In a bright kettle put 1 pound finely grated cocoanut, 1½ pounds powdered sugar and sufficient white of eggs to make a medium soft mass. Place on fire and heat until unable to bear the finger in it any longer, stirring constantly. Take off fire and let cool. Then add 4 ounces of stale pound cake crumbs and 4 ounces of flour and sufficient white of egg until the mass can be handled with bag and tube. Then lay them out on greased and dusted sheet pans like almond macaroons. Care must be taken when heating; use only pound cake crumbs, and do not let them stand and become crusted or they will not crack nicely.
Charlotte Russe.
- 2 oz. Gelatine.
- 1 lb. Sugar.
- 2 qts. Cream.
- Vanilla.
First dissolve gelatine, then beat up the cream well. Add the sugar, gelatine and flavor. Mix very lightly and fill in the regular cup made of sponge cake mixture. Less sugar may be used if desired. To the above may also be added 20 Whites of Eggs to make a different mixture. Another recipe using egg yolks which is quite popular is as follows: 2 oz. Gelatine, 8 Egg Yolks, 1 lb. Sugar (powdered), 1 qt. milk, 2 qts. heavy cream. First soften the gelatine in cold water. After the yolks are thoroughly beaten add sugar and milk, stirring in the gelatine. Heat, but don’t boil, stirring to keep smooth, then beat in the whipped cream and allow to cool.
Corn Muffins.
One and one-half pounds sugar, ½ pound lard or butter, 9 eggs, 1 quart milk, ⅔ ounce soda, 1 pound corn meal, 2 pounds flour, 1⅓ ounces of cream of tartar, flavor lemon.
Take sugar and lard, rub to a cream, add the eggs, rub good. Now take the milk, dissolve the soda in the milk and mix. Take your sieve, put over the bowl, put the corn meal, cream of tartar and flour together, sieve through. Mix and bake in heat of 550 degrees F. Bake in cup cake pans, greased light. No icing. These cakes sell for one cent each, or six for five cents.
Corn Muffins, No. 2.
Small Mixture.
Three-quarters pound sugar, ¼ pound lard or butter, 3 eggs, 1 pint milk, ⅓ ounce soda, ¼ pound corn meal, ¾ pound flour, 1 ounce cream of tartar, flavor with lemon.
This mixture is mixed, greased and baked as Corn Muffin No. 1. Sold for one cent each, six for five cents.