In following recipes for this class of cake some judgment is required in the choice of the sugar, and the result will vary greatly according as this is of the right sort, or otherwise. A little more or less sugar may be required, and only practice can make perfect in this matter. As a general direction, it may be given that the sugar must be of the finest quality, and be very finely sifted, but not flour-like.
COCOA-NUT CAKES.
Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold water to a strong froth, mix with it a quarter of a pound of finely sifted sugar, and two ounces of Edwards' Desiccated Cokernut. Put sheets of wafer-paper on a baking-tin, drop small pieces of the cake mixture on to it, keeping them in a rocky shape. Bake in a moderate oven for ten minutes, or until crisp.
CHOCOLATE CAKES.
Whisk a packet of Nelson's Albumen with three teaspoonfuls of cold water to the strongest possible froth, mix in half-a-pound of finely sifted sugar, two teaspoonfuls of Schweitzer's Cocoatina, and six drops of Nelson's Essence of Vanilla; sift paper thickly with sugar, and drop small teaspoonfuls of the mixture at equal distances on it, allowing space for the cakes to spread a little. Bake for ten minutes in a moderate oven.
COCOA-NUT ROCK.
Boil half-a-pound of loaf sugar in a gill of water until it is beginning to return again to sugar, when cool add a packet of Nelson's Albumen whisked to a strong froth with three teaspoonfuls of water, and stir in a quarter of a pound of Edwards' Desiccated Cokernut. Spread the mixture, not more than an inch thick, in a greased pudding-tin, and place in a cool oven to dry. When done cut in neat squares, and keep in tins in a cool, dry place.
SUGAR ICING.
No icing can be successfully done unless the sugar is of the finest kind, perfectly white, and so finely sifted as hardly to be distinguished by the eye from potato-flour. Such sugar can now generally be procured of the best grocers at a moderate price. The process of sifting the sugar at home is somewhat slow and troublesome, but by so doing a perfectly pure article is secured. After being crushed the sugar should be passed through sieves of varying fineness, and, finally, through one made for the purpose, or failing this, very fine muslin will answer. When the sugar has been sifted at home, and it is certain there is no admixture of any kind with it, a small quantity of "fécule de pommes de terre" (potato-flour) may be added; it reduces sweetness, and does not interfere with the result of the process. If the sugar is not sifted very fine a much longer time will be required to make the icing, and in the end it will not look so smooth as it ought to do. Confectioners use pyroligneous acid instead of lemon-juice, and there is no objection to it in small quantities. To make the icing, beat up a packet of Nelson's Albumen dissolved with three teaspoonfuls of cold water, work in by degrees one pound of fine icing sugar, adding a teaspoonful of lemon-juice or a few drops of pyroligneous acid, which will assist in keeping the icing white, or a slight tinge of stone-blue will have the same effect. If potato-flour is used, mix it thoroughly with the sugar before adding it to the white of egg. A little more or less sugar may be required, as the result is in great measure determined by the method of the operator; and when the paste is perfectly smooth, and will spread without running, it is fit for use. For icing large cakes confectioners use a stand which has a revolving board, so that cakes can conveniently be turned about; failing this, an ordinary board or inverted plate can be made to answer. As soon as the icing is spread on the cake it must be dried in an oven with the door open. It is sometimes found sufficient to keep the cake in a hot room for some hours. If too great heat is used the icing will crack.