Grate one cocoanut ; one-half cup of powdered sugar, one-quarter of a cup of butter, one-quarter of a cup of milk, one-quarter of a cup of corn starch, one-half a cup of flour, whites of two eggs, one-half teaspoon of cream of tartar, one-quarter teaspoon of soda. Cream butter and sugar, add milk and soda, then flour, corn starch and soda (mixed), alternately with the beaten whites. Bake in a round, deep pan thirty-five to forty minutes. Remove from the pan, and when nearly cold cut carefully around the edge, half way between the top and the bottom, break open, spread in the filling, put on the cake cover. Pour boiled icing over the top. Spread all over with a silver knife dipped in hot water. Throw over the rest of the grated cocoanut.
Yolks of two eggs, one cup of granulated sugar, rind and juice of one large lemon, one cup of grated cocoanut. Beat the eggs well, and mix with the other ingredients. Boil fifteen minutes, then beat until creamy. Ice, and cover with grated cocoanut.
Two-thirds cup of butter, two cups of powdered sugar, one-half cup of milk, two and one-half cups of roller flour, two teaspoons of baking powder, whites of eight eggs, saltspoon of cream tartar, one teaspoon of peach extract. Rub the butter and sugar to a cream. Mix the baking powder with the flour, add milk and flour alternately, then the flavoring. Add to the whites the cream of tartar, beat stiff and dry, fold in carefully. Bake in a moderate oven is oblong tins.
Make pound cake the same as wedding cake, using ten eggs and omitting fruit and spices.
One-half cup butter, two cups of sugar creamed together. Whites of five eggs beaten stiff, two cups of flour, two teaspoons of baking powder, 1 cup of milk. For frosting use the yolks of eggs, stir in enough powdered sugar to make stiff. Add the juice and rind of one lemon. Bake in two layers ; spread frosting between and over the cake.
Ten eggs, taking only five yolks, twelve ounces of granulated sugar, six ounces of flour, sifted, five teaspoonfuls of orange juice, rind of half an orange, one teaspoonful of cream of tartar. Sift the flour and tartar together. Beat the whites of the eggs very light; add the sugar gradually, then cut the yolks with a broad blade knife into these. Add the flour last, cutting it also with a knife very lightly. Bake in round pans with a tube in the center. Line the bottom of pan and the funnel, heat the pan; turn in the cake. Bake forty minutes in a moderate oven.óMiss Marion Davis, Teacher of Cookery.
One cup of butter, two of sugar, three of flour and four eggs, with a very little saleratus dissolved in four tablespoonfuls of milk, or two of milk and two of wine, and a little nutmeg. To have cake light and fine the eggs should be well beaten, yolks and whites separately, and stirred in lightly after having rubbed the butter and sugar to a cream.