The encyclopædia of practical cookery

and mix with it J table-spoonful of grated Cocoa-nut and J table-spoonful of powdered almonds. Dredge flour over the table, divide the mixture into as many portions as there are patties, roll them into balls on the floured table, then roll them flat. When the patties are half-cooked, put 1 tablespoonful of any kind of jam in each, and put the flats of paste on them. Stick here and there on the tops a few blanched almonds or pistachios (see Fig. 491), and put them in the oven. When quite cooked, take the patties out of the tins, place them on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, and serve hot ; or they may be served cold. Cocoa-nut Pies. — Pour 1 breakfast-cupful of milk into a saucepan, boil it, and sprinkle in 1 table-spoonful of starch mixed with 2 table-spoonfuls of sugar ; when these are incorporated, add a small lump of butter, 1 pinch of salt, and two or three ounces of grated Cocoa-nut. Pour the mixture into a basin, and let it get cold ; then add the whites of three or four eggs beaten to a stiff froth, put the mixture into pans lined with puff paste, and bake until done and of a good colour. Take them out, and serve either hot or cold. Cocoa-nut Pound Cakes. — Put ½lb. of butter into a basin, warm it, beat it to a cream, and mix in 1lb. of caster sugar, the grated rind of half a lemon, 1 teacupful of milk, and four eggs beaten up separately. When these are thoroughly mixed, add 1 teaspoonful of bicarbonate of soda or powdered saleratus, and sufficient flour to make the mixture of the required consistence ; then mix in lightly the grated white part of a Cocoa-nut, put the preparation to about lip. in depth into tins lined with buttered paper, place them in a sharp oven, and bake for about half-an-hour. Take them out when done, and serve cold. They may be frosted or iced if desired (see Fig. 492), or baked in one tin, allowing a little longer time for cooking. A teaspoonful of essence of lemon may be used instead of the lemonpeel. Cocoa-nut Pudding. — (1) Mix well together Jib. of butter, Jib. of caster sugar, 1 wineglassful of wine, and six well-beaten eggs ; then add lib. of grated Cocoa-nut, and crumble in a little stale cake or breadcrumbs. Turn the mixture into a dish, and bake it. (2) Beat Jib. of warmed butter and Jib. of caster sugar to a cream, and add 1 wineglassful of wine and rose-water mixed. Beat the whites of twelve eggs to a stiff froth, and mix them with the sugar and butter, adding grated Cocoanut alternately. Line a pie-dish with puff paste, put the Cocoa-nut mixture in it, cover with more puff paste, and bake in a slow oven. (3) Boil Jib. of grated Cocoa-nut in J pint of milk, and while it is cooking beat 2oz. of warmed butter and 2 table-spoonfuls of caster sugar until they are creamy ; beat the yolks of six eggs separately, and then beat them with the sugar and butter. Take the saucepan, with the milk and Cocoa-nut in, off the fire, and stir in the sugar, butter, and eggs ; when these are well mixed, add 2 table-spoonfuls of biscuit crumbs, or bread and biscuit crumbs mixed, the whites of three eggs whipped to a froth, and flavour with