Cocoanut Crisps

Ingredients

• one-third cocoanut thus prepared
• two-thirds flour (Pillsbury’s Best or Entire Wheat Flour)
• ice-water

Method

1. 1

   Pulverize dessicated cocoanut and take the fine portion only.

2. 2

   Mix with flour to a dough with ice-water, knead lightly, roll into sheets, prick with a fork, cut into small squares, and bake.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 15. The excerpt below is the record exactly as published.

Cocoanut Crisps. — Pulverize dessicated cocoanut by pounding in a cloth or in a mortar, or by press- ing as much as possible through a fine flour sieve. Use the fine portion only. Take one-third cocoanut thus prepared and two-thirds flour (Pillsbury’s Best or Entire Wheat Flour). Mix to a dough with ice- water, knead lightly, roll with a rolling-pin into sheets scarcely thicker than a paper, prick with a fork, cut into small squares with a knife or wafer- cutter, and bake. Breakfast Rolls. — I y2 pints Graham flour, I cup cream or rich milk. Sift the Graham flour into a bowl, and into it stir the thin cream or unskimmed milk, which should be very cold. Pour the liquid into the flour slowly, a few spoonfuls at a time, mixing each spoonful to a dough with the flour as fast as poured in. When all the liquid has been added, gather the fragments of dough together, knead thoroughly for ten minutes or longer, until perfectly smooth and elastic. The quantity of flour will vary somewhat with the quality, but in general the quantity given will be quite sufficient for mixing the dough and dusting the board. When well kneaded, divide into Unfermented, or Aerated, Bread 51 two portions ; roll each over and over with the hands, until a long roll about one inch in diameter is formed; cut this into two-inch lengths, prick with a fork, and place on perforated tins, far enough apart so that one will not touch another when baking. Each roll should be as smooth and perfect as pos- sible, and with no dry flour adhering. Bake at once, or let stand on ice for twenty minutes. The rolls should not be allowed to stand after forming, unless on ice. From thirty to forty minutes will be re- quired for baking. When done, spread on the table to cool, but do not pile one on top of another. Very nice rolls may be made in the same man- ner, using for the wetting ice-cold soft water. They require a longer kneading, are more crisp, but less tender, than those made with cream. With some brands of Graham flour the rolls will be much lighter if one-third white flour be used. Whole- wheat flour may be used in place of Graham. Cream Graham Rolls. — y2 cup cream, y2 cup ice-water

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