The Apsley cookery book

Mix well together the cocoa-nut, sugar, and ground rice. Whip the whites of the eggs to a stiff froth and add to the other ingredients, a little at a time, until it is well mixed. Then put on a well-greased baking-tin, in very rough heaps (about a tablespoonful). Bake in a quick oven for five minutes, then let the oven cool down, and cook slowly for half an hour. They should be a golden brown, 363. Cocoa-nut Cakes. Ingredients. Eight ounces of Flour. Three ounces of Butter. One and a half ounces of Sugar. Whites of three Eggs. Four ounces of Cocoa-nut (desiccated). Two teaspoonfuls of Bakingpowder. Well mix the flour and butter together, then add the sugar, cocoa-nut, and baking-powder. Whisk ‘the eggs to a stiff froth, and mix with the other ingredients thoroughly for a few minutes, then drop about a tablespoonful in little heaps on the oven shelf or bakingsheet, and bake in a moderate oven for fifteen minutes. 364. Grated Cocoa-nut Pudding. Ingredients. One large Cocoa-nut. A clear Strawberry or Currant Jelly. Take a large cocoa-nut, break in pieces, pare off the bark outside. Throw the pieces into cold water, then dry them with a cloth and grate on a coarse grater, and heap it on a flat dish, and serve with any good preserve ; or arrange it round a jelly flavoured with raspberry or strawberry. 365. Mixed Nut Puree (No. i). Ingredients. Three ounces of Walnuts. Three ounces of Almonds. Three ounces of Chestnuts, or Brazils. Four ounces of Biscuits. Half a pint of Cream. A quarter of a pint of Milk. A few drops of Vanilla. Blanch the almonds and remove every particle of skin from the walnuts and chestnuts (or Brazils), and put them all through a nut mill, and mix well together* Boil the milk separately and pour over the nuts ; allow it to cool, then add the cream and Vanilla, and beat all thoroughly together. Put the biscuits (sweet or plain ones, as liked) into a glass dish, and pour the mixture over and allow it to stand for about two hours. A little whipped cream may be put on the top, if liked, or a few ratafia biscuits and crystallised cherries. 366. Mixed Nut Puree (No. 2). Ingredients. Five ounces of Almonds. Four ounces of Pine kernels. One and a half ounces of Walnuts. One and a half pints of Milk. One teaspoonful of Vanilla. Four ounces of Biscuit (any kind). Prepare the nuts and pass them through the nut mill twice, also the biscuits. Mix all well together, pour the boiling milk over, and add the Vanilla. When cold, serve in a glass dish with whipped cream. 367. Nut Pudding (No. i). Ingredients. Six ounces of Pignolias. Six ounces of Almonds. Six ounces of Walnuts. Whites of four Eggs. Four ounces of Busk-crumbs. Flavour with a little Lemon. Prepare the nuts and put them two or three times through a good nut mill, then pound in a mortar ; add the rusk-crumbs. Beat the whites of the eggs to a stiff froth, add the flavouring, and mix all well together. Put into a well-greased basin and steam for about seven hours. It may be cooked without the rusk-crumbs if desired, and is nice either cold or hot. One ounce of this is equal to ninety-five grains proteid, or two and a half ounces of bread. 368. Nut Pudding (No. 2). Ingredients. Four ounces of Pignolias. I Four ounces of Kusk-crumbs.