Beat the whites until very stiff. Mix quickly but thoroughly with the other ingredients.
Form into cone-like shapes on a baking sheet or tin and bake in a moderate oven.
*Chocolate Cakes—II
2 ozs. powdered chocolate
2 ozs. castor sugar
2 ozs. butter
2 eggs
1¹⁄₂ ozs. flour
¹⁄₂ tea-spoon baking powder
Put the chocolate in the oven to warm. Beat the butter to a cream and add the sugar gradually, beating continually. Then stir in the well beaten eggs and the warmed chocolate. When thoroughly well beaten, add the flour, with which the baking powder should be mixed. Bake in patty pans in a quick oven. When baked, split open and spread with Devonshire cream.
*Cinnamon Biscuits
¹⁄₄ lb. sugar
3 eggs
¹⁄₂ tea-spoon cinnamon
1 oz. potato flour
1 oz. Vienna flour
Mix the sugar and the yolks of the eggs with the cinnamon and beat hard for ten minutes. Add the whites, which should have been beaten until they are stiff, and the potato flour and Vienna flour. Divide into small tins. Sprinkle with a little white sugar. Bake in a moderate oven until light brown.
Coburg Cake
3 cups flour
1 cup sugar
¹⁄₂ cup syrup
¹⁄₂ cup water
1 cup butter milk (or sour milk)
¹⁄₂ lb. butter
3 eggs
2 tea-spoons soda
2 tea-spoons ground ginger
2 tea-spoons ground cinnamon
1 tea-spoon allspice
2 ozs. sweet almonds