Cocoanut Macaroons

Ingredients

• desiccated cocoanut
• cake icing left over

Method

1. 1

   Make as at No.

2. 2

   457, but use desiccated cocoanut instead of almonds.

3. 3

   Use leftover cake icing if available.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 299. The excerpt below is the record exactly as published.

Cocoanut macaroons (same as No. 457 ; doubled, 26 cents.) Apple, peaches, nuts, crackers, cheese (53 cents.) Milk, cream 66, coffee, tea, sugar, bread, butter 53 (i 19 cents.) Total, $8 13; 54 persons; 15 cents a plate. 1012— Consomme Paysanne. Clear consomme with vegetables like jardinier: and Brunoise but the specialty of shred cabbage in addition. Paysanne means peasant -county style. For the vegetables take the smallest vegetable spoon and scoop out carrots, squash, tuxnips of two colors, or whatever may be available in the vegetable line, size of peas, boil them along with a handful or two of cabbage shred fine as if for slaw ; draw away the water when done, and put the vegetables in the iponsomme. Have some very small and thin pieces of toast ready and drop two or three in each plate. 1013— Fried Panfish, a la Margate. Dip small fish in flour and fry in a pan of hot lard. To garnish, have ready a pint of young green peas, fry them in lard or clear but- ter, not too hot, until they are dry but very bright green, like parched peas in taste. Shake them up in a little fresh butter and serve a spoonful around the fish. Margate is a pleasure resort and fishing place. 1014— Potatoes Stuffed. Select medium potatoes all of one size and cut off the ends and bake. When the potatoes are done scoop out the in- side, mash and season, then put it back into the shells, set them on end in the baking pan and keep m the oven till wanted. Serve with fish but on a separate plate or dish. 1015— Chicken Pot Pie, Country Style. Cut up five fowls in joints and boil in water barely enough to cover, and time according to age. Old fowls make good pies if allowed two or three hours to stew tender. Add a seasoning of sa t pork and onion, parsley, salt and pepper. When done aad milk to make sauce suf- ficient, thicken till like thin sauce and turn the stew into a pan that will go^ in the oven. Make uid pot pie dumpling batter as elsewhere directed, drop spoon- fuls all over the surface and bake twenty minutes or more. 1016— Sma I Fillets of Beef, a la Creole. Small beefsteak pieces sauteed and stewed tender and put in tomato sauce. To saute the meat put in the frying pan first a minced onion and piece of garlic along with butter or oil, and thin pieces '50 SAN FRANCISCO HOTEL GAZETTE*S of steak on top. When the onion and steaks begin to brown, add soup stock in small quantity and put on the lid and keep it simmering. Fill up with tomato sauce, or Spanish sauce with tomatoes added, just before time to serve. Gam ish with croutons of fried bread. 1017— Grated Com Pudding. Grate cooked corn off the cob ; to a quart add four yolks eggs, half cup of milk, half cup of butter, salt and pmch of white pepper. Put in a tin pan and bake. Serve as a vegetable, a spoonful in a small dish. 1018— Browned Garrots. Steam or boil first ; put the carrots in a pan in the oven with a spoonful of roast meat fat and bake brown. Dredge salt. 1019— Steamed Cabinet Puddings. Individual ; in custard cups. Take as many slices of cake as will fill a two-quart pan. 54 cup butter. J4 cup citron shred fine. 6 cups milk. 8 eggs. 5^ cup currant jelly. Spread the slices of cake one side with butter the other with jelly, very thinly ; put three or four together cut in dice, mix the shred citron wjth the cake and fill custard cups or deep mufiRn pans. Mix the eggs and milk together— no sugar needed — and pour over the cake, press down with a teaspoon after it has soaked a short time, then steam about half an hour. Turn the puddings out in saucers to serve, and there ought to be either a spoonful of whipped cream or egg mer- ingue on top and the meringue browned with a red hot shovel held over it. 1020— Sliced Sweet Pntato Pie. Steam a few sweet potatoes and let get cold. Roll out four or five pie crusts, slice the sweet potatoes thin< and lay in slices enough to a little more than cover the bottoms. Strew in sugar enouah to cover the [30tato slices, and then half a dozen bits of butter size of filberts and one blade of mace broken up in each pie. Pour in a quarter cup of wine, or brandy and water and bake without a top crust slowly and dry. 1021— Cocoanut Ma aroons. Make as at No. 457 ; but use desiccated cocoanut instead of almonds. When you have cake icing left over

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