Candied Peel Drops. Time—¾ hour.
½ lb. flour, 3 oz. butter, 3 oz. brown sugar, 3 oz. candied peel, 1 egg, ½ teaspoonful baking-powder, ½ gill milk.
Pass the flour through a sieve, rub in the butter, add the sugar, the peel cut up fine, and the baking-powder. Beat up the egg with the milk, and mix with the flour to a stiff paste. With two forks drop small pieces on to a greased tin, and bake about ¼ hour.
Light Chocolate Cake. Time—1¼ hour.
2 oz. grated chocolate, 3 or 4 oz. fine flour, 6 eggs, 6 oz. sifted sugar, a few drops vanilla; raspings.
Beat the yolks of the eggs with the vanilla, whisk the whites to a stiff froth, drop the yolks slowly into the whites, beating all the time; then add gradually the sugar, chocolate, and lastly the flour, and only beat till they are well-mixed. Grease a cake-tin, sprinkle it with raspings (see [page x].), turn the mixture into it, and bake at once in a well-heated oven for 1 hour; turn the cake on to a sieve, and stand on its side to cool.
Cocoanut Drops. Time—20 minutes.
1 tablespoonful sifted sugar, white of 1 egg, 1 grated cocoanut, a few drops of rose-water.
Beat the white of an egg to a stiff froth, then add the sugar, rose-water, and sufficient cocoanut to form a thick paste. Shape into little sugar-loaves, and bake a few minutes till crisp outside. The cocoanut may be replaced by grated chocolate.