Cassell's dictionary of cookery

Cocoa-nut Paste. — Drain the milk from a large cocoa-nut, pare ofl: the brown skin, and shred the white part as finely as possible ; put a pound of sugar into a saucepan with a cupful of water, the shred cocoa-nut, the juice of half a lemon, and the milk ef the cocoa-nut. Let the mixture boil gently until the nut is quite soft, stirring it occasionally to prevent its burning. Turn it out on a tiat dish, and let it cool. Time, until tender. Probable cost, one nut, 4d. or 6d. Cocoa-nut Pound-cake,— Beat 'half a pound of fresh butter to a cream, add gradually one pound of tine fiour, one pound of sifted sugar, two tea-spoonfuls of baking-powder, a small pinch of s;ilt, a tea-spoonful of finelychopped lemon-rind, the white part of a cocoa-nut finely-grated, four eggs well beaten, and a cupful of new milk. Butter some square tins, ;ind line them with buttered paper, spread the mixture in them about an inch and a half in depth, and bake in a good oven. When they are sufficiently baked, spread some sugar icing over them, and return them to the o\-en for a minute or two to dry. Time to bake, from thirty to forty minutes. Probable cost, 2s. 3d. for this quantity. Sufficient for two or three small cakes, or one lai'ge one. Cocoa-nut Pudding.— Mi.x two eggs well beaten with a cupful of new milk and the milk of the cocoa-nut, if the latter is quite sweet. Take off the brown skin of the nut, and grate the white part as finely as possible. Mix it with thi-ee table-spoonfuls of finelygrated bread-crumbs, three table-spoonfuls of sifted sugar, three ounces of beef suet finely shred, six ounces of Muscatel raisins, and a teaspoonful of lemon-rind thinly sliced. Beat all well together, pour the mixture into a wellbuttered pie-dish, and bake it in a rather slow oven. Tm-n it out, and serve with sifted sugar strewn over it. This pudding may be either baked or boiled. Time to bake, one hour and a half ; to boil, three hours. Probable cost. Is. 3d. Sufficient for four or five persons. Cocoa-nut Pudding (another way).— Take a large, fresh cocoa-nut, remove the brown skin, and grate the white part as finely as possible ; mix verj- thoroughly a quarter of a pound of fresh butter, a quarter of a pound of sifted sugar, and the grated cocoa-nut ; when they are quite smoothly mixed, add a pint of new milk or cream, five eggs well beaten, a tiny pinch of salt, and the eighth of a nutmeg grated. Pour the mixture into a well-buttered dish, and bake in a good oven. This pudding may be eaten either hot or cold. Time to bake, about forty minutes. Probable cost. Is. 8d., if made with milk. Sufficient for five or six persons. Cocoa-nut Sauce. — Gratefinely the white part of a cocoa-nut, and boil it gently until tender in a cupful of water, in which has been dissolved its weight, before boiling, in sugar; press it through a sieve ; add a cupful of thick cream and the beaten yolk of an egg ; put the mixture on the tire for a minute or two, but do not let it boil; add the juice of a lemon, if this is preferred. Time, altogether, half an hour. Probable cost, cocoa-nut, 4d. or Gd. Sufficient for a moderate-sized pudding.