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Swiss Cream Cakes

Mix a pinch of salt and half a tea-spoonful of bicarbonate of soda in a spoonful of hot water; add half a tin of Swiss condensed milk, and two ounces and a half of butter, half an ounce of lard, and an ounce of castor sugar that have been beaten well together, then beat all for some minutes. Add half a tea-spoonful of essence of vanilla, the same of essence of musk or rose, and the whites of six eggs that have been whipped to a stiff froth--adding the whites a spoonful at a time. Take seven ounces of Vienna flour and the same of English flour, mixed, and add it from time to time. Do not beat, but blend thoroughly. Bake in three round cake-tins to a pale brown; the tins should be well buttered. While the cakes are baking, mix half a grated cocoa-nut with the whites of two eggs and enough sugar to make a rather stiff mixture. Put this icing on the tops of the cakes after they have become cool, and put them back in the oven for a minute to let it set. Probable cost, 1s. 8d.