Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Cocoanut Jumble No. 2.

One pound shredded cocoanut, 1½ pounds granulated sugar, 5 whites of eggs, 3 whole eggs, 1 pound lard or butter, ⅙ ounce soda, ⅓ ounce cream of tartar, some lemon flavor, and 1¾ pounds flour. Rub sugar and lard to a cream, then slowly add the eggs. Next add the whites of 5 eggs beaten to a stiff snow. Powder the soda good and fine and add to the mixture with a little lemon flavor, and mix. Now add the cocoanut, but see that it is chopped good and fine or it will not come through the star tube. Lay out on clean pans in regular jumble form. Bake in heat of 420 degrees F. Sold for one cent, or 6 for five cents.