To two whites of egg, take one cocoa-nut; after it has been peeled and grated, sugar to the taste; make them high in middle, and bake a few minutes.
COCOA-NUT AND ALMOND CAKE.
Blanch half a pound of almonds, and pound them in a mortar, with a little rose water, to prevent them oiling; add an equal quantity of grated cocoa-nut, three whites of eggs beaten to a froth, and sugar to the taste; bake ten minutes.
LADY CAKE.
Beat to a stiff froth the whites of ten eggs, add one pound of loaf sugar, blanch half a pound of almonds, and pound them very well with some rose water; beat to a cream a quarter of a pound of butter, then add the sugar; stir in alternately with half a pound of flour, the eggs and the almonds; bake one hour and a half.
SMALL ALMOND CAKE.
Blanch and pound, with rose water, a quarter of a pound of almonds; beat very stiff the whites of four eggs; add three tablespoonsful of rice-flour, and sugar to the taste; bake in fancy shapes on buttered paper, in a slow oven, ten minutes.
DROP CAKE.
Beat to a cream half a pound of butter, and a quarter of a pound of loaf sugar; three eggs and the third of a cup of cream, half a pound of flour, rose water to the taste; drop them in buttered pans, and bake fifteen minutes. If preferred, they can be seasoned with chocolate.