COCOANUT CAKE.--Whip the whites of ten eggs, grate two nice cocoanuts,
and add them; sift one pound of white sugar into half a pound of
sifted flour; stir this well; add a little rose-water to flavor; pour
into pans, and bake three-fourths of an hour.

COCOANUT DROPS.--One pound each grated cocoanut and sugar; four well
beaten eggs; four tablespoonfuls of flour, mix well, drop on pan, and
bake.

COCOANUT JUMBLES.--Take one cup butter, two cups sugar, three eggs
well whipped, one grated cocoanut, stirred in lightly with the flour,
which must be sufficient to stiffen to the required consistency. Bake
one to know when enough flour is added.

COFFEE CAKE.--Take three eggs, two cups brown sugar, one cup strong
coffee, quarter of cup of butter, three cups flour, one teaspoonful
cream tartar, half teaspoonful each soda and ground cinnamon and
cloves, half a nutmeg grated, one cup of raisins, stoned; beat butter
and sugar to a cream, then add eggs beaten, coffee, flour sifted,
and cream tartar, well mixed with it. Spices and raisins, then soda
dissolved in sufficient warm water to absorb it. Thoroughly mix, and
bake in round tins.

COOKIES.--Two cups bright brown sugar, one cup butter, half cup sweet
milk, two eggs, one teaspoonful soda, flour enough to roll out.

COMPOSITION CAKE.--Five eggs, three cups sugar, two cups butter, five
cups flour, one wine-glass brandy, one nutmeg grated, half pound each
raisins and currants, three teaspoonfuls Gillett's baking powder.