Cassell's dictionary of cookery

cold spring water into a saucepan with the thin rind of a quarter of a small lemon, three tablespoonfuls of sifted sugar, a small piece of stick cinnamon, and a table-spoonful of the white of the Gocoa-nut sliced. Boil gently to a thick syrup; then add the milk of two cocoa-nuts thickened with a table- spoonful of corn-flour or arrowroot. Let aU boil up together for a minute or two, add a cupful of cream, strain, and stir until cold. Just before serving, put with the cream half a wine-glassful of brandy and three or four drops of vanilla essence. Time, half an hour. Probable cost. Is. 6d., exclusive of the brandy. The above quantities will make about three-quarters of a pint. Cocoa-nut Cream (another way). — Put one pound of finely-sifted sugar into a saucepan with three-quarters of a pint of water, and as soon as the sugar is dissolved, stir in the white part of a fresh cocoa-nut lightly grated and the thin rind of a small orange. Let the nut stew until tender. Time, half an hour. Probable cost, lOd. Cocoa-nut Gingerbread. — Put one pound of golden syrup, a quarter of a pound of butter, and a quarter of a pound of moist sugar into a saucepan. Let them heat very slowly until the butter is quite melted, when it must be well mixed with the syrup, and the mixture poured into a bowl containing haK a pound of ground rice, half a pound of the best flour, one ounce of ground ginger, a pinch of salt, a dessert-spoonful of baking-powder, the rind of half a lemon cut into small pieces, and one ounce of chopped candied lemon. Mix thoroughly, put the paste on one side, and, when it is quite cold, stir into it the white part of a large cocoa-nut finely grated. When it is well beaten, drop the paste upon a well-buttered tin in small cakes, and bake these in a moderate oven. Time to bake, about half an hour. Probable cost, Is. 3d. per pound. Sufficient, eighteen or twenty cakes for a dessert-dish. Cocoa-nut Macaroons. — Take a fresh cocoa-nut, grate it finely, and allow half a pound of finely-sifted sugar and the whites of four eggs beaten to a firm froth to every quarter of a pound of cocoa-nut. Mix the ingredients thoroughly. Drop little balls of the paste upon a well-buttered tin about two inches apart from one another. Bake in a moderate oven. When the macaroons are lightly browned all over they will be ready. Time to bake, about twenty minutes. Probable cost, Is. 6d. per pound. Sufficient, eighteen or twenty for a dessert-dish. Cocoa - nut Milk Flavour. — This exceedingly delicious flavouring is obtained by boiling the grated white part of the nut with fresh sweet milk, and it may be used in the composition of biscuits, cakes, custards, blancmanges, &c. To six ounces of the nut finely grated add two quarts of milk. Simmer the liquid slowly to extract the flavour without reducing the quantity of milk. Do not mix the milk from the nut until it has been tasted coc ( 143) COD and found pure and sweet. It should be strained through a fine sieve, and the nut squeezed dry.