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

Prepared cecoanut may be used in
all recipes calling for fresh cocoanut.
requiring less sugar, however, as the
prepared article is slightly sweetened
A sprinkling of It over fruit, plain
custards or simple salad transforms
these foods into dainty and often ella.
borate appearing dishes. It 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 fiavoring, three table
spoons of sugar, six tablespoons very
thick cream, whole wheat bread,
whipped cream. Chop. the nuts until
and sugar Mix well and add the
cream. Mix to a 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 If desired
and press the top slice on to make a
firm sandwich.
Cocoanut Macaroons-One and one
half cups shredded coceanut, one half
pound powdered sugar, whites of Ave
eggs. Beat the egg whites until stiff
and very dry, fold instcarefully the
powdered sugar and the cocoanut Mix
very lightly. Drop by teaspoonfuls
on oiled paper; bake in slow oven
20 minutes. Take out of the oven
when golden brown and, when cold,
moisten the underside of the paper so
that the macaroons may easily be re-
moved. h,
Cocoanut Custard-One pint sweet
milk, two eggs, one half cup cocoa.
nut, two tablespoons OF sugar, one
half salt spoon of saltpone half tea
.spoonYof cornstarch, one half tea.
spoon of vanilla. Dissolve the corn
starch in a little of the cold milk
Have the remainder ofIthe 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 flayoring and cocoanut' and
pour into dish In which lit Is to be
served This Is delicious custard
to pour over fruit or. broken cakes
or macaroons or over nodded, jelly.
Cocoanut Pudding One pint sweet
milk, one half cup sugar, two eggs,
two tablespoons of cocoanut, one half
cup crackers. one teaspoon of lemon
extract, one quarter cup confectioners'
sugar. Mix ingredients together ex.
cept whites of eggs and confect toners
sugar. Bake one half hour. ! When
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 oven
and brown. Serve colds :
Cocoanut Pie-One cup shredded
cocoanut, four tablespoons sugar, two
tablespoons cornstarch, 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 mix
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
whites to stiff froth, add vanilla and
nutmeg and fold into the custard
Have a 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 When
done, fill with the custard, replace in
the oven and brown. Serve cold
Cocoanut Cookies-One half cup
butter, one cup sugar, one egg, one
half cup shredded cocoanut, one half
teaspoon flour, milk. Cream the but
ter and sugar, beat egg until light
and add to mixture. Add cocoanut,
vanilla and baking powder which has
been sifted with one half cup -four
Add just enough -four TO make a
dough soft enough to roll out. Bake
in quick oven until pale brown.
If dough seems too dry, add one or
more spoonsfuls of milk: ~
Cocoanut Salad-One cup cocoanut,
two sour apples, one cup celery, two
tablespoonful of onion, one table
spoonful of parsley, three chilli pep
pers, French dressing, lettuce or to-
matoes. Pare, core and chop the ap-
pies; chop the celery, parsley, and
onion very fine, add cocoanut and mix
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