Showing posts with label Coconuts. Show all posts
Showing posts with label Coconuts. Show all posts

COCOA-NUT SOUP

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--6 oz. of grated cocoa-nut, 6 oz. of rice flour, 1/2 a teaspoonful of mace; seasoning to taste of cayenne and salt; 1/4 of a pint of boiling cream, 3 quarts of medium stock.

Mode.--Take the dark rind from the cocoa-nut, and grate it down small on a clean grater; weigh it, and allow, for each quart of stock, 2 oz. of the cocoa-nut. Simmer it gently for 1 hour in the stock, which should then be strained closely from it, and thickened for table.

Time.--2-1/4 hours.

Seasonable in Autumn.

Sufficient for 10 persons.

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COCOANUT FUDGE

Author: Top of the Rock Astronaut / Labels: ,

Two cups sugar, one cup milk, one box desiccated cocoanut, small lump butter. Cook sugar, milk and butter fifteen minutes, take off the fire, and beat with a spoon. When partly creamed, add cocoanut and one teaspoonful vanilla. Stir well, pour into buttered pan and cut in squares.

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COCOANUT CAKE

Author: Top of the Rock Astronaut / Labels: ,

Whites of four eggs, one-half teacup butter, one teacup sugar, one teacup sweet milk, two cups flour, two teaspoonfuls cream of tartar, one teaspoonful soda, flavor with lemon. Bake in jelly cake pans. When done, have ready icing made not quite so stiff as for the tops of cake; three eggs will make enough. Spread the layers with icing. Sprinkle quite thick with cocoanut.

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Coconut Ice Cream

Author: Top of the Rock Astronaut / Labels: ,

Put 1 pint of milk over the fire in a double boiler with the grated yellow rind of a lemon and three well-beaten eggs. Stir until the mixture begins to thicken. Remove from the fire; add a cup and a half of sugar, and 1 qt. of cream. Then add a grated coconut. Stir until the custard is cold, add the lemon juice and freeze.

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