Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1913-07-10
DAINTIES MADE
OF COCOANlJT

COCOluUI D6 uSGu III
all recipes calling for fresh cocoanut.
requiring less sugar, however, as the
prepared article is slightly sweetened.
A sprinkling of t over fruit, plain
custards or a simple salad transforms
these foods into dainty and often Ella
borate appearing dishes. 1t may be
mixed with plain loaf cake or added
to simple icings; in each case being
found delicious addition
Cocoanut Sandwiches One cup CO.
coanut, one half cup nut meats, one
teaspoon of fiayoring, ! three table
spoons of sugar, six tablespoons very
thick cream, whole wheat bread,
whipped cream. Chop the nuts until
very fine, add the cocoanut, fiaForing
and sugar. Mix well and add the
cream. Mix to paste. Have ready
round slices of whole wheat bread
with whipped cream slightly sailed.
Spread the filling on the bread, add a
few drops of lemon juice II, desired
and press the top slice on to make a
firm sandwich.
Cocoanut Macaroons -One and one
half cups shredded cocoanut, one half
pound powdered sugar. whites of five
eggs. Beat the egg whites until stiff
and very. dry, fold in carefully the
powdered sugar and the cocoanut. Mix
very lightly Drop by teaspoonfuls
on oiled paper; bake in a slow oven
20 minutes. Take out of the oven
when golden brown and. when cold
moisteA the underside of the paper SO
that the macaroons may easily be re
moved. fiis
Cocoanut Custard4-one pint sweet
milk, two eggs, one half cup Cocoa
nut, two tablespoons of sugar. one
half salt spoon of salt, one half tea,
spoon of lcornstarch, one half tea
spoon of vanilla Dissolve the corn
starch in little of the cold milk
Have the remainder of the milk hot
in double boiler and stir in the corn
starch. Cook 10 minutes. Beat the
eggs and sugar together, pour the
boiling milk over them and return
to the fire until thick and creamy
Remove at once from the fire., set in
cold water and stir until almost cold
Add the fiayoring and cocoanut and
pour into dish in which it is to be
served. This is delicious custard
to pour ever fruit or broken cakes
or macaroons or over nodded jelly.
Cocoanut Pudding One pint swee,
milk, one half cup sugar, two eggs
two tablespoons of coeoanut, one hall
cup crackers, enc teaspoon of lemon
extract, one quarter cup confectioners
sugar. Mix ingredients together ex
cept whites of eggs and eonfectioners
sugar. Bake one half hour WheT
the pudding is firm, remove from the
oven,. beat the egg whites until stiff
with the confectioners' sugar, cover
top of the pudding, place in the over
and brown. Serve cold.
Ccccanut Pie-One cup Il shredded
, cocoanut, four tablespoons sugar, two
| tablespoons cornstareh, two cups
sweet milk one quarter cup cream
one half teaspoon vanilla, dash Of
nutmeg, two eggs. Scald the milk;
beat the egg yolks until light with the
sugar, add the cornstarch and mil
with the scalded milk Cook, stir
ring constantly until it thickens. Re
move from fire, add cream and cocoa
nut and set away to cool Beat egg
4
nutmeg and fold into the custard
| Have pie tin lined with pie crust
prick all over with fork, brush with
a little of the egg white and place
| in the oven to bake until firm. WheT
| done, fill with the eustard, replace in
the oven and brown. Serve cold.
Coeoanut Cookies-One half eur
butter, one cup sugar, one egg, one
| half cup shredded cocoanut, one hal
! teaspoon flour, milk. Cream the but
| ter and sugar, beat egg until ligh
and add to mixture Add cocoanut
vanilla and baking powder which has
| been sifted with one half cup flour
Add just enough -four to make &
dough soft enough to roll out. Bake
| in a quick oven until pale brown
| If dough seems too dry, add one OIL
more spoonsfHls of milk .. .-
| Cocoanut Salad-One cup cocoanut
! two sour apples, one cup celery, two
| tablespoonful of onion, one table
| spoonful of parsley, three chill pep
| pers, French dressing, lettuce or to
! matoes. Pare, core and chop the ap
| pies; chop the, celery, parsley, ant
oniof very fine, add cocoanut and mi1
all together Cover with the peppers
shredded, chill, cover with French
dressing and serve on lettuce leaves
| or in tomato cups.-Pictorial Review
The Toledo Museum of Art officials