COCOANUT. 63 



writes, " Nothing is more acceptable tn a tongufi parched 

 with tropical heat than its cool, palatable and refreshing 

 milk, while its soft tender meat is fit for a meal. " 



The tree, which grows to the height of sixty to ninty feet, 

 affords a large variety of useful productions. The nut is 

 eaten both unripe and ripe, and the oil expressed from it is 

 used both as food and for the purposes of illumination. 

 The rich, sweet flavor of the cocoanut gi\ es it an impor- 

 tance in the cuisine which ii scarcely indicated in the ac- 

 companying recipes since it is chiefly used in cakes and 

 custards. 



The cultivation of the cocoanut has been successfully be- 

 gun in the southern portion of Florida. The best trees 

 produce about two hundred nuts per year. They are 

 planted twenty feet apart aad require little cultivation. 

 The cocoa-tree is a graceful and beautiful tree even though 

 it does not come to fruitage. A.bout 19,00,0000 cncoanuts 

 entered the port of New York in the year 1889. 



Cocoanut Pudding, No 1, (Helen Campbell.)— Soak 

 one heaping cup of fine bread crumbs ina pint, of milk, and 

 cream together one cup of granulated sugar and butter the 

 size of an egg. Add four well-beaten eggs, atablespoonful of 

 rose-water, half a teaspoonf ul of salt, a fourth of a grated 

 nutmeg, and one freshly grated cocoanut or two cupfuls of 

 the desiccated which have been soakpd in milk an hour 

 before using. Bake slowly one hour. Two of the whites of 

 eggs may be made into a meringue with as many table- 

 spoonfuls of sugar. After bakinj; spread the pudding with 

 the meringue and brown lightly in the oven. 



Cocoanut Pudding-, No. 2.— In a pudding-dish on the 

 back of the range. Soake one half cupful of rice in one 

 quart new milk two hours. Then add a full half cupful of 

 sugar, one teaspoonful of cinnamon and one cupful of 

 cocoanut, and bake in a moderate oven one hour. Stir 

 occasionally during the first half ho^ir, 



