If needed, add flour till thick enough to drop on buttered tins in round cakes, the size of a tea-cup.
When baked, open and fill with soft custard, or mock cream.
Almond, Hickory, or Cocoanut Cake.
Half a pound of flour. Half a teaspoonful of salt.
A quarter of a pound of butter.
One pound of sugar.
One tea-cup of sour cream, or sour milk, or buttermilk.
Four eggs, and lemon, or any other flavor to your taste.
A teaspoonful of saleratus, or better, a bit of sal volatile, the size of a nutmeg, dissolved in two spoonfuls of hot water.
Mix the above thoroughly, then grate in the white part of a cocoanut, or stir in half a pint of chopped hickory-nuts, chopped fine, or put in a pound of blanched almonds, pounded, but not to a paste. Put it in buttered pans, an inch and a half thick, and bake in a quick oven.