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Updated: June 2, 2025
Peel and grate one cocoanut; boil one pound of sugar fifteen minutes in two-thirds of a pint of water; stir in the grated cocoanut and boil fifteen minutes longer. While warm, stir in a quarter of a pound of butter; add the yolks of seven eggs well beaten. Bake in patty-pans with rich paste. If prepared cocoanut is used, take one and a half coffeecupfuls. Fine.
Cut some stale bread into thin slices, taking off all the crust, round the slices to fit patty-pans; toast, butter, place them in the pans and moisten with three or four teaspoonfuls of oyster liquor; place on the toast a layer of oysters, sprinkle with pepper, and put a small piece of butter on top of each pan; place all the pans in a baking-pan, and place in the oven, covering tightly.
For shells that are to be baked empty, and afterwards filled with stewed fruit or sweetmeats, deep plates of block tin with broad edges are best. If you use patty-pans, the more flat they are the better. Paste always rises higher and is more perfectly light and flaky, when unconfined at the sides while baking. That it may be easily taken out, the dishes or tins should be well buttered.
Most cooks fry oyster fritters the same as crullers, in a quantity of hot lard, but this is not always convenient; either way they are excellent. Line patty-pans with thin pastry, pressing it well to the tin. Put a piece of bread or a ball of paper in each. Cover them with paste and brush them over with the white of an egg.
"Give her the creams." and he smiles at her tenderness. Cecil welcomes them joyfully. She has two lovely little iced cakes baked in patty-pans. "One is for you, mamma " Then she suddenly checks herself. "O Denise, we ought to have baked three; we forgot papa!" she says, with childish naiveté. "Well, mamma will divide hers with me." A curious feeling runs over him.
Before you put it into the oven, scatter the remainder of the currants over the top. Bake it half an hour in rather a quick oven. Do not sugar the top. You may bake it either in a soup-plate, or in two small tin patty-pans, which, for cheesecakes, should be of a square shape. If baked in square patty-pans, leave at each side a flap of paste in the shape of a half-circle.
Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs and the crumbs of sponge cake; beat it all together until smooth; put into twelve patty-pans lined with puff paste and bake until the crust is done.
Roll out a nice puff paste thin; cut out with a glass or cookie-cutter and with a wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once. May be used for veal or oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine.
Grease and line tin patty-pans with a fine puff paste rolled out thin; fill them with mince-meat, cover them with another piece of paste, moisten the edges, close them carefully, cut them evenly round, and bake them about half an hour in a well-heated oven.
Make a double rule of sponge cake; bake it in round deep patty-pans; when cold cut out the inside about one-quarter of an inch from the edge and bottom, leaving the shell.
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