Take 5 eggs, 1 cup of almond meal, 1 cup of sugar, salt to taste, 1 tablespoonful of water, 1 cup of granular white flour (Pillsbury's Best). Beat the yolks and whites separately. To the beaten yolks add the sugar a little at a time, continually beating. Then add the salt to the whites, and beat until quite stiff, then add the water, and beat until it has a cooked appearance. Turn the whites into the yolk mixture, and fold in lightly, so as to not get the air out of the whites. Then fold in the nut meal in the same way as the whites of the eggs; lastly fold in the sifted flour. Work as little as possible after the nuts and flour are added, as it will make it heavy and tough. Bake on jelly tins, and when cool, use for a filling a cocoanut sauce as directed (see index). Sprinkle dessicated cocoanut on top.
Take 1/2 pound of grated cocoanut, 1/4 pound of granulated sugar, 1/2 pound of flour, 5 eggs, 1 tablespoonful of nutcoa, 1 pint of water, and 1 teaspoonful of flavoring if desired. Add the sugar slowly to the eggs, beating as you mix, then add the nutcoa and the other ingredients, leaving out about 1 cup of the grated cocoanut. Put in an oiled pie-tin, and bake.
When about half thickened, sprinkle over the top the cup of cocoanut, and brown well. Serve in the dish in which it was baked.
Make like nutcoa cookies, only add 2 heaping tablespoon-fuls of dessicated cocoanut.
Take 1 1/2 pounds of flour, 1 pound of coarsely ground dessicated cocoanut, 1 pound of sugar, 3 eggs beaten separately, 1 teaspoonful of rose-water, and 1 gill of water. Beat the yolks of the eggs, and add the sugar, then the cocoanut, water, and then the whites which have been stiffly beaten with the salt and rose flavor, and lastly add the flour. Let it stand for half an hour in a cool place, then roll one fourth of an inch thick. Cut out in any shape desired, and bake.
Warm in a saucepan 1 cup of water and two tablespoon-fuls of sugar, and let boil until the sugar is well dissolved.
Set on the corner of the range, and add 1/4 pound of white flour, beating with a spoon for five minutes until you obtain quite a thick batter. Add two or three eggs one by one, also the grated cocoanut, and 1 tablespoonful of cocoanut oil with the flavoring. Use this paste for cocoanut cream cake.
Grated cocoanut 2 cups, cocoanut cream paste, 1 pound, and sugar 3 tablespoonfuls. Drop a spoonful of cream paste (recipe above) on an oiled pie-tin. Sprinkle with granulated sugar, gently letting off the excess of sugar; then sprinkle about 1/2, teaspoonful of grated cocoanut on each cake, and bake in a moderate oven until well colored.