Allow for each loaf of cake, the white of one egg, and ten heaping tea spoonsful of powdered double refined loaf sugar. Beat the eggs on a shallow plate till you can turn the plate upside down, without the eggs dropping from it. Then stir in the sugar very gradually; stir it without any cessation for fifteen minutes, then add a tea spoonful of lemon juice, vinegar will do but it is not as good as the lemon juice. If you wish to have it colored, stir in a few grains of cochineal powder, or a little powder blue. As soon as you have put in the lemon juice, lay it with a knife, on the cake, which should be hot, smooth it over, and set the cake away in a cool place, and let it remain, until it hardens.
[181.] Cocoanut Cakes.
Beat the whites of eight eggs, to a stiff froth, then stir in half a pound of sifted loaf sugar; it should be stirred in very gradually, and beaten eight or ten minutes, then add half a pound of grated cocoanut, the brown part should be cut off before it is grated. Put in a table spoonful of the milk of the cocoanut, if you have it, if not it will do without, drop it on buttered pie plates, several inches apart, the drops should be about the size of a cent. Bake them in a oven about twenty minutes.
[182.] Floating Island.
Beat the whites of nine eggs to a froth, then beat with them seven large table spoonsful of whatever dark colored jelly, you may happen to have. When you have beaten them seven or eight minutes, put some cream into a large shallow dish, and turn the jelly and eggs, into the center of it. This should not be made but a short time before it is to be eaten.
[183.] Whip Syllabub.
Take good sweet cream, and to each pint of it, put six ounces of sifted double refined loaf sugar, half a tumbler of white wine, the juice and grated peel of a lemon. Beat it well, as the froth rises, take it off and lay it on jelly, in a dish or glasses. Keep it in a cool place till just before it is eaten.
[184.] Blanc Mange.
Pull an ounce of isinglass, into small pieces, rinse and put it to a pint and a half of milk. Stir it over a slow fire, with a stick of cinnamon or mace, and loaf sugar to your taste. Stir it without boiling until the isinglass dissolves. Then set it where it will boil five or six minutes, stirring it constantly. Strain it and fill your moulds with it when cool, and let it remain until wanted.