i46 A TREATISE; ON NUT CUI/TORE. 



COCOANUT. 



Cream Cocoanut Pudding. 



Two cups grated cocoanut, four tablespoonfuls cornstarch, one teaspoon- 

 ful vanilla, one pint milk, four eggs, one-half cup sugar. Put milk in farina 

 boiler, moisten cornstarch in a little cold milk, then add it to the boiling milk, 

 stir until smooth, beat the whites of the eggs to a very stiff froth, add the 

 sugar to the pudding, then the whites, beat well over fire for three minutes, 

 now add cocoanut and vanilla and turn into mould to harden; serve with 

 vanilla sauce. 



MRS. THOMAS EDWARD STBBIvE. 



Cream Cocoanut 



Two pounds confectioners' sugar, one-quarter pound shredded cocoanut, 

 whites of two eggs, beaten; one-half teaspoonful extract vanilla, enough sweet 

 cream to make a stiff dough. 



Cocoanut Bar. 



Four cups of sugar, one cup of water, one-half teaspoonful of cream of 

 tarter, one-quarter pound of cocoanut. Stir the sugar, water and cream of 

 tarter together until the sugar is dissolved, as soon as bubbles are seen; cook 

 without stirring for several minutes. Remove immediately from the range, 

 Cool (but in a very cold place); then beat until it thickens, and add the cocoa- 

 nut. Dessicated cocoanut may be used. Spread on buttered pans, cool, but 

 not in a cold place, as it hardens the top. It should be soft and creamy, and 

 may be cut into bars at any time. 



CHESTNUTS. 



To Blanch Chestnuts. 



Remove the shells, place the nuts in boiling water and let remain ten to 

 fifteen minutes; pour off the water and the brown skin will readily slip from 

 the kernel. Then the Chestnuts are ready for use in any recipe. 



MRS. WM. PARRY. 



Stewed Chestnuts. 



Blanch the Chestnuts, boil fifteen minutes, add a teaspoonful of salt for 

 one quart of Chestnuts and boil five to ten minutes longer, or until they can be 

 pierced with a fork. Remove from the pan, drain and cover with cream sauce 

 or drawn butter. 



MRS. JOHN R. PARRY. 



