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.

APPLE CREAM.--One cup thick cream, one cup sugar, beat till very
smooth; then beat the whites of two eggs and add; stew apples in water