Cocoanut Cookies
From Magnet users cook book, 1920
Serves 2
Recipe by Mildred E. Lingard, Tene Cape, Hants County, N. S.
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 54. The excerpt below is the record exactly as published.
COCOANUT COOKIES. One cup brown sugar, % cup of butter or substitute, 1% teaspoon soda, 144 cup shredded cocoanut, 1 egg, 4 ie teaspoons sour milk, 4% cup rolled oats. Mix well together and drop from - ~ teaspoon on buttered sheet. Raisins may be added in place of the cocoa- nut.—Mrs. K. Conroy, Port Hope, Ontario. - COCOANUT COOKIES. One cup sugar, 1 cup butter, 2 eggs, 1 tea- spoon baking powder, % cup milk, 1 cup cocoanut. Using flour enough to roll out.—Mildred E. Lingard, Tene Cape, Hants County, N. S. COCOANUT PUFFS. Whites of 3 eggs, 1 teaspoon flavoring, 2 heaping cups cocoanut, 1 cup white sugar, 2 tablespoons cornstarch. Beat whites of eggs stiff, add sugar and cornstarch, put in~a double boiler and steam over 20 minutes, until it form a crust around the edge. Take off, add the other ingredients. Drop in small pieces on a buttered tin and bake in a quick oven.—Mrs, T. M. Carrothers, Foreman, Alta. COLLINGWOOD COOKIES. One and one-half cups brown sugar, 1 cup - butter, 2 eggs, 1 cup sweet cream, 1 teaspoon baking powder
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