Baker's cocoanut recipes

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SPECIAL COLLECTIONS & RARE BOOKS
WALTER CLINTON }ACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
f-tOY'At 6COI'I..Oi<V...I.CS 'P&I:VI1tplr1lets
Gift of Paul and janice Hessling
Baker's Cocoanut Recipes
Published by
The Franklin Baker Company
Philadelp_hia
tJ
From my first girlish attempts at desserts
until the present time I have always had a
fondness for making cocoanut things.
At first I think it must have been because
a cocoanut dish invariably "looks pretty."
What could be more tempting than the deli­cate
covering of a cocoanut layer cake-or
the pure cocoanut shreds surrounding the
·deep crimson centre of a cocoanut jelly tart?
Formerly I used fresh cocoanut-cracking
and peeling and grating took valuable time.
But now I use Baker's Cocoanut, which is fresh
cocoanut ready shredded and prepared. I find
that it is far better than the average nut bought
from the fruit stand. It stays fresh and sweet
indefinitely. It is a beautiful, long thread,
making showy cakes and pies. When a finer
grade is needed, it can easily be chopped up.
The recipes in this book are practical fav­orites
gleaned from the experience of many
years of dessert making.
Yours very truly,
Principal o f the Philadelphia School of Cookery.
The Story of the
Cocoanut
QOCOANUTSareobtained
frum the tree called" Co­cos
N ucifera," a most
graceful and picturesque Palm.
It is more correctly spelled
"Coconut "-which makes it less
liable to be confused with the
product "Cocoa," which is the
meat of the Cocoa or Cacao Bean.
The Cocoanut tree sometimes
grows to a height of roo feet and lives for 75 to roo years.
It bears continuously without regard to the season, every
phase of growth of the nuts-the bud, blossom and ripened
fruit-being found on the same tree.
The leaves of the tree are used for thatching roofs. From
the husk or outer covering of the nuts is made a fibr~ called
"Coir," used for making mattings, ropes and brushes. The
shells are made into drinking cups for the natives, but in
this country serve no better purpose than fuel.
The milk is a refreshing drink; when the nut is green it
is thick, but becomes like water in the well r ipened n ut and
is called "Agua-de-Coco. ''
The meat when dried becomes Copra, from which is
pressed the cocoanut oil. In the crude state it is used for
soap, but when refined 1s used for confectionery and all
kinds of cookery.
2
The Franklin Baker Company collect their nuts from all
parts of the West Indies, including Trinidad, Venezuela,
Colombia, Panama, Jamaica, Honduras, Cuba and Porto Rico.
This Company has factories in New York and Philadelphia,
where roo,ooo nuts are shredded daily, being not only the
largest bnt the most hygienic and up-to-date factories in the
world.
Only the best nuts are used for shredding. The oil is
not pressed out; for this reason BAKER'S CocoANUT has
the natural flavor of the whole nut. It is fnll of the nutty
taste as if taken fresh from the shell; and better than the
whole nut, which is hard to open and grate.
Few people realize that Prepared Cocoanut is one of the
most healthful and digestible of foods, as can be seen from
the following table, taken from a bulletin of the United States
Department of Agriculture:
'Vater and Jndigestible p "d Fal•
Carbo- Heat
Refuse 1
rote1 s ASl hydrates ·nits
Cocoanut, 3·5 I.J 6.3 57·4 JLS 2,865
Chocolate, 5·9 2.2 I2.9 48·7 30·3 2,625
Peanuts, JI.4 r.s I9·5 29. I I8.S I,775
Beefsteak, 66.8 .8 I6.s I6. I 975
Bread, 35·3 I. I 9·2 I.J 53· I I,200
All the armies of the world recommend chocolate as part
of their rations on account of its heat-producing value, and
yet Cocoanut exceeds it. No other product has greater food
value in this respect except cow's butter and salt pork.
Therefore Prepared Cocoanut is most strongly recommended
as a health food.
3
Cocoanut Layer Cake
Cream quarter pound of butter and
six ounces of sugar together, then add
the yolks of five eggs and beat until light.
Add three-quarters of a cupful of milk ,
two-and-one-half cupfuls of flour and t\\'O
heaping teaspoonfuls of baking powder
sifted together three times, one cupful
Baker's Cocoanut, and the whites of the
eggs stiffiy beaten. Mix carefully and
divide into medium - sized layer pans
which have been buttered and floured,
then bake in a moderate oven for thirty
minutes. When cold put together with
cocoanut filling and dust over with sugar.
Cocoanut Filling
Boil together one large cupful of sugar and half a cupful of water
until they form a soft ball when tested in cold water. pour slowly
while hot into the stiffiy beaten whites of two eggs, beating all the
time; when stiff add one teaspoonful vanilla extract and one cupful
cocoanut. Put this between two layers of the cake.
This recipe makes a delicious frosting for the top.
Cocoanut Ginger Snaps
I cupful Baker's Shred
Cocoanut
l quart molasses
1 teaspoonful baking soda
I cupful lard
2 teaspoonfuls ground ginger
Flour to roll out thiu
Boil the molasses for twenty minute~ ; add the soda, lard, ginger,
and enough flour to roll out very thin . Sprinkle the dough with the
cocoanut, roll again, then cut in squares and bake till ready in a
moderate oven.
Cocoanut Steeples
M pound Baker's Shred
Cocoanut
4 tablespoonfuls sugar
2 wf1ites of eggs
M teaspoonful almond extract
Beat up the whites of eggs t o a stiff froth , then gradually beat in
the sugar. Remove the beater and stir in the cocoanut and almond
extract. Form into tiny steeples. Place on buttered pans, dust over
with sugar and bake in a cool oven for about half an hour.
4
Cocoanut Loaf Cake
Beat to a cream three ounces of butter; add gradually six ounces
of granulated sugar and the yolks of four eggs; beat for at least five
minutes, then add the grated yellow
rind and the juice of half a lemon, half
a cupful of lukewarm water and one cup­ful
of Baker's Cocoanut. Sift two heap­ing
teaspoonfuls of baking powder with
two cupfuls of flour; add this to the
mixture, beat again ; fold in the stiflily
beaten whites of the eggs, turn the mix­ture
into a square buttered and floured
cake pan and bake in a moderate oven for three-quarters of an hour.
French Cocoanut Cakes
1~ cupfuls Baker's Shred
Cocoanut
~ cupful sugar
~ cupful butter
2 eggs
1 teaspoonful vanilla extract
1 cupful flour
1 heaJ>ing teaspoonful baking powder
~ cupful milk
Cream butter and sugar together, add eggs well beaten, vanilla
extract, flour, baking powder, cocoanut and milk. Mix and divide
inti> twelve buttered and floured gem pans; bake in a bot oven for
twenty minutes. Cool and dip in the following mixture: Put three
tablespoonfuls water into a small saucepan; add three tablespoonfuls
of red jam or jelly, two tablespoonfuls sugar; stir until boiling and
boil for two minutes. Dip cakes into this syrup, then into plenty
of cocoanut.
Cocoanut Gingerbread
1~ cupfuls Baker's Shred
Cocoanut
3 cupfuls fl our
~ cupful milk
1 cupful ntolasses
J4 cupful butter
M cupful brown sugar
\{ teaspoonful salt
~ teaspoonful grated nutme~r
l4 teaspoonful allspice
1 teaspoonful cinnatnou
1 teaspoonful ginger
"' teaspoonful baking soda
2 eggs
Sift the flour into a basin, add cocoanut chopped fine, baking soda,
salt and spices. Melt together in a saucepan, butter, sugar, molasses
and milk, and add to dry ingredients with eggs well beaten. Mix
well, turn into buttered and floured cake tin, bake slowly but steadily
for three-quarters of an hour in moderate oven.
5
Princess Cocoanut Cakes
1 pound Baker's Shred
Cocoanut
6 ounces butter
1 cupful sugar
6 eggs
1 cupful rice flour
1 c u pful flour
6 ounces cake crumbs
3 tablespoonfuls orange flower water
Beat the butter until creamy, adding the sugar gradually, then
beat in the eggs one at a time; add the cocoanut, rice flour, flour,
cake crumbs and orange flower water. Mix well and divide into
buttered and floured gem pans. Bake in a moderate oven for twenty
minutes. ·when cool. cover th~ top with frosting and dip in cocoanut.
Cocoanut Raspberry Macaroons
~ cupful Baker's Shred
Cocoanut
M cupful sugar
3 whites of eggs
Some good s h ort pastry
Some raspberry jam
Line twelve gem pans neatly with the pastry, then put a teaspoon­ful
of the raspberry jam into each. Beat up the whites of the eggs,
then gradually beat in sugar, chop the cocoanut fine and mix it in.
Divide this mixture into the prepared pans, and bake in a moderately
hot oven for twenty-five minutes.
Cocoanut Soup
2;{ cupfuls Baker's Shred
Cocoanut
2 quarts good veal stock
M cupful h ot cream
M tea poouful powdered mace
A few g rains red pepper
Salt to taste
4 tablespoonfuls flour
M cupful milk
Put the cocoanut and veal stock into a saucepan, cover, and
simmer for one hour; strain it ; add the hot cream, the flour mixed
smooth with the milk, the mace, red pepper and salt. Allow to
boil for two minutes, and serve hot with fried bread.
Philadelphia Cocoanut Cakes
!M cupfuls Baker's Shred
Cocoanut
2 cupfuls fl our
1 cupful rice flour
~ cupful sugar
2 teaspoonfuls baking powder
~ cupful of butter
l teaspoonful orange extract
2 whites of eggs
Sift flour and rice flour into a basin, rub butter finely into them,
add baking powder, sugar, cocoanut, orange extract, and whites of
eggs stiffly beaten . 1\Iix, and if not moist enough, add a very little
milk. The paste should be a stiff one. Place in rough pieces on
buttered baking tins. Bake in a hot oven for twenty minutes.
6
Cocoanut Gems
2 cupfuls Baker's Shred
Cocoanut
){ cupful butter
1 cupful sugar
5 eggs
3 cupfuls flour
I cupful milk
1 teaspoonful vanilla extract
~ teas poonful salt
2 teaspoonfuls baking powder
Cream the butter and sugar together. Add the beaten yolks of
the eggs and beat until light. Add alternately, in small quantities,
the flour and the milk, beating well. Then stir in the vanilla, salt,
cocoanut, baking powder. and the .whites of eggs well beaten. Beat
for a minute and then divide into buttered and floured gem pans.
Bake in a hot oven. These gems may be covered with white frosting.
Cocoanut Balls
I~ cupfuls Baker's Shred
Cocoannt
~ cupful b utter
~ cupful sugar
3 eggs
2 tablespoonfuls fl our
U cupful whipping cream
Beat butter and sugar till creamy , add eggs well beaten, sift in
flour, beat till light, then add cocoanut. Pour into a buttered and
floured round cake tin. The mixture
should be about one-and-a-half inches
thick. Bake for twenty or thirty minutes
in a moderate oven, lift out carefully,
and remove paper; when cold , cut out
in rounds with plain cutter about two­and-
a-half inches in diameter. Whip up
cream, sweeten with sugar, flavor with
vanilla; dip rounds into this cream,
sprinkle with cocoanut and serve.
·scotch Cocoanut Shortbread
6 tablespoonfuls Baker's Shred
Cocoanut
~ pound flour
M pound rice flour
~ pound butter
6 ounces sugar
1 egg
1 tablespoonful c ream
U teas poonful rose extract
Cream butter and sugar together, add the egg, beat thoroughly,
then add the cream, rose extract, cocoanut, sift in flour and rice flour.
Mix thoroughly and knead smooth on a baking board. Divide into
eight equal portions, make each into a smooth round, roll out a
little, pinch the edges neatly and cut -into four small cakes. Lay on
tins, prick with a fork and bake in a moderate oven for twelve or
fifteen minutes. They should be yellow and crisp.
7
Cocoanut Fanchon.ettes
~ cupful Baker's Shred
Cocoanut
1 cupful milk
2 ounces cornstarch
3 tablespoonfuls s ugar
1 h e~p in g tablespoonful butter
Grated rind of one-half lemon
2 yolks of eggs
1 egg
Soak the cocoanut in the milk for fifteen minutes. 1\lix in a
saucepan the cornstarch, sugar, butter, lemon rind, yolks of eggs and
soaked cocoanut. Stir over a slow fire till they set like cream. Line
twelve tartlet tins with puff pastry, then divide mixture into them
and bake in a hot oven for half an hour. Cover with a meringue
made with the beaten whites of the eggs and two tablespoonfuls of
sugar. Replace in the oven until a pretty brown color.
Cocoanut Pastries
2~ cupfuls Baker's Shred I white of egg
Cocoanut }6 teaspoonful rose ex tract
heaping tablespoonful rice
ftour
Mix well together, divide it into three parts; color one part with
a few drops of red coloring, one with a few drops of green coloring,
and leave the other part plain. Take some puff pastry, roll it out
thinly, and stamp it into rounds with a plain cutter about two inches
in diameter; place in the center of each round some of the cocoanut
mixture, alternating the colors, and on this put a preserved cherry.
Place on a buttered baking tin and bake in a hot oven till a golden
color. Arrange on a pretty plate.
Cocoanut Orange Pie
1 cupful Baker's 3 eggs
Shred Cocoanut Juice of half an orange
2 cupfuls milk Some pastry
~ cupful sugar
Mix cocoanut and milk together
and allow them to soak for twenty
minutes. Beat up eggs with sugar,
add soaked cocoanut and orange
juice. Pour this mixture into a
pie plate lined with pastry, bake in
hot oven for half an hour.
8
Cocoanut Rhubarb Delight
1 cupful Baker's Shred
Cocoanut
3 oranges
1 pouud rhubarb
~ cupful sugar
M cupful water
t cupful whipping cream
Skin the oranges, divide them into sections, then cut the rhubarb
into inch lengths. Put the sugar and water into a saucepan, allow
to boil for two minutes, then add the oranges and rhubarb and stew
until tender. Remove them and boil down the juice until quite
thick. Put some of the mixture into a glass dish, some of the juice,
some of the cocoanut, and repeat this until all are finished. Serve
with the cream whipped and sweetened on the top.
Cocoanut Custard Pie
Line a deep pie dish with pastry, putting an extra rim around the
edge, and stand it away on the ice. Separate three eggs; add to
the yolks, slowly, three-quarters of a cupful of granulate.C. sugar;
when light, add the grated yellow rind and juice of half a lemon.
Moisten two level tablespoonfuls of flour with one-quarter of a cupful
of cold milk; then add one cupful of milk, strain this into the first
mixture and add two cupfuls of Baker's Cocoanut. Turn mixture
into the pie dish and bake in a moderate oven for thirty minutes,
or until the custard is set in the middle. Beat the whites of the
eggs until light, but not stiff; add three tablespoonfuls of sugar and
beat until dry. Heap this over top of custard; dust thickly with
cocoanut, then with sugar, and brown slowly in oven. Serve cold.
Cocoanut Cream Pie
1 heaping cupful Baker·s
Shred Cocoanut
3 eggs
1 cupful c ream
1 cupful milk
1 ~ tablespoonfuls cornstarch
4 tablespoonfuls cold water
2 heaping tablespoonfuls butter
6 tablespooufuls sugar
Some pastry
Line two pie plates with good pastry. Put milk and cream into
a saucepan, bring to a boiling point, add cornstarch mixed with
water. Remove saucepan from the fire, stir in the butter. Let stand
until perfectly cold. Beat up yolks of eggs and sugar together, then
add cocoanut to them. Add this mixture to the milk with stiffly
beaten whites of eggs. Divide into prepared pie plates and bake in
moderate oven for thirty minutes. Serve hot.
9
Cocoanut Pastry
1~ cupfuls Baker's Shred
Cocoanut
~ cupful butter
~ cupful sugar
3 eggs
1 cupful flour
2 teaspoonfuls baking powder
M teaspoonful almond extract
Beat butter and sugar together until creamy, gradually add eggs
well beaten , almond extract, flour, baking powder and cocoanut.
Mix well and pour into a small square buttered and papered cake
tin. Bake in a moderate oven for twenty minutes. Turn out, and
if desired, when cold cover with cocoanut frosting made as follows :
Mix one tablespoonful cornstarch into a saucepan, add half a cupful
sugar, yolk of an egg, half a cupful of milk and one heaping teaspoon­ful
of butter. Cook ten minutes, stir frequently, then add half tea­spoonful
almond extract and half a cupful of cocoanut. Spread over
the cocoanut pastry.
Cocoanut Charlotte
1 cupful Baker's Shred
Cocoanut '
1 heapi,)1g tablespoonful
powdered gelatine
}<( cupful boiling wa ter
1 cupful milk
4 eggs
~ cupful sugar
1 cupful whipped cream
l tablespoonful sherry wine
1 teaspoonful vanilla extract
}{ pound tnacaroons
Dissolve the gelatine with the boiling water, add the eggs beaten
with the sugar and the milk. Stir over the fire till they thicken slightly;
they must not boil. Strain, add the cocoanut, vanilla, sherry wine,
the macaroons crushed, and the whipped cream. Stir until beginning
to thicken, then pour into a wet mold. Turn out when firm, and
serve with lady fingers.
Cocoanut Souffle
2 cupfuls Baker's Shred
Cocoanut
6 tablespoonfuls flour
1 pint milk
4 eggs
8 tablespoollfuls sugar .
~ tablespoonful baking powder
~ teaspoonful lemon extract
Beat up the eggs until light, add flour, baking powder, six
tablespoonfuls of the sugar, lemon extract, milk and one cupful of
cocoanut. Mix carefully and turn into a buttered fireproof dish
(which will appear on the table) and bake in a moderate oven until it
rises and becomes firm . As soon as it begins to set, sprinkle over
with the other cupful of cocoanut mixed with the other two table­spoonfuls
of sugar. Serve hot.
10
Duchess Cocoanut Pie
1 cupful Baker's Shred
Cocoanut
1 cupful hot milk
1 tablespoonful melted b utter
l tablespoonful sugar
3 eggs
~ teaspoonful vanilla extract
Some pastry
Line a small, deep pie dish with the pastry. Ornament the edge
neatly. Mix together the cocoanut, hot milk, sugar and butter, and
allow to stand for twenty minutes; then add the yolks of eggs beaten
and vanilla extract. Mix and pour into prepared dish and bake in a
moderate oven for half an hour or until set. Beat up whites of eggs
with a pinch of salt, when stiff beat in two tablespoonfuls of sugar;
pile this meringue on top of pie; sprinkle over with sugar and
cocoanut, return to the oven until set. Serve hot or cold.
Cocoanut Pancakes
tablespoonfuls Baker's
Shred Cocoanut
I~ cupfuls flour
~ teaspoonful salt
3 tablespoonfuls s ugar
4 eggs
~ cupful milk
3 tablespoonfuls olive oil
3 tablespoonfuls orange
flower water
A few drops red coloring
Smue preserved fruit
Sift the flour into a basin, chop the cocoanut and add it, with the
salt and sugar. Beat up the eggs and add them with the milk to the
dry ingredients, adding the olive oil, orange flower water and red
coloring. Mix well and fry. Sprinkle with fine sugar and chopped
cocoanut. Serve very hot with preserved apricots or other fruit .
Hasty Cocoanut Pudding
~ cupful Baker's Shred
Cocoanut
1){ pints milk
3 tablespoonfuls s ugar
){ teaspoonful salt
3 level tablespoonfuls corns tarch
3 level tablespoonfuls fl our
3 yolks of eggs
1 teaspoonful vauilJa ex tract
Son1e cream
Few chopped nuts
Scald one pint of milk in a double boiler, add salt and sugar,
cornstarch and flour moistened with the quarter pint of milk, then
cook until thick and smooth, stirring constantly. Add the cocoanut,
then stir in the yolks of eggs. Remove from the fire, add the
vanilla, cover and place over hot water for ten minutes to finish
cooking. Turn into a mold or into individual cups. Serve very
cold with plain or whipped cream and chopped nuts on the top.
Cocoanut may be sprinkled over the top if preferred.
11
Frozen C'acoanut Custard
1~ cupfuls Baker's Shred Yolks of five eggs
Cocoauut M teaspoonful vanilla extract
quart milk M teaspoonful letnon extract
cupful sugar Lady fiugers
Chop the cocoanut finely or put through a chopping machine.
Beat up the eggs with sugar, bring the milk to boiling point and add
it, stirring all the time. Remove from the fire, flavor with vanilla
and lemon extract, then cool. Add the chopped cocoanut and mix
all well together. Turn into the freezer and freeze. Serve with lady
fingers .
Cocoanut Flummery
2 cupfuls Baker's Shred
Cocoanut
1 stale sponge cake
1 pint boiled custard
4 whites of eggs
4 tablespoonfuls sugar
Slice the loaf of sponge cake. Put a layer in the bottom of a deep
glass dish. Pour some of the custard over the cake. The custard
should be flavored with wine or vanilla and should be cold. Beat up
the whites of the eggs to a stiff froth, then gradually beat in the
sugar. Stir in lightly the cocoanut, then spread a layer of it over
the moistened cake. Add a second layer of the cake, pour over the
rest of the custard, and heap on the remainder of the cocoanut whip.
Let stand in a cold place for two hours, then serve.
Baker's Cocoanut Salad
I cupful Baker's Shred ~ cupful chopped celery
Cocoanut Strained juice M lemon
1 cupful diced bananas
Mix the cocoanut with the bananas, celery and lemon j uice. Ar­range
nests of shredded crisp lettuce leaves in a salad bowl and fill
them with the mixture. Serve very cold, with mayonnaise dressing.
Cocoanut Candy
I ~ cupfuls Baker's Shred 2 cupfuls sugar
Cocoanut 1 teaspoonful rose extract
1~ cupfuls milk
Put the cocoanut into a saucepan, add sugar and milk. Boil for
twelve minutes, stirring occasionally. Then remove from the tire.
add rose extract. Then beat up briskly with a wooden spoon till it
begins to thicken. Pour into a buttered t in and when nearly cold cut
into square pieces.
12
Cocoanut Cornstarch Dainty
I cupful Bake r 's Shred
Cocoanut
3 tablespoonful s s ugar
3 whites of eggs
1 pint of milk
4 tablespoonfuls corns tarch
1 teaspoonful vanilJa e xtract
Cus tard sauce
Mix the corns tarch and sugar in a saucepan ; add the milk, stir
over the fire constantly until it thickens, then add the cocoanut and
cook slowly for half an honr, stirring occasionally. Beat up the
whites of the eggs stiffly , add them with the vanilla extract, and
pour into a wet mold. Turn out when chilled and serve with custard
sauce made with the yolks of the eggs.
Steamed Cocoanut Pudding
4 ounces Bak e r 's Sh red 3 eggs
Cocoanut 1 cupful tnilk
3 lnbleRpoonfuls s ugar 3 ounces breadcrumbs
2 heaping ta blespoonfuls fl our Juice of one-h alf lemon
2 tablespoonfuls melted butter Some sweet sauce
Soak the cocoanut in the milk for fifteen minutes, then add the
breadcrumbs, flour, butter, sugar, lemon juic~. yolks of eggs and
whites stiffly beaten. Mix and pour into a well buttered mold, cover
with buttered paper and steam for two hours. Serve with a sweet
sauce flavored wi t h a little lemon juice.
Cocoanut Creams
1 cu pful Bak e r 's Shred
Cocoanut
White of one egg
1 teaspoonful almond extract
Sotne confectione r's s ugar
Put the white of egg into a basin , add almond extract, the
chopped cocoanut , and enough s ifted confectioner 's sugar to make a
stiff paste. Knead it on a board, using a little confectioner 's sugar,
then roll it out and cut it out with small cutters. Lay on paper to
dry. Any flavoring that is liked may be used.
Cocoanut Kisses
6 heaping tablespoonfuls Baker's 1 cupful water
Shred Cocoanut 1 teaspoonful rose extract
1 pound lump sugar
Put the sugar and water into a saucepan, stir gently till the sugar
is dissolved over the fire, then boil t ill it spins a heavy thread ;
remove from the fire, stir with a wooden spoon till cloudy, add rose
extract and cocoanut. Mold in a teaspoon or dessertspoon with the
fingers, making a r idge in the middle. Slip on to wax paper to dry.
13
Cocoanut Junket
4 ta blespoonfuls Ba ke r 's Shred
Cocoantll
1 junke t table t
1 tablespoonful cold water
1 Quart milk l small g lassful nun
2 ta blespoonfuls s ugar
Mix the cocoanut and milk together and place them in a warm
oven for half au hour. Then add sugar, strain when dissolved, add
the junket tablet dissolved in the cold water. Stir in the rum, then
pour the junket into glasses and allow to stand in a warm place until
firm . Remove carefully without shaking to a cool place and let
stand until serving time. Sprinkle over with cocoanut and serve
with or without cream.
Cocoanut Delight
tablespoonfuls Baker·s Shred
Cocoanut
2 cup ful s sugar
Juice of one-ha lf orange
1 ){ cupfuls water 1 teaspoonful lemon juice
2 heaping tablespoonfuls powdered A little confectione r's s ugar and
gela tine · corns tarch
Put the gelatine into a small saucepan, add the water, sugar,
bring slowly to a boiling point, then boil gently for ten minutes,
stirring occasionally. Remove from the fire, add the lemon and
orange juice, s train and stir in the cocoanut. Pour into a wet tin
and set in a cool place to firm . Cut into small neat ·squares, roll
first in cornstarch and then in the confectioner's sugar. If liked, a
few drops of coloring may be added to the Delight.
Cocoanut Caramels
~ cupful Bak e r 's Sh red P inch of c ream o f ta rtar
Cocoanut ~ cupful thick cream
t pound brown s ugar M teaspoonful vanilla extract
t cupful butter ~ teaspoonful lemon extract
~ cupful milk
Mix the cocoanut in the milk and allow it to soak for fifteen
minutes; then pour it in a saucepan with
the sugar, cream of tartar and one third
of the butter. Boil until it spins a heavy
thread, then add the second piece of butter,
again boil till it spins a thread and add
third piece of butter and the cream. Boil
till it forms a hard ball when tried in cold
water, add extracts and pour into buttered
tins. Turn out when half cold and cut into
neat pieces. This mixture must be stirred
all the time while it is boiling.
14
Cocoanut Fudge
1 cupful Baker's Shred
Cocoanut
1 heaping tablespoonful butter
1 pound brown sugar
~ c u pfnl milk
1 teaspoonful vanilla ex tract
ounces unsweetened chocolate
Put the sugar, milk, butter and chocolate into saucepan over the
fire and boil for fifteen minutes, stirring all the time. Remove from
the fire, add the chopped cocoanut and the vanilla extract, and beat
with a wooden spoon until it begins to thicken. Pour into buttered
tins and mark into squares before it hardens.
Cocoanut Butter Scotch
1 cupful Bake r 's Shred
Cocoanut
1 pound brown sugar
6 ounces butter
6 teaspoonfuls water
1 teaspoonful lemon extract
Put the sugar, butter and water into a saucepan, boil for ten
minutes, stirring only occasionally and gently. Stir in cocoanut and
lemon extract and pour immediately into buttered tins. Leave in a
cool place till it hardens.
Cocoanut Stamps
1 ~ tablespoonfuls Baker's 1 te:1spoonful powdered gelatine
Shred Cocoanut ~ lb. confecHoner's sugar
2 tablespoonfuls milk Red coloring
Dissolve the gelatine in the milk, add cocoanut and infuse it in
the milk for ten minutes. Add a few drops of red coloring and
allow to cool slightly, then stir in half of the sugar. Turn on to
a slab and knead in the remainder of the sugar. Roll out and stamp
into rounds. Brush the tops with white of egg and sprinkle with
a little shredded cocoanut.
Cocoanut Cones
2\{ cupfuls Baker's Shred 3 heaping tablespoonfuls
Cocoanut cornstarch
~ cupful sugar 2 whites of eggs
Mix the sugar and cornstarch together, add the cocoanut and
the whites of eggs beaten stiffly. Form into little cones and lay
at equal distances on wafer paper, or, if this is not obtainable, on
a greased baking tin. Bake them in a very slow oven till they
are firm.
15
INDEX
Cakes
PAGI~
Cocoanut Balls. . . . . . . . . . . 7
Cocoanut Filling . . . . . . . . . 4
Cocoanut Gems .......... 7
Cocoanut Gingerbread . . . . 5
Cocoanut Gingersnaps . . . . 4
Cocoanut Layer Cake . . . . 4
Cocoanut Loaf Cake . .... 5
Cocoanut Raspberry Maca-roons
...... .. . . . . . .... 6
Cocoanut Steeples ........ 4
French Cocoanut Cakes .. 5
Philadelphia Cocoanut
Cakes . . .... ..... . .... . 6
Princess Cocoanut Cakes.. 6
Scotch Cocoanut Short-bread
................. 7
Confectionery
Cocoanut Butter Scotch . .. 15
Cocoanut Candy .. . .. ... . 1 2
Cocoanut Caramels .. . .. . . 14
Cocoanut Creams ........ 13
Cocoanut Delight .... ... . 14
Cocoanut Fudge .... . .... 15
Cocoanut Kisses .. ..... . . 13
Pancakes
Cocoanut Pancakes ..... .. rr
16
Pastry
PAGE
Cocoanut Cream Pie 9
Cocoanut Custard Pie . . . . 9
Cocoanut Fanchonettes ... 8
Cocoanut Orange Pie .... 8
Cocoanut Pastry ... . .... ro
Cocoanut Pastries ........ 8
Duchess Cocoanut Pie .... I r
Puddings
Cocoanut Charlotte .... . . 10
Cocoanut Cornstarch
Dainty . ............... ;3
Cocoanut F lummery ...... I2
Cocoanut J unket ......... I4
Cocoanut Rhubarb Delight 9
Cocoanut Souffle ......... 10
Frozen Cocoanut Custard .. 12
Hasty Cocoanut Pudding .. 1 I
Steamed Cocoanut
Pudding ...... . . ... . . . I3
Salad
Cocoanut Salad ..... ..... 12
Soup
Cocoanut Soup ....... .. . 6