DATE— COCOANUT 281 



custard cups and bake fifteen minutes. Place on top the 

 whipped whites of the eggs (with one-half cup of sugar) 

 and brown lightly. Remove, cool, and serve. 



PASTEL DE COCO 



To the grated meat of one cocoanut take its Weight in 

 granulated sugar and one cup of water. Cook until a 

 moderately thick syrup has been formed, adding as it cooks 

 p small cupful of fruit-juice — preferably pineapple. Cook 

 this ten minutes at least, then add the beaten yolks of four 

 eggs, a half-teaspoonful of grated nutmeg and cinnamon 

 mixed, and a half wineglass of wine. Cook very slowly 

 until it thickens evenly (stirring all the while), then 

 spread on a flat dish and let cool before serving. When 

 partially cool sprinkle on this half a cup of grated cocoanut. 



COCOANUT CAKES 



Mix together one-half pound of flour; one-fourth pound 

 each of butter and sugar, and two eggs. Add a small cup 

 of milk (of the cocoanut, if possible) and one teaspoonful 

 of baking-powder. When well mixed add grated or des- 

 iccated cocoanut, a cupful or more as desired, then bake 

 in small buttered tins in a moderately quick oven. 



COCOANUT MACAROONS 



Whip stiff the whites of three eggs and add a cup of 

 powdered sugar, beating till very light. Flavour with 

 almond or vanilla and add half a pound of desiccated 

 cocoanut, then mix and drop on buttered paper or tins. 

 If fresh cocoanut is used take half a pound of sugar and as 

 much cocoanut as required for "body." 



COCOANUT DROPS 



Grate one cocoanut and weigh, adding half its weight 

 in sugar. Mix this with a stiff-whipped white of egg and 



