282 FRUIT RECIPES 



drop on buttered paper. Bake fifteen minutes in rather 

 a quick oven. 



COCOANUT CREAM CANDY 



Grate one cocoanut and set aside. Boil one and a half 

 pounds of sugar with the milk of the cocoanut, heating 

 very slowly till sugar is melted. Boil then for five or six 

 minutes gently; add the grated cocoanut and boil ten min- 

 utes longer. Stir continually. Pour on buttered plates 

 and give forty-eight hours as time for hardening. 



COCOANUT MOUSSE (Frozen) 



Have ready one cup of fresh, pounded cocoanut and add 

 to it a pint of the richest cocoanut "cream" and milk, or 

 half a pint of cocoanut milk and a half pint of whipped 

 cream (from cow's milk). Add three-fourths cup of sugar 

 and a tiny pinch of salt, then stir in a small tablespoon of 

 gelatine which has been dissolved in two tablespoons of 

 water and strained. Freeze. (For one quart.) 



The cocoanut, particularly the fresh-picked fruit, lends 

 itself or its milk to almost every form of frozen dainty, 

 making most attractive ices, ice-creams, etc., and in many 

 forms supposedly adapted only to other (more strictly) 

 fruit it is delightful as foundation or accessory. 



The palm-cabbage, or the stalk-ends, may be used, un- 

 cooked, in salads, or delicately cooked (like cauliflower), 

 or pickled. 



