Blanch and pound the almonds. Beat up the yolks of the eggs for ten minutes. Add the sugar. Beat again thoroughly. Add the almonds. When well mixed add the whites, which should be beaten stiff. Bake in a German tin (see [p. 1]).
*Angel Cake
¹⁄₂ pint fine flour
1 tea-spoon cream of tartar
³⁄₄ pint powdered sugar
11 whites of eggs
3 tea-spoons vanilla
Add the cream of tartar to the flour. Sift five times. Sift the sugar. Beat the whites to a stiff froth. Stir the sugar lightly into the whites of eggs. Add the vanilla. Add the flour. Stir in lightly and quickly. Pour into a clean bright tin. It must not be buttered. Bake in a moderate oven for forty minutes. When done leave in the tin, inverted on its edge (not completely upside down) on a sieve until cold.
Cocoanut Cake
1 cup butter
2 cups sugar
3 cups flour
4 whites of eggs
1 small cup milk
1 tea-spoon baking powder
¹⁄₂ small cocoanut grated
Beat the butter and sugar to a cream. Sift the flour with the baking powder. Add it to the mixture gradually moistening it with the milk. When thoroughly mixed add the grated cocoanut. Beat for ten minutes. Stir in the whites beaten to a stiff froth very lightly. Bake immediately in a buttered tin in a moderate oven.
*Cocoanut Pound Cake
¹⁄₂ lb. butter
1 lb. sifted flour
1 lb. powdered sugar
2 tea-spoons baking powder
1 tea-spoon grated lemon peel
¹⁄₄ lb. grated or desiccated cocoanut
4 eggs
1 cupful milk
Beat the butter to a cream. Add the sugar. Beat again. Add the sifted flour (in which the baking powder has been mixed), well-beaten eggs and milk alternately in small quantities. Stir all well together. Add the cocoanut and lemon peel. Beat well together.