CHOCOLATE BISCUITS.

2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of eggs beaten to a stiff froth.  Mix all together, and drop in biscuits on white or wafer paper.  Bake 16 minutes in a moderate oven.

CHOCOLATE CAKE (1).

1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 5 eggs, 1/2 lb. of castor sugar, 1-1/2 oz. of Allinson cocoa, 1 dessertspoonful of vanilla essence.  Proceed as in recipe of “Madeira Cake,” adding the cocoa and flavouring with vanilla.

CHOCOLATE CAKE (2).

Work 4 oz. of butter to a cream, add a 1/4 lb. of castor sugar, 3 eggs, and a little milk.  Mix together 1/2 lb. of Allinson fine wheatmeal, a heaped tablespoonful of cocoa.  Add to the butter mixture, and bake on a shallow tin or plate in a quick oven.  The cake can be iced when done, and cut, when cold, into diamond-shaped pieces or triangles.

CHOCOLATE MACAROONS.

1/2 lb. of ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of vanilla essence, 1/2 lb. of castor sugar, the white of 4 eggs.  Whip the white of the eggs to a stiff froth, add the sugar, cocoa, vanilla, and almond meal, and proceed as in the previous recipe.

CINNAMON MADEIRA CAKE.

1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 1/2 lb. of sugar, 1/4 lb. of currants and sultanas mixed (washed and picked) 5 eggs, 1 dessertspoonful of ground cinnamon.  Proceed as in recipe for “Madeira Cake,” adding the fruit, and cinnamon as flavouring.

COCOANUT BISCUITS.

2 breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3 dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of butter, a little milk.  Mix the ingredients, adding a little milk to moisten the paste, mix it well, roll the paste out 1/4 in. thick, cut out with a biscuit cutter.  Prick the biscuits, and bake them in a moderate oven a pale brown.

COCOANUT DROPS.

1/2 lb. of desiccated cocoanut, 1/2 lb. of castor sugar, the whites of 3 eggs.  Beat the whites of the eggs to a stiff froth, add the sugar, then the cocoanut.  Place little lumps of the mixture on the rice wafer paper, as in recipe for “Macaroons,” and bake in a fairly hot oven.

COCOANUT ROCK CAKES.

1 lb. of fine wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of butter, 3 eggs, a little cold milk, 6 oz. castor sugar.  Rub the butter into the meal, add the sugar, cocoanut, and the well-beaten eggs.  Mix, and add only just enough milk to make the mixture keep together.  Put small lumps on a floured baking tin, and bake in a quick oven.