Ingredients: One pound of cocoa-nut grated, half a pound of sugar, the whites of two eggs, and the yolk of one egg.
Beat the yolk well; add the sugar to it; then the cocoa-nut and whites of the eggs beaten to a stiff froth. Drop by the tea-spoonful on sheets of buttered paper placed on tins. Form each little cake into the shape of a cone, and bake in a moderate oven about half an hour.
Croquante Cake (Mrs. Lackland).
Ingredients: Three-quarters of a pound of shelled almonds, half a pound of citron, three-quarters of a pound of sugar, three-quarters of a pound of flour, and six eggs.
Blanch and halve the almonds, and slice the citron; mix them well together, and roll them in flour; add to them the sugar, then the eggs (well beaten), lastly the flour. Butter shallow pans, and lay in the mixture two inches thick. After it is baked in a quick oven, slice the cake into strips one inch wide, and turn every strip. Return the pan to the oven, and bake the sides a little. When cold, put it away in tin boxes. This cake will keep a year or more, and for reserve use is quite invaluable.
To Blanch Almonds.
Put them over the fire in cold water, and let them remain until the water is almost at the boiling-point, not allowing them to boil; then throw them into cold water. Remove the skins, and dry the almonds in a cloth before using.
When they are to be pounded for macaroons, méringues, etc., they should be first dried for two or three days in a gentle heat.
Rebecca Cake (Mrs. North).
Ingredients: Half a cupful of butter, one cupful of sugar, one cupful of sweet milk, one egg, one pint of flour, one tea-spoonful of soda, and two tea-spoonfuls of cream of tartar.