The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

it till nearly cold, then add quarter of a pound of Zante currants. Pour it into patty pans, lined with puff paste, cut blanched almonds into small slips, and ornament the top of the cheese cake with them. Bake them in a quick oven twenty minutes. 179. _Maccaroons._ Beat the whites of nine eggs to a stiff froth, then stir in ten large table spoonsful of powdered loaf sugar, beat them together well; add quarter of a pound of bitter almonds, previously blanched, dried and pounded fine, and the same quantity of sweet ones. When the whole is well mixed, do them up into balls of the size of a walnut, lay them on buttered baking plates, several inches apart, flatten them on the top, bake them in a slow oven till of a light brown. 180. _Frosting for Cake._ Allow for each loaf of cake, the white of one egg, and ten heaping tea spoonsful of powdered double refined loaf sugar. Beat the eggs on a shallow plate till you can turn the plate upside down, without the eggs dropping from it. Then stir in the sugar very gradually; stir it without any cessation for fifteen minutes, then add a tea spoonful of lemon juice, vinegar will do but it is not as good as the lemon juice. If you wish to have it colored, stir in a few grains of cochineal powder, or a little powder blue. As soon as you have put in the lemon juice, lay it with a knife, on the cake, which should be hot, smooth it over, and set the cake away in a cool place, and let it remain, until it hardens. 181. _Cocoanut Cakes._ Beat the whites of eight eggs, to a stiff froth, then stir in half a pound of sifted loaf sugar; it should be stirred in very gradually, and beaten eight or ten minutes, then add half a pound of grated cocoanut, the brown part should be cut off before it is grated. Put in a table spoonful of the milk of the cocoanut, if you have it,