The encyclopædia of practical cookery

Cocoa-nut Lozenges. — Put ilb. of gelatine in water to soak, and sift 281b. of crushed loaf sugar on to a board, forming a bay in the centre. Put 2 Jib. of glucose into a sugar-pan on the fire, bring it to the boil, remove from the fire, add the soaked gelatine, and stir well until dissolved. Turn it into the bay of the sugar, add also 1¼lb. of desiccated Cocoa-nut, and work the whole into a paste. Divide it into five equal parts, colour one of them a pale pink (using carmine), one yellow, one brown (using melted chocolate), and one a bright red, leaving the remaining part white. Each part must be flavoured, some with vanilla, others with lemon, and so on, according to taste or fancy. Roll out each part separately, cut them into fancy shapes with cutters, dust slightly with cornflour, and set them away to dry. The hot closet will not be required for these, as they will dry of themselves. Pack away in boxes and use as required. Cocoa-nut Milk. -Scrape or rasp two or three Cocoa-nuts, put them into a saucepan, pour over sufficient boiling water to cover, and let it stand for ten or fifteen minutes. Strain the liquor through a napkin or cloth, return the pulp to For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. Cocoa-nuts — continued. Cocoa-nuts — continued. the pan, pour over more boiling’ water, and continue in this way until the required quantity of milk has been extracted. It may be put into bottles, and kept in a cool place until wanted. Cocoa-nut Milk Sauce. — For all sorts of blunc-manges and light puddings this sauce is much esteemed. It can be made either from the milk drawn from the cocoa-nut or from a liquor or cocoa-nut milk prepared as described above. With a small quantity of this milk mix quite smooth 2 tablespoonfuls of best flour, and stir into the remainder of 1 pint of the cocoa-nut milk. Warm and stir together a teacupful of cream and 2oz. of fresh butter; when these are thoroughly incorporated without boiling, add them to the milk and flour. Continue stirring over the fire, and sweeten well with caster sugar. When the sauce is quite thick and creamy, take it off the fire, and just before pouring it into the sauceboat, stir in quickly a wineglassful of Madeira or sherry. Cocoa-nut and Orange Cream for Cakes. — Beat well one egg, add 1 breakfast-cupful of whipped cream, 1 breakfastcupful of grated Cocoa-nut, Jib. of caster sugar, the grated rind of half and the juice of one orange, and beat all well together. This makes a nice cream for spreading between and on the tops of cakes. A little grated fresh Cocoa-nut should be sprinkled over as well. Cocoa-nut Fatties. — Rub 2oz. of lard into lib. of flour and 41b. of ground rice, and add J saltspoonful of baking powder and 1 heaped table-spoonful of caster sugar. Beat the yolks of two eggs with 1 breakfast-cupful of milk, then stir them with the above ingredients, and knead the mixture well. Dredge flour over the table, lay the paste on it, and roll it out to about Jin. in thickness. Butter some patty-pans, line them with the paste, prick them here and there with a fork, and bake them in a brisk oven until half cooked. Meanwhile prepare the following mixture : Beat the white of one egg to a stiff froth with 4 table-spoonfuls of caster sugar, Fig. 491. Cocoa-nut Patty.