The encyclopædia of practical cookery

Cocoa-nut Candy Drops. — Boil lib. of caster sugar with about J teacupful of water for five minutes, or till the syrup hangs in threads from the spoon; then put in Jib. of grated Cocoa-nut. Take up table-spoonfuls of the candy, and drop it on a buttered baking-sheet ; when cold, take them off the tin by slipping a knife underneath them. Cocoa-nut Caramels. — (1) Put 2qts. of cream or milk into a saucepan on the fire, add the grated pulp of a Cocoa-nut, and boil for a few minutes, stirring continually ; then pour it into an earthenware bowl, cover it over, and let it remain until nearly cold. Strain and press it through a fine sieve into a saucepan, add 81b. of sugar, place the pan on the fire, and stir well until the sugar is dissolved : then add 1 teaspoonful of cream of tartar and 6oz. of paraffin-wax, and bring the mixture to the crack degree (see Sugar-boiltng), stirring continually with a spatula or wooden spoon. Pour the mixture on to a greased marble slab, fitted with iron bars, to the thickness desired, and let it stand until quite cold ; cut it into bars and again into cubes, wrap these up in waxed paper, and keep them in a cool place until wanted. (2) Put in a saucepan Jib. of chocolate, 21b. of moist sugar. Jib. of butter, and 1 teacupful of milk, and let it stew until thick ; then add one grated Cocoa-nut, and stir until it boils up again; move it from the fire, flavour with 1 table-spoonful of vanilla, and pour into buttered dishes. When it has cooled a little, shape it into balls, and put these on buttered bakingsheets to dry. For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. P o ^ CD <H.? ^ ct-’ £ *1 & I , o’ a. g H fcr1 S*~ & • ^ P 0 43 as ® S> a a-'? S- ? . h 5' 1 a® o & 3 - ' 3 <g H p f b- cd tr1 P-< co Et t3 ® CO 0 ^ V o ^ <3 CD CO H uj 0 (-4 aq cd ® S h-43 ' O CO. P ^ o’ p- 2. •-h. tr* 6. 8» Cocoa-nuts — continued. Cocoa-nut Cheesecakes. — (1) Cut off the brown outside skin of one or two Cocoa-nuts, grate them into a tinned or porcelain-lined pan, add the milk from the Cocoa-nuts, 1 pint of milk, and 12oz. of sugar, and stir well over the fire until the Cocoa-nut is quite tender. Remove from the fire, let it get cold, add six well-beaten eggs and Jib. of almond macaroons, broken up to a powder, and mix well. Should it be too thick, add a little cream to reduce it. Fill some patty-pans, lined with puff paste, with the mixture, sprinkle over a few washed and dried currants, and bake for about twenty minutes in a moderate oven. Serve when cold. (2) Put 3 table-spoonfuls of caster sugar in a lined saucepan with 2 table-spoonfuls of water, and put it over the fire until dissolved ; then put in 1 teaspoonful of grated Cocoa-nut, and boil it for six or seven minutes, stirring at the same time. Take the mixture off the fire, leave it until nearly cold, then stir in the beaten yolks of three eggs and the white of one. Butter some small patty-pans, and line them with puff paste ; put some of the Cocoa-nut mixture in each, and strew over them a few blanched and chopped almonds. Bake them about half-an-hour in a brisk oven. When cooked, take the cakes out of the tins, and lay them on a hot dish, over which has been spread a folded napkin or an ornamental dish-paper. Serve them hot.