Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-03-24
With Grated Cocoanut,

Most housewives have only two uses
for cocoanut. They can make cocoanut
cake and they can make cocoanut pie
and aside from that they have no use
for this delicious product Of the tropics
which comes to our door so cheap at
this time of year. But the greatest
shortcoming Of most home cooks Is a
lack of versatility and many an other
wise good cook has floundered on the
rock of monotony. So without forgetting
how to make cocoanut pie or cocoanut
cake try some of these recipes.
Cocoanut Sauce.
Here is a sauce that will give character
to any pudding Make hard sauce by
dreaming half a cup of butter and twice
the quantity of sugar. Add two eggs,
the whites and yolks being beaten sepa-
rately, and last cup Of grated cocoanut
Cocoanut and Oranges.
Use very thinly sliced sweet oranges
and grated cocoanut to make this des-
sert. Sweeten the oranges and put alter
nate layers of oranges and cocoanut until
all is used. Heap whipped cream on top
and chill before serving. This dessert
should be made not more than half an
hour before it is to be served.
Souf11e of Cocoanut. -
. Scald pint Of milk and add one cupfuI
Of grated cocoanut. When cool add four
eggs, well beaten, and season with almond
extract. Bake until set and serve with
whipped cream.
Cocoanut Pudding.
Mix one and one-half pints Of milk with
three level teaspoonfuls Of corn starch
and four teaspoonfuls of sugar. Add the
beaten whites of three eggs and one-half
teaspoonful of vanilla and heat in a
double boiler till nearly set. Add half a
grated cocoanut and turn into a mold.
Chill before serving.
Cocoanut Ice Cream.
Particularly delicious is the favor of
cocoanut when used in ice cream. Here
is an ice cream rule that is a great
favorite in the West Indies. 1t calls for
four fresh cocoanuts which should be
grated and put into fresh piece of
cheesecloth. All the juice should then be
squeezed into a bowl and to this juice
should be added one pint of thin cream.
The cream may be beaten before adding
if it is thick enough. The whole should
be sweetened to taste and then frozen in
the usual manner.
Cocoanut Candy.
Many delicious candies are made with
cocoanut-either in combination with
chocolate or without Here Is simple
rule for making cocoanut- cream candy.
Put two cups of sugar and two-thirds of
cup of water in a perfectly clean
saucepan over the fire. Boil without
stirring over a steady fame till 1t will
spin a threat. Set off to cool in pan
OF cold water. When at blood heat flavor
with few drops Of vanilla and add as
much finely grated cocoanut as will bind
it. Spread on oiled paper an inch or
more in thickness and when hardened cut
it in squares. - .-
When Cocoanuts Are Fresh.
OF course the fresh cocoanut is prefer
able to the desiccated Sort although that
has the virtue of being always with US
and being somewhat easier to handle.
The proposition of breaking into fresh
cocoanut is not always an easy one and
sometimes the objection is put forward
that a whole cocoanut is too much for
one dessert. But you need never throw
away the cocoanut you do not need inn
mediately, for by grating it and drying
with a sprinkling of graduated sugar it
can be put away for future use.
Copyright. 1919