Mix together three cupfuls of sugar; one of butter; the whites of three eggs; a level teaspoonful of soda; four cupfuls of flour, with two teaspoonfuls of cream-tartar sifted into it; three cupfuls of grated cocoanut; the grated rind of one lemon, and a gill of milk. Stir thoroughly, and bake in a moderate oven.
Cocoanut Cake.
Recipe No. 2. (Sponge.)
Take: Flour, ½ pt.; grated cocoanut, 1; white sugar, 1 pt.; eggs, 6; salt, ½ teaspoonful.
Stir together a pint of fine white sugar, and the yolks of six eggs, beaten and strained; add one cocoanut (grated), and half a teaspoonful of salt, and the juice of half a fresh lemon; just before the cake is put into the oven, add the whites of the six eggs beaten up stiff, and then stir in half a pint of flour. Stir the flour in only just enough to mix it; then put the cake in pans lined with buttered paper, and bake in a quick oven. Do not let the top harden quickly; if there is danger of it, cover with buttered paper.
Cocoanut Cake.
Recipe No. 3.
Take: Sugar, 1½ cupfuls; butter, ½ cupful; eggs, 3; milk, ½ cupful; flour, 2 cupfuls; cream-tartar, 1 teaspoonful; soda, ¼ teaspoonful; cocoanut, 1; fine white sugar, 1½ cupfuls.
Stir one and a half cupfuls of sugar and half a cupful of butter to a cream; beat up three eggs and add them, together with half a cupful of new milk; then add two cupfuls of flour into which a teaspoonful of cream-tartar and a quarter of a teaspoonful of soda have been sifted. Stir together well, and bake in jelly-cake tins. Mix one cocoanut (grated) and its milk with a cupful and a half of white sugar; set this in the oven till the sugar melts, and spread between the layers of cake.
Cocoanut Cakes.
Take: Grated cocoanut, 1 lb.; white sugar, 1 lb.; eggs, whites of 6.
Take a pound each of powdered white sugar and grated cocoanut (the brown part of the cocoanut should be cut off before grating it); add the whites of half a dozen eggs beaten to a stiff froth. There should be just enough eggs to moisten to a stiff paste. Drop this mixture on buttered plates in “dabs” the size of a twenty-five-cent piece and several inches apart, and bake immediately in a moderately warm oven, watching constantly to keep them from scorching.