he irons over the
fire, and turn them occasionally, until the wafer is cooked; when the
wafers are all cooked roll them on a small round stick, stand them
upon a sieve and dry them; serve with ices.

PEACH CAKES.

Take the yolks and whites of five eggs and beat them separately (the
whites to a stiff froth.) Then mix the beaten yolks with half a pound
of pulverized and sifted loaf or crushed sugar, and beat the two
together thoroughly. Fifteen minutes will be none too long for the
latter operation if you would have excellence with your cakes.

Now add half a pound of fine flour, dredging it in a little at a time,
and then put in the whites of the eggs, beating the whole together for
four or five minutes. Then with a large spoon, drop the batter upon a
baking tin, which has been buttered and floured, being careful to have
the cakes as nearly the same size as possible and resembling in shape
the half of a peach. Have a quick oven ready and bake the cakes about
ten minutes, watching them closely so that they may only come to a
light brown color. Then take them out, spread the flat side of each
with peach jam, and stick them together in pairs, covering the outside
with a thin coat of icing, which when dry can be brushed over on one
side of the cake, with a little cochineal water.

CUP CAKES.

Two cups of sugar, one cup of butter, one cup of milk, three cups and
a half of flour and four eggs, half a teaspoonful of soda, large spoon
cream of tartar; stir butter and sugar together and add the beaten
yolks of the eggs, then the milk, then flavoring and the whites. Put
cream of tartar in flour and add last. Bake in buttered gem-pans, or
drop the batter, a teaspoonful at a time, in rows on flat buttered
tins.

To this recipe may be added a cup of English currants or chopped
raisins; and also another variety of cake may be made by adding a half
cup citron sliced and floured, a half cupful of chopped almonds and
lemon extract.

VARIEGATED CAKES.

One cup powdered sugar, one-half cup of butter creamed with the sugar,
one-half cup of milk, four eggs, the whites only, whipped light, two
and one-half cups prepared flour. Bitter almond flavoring, spinach
juice and cochineal. Cream the butter and sugar; add the milk,
flavoring, the whites and flour. Divide the batter into three parts.
Bruise and pound a few leaves of spinach in a thin muslin bag until
you can express the juice. Put a few drops of this into one portion of