Page:Mrs Beeton's Book of Household Management.djvu/1580

1414 Method.—Beat the whites of eggs to a stiff froth, add the other ingredients and form into pyramids; place the pyramids on paper, put the paper on tins, and bake the biscuits in rather a cool oven until they are just coloured a light brown. Dried or desiccated cocoanut is now sold at a moderate price, and its use saves much trouble and labour.

Time.—About ¼ of an hour. Average Cost, 8d. or 9d. Sufficient for 15 to 20 biscuits.

Ingredients.—1 lb. of grated cocoanut, 2 lbs. of sugar, 5 eggs, 2 teacupfuls of flour.

Method.—Rasp a good fresh cocoanut on a grater, letting none of the rind fall. Spread the cocoanut thus grated on a dish, and let stand in some cool dry place 2 days to dry gradually, or desiccated cocoanut can be used in the proportions given. Add to it double its weight of powdered and sifted loaf sugar, the whites of 5 eggs whisked to a stiff froth, and 1 teacupful of flour to every pound of sugar. Drop the mixture on a baking-tin 1 spoonful at a time, like rock cakes, or into proper drop-cake tins. Bake in a very gentle oven for about 20 minutes; move the biscuits out of the tins while warm, and when cold, store them in a tin canister.

Time.—20 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 3½ lbs. of biscuits.

Ingredients.—1 lb. of castor sugar, 1 lb. of desiccated cocoanut, 4 whites of eggs, the juice of ½ a lemon, essence of vanilla.

Method.—Break the whites of eggs into a very clean basin, add the juice of ½ a lemon and the sugar, beat up these ingredients into a stiff paste that will not run out of the pan when turned upside down. When well beaten, stir in the desiccated cocoanut. Cover baking-sheets with wafer paper, and lay the mixture out in small biscuits about the size of walnuts, pinching them together very tightly with the fingers when the biscuits have all been laid out. Proceed to bake them in a very slow oven; when done and cold, pack them away in a tin for use as required.

Time.—1 to 2 hours. Average Cost, 1s. 6d. Sufficient for 4 or 5 dozen.

Ingredients.—1 lb. of flour, the yolk of 1 egg, milk.

Method.—Mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste; beat it well, knead it until it is perfectly smooth. Roll the paste out very thinly; with a round