Cocoanut Cakes.
Reading edition
Take: Grated cocoanut, 1 lb.; white sugar, 1 lb.; eggs, whites of 6.
Take a pound each of powdered white sugar and grated cocoanut (the brown part of the cocoanut should be cut off before grating it); add the whites of half a dozen eggs beaten to a stiff froth. There should be just enough eggs to moisten to a stiff paste. Drop this mixture on buttered plates in “dabs” the size of a twenty-five-cent piece and several inches apart, and bake immediately in a moderately warm oven, watching constantly to keep them from scorching.
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