DELICIOUS SWISS CAKE.—­Beat the yolks of five eggs and one pound of sifted loaf sugar well together; then sift in one pound of best flour, and a large spoonful of anise seed; beat these together for twenty minutes; then whip to a stiff froth the five whites, and add them; beat all well; then roll out the paste an inch thick, and cut them with a molded cutter rather small; set them aside till the next morning to bake.  Rub the tins on which they are baked with yellow wax; it is necessary to warm the tins to receive the wax; then let them become cool, wipe them, and lay on the cakes.  Bake a light brown.

DOUGHNUTS.—­One and a half cup of sugar; half cup sour milk, two teaspoons soda, little nutmeg, four eggs, flour enough to roll out.

DROP CAKE.—–­ To one pint cream, three eggs, one pinch of salt, thicken with rye till a spoon will stand upright in it, then drop on a well buttered iron pan which must be hot in the oven.

DROP COOKIES.—­Whites of two eggs, one large cup of milk, one cup of sugar, one-half cup of butter, two teaspoonfuls baking-powder, flavor with vanilla, rose, or nutmeg; flour enough for thick batter, beat thoroughly, drop in buttered pans, dust granulated sugar on top, and bake with dispatch.

FRUIT CAKE.—­Take one pint each of sour milk and sugar, two eggs, half pint melted butter, two teaspoons even full of soda, dissolve in milk flour enough to roll out into shape, and fry in hot lard.

FRIED CAKES.—­Three eggs, one cup of sugar, one pint of new milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add two teaspoonfuls of Gillett’s baking powder and beat until very light.  Drop by the dessert-spoonful into boiling lard.  These will not absorb a bit of fat, and are the least pernicious of the doughnut family.

FRUIT CAKE.—­Take four pounds of brown sugar, four pounds of good butter, beaten to cream; put four pounds of sifted flour into a pan; whip thirty-two eggs to a fine froth, and add to the creamed butter and sugar; then take six pounds of cleaned currants, four pounds of stoned raisins, two pounds of cut citron, one pound of blanched almonds, crushed, but not pounded, to a paste—­a large cup of molasses, two large spoonfuls of ground ginger, half an ounce of pounded mace, half an ounce of grated nutmeg, half an ounce of pounded and sifted cloves, and one of cinnamon.  Mix these well together, then add four large wineglasses of good French brandy, and lastly, stir in the flour; beat this well, put it all into a stone jar, cover very closely, for twelve hours; then make into six loaves, and bake in iron pans.  These cakes will keep a year, if attention is paid to their being put in a tin case, and covered lightly in an airy place.  They improve by keeping.

GINGER DROP CAKE.—­Cup each sugar, molasses, lard and boiling water, one teaspoon soda, half teaspoon cream tartar, stir in flour until it is as thick as cake, add sugar and salt.