CAKES. 375 



In its place), and sift in the flour with the baking powder therein, bake in jelly 

 cake tins. For the jelly: Beat the whites of 2 eggs, saved for this purpose, to 

 a froth, and stir in the pulverized sugar, and beat properly. Put this between 

 the layers; having grated the cocoanut, strew this over the jelly in laying up 

 the cake ; or, if dessicated is used, strew it in place of the fresh. In this way 

 the full flavor of the cocoanut is obtained. If baked in loaf all the eggs are to 

 be used in the body of the cake, and the cocoanut also stirred into the cake 

 just before putting it into the oven, being careful not to jar it after putting it 

 into the oven, as it is more likely than other cakes to fall, if jarred. 



Cocoanut Jelly Cake. — Sweet milk, butter, com starch, each 1 cup; 

 white sugar and flour, each 2 cups ; whites of 5 eggs ; cream of tartar, 2 tea- 

 spoonfuls; soda, 1 tea-spoonful. Bake in 3 layers. For the jelly: White 

 sugar, 1 lb., and boil until candied; when cold stir in the beaten whites of 2 

 eggs, and \% cups, rounded, of grated, or 1 cup dessicated, cocoanut, saving 

 some for the top. 



Cocoa Cones. — "Whites of 5 eggs; powdered sugar, 1 lb.; % or % z, 

 grated cocoanut, having pared off the dark coating which adheres from the 

 shell, before grating. Directions — Whip well the whites, then, from time to 

 time, sprinkle in a little of the sugar, till all is whipped in; then beat the grated 

 cocoanut, and mold with the hands into cones, and set them on buttered paper, 

 not to touch each other. Place in a pan and bake in a very moderate oven — if 

 too hot they will melt down. — Farm and Fireside. 



Cocoanut Drops.— One cocoanut; the white of 1 egg; powdered sugar. 

 Directions — Grate the cocoanut, weigh it, and take % its weight of the sugar; 

 beat the white of the egg to a stiff froth; stir all together; then with a dessert, 

 or small spoon, drop upon buttered white paper, or tin sheets, and sift sugar 

 over them. Bake in a slow oven 12 to 15 minutes. 



Roll Jelly Cake — Fancy "Way of Making.— Take the whites of 6 

 eggs, 1 cup of white sugar, same of flour, 1 tea-spoonful of butter, 2 table- 

 spoonfuls of sweet milk, 2 tea-spoonfuls cream tartar and 1 of soda. Bake in 

 a large oblong dripping pan, so the cake wiU be very thin; meanwhile stir 

 another batch, making just the same, with the exception of using the yolks 

 instead of the whites; when both are done, spread when warm with jelly, or 

 preserves of any kind; put together, bring the largest side of the cake towards 

 you, and roll immediately; or cut in four or eight parts, put together alternately, 

 putting jelly between each layer, and frost lightly over the top. Another 

 method is to make three pans, making the third layer of J-^ red sand sugar, 

 proceeding the same as for the other layers; in putting together let the first 

 layer be the yellow, made of the yolks, then the red, and lastly the whites. 

 Nicely frost the top, and you have a beautiful as well as delicious party cake. 

 They are very pretty made into rolls. 



Jelly Rolls.— Sugar, J^ cup; 3 eggs; flour, 1 cup; cream of tartar, 1 

 tea-spoonful; soda, J^ tea-spoonful (or in place of the tartar and soda, use 

 baking powder, 1^^ tea-spoonfuls). Directions — Bake in thin cakes, spread 

 With jelly and roll up (jelly side in); cut across the roll. 



