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Classic
Cook Books
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page 160
six eggs; one teaspoonful of cream of tartar; one-half teaspoonful of carbonate
of soda; grated cocoanut--a small one. The cocoanut should be laid in water as
soon as the shell is broken; take out a piece at a time to pare it; lay it in a
dry cloth as soon as pared, and cover it up, that the air may be kept out and
the moisture absorbed. If the cocoanut goes in wet it will make the cake heavy.
Cream the butter; add the sugar, and beat well; then put in the milk, slowly;
the whites of the eggs, well beaten, alternately with flour; the cocoanut last
of all. One-half of this quantity makes a good-sized cake. Bake in a moderate
oven; increase the heat at the last. It takes about one-half or three-quarters
of an hour to bake.
COCOANUT CAKE
Make a batter of one cup of butter, two cups of sugar, three cups of flour and
four eggs. Bake in jelly cake pans. Spread a layer of icing between each cake
with grated cocoanut on top of the icing; finally, ornament the top with a thick
layer of cocoanut.
COCOANUT DROPS
Take a grated cocoanut, the beaten whites of four eggs, and half a pound of
white sugar; flavor, mix, and bake on paper in drops.
PECAN CAKE
Half a cup of butter, one and one-half cups of sugar, two eggs, three-quarters
of a cup of sweet milk, two cups of sifted flour, one and one-half teaspoonfuls
of soda, and one teaspoonful of cream of tartar in the flour, one cup of pecans
picked out and cut fine. Bake in a small cake pan.
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Classic
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