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Cocoa Cones.
Whites of 5 eggs; powdered sugar, 1 lb.; 1/2 or 2/3 a grated cocoanut, having pared off the dark coating which adheres from the shell, before grating. Directions—Whip well the whites, then, from time to time, sprinkle in a little of the sugar, till all is whipped in; then beat the grated cocoanut, and mold with the hands into cones, and set them on buttered paper, not to touch each other. Place in a pan and bake in a very moderate oven—if too hot they will melt down. —Farm and Fireside.
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