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Macaroon Paste

12 ounces of grated cocoanut. 8 ounces of powdered sugar. 2 whites of eggs. Little lemon extract.

Stir the above ingredients together in a bowl, the sugar and whites first and the cocoanut added.

Place the paste, either with a teaspoon or with a tube and forcing-sack, in long cords across the sheets of cake, and then diagonally across to form diamond-shaped hollows. The cord of macaroon paste need be no thicker than a pencil. Then bake in a slack oven with the door open till top is brown. When cold drop spots of clear fruit jelly in the hollows between the ridges of macaroon paste.