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COCOANUT

(Philadelphia Ice Creams) - (Ice Creams, Water Ices, Frozen Puddings)







This will serve six persons.

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LOAF COCOANUT CAKE

Rub one cup of butter and two cups of sugar to a cream. Add one cup of
milk, whites of four eggs, three cups of flour (measure after sifting),
and three teaspoons of baking-powder added in last sifting. Add a grated
cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
with buttered paper.

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COCOANUT LAYER CAKE

Rub to a cream one-half cup of butter and one and one-half cups of
pulverized sugar. Add gradually three eggs, one-half cup of milk and two
cups of flour, adding two teaspoons of baking-powder in last sifting.

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COCOANUT ICING

Mix cocoanut with the unboiled icing. If you desire to spread it between
the cakes, scatter more cocoanut over and between the layers.

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COCOANUT PIE

Line a pie-plate with puff paste and fill with the following custard:
Butter size of an egg, creamed with one cup of granulated sugar, one
tablespoon of flour, three-fourths cup of grated cocoanut, one
tablespoon of milk, vanilla, pinch of salt, and the beaten whites of
three eggs.

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COCOANUT LEMON PIE

Beat the yolks of six eggs and one cup of sugar until very light,
squeeze in the juice of three lemons and the rind of two of them, stir
well, then add one-half of a cocoanut grated, and lastly add the whites
of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich
pastry, sprinkle a little flour over it, pour in the lemon mixture and
bake. This makes one pie in deep pie-plate.

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COCOANUT KISSES

Beat the white of one egg; add one-half cup of sugar with a flavoring of
vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
well-greased baking-pan, inverted, and bake for about ten or twelve
minutes in a slow oven. Remove from pan when cookies are cold.

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CORNFLAKE COCOANUT KISSES

Mix the whites of two eggs, beaten stiff, with one-half cup of sugar,
add one-half cup of shredded cocoanut, fold in two cups of corn flakes,
a pinch of salt, one-half teaspoon of vanilla. Make and bake same as
kisses above.

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COCOANUT PUDDING

One grated cocoanut, six eggs, grated rind and juice of two lemons, one
cup of granulated sugar and the milk of the cocoanut; beat the yolks of
the eggs with the sugar and the grated rind of lemon until light and
creamy; add gradually the cocoanut and the beaten whites of the eggs,
and lastly put in the milk of the cocoanut, to which has been added the
juice of the lemons. Bake in a moderate oven for half an hour and serve
quite cold.

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COCOANUT LAYER CAKE

2 cups sugar.
1/2 cup butter and lard, mixed.
3 eggs (yolks only).
1 cup milk.
3 cups flour, sifted several times with the
2 teaspoonfuls cream of tartar and 1 teaspoonful soda (saleratus).
Mix like an ordinary cake.

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A CHEAP COCOANUT LAYER CAKE

Cream together 1 cup sugar, 1/4 cup butter, 1 egg (white of egg beaten
separately), add 3/4 cup milk, 2 cups flour sifted with 2 teaspoonfuls
baking powder. The stiffly beaten white of egg added last. Bake in two
layers. For the filling, to put between layers, beat the white of one
egg to a stiff, dry froth; add one tablespoonful of sugar, mix
together, spread between layers of cake and on top and over this strew
freshly grated cocoanut Grate cocoanut intended for cake the day
before using. After it has been grated toss up lightly with a fork and
stand in a cool place to dry out before using.









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