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Classic
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page 159
SUPERIOR SILVER CAKE
Take half a pound of butter, one pound of sugar, three-quarters of a pound of
flour, the whites of ten eggs beaten to a froth. Cream the butter and sugar
together, then add the eggs, and lastly, stir in the flour.
COCOANUT SILVER CAKE
Cream one cup of butter and two cups of sugar, add a cup of milk, the whites of
six eggs, and three cups of sifted flour with one teaspoonful of cream of
tartar, and half a teaspoonful of soda mixed in the flour. Grate a small
cocoanut, dry it in a skillet over the fire by stirring it about ten minutes.
Stir the cocoanut into the batter. Bake in a moderate oven about three-quarters
of an hour.
COCOANUT CAKES
Grate a cocoanut, place it in a skillet over the fire, and stir until it is as
dry as flour. Beat one cup of sugar and the white of an egg to a froth. Mix
well, and make into small cakes; put them on buttered paper and bake. The oven
should not be very hot.
COCOANUT CAKES
Take a cocoanut, pare it and grate half a pound; allow the same quantity of loaf
sugar. Dissolve the sugar in two tablespoonfuls of water, place it on the fire;
when the syrup is boiling hot, stir in the cocoanut. Continue to stir it until
it is thick like candy, then pour it out on a buttered pan, and cut it across in
shapes, or use a round cake cutter.
COCOANUT POUND CAKE
Take three coffee-cupfuls of flour, one of butter, and two of white sugar; one
cupful of milk; the whites of
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