The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1905-12-31

nut. Let stand in cool place, and
skim off the cream when risen.
For Butter.-The process is the same
the quantity of water being limited to
one cupful for three cocoanuts the
wringing being done more thoroughly.
Pour the milk into a fiat enamel dish,
place on stove and heat, not too rapid
~, TO simmering. In a few minutes the
albumen viii oagulate. When it has
| all thickened, remove the dish and let
| cool rapidly. II will then set into the
| consistency OF a jelly and is ready for
use. No oil is separated if the milk
| is heated quickly and not allowed to
simmer too long. With or without salt
added. it is very palatable, and is an
| excellent, pure substitute for dairy but
| ter. With salt added. it will keep for
three days in a warm climate, and
longer in a cold. If kept on ice it could
probably be kept for five days. One
can partake of it freely on bread with
vegetables or fruit. without fear of
taxing the liver or in any way deterring
digestion. Children take to it readily.
To some the taste is little rich at
first: but after a few trials a liking
is acquired for it. Al few drops of
lemon juice mingled with it impart
quite a new flavor, much reIished by
some.
The value of butter thus prepared is
that it contains far in a perfectly emul-
sified state and ready for digestion,
which is not the case with dairy butter
The latter, when used with hot foods,
melts and saturates the particles, so
preventing the gastric juice from pene-
trating and dissolving the albumen
present.
For three years the writer has used
it freely, and has proved its superiority
having no desire for any other butter,
and feeling much better with it than
without. In every case where it has |
been recommended to friends, and used |
by them, stomach irritation was soon |
allayed, and all tendency to constipa- |
ton readily overcome.
A still better substitute for dairy |
butter can be made from the cocoanut |
the process being exactly the same. |
Cold is used to make the cream rise; |
which is skinned, churned, washed. |
sailed, and made up in pats, and keeps .
we'll for much longer period. The |
process is not so easy and practicable
as the one just described, which can be
completed in forty minutes
Many DESTROYS of obtaining a health
full substitute for dairy butter, have
been wrongly instructed in regard to |
cocoanut butter. On a recent |
visit to New Zealand the writer dis
covered that some friendsr-had been
eating cocoanut fat, which, if melted i
and refined, would make pure cocoa
nut oil. One good lady had persisted in
using the so-called butter until severe
biliousness resulted. When a sample
of the recipe given above was tried
-hese friends We're highly pleased, and H
decided in it's favor at once We take
this opportunity of recommending TO
the readers of Good Health the use of
cocoanut butter as a pure, palatable,
and wholesome substitute for the ami
NAL product so much adulterated and
often the medium of disease infection.
The Residue.-The cocoanut gratings |
left need not be thrown away as use
less. Save some, and the rest give to
the fowls. Fowls relish nut foods, i'm
'rove in flesh, and lay more eggs, of a
better quality, when fed thereon.
A rich brown gravy can be made from
he gratings by adding thereto a little (
water. Let boil, strain off the liquid, | 4
-hicken with brown flour, and salt to
aste. This adds pleasant nutty taste 4
md rich flavor to the gravy.
Keep the shells for ironing day, and
Use for fuel, and the irons will give lit {
IL cause for distress. The shells may 4
De made into little pots for hanging I
erns, suspended by thin wire passed 4
nto holes bored through the shell, and !
astened above