Having opened a cocoa-nut, pare off the brown skin from the pieces, and wash them all in cold water. Then weigh three quarters of a pound, and grate it into a dish. Cut up half a pound of butter into half a pound of powdered loaf-sugar, and stir them together to a cream; add to them a glass of wine and rose water mixed. Beat the whites only, of twelve eggs, till they stand alone on the rods; and then stir the grated cocoa-nut and the beaten white of egg alternately into the butter and sugar; giving the whole a hard stirring at the last. Put the mixture into a buttered dish, lay puff paste round the flat edge, and bake it half an hour in a moderate oven. When cool, grate powdered sugar over it.
Peel and cut up the cocoa-nut, and wash, and wipe the pieces. Weigh one pound, and grate it fine. Then, mix with it three stale rusks or small sponge-cakes, grated also. Stir together till very light half a pound of butter and half a pound of powdered white sugar, and add a glass of white wine. Beat six whole eggs very light, and stir them gradually into the butter and sugar in turn with the grated cocoa-nut. Having stirred the whole very hard at the last, put it into a buttered dish and bake it half an hour.
Take a pint of pumpkin that has been stewed soft, and pressed through a cullender. Melt in half a pint of warm milk, a quarter of a pound of butter, and the same quantity of sugar, stirring them well together. If you can conveniently procure a pint of rich cream it will be better than the milk and butter. Beat eight eggs very light, and add them gradually to the other ingredients, alternately with the pumpkin. Then stir in a wine glass of rose water and two glasses of wine mixed together; a large tea-spoonful of powdered mace and cinnamon mixed, and a grated nutmeg. Having stirred the whole very hard, put it into a buttered dish and bake it three quarters of an hour.
Pare, cut in pieces, and stew in a very little water, a yellow winter squash. When it is quite soft, drain it dry, and mash it in a cullender. Then put it into a pan, and mix with it a quarter of a pound of butter. Prepare two pounded crackers, or an equal quantity of grated stale bread. Stir gradually a quarter of a pound of powdered sugar into a quart of rich milk, and add by degrees, the squash, and the powdered biscuit. Beat nine eggs very light, and stir them gradually into the mixture. Add a glass of white wine, a glass of brandy, a glass of rose water, and a table-spoonful of mixed spice, nutmeg, mace, and cinnamon powdered. Stir the whole very hard, till all the ingredients are thoroughly mixed. Bake it three quarters of an hour in a buttered dish; and when cold, grate white sugar over it.
Take one pound of roasted yam, and rub it through a cullender. Mix with it half a pound of white sugar, a pint of cream or half a pound of butter, a tea-spoonful of powdered cinnamon, a grated nutmeg, and a wine glass of rose water, and one of wine. Set it away to get cold. Then beat six eggs very light. Stir them into the mixture. Put it into a buttered dish and bake it half an hour. Grate sugar over it when cold.