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Petites Espagnoles

Place in a basin half pound fine sugar, crack eight fresh eggs and add two tablespoons orange flavouring. Set the basin on the corner of the range and briskly beat up with the whisk for fifteen minutes, remove the basin to a table and gradually add half pound sifted flour, continually mixing with a skimmer while adding it. Slide a tube an inch in diameter to the bottom of a clean pastry bag and drop the preparation in. Lightly butter and flour a pastry pan, then with the hand press down the preparation in the pan into pieces the size of a fifty-cent piece, keeping them an inch apart from each other; proceed in the same way until the batter is used up. Dredge one ounce shredded cocoanut over them and set in the oven to bake for ten minutes. Remove, let cool off and serve.

N. B.--These cakes will keep in good condition for two weeks when kept in a tin placed in a cool place, and can be employed for cake crumbs, etc.