The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1905-12-31
The Cocoanut and Its Use
As a Food.

By A. Currow.

in the sun, the heat of which, While
setting free the OIL also hardens and
dries the flesh. During the process
more or less decomposition occurs
leaving a rank. oily odor, very unpIeas-
ant. Much of it breeds into live cor
ruption. When sufficiently cured, it is
bagged for export. Shiploads are sent
! to Europe yearly, where a high price
: is obtained, ranging from sixty dollars
TO ninety dollars per ton. There cocoa
nut oil is prepared from it, and lately
an article known as ''cocoanut butter"
made from the copra, is obtaining favor
in the markets as superior to oleomar-
Sar1ne and other substitutes for dairy
butter. What the refining process is,
j is a matter of doubt, but how it can be
made palatable and wholesome after
the putrid condition that occurs while
being cured, is marvel and mystery;
for who can bring a clean thing out of
an unclean?"
For the benefit of those who desire
more natural and wholesome use of
this excellent article, we give few
simple processes used successfully in
the tropics for years for making milk,
cream, and butter as perfectly whole
some substitutes for the animal prod
ucts,-preferable, also, in quality and
COST
Process for Making Milk.-Selectg good
nuts-those which have plenty of water
inside. Scrape off all loose fiber, and
have the shell smooth and free from
particles. Crack the nut in two, around,
as neatly and evenly as possible. |
Pour the water into a bowl and
use for diluting milk or adding to
a soup or other dish. If no nut crater |
as used in the tropics is at hand, the |
common hand crater can be used sue |
cessfully, but the flesh must be taken |
out of the shell in order to CRATE it. |
The device consists merely of a stout |
piece of iron one and a half to two |
inches wide, One-eight of an inch |
thick, slightly turned up at one end, |
rounded off and filed into fine teeth !
with upward groove. The other end is |
screwed down to a narrowheaded I!
stool This is a most durable crater.
Crate out finely all the flesh, avoid
ing the hard skin inside. The finer the !
grating, the easier the next process of
and the richer the milk.
Wringing.-Have hot water ready,
and add one pint for each nut grated;
mix together we'll and allow to stand
until cool. Make ready beforehand one
or more cloths, ten to twelve inches
square. cut from good, firm material, as
a sugar bag; prepare a wide bowl or
dish, into which spread open the cloth.
Put into it some of the gratings, take
up the ends, and wiring gently, then
until nothing more can be,
squeezed out. The last wringings con-
tain the milk elements, being rich in
proteids. The milk is now ready for
the table, needing neither straining
nor sterilizing. A little salt added gives l
4 better flavor for use with vegetables
Or grains. Milk thus made can be used
for baking breads or biscuits, for
either boiled or baked buildings, and
is far superior to cows milk as stock
for vegetable soups. In tropical eli
mates it keeps a whole day without t.;
only a little salt being added.
For Cream.-For a good cream suit
able for fruit dishes or any other way
n which ordinary cream is used, the
process is the same, the quality of
water being one cupfu1 to each cocoa