Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-10-20
RECIPES.

| COCoANUT AND RAIsiN CREAM roE
CAKE FILLING. Take a cuptul of raisins
seeded and chopped, half cupful o
chopped almonds, the same OF grated
cocOanui, and the white of an egg heater
stiff. Spread thin LAYER of curran
jelly upon the cake, and use this cream
for filling between the layers.
| COCoANUT CAKE.-Take two cupful
Of powdered sugar, half a cupful of but
ter, three eggs, n cupful of milk, thre'
cupfuls of -four, two teaspoonfulS o
cream Of tartar aud one OF soda. Mi
and bake as for jelly cake.
| CoCOANUT FILLING FOR TIE ABOVE
To one-half of a grated cocoanut ado
the whites of three eggs, beaten 10 1
froth, and cur full OF powdered sugar
Spread this between the layers. FoI
covering the top of the cake, mix tn,
other half of the cocoanut with foul
tablespoonful OF powdered sugar ant
strew thickly over.
SMALL CoCOANuT CAkES.-Take {
cocoanut, carefully skinned and grated
the milk OF the same and an equal guam
tity OF water, n pound and half OF
powdered sugar and the whites OF tire,
eggs. Dissolve pound OF sugar in thu
milk and water, boiling until IL becomes
a ropy sirup: then turn IL into but
tered dish. Beat into the white of tn,
egg the remainder Of the sugar, mix Wit!
| il the grated cocoanut and add, littl,
at time, the strip, which must first b,
allowed 10 cool so ne not TO set the egg
Drop the mixture In tablespoonful:
upon buttered papers, and If ii runs, still
in little more sugar. Bake In moder'
ate oven, being very careful not tc
scorch and not allowing them To brown
at all. They are best when fresh, but
can be kept for some time.
CoCoANUT PUpDING.-Take a hall
pound of grated cocoanut, half cupfuI
of stale sponge cake crumbs, cupful
Of sugar, large cupful Of rich milk
Cream is better, six eggs and two
teas poonfuls of vanilla or rose water, AS
may be preferred. Cream the butter
and sugar and add the beaten yOlks OF
the eggs; stir the cocoanut well in, add
the milk, crumbs and flavoring, and last
of all the whites Of three eggs, blending
each ingredient perfectly before adding
another. Bake in medium oven for
forty minutes, then cover the top with a
meriBgue made Of the remaining whites
of eggs beaten with three tablespoonful
OF sugar favored with vanilla. Close
the oven again till the meringue is slight
ly Drowned.
COCoANUT CUsTARD PUDDING.-Scald
a quart of milk, remove il from the fire
and add pint of grated cocOanut.
When IL is cold add four eggs beaten
light and half a cupful Of sugar; roll a
soda cracker fine, stir iG in and pour the
mixture into buttered pudding dish.
Bake in rather quick oven till firm.
which will require about half an hour,
and serve cold.
CoCoANUT SAUCE.--Make hard sauce
by beating together cupful OF sugar
and half a cupful Of butter until they
are very white and light. Add the yolks
of two eggs and again beat till very
light; then add the whipped whites Of
the eggs and II cupful of grated cocoa
nut.
CoCoANUT POUND CAKE.-Take a
pound each Of -four and sugar, half a
pound Of butter, dozen eggs, half a
cocoanut grated, the juice and grated
rind of lemon. Mix as for ordinary
pound cake batter and bake In small
cups.
COCOANUT BALLs.-To a pound and a
half Of white sugar put pint Of water
and boil until ropy; then turn into a
large bowl and stir ia the grated flesh
Of good sized cocoanut. When cool
make into balls with the fingers and set
them away TO dry out of the reach Of
the children.