This will frost several ordinary-sized cakes.
ALMOND CAKE.--Take ten eggs, beaten separately, the yolks from the
whites; beat the yolks with half a pound of white sugar; blanch a
quarter of a pound of almonds by pouring hot water on them, and remove
the skins; pound them in a mortar smooth; add three drops of oil of
bitter almonds; and rose-water to prevent the oiling of the almonds.
Stir this also into the eggs. Half a pound of sifted flour stirred
very slowly into the eggs; lastly, stir in the whites, which must
have been whipped to a stiff froth. Pour this into the pans, and bake
immediately three-quarters of an hour.
COCOANUT CAKE.--Whip the whites of ten eggs, grate two nice cocoanuts,
and add them; sift one pound of white sugar into half a pound of
sifted flour; stir this well; add a little rose-water to flavor; pour
into pans, and bake three-fourths of an hour.
COCOANUT DROPS.--One pound each grated cocoanut and sugar; four well
beaten eggs; four tablespoonfuls of flour, mix well, drop on pan, and
bake.
COCOANUT JUMBLES.--Take one cup butter, two cups sugar, three eggs
well whipped, one grated cocoanut, stirred in lightly with the flour,
which must be sufficient to stiffen to the required consistency. Bake
one to know when enough flour is added.
COFFEE CAKE.--Take three eggs, two cups brown sugar, one cup strong
coffee, quarter of cup of butter, three cups flour, one teaspoonful
cream tartar, half teaspoonful each soda and ground cinnamon and
cloves, half a nutmeg grated, one cup of raisins, stoned; beat butter
and sugar to a cream, then add eggs beaten, coffee, flour sifted,
and cream tartar, well mixed with it.
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