grated cocoanut. 1 cup powdered sugar.

3 eggs - the whites only, whipped stiff.

1 table-spoonful corn-starch, wet in the milk of the cocoanut.

Rose-water flavoring.

Whip the sugar into the stiffened whites; then the corn-starch, the cocoanut and rose-water last. Beat up well, and drop by the spoonful upon buttered paper.

Bake half an hour.

Rose Drop Cakes. (Cocoanut.)

Mix as directed in last receipt, coloring the meringue before you put in the cocoanut, with liquid cochineal. Add cautiously until you get the right tint.