1/2 pound desiccated cocoanut 2 ounces sugar
Mix well together the cocoanut, sugar and ground rice. Whip the whites of eggs to a stiff froth, and add to the other ingredients, a little at a time, until it is well mixed. Then put about a tablespoon on a well greased baking tin, in very rough shaped heaps. Bake in a quick oven for five minutes, then let the oven cool, and cook slowly for half an hour. They should be a golden brown.
8 ounces flour 3 ounces butter 1 1/2 ounces sugar
4 ounces cocoanut desiccated 2 teaspoons baking powder Whites of 3 eggs
Mix the flour and butter together; then add the sugar, cocoanut and baking powder. Whisk the eggs to a stiff froth, and mix with the other ingredients thoroughly for a few minutes, then drop about a tablespoonful in little heaps on the oven shelf or baking sheet, and bake in a moderate oven for fifteen minutes. One-half a teaspoon of vanilla gives these cakes a delicate flavor and should be added at the same time as the egg to the other ingredients.
Whites of 12 eggs
1 1/2 teaspoons cream tartar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 1/2 cups sugar measured after sifting 1 cup and I tablespoon white flour measured after sifting
Measure out all ingredients before commencing to put the cake together. Sift flour and cream of tartar together five times. Sift sugar five times. Beat egg whites till very foamy, but not stiff; add flavoring, sift in sugar slowly, beating all the time. Use care to avoid making the mixture stiff. Sift in the flour slowly, mixing with a light folding motion.
Bake in an unbuttered pan fifty-five to sixty minutes. Place a pan of boiling water under the cake during the first forty-five minutes. The oven should not be opened for the first twenty minutes. When the cake is done, place upside down on a cake cooler, and leave in pan till cold.
To make the stars, bake a white sponge cake in a square or oblong tin with an opening in the center. This cake should be made a day or two before it is wanted for serving. Then cut in slices about three-fourths of an inch in thickness. With a star-shaped cutter about two and one-half inches in diameter, cut the stars.
If a cutter is not available, the stars may be cut with a sharp cake knife.
1/2 cup butter
1/2 cup pulverized sugar
2 whites of egg
1 tablespoon milk
1 1/4 cups flour 1/2 teaspoon vanilla extract 1/8 teaspoon almond extract Blanched almonds
Cream the butter, and gradually mix in the sugar. Reserve one-half of the egg white with which to glaze the cakes. Beat the remaining egg white, and add to the creamed butter and sugar. Then add the flavoring, the milk and the flour. Roll the dough, a little at a time, into thin sheets, and cut into fancy shapes. Then bake in buttered tins. Arrange six or eight halves of blanched almonds, cut lengthwise, about the center of each cake in such a way as to represent the petals of a flower. Brush with the white of an egg. Sprinkle with granulated sugar, and bake in a moderate oven till of a delicate brown color.