Rules for making Desserts.
Here below are the rules for making Desserts [mea ono]. If you want your desserts to have a fine white color, you should use white sugar; similarly will be the white from good brown sugar. Fresh butter is used often, because if it is old butter, there is no body added to the dessert.
If you are adding eggs, scatter with flour, then add to butter and egg. If you are making a dessert without eggs, don’t add flour, not until you are ready to put the dessert where it will be made.
To know if the dessert is done, stick a skewer [niau] into the dessert, and if nothing sticks to it, it is done, and there is one thing left to do, that is to swallow it down. The making is what is important; if it is not done correctly, and nothing goes wrong, it will turn out well. Keep a constant heat under the dessert.
Number 1. Cup Cake.
Break five eggs, then add two teaspoons full of sugar, and so too with fresh butter, mixing well. After mixing, add into it two teaspoons full of flour, with grated nutmeg. Put into an Oven at a good temperature. Before putting it in, add a teaspoon saleratus [kareta] and half a cup of sour milk [waiu awaawa]…
[This is the beginning of a list of “receipts” that ran in the Kuokoa from 7/6/1865 to 9/16/1865, describing how to make: Cup Cake, Rice Cake, Bath Cake, Queen’ Drops, Seed Cake, Quince Pudding, Lemon Cake, Cream Cake, Bride’s Cake, Iceing, Sponge Cake, Gingerbread, Plain Pound Cake, Rice Cake, Queen Cake, Queen Cake, Ruses, Jumbles, Doughnuts, Black Cake, Johnny Cake, Ginger Cake, Almonds Cakes, Savoy Cakes, Puff Paste, Raised Pies, Pumpkin Pie, Peach Pie, Rhubarb Pies, Apple Pie, Sweet Potatoe Pie, Pumpkin Yankee Fashion, California Soup, Beef Broth, Clear Gravy Soup, Mock Turtle Soup, Gumbo Soup, Calf’s Head Soup, Soupe a La Jardiniere, Pease Soup, Asparagus Soup, Rough and Ready, Oyster Soup, Vermicelli Soup, Carrot Soup, Plain Soup without Meat, Boiling Ham, Boiling Tongue, Boiling Birds, Fish Sauce, Broiled Beef Gravy, Beef Gravy, Tomato Sauce, Adding Mustard, Egg Sauce, Graham Bread, Common Bread, Potato Yeast, Home Made Yeast, Crackers, Bread Sponge, French Rolls, Beef Essence, Potatoe Bread, Steamed Corned Bread, Butter Crackers, Lime Water, Pumpkin Bread, Wheat Muffins, Corn Muffins.]
(Kuokoa, 7/6/1865, p. 2)