The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-11-15

crumbs, then with a thick layer of CO.
coanut. Beat the eggs with sugar and
the milk and fill the molds or cups with
the mixture. Stand the cups in a pan
of boiling water and bake for fifteen
minutes. Turn out of the molds and
serve hot or cold with hard sauce and
whipped cream favored with brandy
, respectively.
Cocoanut Layer Cake-For the cake
allow X pound of butter, IL pounds
! of powdered sugar, u a teaspoonful of
nutmeg, grated, the juice and u the
grated peel of one lemon, the whites
OF eggs, gill of milk, IL pounds of
flour, l cocoanut freely grated, and
teaspoontul of baking powder. Rub
the butter and sugar to cream, then
all the nutmeg and lemon, then mix
| thoroughly with the milk Beat the
whites until stiff and sift the flour.
Then stir both into the mixture al
| ternately and beat in the cocoanut and
| the baking powder. Whisk briskly for
| a moment or two and bake in Jelly cake
tins. For the filling allow one pound of
shelled sweet almonds, 2 teaspoonfuls
of rose water, the whites of 4 eggs
| and Y pound of sugar. Blanch the
almonds, dry them and pound to a
paste with the rose water, reserving
2 dozen whole ones to ornament the
top of the cake. Whisk the eggs until
they begin to whiten, then sift slowly
| into the sugar and beat with a long.
steady sweep until it Is snow white
| and can be cut clean with knife.
Then throw in the almond paste and
spread layer of icing over each cake.
Ice and thickly Ornament the top with
almonds which have been cut into
very thin slices.
Cocoanut Loaf Cake.-To make a.
| cake of generous size allow "a pound
of butter, / u pounds of sugar. III
| pounds of flour, l pound of grated CO.
coanut the whites of eggs, the graf
ed rlnd of lemon, L gill of milk and
even tablespoonfuls of baking pow
der. Rub the butter and sugar to a
cream. knead it to smooth paste
with flour. Then work in the cocoa
nut, the lemon and the whites of the
eggs. Mix all thoroughly then add
the milk and lastly the baking pow
| der. Beat rapidly for a few moments
and pour into a buttered Turks head
mould. Bake in a moderate oven.
Cocoanut Ice Cream-To make a
sufficient quantity for ten persons al
low 1 quart of cream, y a cupful of
powdered sugar, 3 bananas, q of
cupful of blanched almonds, the
whites of 3 eggs and tablespoonfuls
until thick and add the sugar Slice
the bananas very thin, cut the al
monds into tiny strips and beat both
into the cream and add the whites of
eggs, which have been beaten stiff
Stir in the cocoanut and flavor with Il
of a teaspoonful each of essence of va
nilla. essence of bananas and essence
of almond. Put in cone shape moulds
and pack the moulds in ice and salt.
Let stand for 3 or 4 hours. Then turn
out on a platter and dust over the
surface grated cocoanut blended with
powdered sugar. The cream will
freeze to the proper consistency at the
stated time and must be stirerd after
it is packed in the moulds.
Cocoanut Jumbles-To make these
crisp little cakes for the youngsters as
well as for the grown-ups, allow 1
pound of flour, u a pound of butter, 3
eggs, 2 teaspoonfuls of rose water and
enc large cocoanut. Peel and CRATE the
cocoanut and lay aside until needed.
Rub the flour and the butter together
until smooth. Beat the eggs without
separating until creamy and add them
and the rose water to the flour and
the butter. When we'll mixed, work in
the cocoanut stirring it slowly little
by little. Continue working until
smooth, then turn out on to Toured
moulding board Roll the dough out
to the thickness of q of an inch. Then
cut into rings and lay them on butter
ed pans, taking care that they do not
touch. Sift sugar over them and bake
in a quick oven for to 10 minutes un-
til a delicate brown.