Page:The Lady's Receipt-book.djvu/220

214 COCOA-NUT PUFFS.—Break up a large ripe cocoa-nut. Pare the pieces, and lay them awhile in cold water. Then wipe them dry, and grate them as finely as possible. Lay the grated cocoa-nut in well-formed heaps on a large handsome dish. It will require no cooking. The heaps should be about the circumference of a dollar, and must not touch each other. Flatten them down in the middle, so as to make a hollow in the centre of each heap; and upon this pile some very nice sweetmeat. Make an excellent whipped cream, well sweetened and flavoured with lemon and wine, and beat it to a stiff froth. Pile some of this cream high upon each cake over the sweetmeats. If on a supper-table you may arrange them in circles round a glass stand.

PALMER CAKES.—Sift a pound of flour into a pan, and rub into it half a pound of butter, and a quarter of a pound of powdered loaf-sugar. Add a tea-spoonful of mixed spice, powdered cinnamon, nutmeg, and mace. Wet the mixture with two well-beaten eggs; the juice of a large lemon or orange; and sufficient rose-water to make it into a dough just stiff enough to roll out easily. Sprinkle a little flour on the paste-board; lay the lump of dough upon it, roll it out rather thin, and cut it into round cakes with the edge of a tumbler dipped every time in flour to prevent stickiness. Lay the cakes in buttered square pans. Set them in a rather brisk oven, and bake them brown.

LIGHT SEED CAKE.—Sift into a pan a pound and a half of flour; cut up in it a pound of fresh butter, and rub it well into the flour with your hands. Mix in six table-spoonfuls of strong fresh yeast; add gradually as much warm milk as will make it a soft dough, and knead it well. Cover it with a double cloth and set it in a warm