Fruit recipes

Place in a bowl three tablespoons of flour and scald with sufficient scalding cocoanut milk to make a smooth, stiff paste. Let it cool, then add to it the beaten yolks of four eggs, and the whites of two, with a cup or more (as desired) of fresh, shredded cocoanut. Work this up well together then drop by dessertspoonfuls into boiling fat or oil and fry to a golden brown. COCOANUT TOAST Toast to a medium brown some slices of rusk and pour over them fresh cocoanut milk, slightly thickened; adding at the last shredded, tender cocoanut—fresh gathered. Serve hot with a dash of nutmeg over the whole. COCOANUT AND ORANGE FLOWERS When at its first creamy (‘‘spoon’’) stage serve the cocoanut from the shell, in convenient pieces, or scraped on to a serving-dish, and sprinkled with the fresh or candied petals of orange-flowers. The preserved orange flowers may be used with this, also. Cream, sugar, a meringue, or wine may be served with it. SHERRIED COCOANUT Grate a fresh cocoanut and drop into a thick syrup made of four cups of sugar to two of water, and cook gently for forty minutes. When done remove from the fire and immediately stir in the beaten yolks of three eggs. These should thicken a little with the beating and heat. Add a wineglassful of sherry, whip well and cool. (The eggs may be stirred in while still on stove but should never be allowed to boil.) COCOANUT CUPS Gently stew a sliced cocoanut in the cocoanut milk for an hour, or until tender, then add juice and grated rind of one lemon or orange, a half-cup of sugar, and the beaten yolks of four eggs. Let thicken slightly, then pour into custard cups and bake fifteen minutes, Place on top the whipped whites of the eggs (with one-half cup of sugar) and brown lightly. Remove, cool, and serve. PASTEL DE COCO To the grated meat of one cocoanut take its weight in granulated sugar and one cup of water. Cook until a moderately thick syrup has been formed, adding as it cooks a small cupful of fruit-juice—preferably pineapple. Cook this ten minutes at least, then add the beaten yolks of four eggs, a half-teaspoonful of grated nutmeg and cinnamon mixed, and a half wineglass of wine. Cook very slowly until it thickens evenly (stirring all the while), then spread on a flat dish and let cool before serving. When partially cool sprinkle on this half a cup of grated cocoanut. COCOANUT CAKES Mix together one-half pound of flour; one-fourth pound each of butter and sugar, and two eggs. Add a small cup of milk (of the cocoanut, if possible) and one teaspoonful of baking-powder. When well mixed add grated or desiccated cocoanut, a cupful or more as desired, then bake in small buttered tins in a moderately quick oven. COCOANUT MACAROONS Whip stiff the whites of three eggs and add a cup of powdered sugar, beating till very light. Flavour with almond or vanilla and add half a pound of desiccated cocoanut, then mix and drop on buttered paper or tins. If fresh cocoanut is used take half a pound of sugar and as much cocoanut as required for ‘‘body.” COCOANUT DROPS Grate one cocoanut and weigh, adding half its weight in sugar. Mix this with a stiff-whipped white of egg and drop on buttered paper. Bake fifteen minutes in rather a quick oven. COCOANUT CREAM CANDY Grate one cocoanut and set aside. Boil one and a half pounds of sugar with the milk of the cocoanut, heating very slowly till sugar is melted. Boil then for five or six minutes gently; add the grated cocoanut and boil ten minutes longer. Stir continually. Pour on buttered plates and give forty-eight hours as time for hardening. COCOANUT MOUSSE (Frozen)