Cocoa-nut Cones

Ingredients

• Beat to a froth two eggs
• a small cup of sugar
• one cup of cocoa-nut grated
• one spoonful of flour

Method

1. 1

   Beat eggs, add sugar, cocoa-nut, and flour.

2. 2

   Shape into cones, place on buttered sheets, cover with paper, and bake for five minutes.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 137. The excerpt below is the record exactly as published.

Cocoa-nut Cones. — First-rate Molasses Candy. — Choco- late Caramels. — Delightful Cough Candy. Cocoa-nut Candy. Equal quantities of white sugar and grated cocoa-nut ; add enough milk of the cocoa-nut to moisten the sugar, and then put it on the fire to boil, stirring almost constant- ly. When the candy begins to return to sugar, stir in the cocoa-nut as quickly as possible, and in a minute or two spread it on dishes to cool, marking it off in squares to cut after it hardens sufficiently. If you would like a por- tion pink stir a little pokeberry jelly into some of the candy while hot, until it has acquired the tint you like. CoooA-NUT Balls. Any confectioner now will furnish his customers with freshly-grated cocoa-nut at a reasonable price, which is a great saving of labor at home. To one pound and a half of white sugar put one pint of water, and boil until ropy ; then turn it out into a bowl, and stir into it one good- sized cocoa-nut, and when cool make into balls with the hand, and set away to dry. Candy in Pudding Fashion. Take half a pint of citron, half a pint of raisins, half a pound of figs, quarter of a pound of shelled almonds, VmQINIA COOKERY-BOOK, W one pint of peanuts before they are hulled ; out up the citron, stone the raisins, blanch the almonds, and bull the peanuts ; cut up the figs into small bits. Take two pounds of coflFee-sugar, and moisten with vinegar ; put in a piece of butter as large as a walnut ; stew till it hardens, but take off before it gets to the brittle stage ; beat it with a spoon six or eight times ; then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mould it. Let it get cold, and slice off pieces as it may be want- ed for eating. Newport Candy. One pint of molasses, half a pint of brown sugar, quar- ter of a pound of butter. Choose a cold winter day for your candy-making, and you can hardly fail to be pleased with your success, for this recipe is generally liked : Boil for several hours, until a drop cast into a cup of cold water will harden by the time it reaches the bottom. Have ready some buttered dishes, and pour a thin layer of the boiling candy over the surface. Let it cool with- out pulling. It is crisp, and very good. Cbeam Cabamxls. Half a pound of chocolate, two pounds of white sugar, a tabje-spoonf ul of butter, one teacupful of cream. Cook these together until the mixture candies ; flayor with vanilla, but not too much — say one teaspoonf ul. Stir this candy all the time. This makes the dark part. White part : three cupf uls of sugar and one of cream, boiled together for twenty minutes ; not to be stirred too much, and flavored with lemon or orange juice. Butter a flat dish ; place upon it a layer of the brown mixture ; let it get a little hard, and then add a layer of the white, which also allow to harden for a few minutes ; place on top an- 290 VIRGINIA COOKEHTBOOK. I I I ■ J ■ !■ ^11^ ^Wl ■ " 11 !■ Ill I ■_ ,1 - - - ■ - - other layer of chocolate. Check off in little squares, and cut into blocks when cold. Conserves of Stbawbebbies. Prepare the fruit as for preserving ; that is to say, sprinkle the strawberries with- sugar, when freshly gather- ed, in the proportion of half a pound of sugar to one of fruit ; let them stand four hours to allow time for the sirup to form, and the fruit get slightly hardened ; then pour off the sirup, put it on the fire in a preserving-ket- tle, drop in the fruit as soon as it comes to a boil, and let it stay just long enough to become well scalded; then take it off gently in a ladle that is perforated, spread the berries on dishes in the sun to dry, throwing over them a thin muslin covering to protect them against bees ; bring them in at nightfall, turn them, and the next day's sunning will probably be sufficient to dry them enough. Pack them in glass jars, interspersing each layer of fruit with a sprinkling of granulated sugar. Kisses. Whites of two eggs, into which beat very gradually two teacupfiils of powdered sugar and two table-spoonfuls of corn-starch; flavor with lemon or vanilla. Drop in tea- spoonfuls, two inches apart, on well-buttered letter-paper ; lay the paper on a half -inch board, and place in a mod- erate oven. Bake fifteen minutes, until slightly brown. Peach Chips ob Conserves Are made almost precisely as directed for strawberry conserves; the only difference between chips and con- serves being that the former are made of clingstone peaches sliced thin, stewed, and put out to dry, and the Others are, pref w»bly, made of soft peaches, or rather free- TLRQINIA COOKERY-BOOK. VSifl Stone peaches, and only cut into halves when put into the preserving-kettle. Bees are perfectly voracious after this sweetmeat ; and, if it is not put to dry out of the reach of their depredations, will disappear with the most amazing rapidity. The choicest French confectionery is not equal to this sweetmeat when seen in perfection, and it is not very troublesome to make. Peach Leather. Stew as many peaches as you choose, allowing a quarter of a pound of sugar to one of fruit ; mash it up smooth as it cooks, and when it is dry enough to spread in a thin sheet on a board greased with butter, set it out in the sun to dry, and when dry it can be rolled up like leather wrapped up in a cloth, and will keep perfectly from season to season. School-children regard it as a delightful addi- tion to their lunch of biscuit or cold bread. Apple and quince leather are made in the same fashion, only a little flavoring of spice or lemon is added to them. These leath- ers are made in the valley of Virginia, and seldom seen elsewhere in the State. Butter Taffy. This may be made by first melting in a shallow vessel a quarter of a pound of butter, adding to it one pound of brown sugar ; stir them together fifteen minutes, or until a little of the mixture, dropped in cold water, will break clear between the teeth vidthout sticking to them. Extract of lemon, pineapple, or vanilla should be added for flavor- ing just before the candy is done. The taffy, when taken from the flre, should be poured into a shallow dish, which must be buttered on the top and edges. By drawing a knife across it wbeq partially cold, it Q»n b^ broken mXo squares, 18* 296 VIRGINIA COOKERY-BOOK. Cocoa-nut Conbs. Beat to a froth two eggs ; add gradually a small cnp of sugar, one cup of cocoa-nut grated, one spoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.