RICH SHORTBREAD.—­Two pounds of flour, one pound butter, and quarter pound each of the following ingredients:—­Candied orange and lemon peel, sifted loaf sugar, blanched sweet almonds and caraway comfits.  Cut the peel and almonds into thin slices, and mix them with one pound and a half of flour and the sugar.  Melt the butter, and when cool, pour it into the flour, mixing it quickly with a spoon.  Then with the hands mix it, working in the remainder of the flour; give it one roll out till it is an inch thick, cut it into the size you wish, and pinch round the edges.  Prick the top with a fork, and stick in some caraway comfits; put it on white paper, and bake on tins in a slow oven.

SEED CAKE.—­Take half a pound of butter and three-fourths of a pound of sugar, creamed; three eggs, beaten lightly, and two tablespoonfuls of picked and bruised caraway seed; dissolve half a teaspoonful of soda in a cup of new milk; mix these well together until they are about the consistency of cream; then sift in two pounds of flour, mix well with a knife, and roll them out into thin cakes, about an inch in thickness.  Bake in a quick oven.

SPONGE CAKE.—­Take sixteen eggs; separate the whites from the yolks; beat them very lightly; sift into the yolks one pound of flour, adding a few drops of essence of almond or lemon, to flavor with; then add one pound and a quarter of pulverized loaf sugar; beat this well with a knife; then add the whites whipped to a stiff froth.  Have ready the pans, and bake.

SPONGE CAKE, WHITE.—­One and one-third coffee cups of sugar; one coffee cup flour; whites of ten eggs; beat eggs and sugar as if for frosting; add flour by degrees and bake.

SNOW CAKE.—­Take one pound arrow-root, half pound white sugar, half pound butter, the whites of six eggs, flavor with lemon, beat the butter to a cream, stir in the sugar and arrow-root, whisk the whites of the eggs to a stiff froth, beat for twenty minutes.  Bake one hour.

WASHINGTON CAKE.—­One cup of sugar; 1/2 cup of butter; 1/2 cup sweet milk; 2 eggs; 2 cups flour; 2 teaspoons baking powder.  Bake in layers as jelly cake.  Jelly part:  One pint of grated apples; 1 egg; 1 cup of sugar; grated rind and juice of one lemon; put in a vessel of some kind, and boil; put it on the cakes hot.

WAFFLES.—­Take one quart milk, two eggs; beat the whites and yolks separately; four tablespoons melted butter, two teaspoons Gillett’s baking powder, flour to make a stiff batter.  Bake in waffle irons.

ALPINE SNOW.—­Wash cup of rice, cook till tender in a covered dish to keep it white, when nearly done add cup rich milk, salt to taste, stir in the beaten yolks of two eggs, allow it to simmer for a moment, then place in a dish, beat the whites in two tablespoons fine sugar.  Put the rice in little heaps upon the tin, intermingling with pieces of red jelly, eat with fine sugar and cream.

APPLE CHARLOTTE.—­Take two pounds of apples, pare and core and slice them into a pan and add one pound loaf sugar, juice of three lemons and the grated rind of one, let these boil until they become a thick mass.  Turn into a mould and serve it cold with thick custard or cream.