te two nice cocoanuts,
and add them; sift one pound of white sugar into half a pound of
sifted flour; stir this well; add a little rose-water to flavor; pour
into pans, and bake three-fourths of an hour.

COCOANUT DROPS.--One pound each grated cocoanut and sugar; four well
beaten eggs; four tablespoonfuls of flour, mix well, drop on pan, and
bake.

COCOANUT JUMBLES.--Take one cup butter, two cups sugar, three eggs
well whipped, one grated cocoanut, stirred in lightly with the flour,
which must be sufficient to stiffen to the required consistency. Bake
one to know when enough flour is added.

COFFEE CAKE.--Take three eggs, two cups brown sugar, one cup strong
coffee, quarter of cup of butter, three cups flour, one teaspoonful
cream tartar, half teaspoonful each soda and ground cinnamon and
cloves, half a nutmeg grated, one cup of raisins, stoned; beat butter
and sugar to a cream, then add eggs beaten, coffee, flour sifted,
and cream tartar, well mixed with it. Spices and raisins, then soda
dissolved in sufficient warm water to absorb it. Thoroughly mix, and
bake in round tins.

COOKIES.--Two cups bright brown sugar, one cup butter, half cup sweet
milk, two eggs, one teaspoonful soda, flour enough to roll out.

COMPOSITION CAKE.--Five eggs, three cups sugar, two cups butter, five
cups flour, one wine-glass brandy, one nutmeg grated, half pound each
raisins and currants, three teaspoonfuls Gillett's baking powder.

CORN STARCH CAKE.--Two cups pulverized sugar, one cup butter, cup corn
starch, two cups sifted flour, seven eggs (whites beaten very light),
one teaspoon soda, two teaspoons cream tartar (or two teaspoons
caking powder instead of soda and cream tartar), flavor with lemon.
In putting this together, beat butter and sugar to a light cream,
dissolve corn starch in a cup of sweet milk, leaving enough of the
milk to dissolve the soda if it is used, put cream of tartar or baking
powder in the flour, beat the whites of the eggs separate when the
butter and sugar are ready, put all the ingredients together first,
leaving the eggs and flour to the last.

CREAM CAKE.--Half pint cream, one tablespoon butter rubbed into one
tablespoon flour. Put the cream on the fire. When it boils stir in the
butter and flour mixed, add half a tea cup sugar, two eggs very light,
flavor with vanilla. Spread between cakes, and frost or sugar top of
cake to please fancy.

CINNAMON CAKE.--Take two cups of brown sugar, one cup of butte