Cold dishes for hot weather

Beat the whites of 5 eggs to a stiff froth ; beat the yolks well, and mix them with the whites ; stir in half a pound of sugar and a third of a pound of flour ; do not beat, as the cake will become heavy. Bake in a quick oven. WHITE FRUIT CAKE Take half a pound of flour, half a pound of sugar, half a pound of butter, half a pound of blanched almonds, one and onehalf pounds of citron, half a grated cocoanut, the whites of 8 eggs, and 1 teaspoonful of baking-powder. Mix very carefully ; put into a well-buttered mould, and bake in a slow oven for about two and a half or three hours. ALMOND CAKES Take 1 pound of flour, 1 pound of powdered sugar, 3 ounces of sweet almonds, and 2 ounces of bitter almonds, blanched and beaten; mix the ingredients well, together with the yolks of 3 eggs and the white of 1 ; butter the tin and place them in rough lumps. BATH CAKES Take 1 pound of flour, into which rub half a pound of butter, half a pound of sugar, 1 ounce of caraway seeds, 4 tablespoonfuls of brandy, 4 tablespoonfuls of sweet wine, and enough rose-water to make it into a paste ; make it up into thin cakes, wash them over with rose-water, sift powdered sugar over them, and bake on a tin. BRISTOL CAKES Mix half a pound of flour with a quarter of a pound each of powdered sugar and butter, and 4 yolks and the whites of 2 eggs ; when thoroughly mixed add half a pound of dried currants, and stir them well into the mixture. Butter a tin, drop the mixture from a tablespoon to form the cakes, and place in a brisk oven. CINNAMON CAKES Beat 6 eggs with a glass of rose-water; add a pound of powdered sugar, a quarter of an ounce of cinnamon, and enough flour to make a paste. EoU out and cut into small cakes ; bake them on paper. CRACKNEL Mix 8 ounces of flour and 8 ounces of sugar ; melt 4 ounces of butter in 2 tablespoonfuls of wine; make a paste with 4 beaten eggs ; roll out as thin as paper, cut with a glass, moisten with the white of an eggj and dust with powdered sugar. KENT DROP-CAKES Take a pound of flour, half a pound of butter, half a pound of powdered sugar, and currants. Make into a paste with 2 eggs, 2 tablespoonfuls of orange-flower water, a glass of brandy, and one of sweet wine. Mix quickly, and drop the mixture through a funnel on the tins ; bake for five or six minutes. NUT CAKES Beat 1 pound of walnuts with the whites of 3 eggs, add one and one-half pounds of sugar, mix well, and add the Avhites of 3 eggs ; lay them out about the size of a nut, and cook in a slow oven. QUEEN CAKES Take 1 pound of sugar, 1 pound of flour, 1 pound of butter, 1 pound of currants, the yolks of 10 eggs, and 4 tablespoonfuls of brandy. Work it with the hand for half an hour, put into buttered pans, and sift powdered sugar over them. Place in the oven. ROLL GINGERBREAD Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of sugar, a teaspoonful of ginger, a teaspoonf ul of allspice, a teaspoonful of powdered cinqamon, the grated rind of a lemon, and as much syrup as will make it into a paste. Spread very thin on the tins and bake in a slow oven. When done cut in squares, and while still warm roll it over a stick till cold. Remove and keep in a dry place. SHORT CAKES Rub into a pound of flour 4 ounces of butter, 4: ounces of powdered sugar, 1 egg, and a tablespoonful or two of cream, so as to make it into a paste. When mixed add currants to half and caraway seeds to the rest ; roll it thin, cut, and bake on tins. BISCUIT DROPS Take three eggs, 2 tablespoonfuls of rosewater, a few caraway seeds ; whip well together till it becomes a light froth ; add half a pound of flour ; mix well and drop them small ; ice them with a little sugar, and bake.