Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-14
COCOANUT DESSERTS
Can Be Made All the Year
Around.
HOT OR COLD DISHES
FROM PIE TO ICE CREAM AND
CAKE.
Other Dainties Suggested With This
Nut as the
Basis.

Written for The Evening Star.
The cocoanut is a fruit that can be OBJ
taired at almost any month of the year. 1t
is also available for any number of deli
cate desserts, some of which are given
here.
Cocoanut Pudding Cold.-For one ordi-
nary cocoanut allow one pint of milk, one
half cup of sugar, three eggs and one tea
spoonful of vanilla. Remove the hard shell
and dalk skin from the cocoanut and crate
the meat. Beat the eggs without separat-
ing until light, then add the sugar, the
milk and the coCoanut, and lastly the
vanilla. Pour into deep pudding dish,
stand the dish in a pan of water and bake
in moderate oven until it takes the con-
sistency of custard. Stand on ice until
thoroughly chilled.
Cocoanut Pudding Hot-For one cocoanut
allow one-half cupful of sugar. one pint
of milk, one-quarter cupful of sherry and
one pint of crumbed sponge cake. Crate
the cocoanut as directed in the previous
receipt Put the sugar and the milk in a
farina kettle ana let cook for ten minutes.
Put layer of the crumbled sponge cake
in pudding dish. Pour little of the wine
over it. then sprinkle layer of cocoanut
over the top. Add another layer of cake
moisteneL with the wine, then one of cocoa
nut with the wine, and continue the process
until all the ingredients are exhausted, tax
ing care that there is a layer of cake on
the top. Pour the sweetened milk on the
whole and bake in a moderate oven. Serve
hot without sauce.
Cocoanut Pie.-To make two medium size
pies allow one pint of milk, two or three
eggs. one-half cupful of sugar. one cupful
of grated cocoanut and one-half teaspoon
full of vanilla. Beat the eggs without sepa-
rating until light and creamy. Add the
sugar, the cocoanut and the vanilla. Line
the pie dishes with a good plain paste
rolled as thin as possible, fill them with the
mixture and bake in a quick oven for half
an hour. Serve cold.
Cocoanut Timbales.-For six ordinary
size mOlds allow two eggs, one pint of milk,
two tablespoonfuls of sugar, one grated
cocoanut and as much sifted bread crumbs
as may be required. Butter the timbale
molds or small cups and line them first
with the bread crumbs, then with a thick
layer of cocoanut Beat the eggs with
sugar and the milk and fill the molds or
cups with the mixture. Stand the cups
in a pan of boiling water and bake for
fifteen minutes. Turn out of the molds and
serve hot or cold with hard sauce and
whipped cream, favored with brandy, re-
spectively.
Cocoanut Layer Cake.-For the cake al
low half pound of butter, one and quar-
ter pounds of powdered sugar, half a tea
spoonful of nutmeg grated, the juice and
half the grated peel of one lemon, the
whites of seven eggs, a gill of milk, one
and a quarter pounds of flour. one cocoanut
freely grated and one teaspoonful of bak-
ing powder. Rub the butter and sugar to
a cream, then add the nutmeg and lemon,
then mix thoroughly with the milk. Beat
the whites until stiff and sift the flour.
Then stir both into the mixture alternate
ly and beat in the cocoanut and the baking
powder. Whisk briskly for a moment or
two and bake in jelly cake tins. For the
filling allow one pound of shelled sweet
almonds. two teaspoonfuls of rose water,
the whites of four eggs and half pound
nf he a Tp1nn nd
dry them and pound to a paste with the
rose water. reserving two dozen whole ones
to ornament the top of the cake. Whisk
the eggs until they begin to whten, then