Cocoanut Sugar Balls

Ingredients

• Grate a cocoanut
• add ^ of its weight of sugar
• the white of 1 egg beaten to a stiff froth

Method

1. 1

   Mix grated cocoanut, sugar, and egg white to make a thick paste.

2. 2

   Form into balls and refrigerate until serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 387. The excerpt below is the record exactly as published.

COCOANUT SUGAR BALLS.— These little balls may be dipped in melted chocolate or may be served plain, and passed in the place of bonbons at the end of the dinner. Add sufficient confectioner's sugar to the cocoanut cream to make a thick paste. Form at once into balls, and stand in the refrigerator or very cold place until serving time. If they are dipped in chocolate, they must be dipped quickly and put at once in a cold place. Serve at the end of dinner in place of dessert. — BUTTER SCOTCH.— 3 lbs. coffee, 1 lb. sugar, % lb. butter, }/2 teaspoon of cream of tartar. Enough water to dissolve the sugar. Boil without stirring until it breaks when dropped into cold water. Add 8 drops of lemon extract. Pour in buttered pans and mark off in squares. If pulled when partly cold, until very white, it will be like ice cream candy. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. CHOCOLATE WAFERS.— Break opera wafers into halves. Melt ^ lb. of Fondant over hot water; add a tablespoon of 566 COOK COUNTY COOK BOOK 567 boiling water, a teaspoon of vanilla and 4 oz. of melted chocolate. After the mixture begins to thicken add enough water to make it the consistency of good cream. Dip the bits of wafers into the chocolate Fondant, and place on oiled paper to dry. — Mrs. Conk- lin, 914 So. 8th Ave., Maywood, 111. COCOANUT DROPS.— Grate a cocoanut, add ^ of its weight of sugar and the white of 1 egg beaten to a stiff froth

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