffee to taste. Spread between layers and on the top of the cake.

CRISSINI OR BREAD STICKS Cut a small portion from risen bread dough
that is ready to be made into loaves. Roll into pieces about the length and thickness of
macaroni. Place in rolls in a greased baking-tin one inch apart, and set to rise again.
When double in size, bake in a quick oven. They will then be tender like rolls. When
cold bake in a slow oven until quite dry and crisp. Serve hot or cold.

CONFEDERATE DAUGHTERS CAKE Cream one-half cupful of sweet
butter with one and one-half cupfuls of sugar until very light ; add one -half teaspoonful
of almond flavoring and one cupful of milk, and mix carefully. Have ready, sifted
together, three cupfuls of flour and two tablespoonfuls of Royal baking powder, and
add. Last of all, fold in the whites of six eggs, beaten stiff. Bake in a moderate oven
three-quarters of an hour. When if is cold take a strong linen thread and divide it into
three layers, between which put the following mixture : Blanch five ounces of almonds ;
pound them in a mortar to a fine paste ; add carefully to one pint of thick cream,
sweeten, and beat until stiff, when it is ready for use. Decorate the top with the cream
and halves of the almonds made to represent the petals of a flower, with one-half a
candied cherry in the center of each.

BROWN BREAD Mix thoroughly together two cupfuls of B. B. B. meal,
one-half cupful of New Orleans molasses, and one cupful of cold water. Put this
quantity into two one-pound Royal baking powder cans that have been well greased,
cover tightly ; put in a saucepan of boiling water and steam for two hours. When cold
cut in very thin slices and spread with a paste made of one tablespoonful of Mac Lar en’s
Imperial cheese, one tablespoonful of fresh butter, and a little Paprika. Make into sand-
wiches. Spread also with anchovy butter, or with thin slices of cucumber dipped in
French dressing.

SOFT CORN BREAD Have one cupful of boiling water in which
one teaspoonful of salt has been melted, in a saucepan, and sprinkle slowly
into it, stirring all the time, one-half cupful of white cornmeal. Stir until
it is a thick mush and simmer for twenty minutes, then add one pint of
hot milk, or enough to make a thin batter, and stir until smooth, then cool. Have two
eggs well beaten, stir them carefully into the batter and pour all into a heated pudding -
dish in which a tablespoonful of butter has been melted. Give a last stir, and bake
until brown.

AUNT SALLY’S HOECAKE Scald one pint of white cornmeal with enough
boiling water to make a stiff dough. Have the water salted and one tablespoonful of
lard melted in it. Knead the dough a little and form it into flat cakes about a quarter of
an inch thick and six inches across. Cook these cakes on a griddle or in an iron frying-
pan without any grease, turning frequently, to prevent burning. In the South they are
cooked in the hot ashes in the open fire-place hence the name.

RICE MUFFINS Mash two cupfuls of boiled rice through a sieve. Beat the
yolks of three eggs very light, and add ; then three cupfuls of milk and one tablespoon-
ful of butter, then sift in one cupful of flour to which one -half a teaspoonful of Royal
baking powder and one teaspoonful of salt have been added. Last of all, fold in the
whites of the eggs beaten to a stiff froth and bake in muffin rings or gem pans, in a
quick oven for about fifteen minutes. By cooking this batter in well-greased waffle-irons
you have rice waffles.

SALLY LUNN Scald one pint of milk and melt in it three tablespoonfuls of
butter, one teaspoonful of salt, and one tablespoonful of sugar. Pour it slowly into three
cupfuls of sifted flour and beat hard until smooth and light, from seven to ten minutes.
Then stir in one-half cake of yeast dissolved in a little warm water ; cover the bowl and
set in a warm place for the batter to rise. The next morning add three eggs well
beaten, and pour the batter into a buttered tin to rise for twenty minutes. Then bake in
a quick oven and serve very hot.

SWEET POTATO WAFFLES Mash two cupfuls of boiled sweet potatoes
through a sieve, and add two well-beaten eggs, first the yolks and then the whites ; add
half a cupful of sugar and beat again, one cupful of melted butter and then one pint of
milk. Now add about four tablespoonfuls of flour, enough to make a thin batter. Pour
into greased waffle-irons and cook over a quick fire.

HOMINY BREAD Boil until soft one pint of fine hominy. When cool add
one tablespoonful of butter, three tablespoonfuls of corn meal (scalded), three eggs well
beaten, a teaspoonful of salt and one pint of milk. Melt a teaspoonful of butter in
a baking-pan, pour in the batter and bake in a quick oven for about ten minutes.

SANTA BARBARA PANOCHA Boil two pounds of brown sugar with a
cupful of cream until it forms a thread between the fingers. Remove from the fire and
add one pound of shelled English walnuts or pecans slightly chopped. Beat hard until
it begins to thicken, then pour on buttered paper in round cakes.

PEANUT BRITTLE Chop fine one cupful of peanuts, from which the skins
have been removed, and stand on the back of the stove to heat. Heat a frying-pan
very hot and put in it one pound of fine sugar, stirring constantly until it is dissolved,
then move pan to the back of the stove quickly, stir in hot peanuts, and pour into hot,
greased pans, spreading very thin. The secret is not to allow the sugar to come to a
boil, but only to melt before adding the nuts.

CHOCOLATE FUDGE WITH FRUIT Mix together two cupfuls of sugar,
one-half cupful of milk, one-half cupful of molasses, one-half cupful of butter, and boil
seven minutes. Add one -half cupful of Baker’s chocolate, and boil seven minutes more.
Add two tablespoonfuls of chopped figs, two of chopped raisins, two of candied
cherries quartered, one-half cupful of English walnuts chopped, one-half cupful of
blanched and chopped almonds, and one teaspoonful of vanilla. Stir constantly
until it begins to boil, then cook slowly eight or ten minutes or until it makes
a ball when dropped in water. Beat very hard and pour into buttered pans.

RICE ICE - CREAM Boil two tablespoonfuls of rice in one quart
of milk, with four tablespoonfuls of sugar and a small bit of vanilla bean,
or stick cinnamon, for two hours. When cold, stir in two ounces of
blanched and chopped almonds; add one and one -half pints of whipped cream, the
well-beaten whites of two eggs, and more sugar, if necessary. Partly freeze, and serve
in punch-glasses, with a tablespoonful of Kremette poured over it.

GRAPE MOUSSE Stir one cupful of grape juice (use dark grapes) into a
pint of thick cream ; add one tablespoonful of lemon juice, and sugar enough to
sweeten ; whip until thick, and pour into a mold ; pack in ice and salt, and freeze three
hours. Garnish with a fine sprinkling of pistachio nuts.

CREOLE PRALINES Put two cupfuls of granulated sugar into a porcelain
kettle and add enough water to dissolve it (only a few spoonfuls). Let it boil until it
forms a syrup and then add the grated meat of one small cocoanut. Stir until it begins
to boil or until it forms a thread when dropped from the spoon. Then beat it until it
thickens and shape it into round flat cakes, about two inches across, on paramne paper.
Reserve a small coffee-cupful of the mixture which color pink, and drop a small button
of it in the middle of each praline.

MANDARIN SHERBET Grate the rind of one dozen Mandarin oranges,
remove the peel, and squeeze ; add the juice of two dozen more and the juice of two
lemons, and enough water to make one quart of liquid. Sweeten well and partly
freeze, then open the freezer and stir in the whites of two eggs, beaten to a stiff froth ;
close the freezer, pack with ice and salt, and let stand for an hour.

LALLA ROOKH Whip the whites of five eggs to a stiff froth, also one pint
of thick cream ; beat the yolks of the eggs very light, and stir in one cupful of fine
sugar, the juice of two lemons, and one cupful of orange juice. When very light and
frothy, fold in the cream and then the beaten whites of the eggs ; pour into a mold,
cover tightly, pack in a bucket, with ice and salt, four hours before serving. The juice
of any berry or fruit may be substituted for the orange.

TURKISH SHERBET Boil two cupfuls of granulated sugar with three-
fourths of a pint of water to a clear syrup ; skim carefully, and when cold stir into it
three-fourths of a pint of lemon juice and one cupful of clear white stock, and freeze.

FIG ICE-CREAM Peel the stems and skins from two pounds of ripe figs;
mash through a colander, with nearly a pint of milk ; add the juice of one -half a lemon,
and sweeten well ; fold in one pint of thick cream, beaten stiff ; pour into a mold, cover
tightly, binding a piece of buttered muslin around the opening to keep the salt out, pack
in ice and salt in a pail, and let stand for three or four hours.

ITALIAN SHERBET Make a syrup of one pound of sugar and one cupful of
water. When cool, add one-half cupful of lemon juice, one cupful of orange juice, and
one quart of peach pulp (or any other fruit will do ) ; mix and rub through a sieve.
Pour in a tin, and pack in ice and salt until frozen from two to three hours.

FRANGIPANE Beat four eggs together slightly and mix well with four table-
spoonfuls of flour ; thin with one quart of fresh milk, well sweetened ; add one-half a
cupful of orange-flower water and six finely powdered macaroons. Pour this mixture
into a saucepan and stir it over the fire until it thickens, then pour it over any kind of
preserved fruit, and bake in a slow oven one-half hour. Serve cold.

JESSIN A SULTANA Sift one-half pound of flour in a bowl. Into the center
of this put six ounces of butter and the yolks of two eggs, grated peel of one-half a
lemon and two tablespoonfuls of water. Mix to a firm paste. Blend four ounces of
almond paste with the whites of two eggs, mix the two pastes together on a floured
board and work until perfectly smooth, then place on ice for an hour. Fill the shells
of two meringues with pink whipped cream. Roll out the paste one-half an inch
thick, cut into a round piece, lay on buttered paper and bake in a moderate oven.
When cold, put one quart of fine strawberries in the center and cover with
thick cream. Make a border of the meringue kisses with large strawberries
between.

SPANISH CHOCOLATE CREAM Beat the yolks of six
eggs, put them in a bowl with three ounces of Baker’s grated chocolate,
one -quarter of a pound of sugar, and one pint of cream. Stir these
ingredients well and pour into a double boiler. Stir one way until it thickens, but do
not let it boil or it will curdle. Strain into a bowl, beat one-half pint of cream till thick,
and stir in one and one-half ounces of dissolved gelatine. Mix this with the chocolate
cream very lightly, and pour into a mold which has been oiled with olive oil, and put on
ice to harden.

MARRONS A LA ROMA Boil one pound of Italian chestnuts fifteen min-
utes, then remove shells and skins, and put back on the stove to boil with one cupful of
milk, until tender enough to rub through a colander. Butter a mold well, and line
thickly with the pulp, then add a layer of good, thick apple sauce, colored a delicate
pink with currant jelly ; then another layer of chestnuts, and again the apple. Squeeze
some lemon juice over all and bake in a moderate oven. Turn out on a platter and
surround with whipped cream, colored with a little of the melted currant jelly.