La cuisine creole

monds, and one pound of grated cocoanut. Pour over the cocoanut a cup of sweet milk. Add the wine, brandy and nutmeg. This is much admired. It is an experiment of my own, and bas been very much in request. RICH WEDDING CAKE OR BLACK CAKE. One pound of flour, nine eggs, the whites and yolks beaten separately, one pound of butter beaten to a cream, one pound of brown sugar, one teacupful of molasses, one ounce of grated nutmeg or ground mace, one teaspoonful of ground allspice, one teaspoonful of cinnamon, and a gill of brandy ; beat this mixture well. Having picked, washed, and dried three pounds of currants, stone and cut three pounds of raisins, strew half a pound of flour over them, mix it well through, and stir them with a pound of citron, cut in slips, into the cake. Line tin pans with buttered paper, put the mixture in, an inch and a half or two inches deep, and bake in a moderate oven an hour and a half or two hours. Ice according to directions. BRIDE'S CAKE. A SPLENDID RECIPE. Take three-fourths of a pound of butter, wash and cream it, add one pound of white sugar ; beat them well together, then add the beaten whites of seventeen eggs, alternately with a pound of sifted flour. Flavor with lemon or rose, and bake. This is a most delicious and délicate cake. RICH BRIDE'S CAKE. Take four pounds of sifted flour, four pounds of sweet f resh butter, beaten to a cream, and two pounds of white powdered sugar ; take six eggs for every pound of flour, an ounce of ground mace or nutmeg, and a tablespoonful of lemon extract or orange-flower water. Wash through several waters, and pick clean from grit, four pounds of currants, and spread them on a folded cloth to dry ; stone and cut in two, four pounds of raisins, cut two pounds of citron in slips, and chop or slice one pound of blanched almonds. Beat the yolks of the eggs with the sugar to a smooth paste ; beat the butter and flour together, and add them to the yolks and sugar; then add the spiee and half a pint of brandy, and the whites of the eggs beaten to a froth ; stir all together for some time ; strew half a pound of flour over the fruit, mix it through, then, by degrees stir it into the cake. Butter large tin basins. Line them with white paper, and put in the mixture two inches deep, and bake in a moderate oven two hours. The fruit should be prepared the day before making the eake. CHEAP JELLY CAKE. One cup of fine white sugar, one cup of milk or water, two tablespoonfuls of butter, one egg, two cups of flour, one teaspoonful of cream of tartar and one half teaspoonful of carbonate of soda; flavor with nutmeg or lemon. It is best with plum or currant jelly. DELICIOUS POUND CAKE. Cream three quarters of a pound of butter, sift a pound of flour gradually into it, and cream them together. Beat the yolks of nine eggs light in another pan ; stir into the eggs a pound of sif ted sugar, mix well ; beat the whites of twelve eggs to a froth, add them to the yolks and sugar, then pour this into the pan contain- ing the butter and flour; beat ail well together; add a little brandy or wine, and nutmeg. Bake carefully in a large pan. Do not have the oven hotter on the top than at the bottom, for the cake must be allowed to rise. Then bake from the bottom. This is a superior way of making cake, and if properly baked is delicious. MAIZENA CAKE. Half a pound of butter rubbed to a cream with one pound of powdered sugar, six eggs beaten lightly and one pound of corn starch. Flavor and bake in small patty pans. A GENERAL RULE FOR MAKING SP0N6E CAKE.