Cookery for every household

Note. — These should not be coated more than a few hours before they are wanted, as the moisture from the cherries works through the fondant and softens it. 2865. Cocoanut Creams Fondant. I Coating syrup. Flavouring. | Desiccated cocoanut. Take the required amount of ordinary fondant that has been boiled to 240°, and work it up on a marble slab, flavouring it to taste. Roll out into a long thin roll. Cut in small equal-sized pieces, and form these with the hands into balls or little rolls, using a little corn starch or icing sugar to prevent the fondant sticking. Lay these on a board or tin covered with paper, and let them he all night. Next day dip them into coating syrup (see p. 597), and toss them in desiccated cocoanut. Set aside to harden. Note. — Half the fondant may be coloured pink if liked. 2866. Cocoanut Ice, 1 1 lb. granulated sugar. I cocoanut. 1 gill milk. i A few drops of car- 4 to 6 oz. desiccated | mine. Put the milk and sugar into a saucepan, bring to the boil, and boil for 10 minutes, stirring all the time. Then add the cocoanut, and continue to stir until the mixture thickens, or reaches about 230° F., but on no account must it be allowed to brown. Pour out two-thirds of the mixture into a wetted tin or between bars on a marble slab, colour the remaining portion pink with a few drops of carmine, and pour it on the top. When nearly cold, cut in bars. Note. — Brown sugar may be used instead of the white, the colouring should then be left out ; or, the cocoanut ice may be left all -white. 2867. Cocoanut Ice, 2 3 lbs. loaf sugar. I | tea-sp. cream of tartar b to J lb. cocoanut. or | tea-sp. lemon | pt. water. | juice. Either fresh or desiccated cocoanut may be used. If the former, remove all shell and brown skin, wipe the nut meat quite clean and then grate it ; if desiccated cocoanut is used, chop it smaller if necessary. Put the sugar, water, and cream of tartar or lemon juice into a saucepan, bring them to the boil, skim if necessary, and then continue 2868. Cocoanut Kisses, 1 1 lb. loaf sugar. | 1 gill of water, i lb. glucose. I 6 oz.desiccated cocoanut. Put the sugar, water, and glucose into a lined saucepan, bring to the boil and skim. Put the lid on the pan and boil rapidly for 5 minutes. Then remove the lid and boil to 240° F. Take the saucepan off the fire, and add the cocoanut and a little flavouring if wished. Arrange in small rocky heaps on a papered tray, and leave them to dry. Note. — If liked, the mixture may be divided into two portions and one part coloured pink. 2869. Coflee Walnuts 1 lb. fondant. 5 or 6 doz. shelled walnuts. Coffee essence. Vanilla. Sugar syrup.