e to dry.

In following recipes for this class of cake some judgment is required in
the choice of the sugar, and the result will vary greatly according as
this is of the right sort, or otherwise. A little more or less sugar may
be required, and only practice can make perfect in this matter. As a
general direction, it may be given that the sugar must be of the finest
quality, and be very finely sifted, but not flour-like.

COCOA-NUT CAKES.

Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold
water to a strong froth, mix with it a quarter of a pound of finely
sifted sugar, and two ounces of Edwards' Desiccated Cokernut. Put sheets
of wafer-paper on a baking-tin, drop small pieces of the cake mixture on
to it, keeping them in a rocky shape. Bake in a moderate oven for ten
minutes, or until crisp.

CHOCOLATE CAKES.

Whisk a packet of Nelson's Albumen with three teaspoonfuls of cold water
to the strongest possible froth, mix in half-a-pound of finely sifted
sugar, two teaspoonfuls of Schweitzer's Cocoatina, and six drops of
Nelson's Essence of Vanilla; sift paper thickly with sugar, and drop
small teaspoonfuls of the mixture at equal distances on it, allowing
space for the cakes to spread a little. Bake for ten minutes in a
moderate oven.

COCOA-NUT ROCK.

Boil half-a-pound of loaf sugar in a gill of water until it is beginning
to return again to sugar, when cool add a packet of Nelson's Albumen
whisked to a strong froth with three teaspoonfuls of water, and stir in
a quarter of a pound of Edwards' Desiccated Cokernut. Spread the
mixture, not more than an inch thick, in a greased pudding-tin, and
place in a cool oven to dry. When done cut in neat squares, and keep in
tins in a cool, dry place.

SUGAR ICING.

No icing can be successfully done unless the sugar is of the finest
kind, perfectly white, and so finely sifted as hardly to be
distinguished by the eye from potato-flour. Such sugar can now generally
be procured of the best grocers at a moderate price. The process of
sifting the sugar at home is somewhat slow and troublesome, but by so
doing a perfectly pure article is secured. After being crushed the sugar
should be passed through sieves of varying fineness, and, finally,
through one made for the purpose, or failing this, very fine muslin will
answer. When the sugar has been sifted at home, and it is certain there
is no admixture of any kind with it, a small quantity of "fecule de