Ingredients: One pound of cocoa-nut grated, half a pound of sugar, the
whites of two eggs, and the yolk of one egg.
Beat the yolk well; add the sugar to it; then the cocoa-nut and whites
of the eggs beaten to a stiff froth. Drop by the tea-spoonful on sheets
of buttered paper placed on tins. Form each little cake into the shape
of a cone, and bake in a moderate oven about half an hour.
CROQUANTE CAKE (_Mrs. Lackland_).
Ingredients: Three-quarters of a pound of shelled almonds, half a pound
of citron, three-quarters of a pound of sugar, three-quarters of a pound
of flour, and six eggs.
Blanch and halve the almonds, and slice the citron; mix them well
together, and roll them in flour; add to them the sugar, then the eggs
(well beaten), lastly the flour. Butter shallow pans, and lay in the
mixture two inches thick. After it is baked in a quick oven, slice the
cake into strips one inch wide, and turn every strip. Return the pan to
the oven, and bake the sides a little. When cold, put it away in tin
boxes. This cake will keep a year or more, and for reserve use is quite
invaluable.