Cocoanut Puffs

Ingredients

• Mix two cups of cocoanut
• one cup of powdered sugar
• the whites of two well beaten eggs
• two tablespoonfuls of corn-starch

Method

1. 1

   Drop on buttered pans, and bake quick.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 61. The excerpt below is the record exactly as published.

two tablespoonfuls of corn-starch, COCOANUT LAYER CAKE. The yolks of three eggs, two cups sugar, one-half cup butter, one cup sweet milk, three cups flour, two tea- spoons baking powder. Bake in jelly tins, and use the whites for frosting each cake. Sprinkle each layer thick-~ ly with cocoanut. ORANGE CAKE. 4 One cup sugar, one-half cup butter, one-half cup sweet milk, two cups flour, three egos, one and a half teaspoons baking powder. Bake in jelly tins and spread orange icing between the layers. * s CAKES. as 203 Bhat SUNFLOWER CAKE. The yolks of eight eggs, one cup sugar, three-fourths cup butter, one-half cup sweet milk, one and one-half cups flour, two teaspoons baking powder. Flavor with almond. EXCELLENT CORN-STARCH CAKE, Three cups sugar, one cup butter, one cup milk, three cups flour, one cup corn-starch, whites of twelve eggs beaten stiff, two teaspoons baking powder. Beat sugar and butter to a cream, dissolve the starch in the milk, add then the flour and whites. The powder should be sifted with the flour. Bake in a moderate oven. DANDY LEMON CAKE. One cup of sugar, whites of four eggs, one-half cup butter, two teaspoons baking powder, one-half cup flour. Frosting : whites of two eggs, two cups of sugar, one lemon and one teaspoon lemon essence. — SCOTCH CAKE. Take six ounces of butter, two ounces of sugar, to twelve ounces of flour. Roll one quarter of an inch thick and bake in a quick oven, add a little carraway seed. PINK AND WHITE LAYER CAKE. One cup butter, two cups sugar, beat to a cream ; one cup milk, one cup corn-starch, two cups flour, two tea- 204 DORA'S COOK BOOK. spoons baking powder well sifted dry with the flour ; whites of six egos beaten stiff; stir all together. ‘This will make five layers; separate enough to make two layers, and add to it one teaspoon fruit coloring. THE FILLING AND FROSTING. Whites of two eggs beaten stiff, add white sugar and flavor to taste. First cover a white layer with filling, then lay on a pink layer and cover that, next a white, next pink, last white, filling between each, and frosting the top. MARY’S CREAM SPONGE CAKE. Yolks of eight egos, beaten to the lightest possible cream ; two cups of white sugar, two teaspoonfuls of bak- ing powder, sifted well with flour ; bake in three jelly- _tins. Make an icing of the whites of three eggs, and one pound of sugar. Spread it between the cakes, and sprinkle grated cocoanut thickly over each layer. It is delicious when properly made. 3 ALUM GINGERBREAD. One pint molasses, one cup melted lard, one tablespoon- ful ginger, one tablespoonful salt, one cup boiling water ; in half the water dissolve one tablespoonful pulverized alum, and in the other one teaspoonful soda ; stir in just - enough flour to knead, roll about half an inch thick, cut - in oblong cards, and bake in a tolerably quick oven. CAKES. one AUNT LIZZIE'S GINGERBREAD. Three and a-half pounds of flour, one pound of butter, one quart of molasses, one half pint of milk, one teaspoon soda ; mix the milk, molasses, and flour together, add the melted butter ; roll out in sheets and bake. CAKE OR FRUIT SANDWICHES. Four eggs, their weight in flour, sugar, butter; warm | the butter and beat it to a cream then stir the flour and sugar into it gradually ; beat up the eggs and stir them in. Beat the cake well for half an hour and bake in a rather quick oven ; if for sandwiches slice the cake in half and put the fruit between. SAND COOKIES. One pound sugar, three-fourths of a pound of butter, two eggs, leave out the white of one, add flour enough to roll out, roll them in cinnamon and almonds, use the white to wash over the cakes after they are rolled. FRANKIE’S CORN-STARCH GEMS. One pound white sugar, three-fourths of a pound of but- ter, six eggs, one pound corn-starch. Bake in gem tins. CHOCOLATE JUMBLES. Two cups sugar, one cup butter, three cups flour, four egos, two cups of grated chocolate, three teaspoonfuls bak-— ing powder, a little salt ; roll thin. 206 DORA’S COOK BOOK. ~ COCOANUT PUFFS. Mix two cups of cocoanut with one cup of powdered sugar, the whites of two well beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.