Cocoanut Cake
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 25. The excerpt below is the record exactly as published.
CocoANUT Cake Coffee CHICKEN BOUILLON CHANTILLY Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream deUcately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives. FRICASSEE OF CHICKEN Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with Waffles. ptrlisunday 52 S UTiday Dtfiners 55 SPINACH WITH DEVILED EGGS 1 peck spinach. 3^ teaspoon salt. 34 pound bacon. 34 teaspoon pepper. Salt, pepper. 3^ teaspoon finely chopped pars- }/i cup butter. ley. Few grains nutmeg. 3^ teaspoon grated onion. 5 hard-cooked eggs. 3^ cup minced ham. Cream Salad Dressing. Process : Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Re- fill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs. PRUNE AND NUT SALAD Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as well done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two table- spoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly. Mix two-thirds of the cream with the prunes and nuts. Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each. 56 5^ Sunday Dinners ptHsunday STEAMED SNOW BALLS (For recipe, see page 168.) COCOANUT CAKE % cup Cottolene. 5 teaspoons baking powder. 2 cups sugar. 3^ teaspoon salt. 3 eggs. 1 cup milk. 3 cups flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.