CEANBEEEIES. 67 



Drop on white paper and bake. Desiccated ooeoanut 

 soalsed in milk may be used in place of fresh. 



Cocoanut Cones. — One pound powdered sugar, one- 

 half pound grated cocoanut, whites of Ave eggs. Whip the 

 eggs as for icing, adding the sugar until it. will stand 

 alone, then beat in the cocoanut. Mould the mixture with 

 the hands into small cones, and set these far enough apart 

 not to touch one another, upon buttered paper in a bak- 

 ing-pan. Bake in a very moderate oven. 



Cocoanut Cracknels.— Into a pint of fine oatmeal stir 

 four tablespoonfuls of fresh grated cocoanut or five of the 

 desiccated with three tablespoonfuls of sugar. Stir into it 

 halt a cupful or one gill of boiling watt-r and mix thorough- 

 ly. Turn it out on a I'olling board, well floured, after it has 

 stood twenty minutes to swell, and roll out a quarter of an 

 inch thick. Put a little shred citron and a few currants 

 int J each cake, out out with a biscaft-cutter, and bake in a 

 slow ov?n. Let them stand exposed to the air a few hours 

 to make them crispy, and they furnish a delicious cracker. 



THE CRANBERRY. 



This acid fruit, so mu.:h in request for jellies and sauces, 

 is a native of every continent of the North Temperate Zone. 

 It grows in marshy places, and its blossoms, of a beautiful 

 rose color, give place to an abundant and piquant flavored 

 fruit. The American cranberry is a larger plant and bears 

 a larger berry than the foreign. 



Cranberries spoil easily, but can be kept for some time 

 in w.ater. They should be cooked only in porcelain, granite 

 or stone-ware, and should not be sweetened until they have 

 cracked open, unless it is wished to preserve them whole. 



Cranberry Sauce. — Pick over and wash the berries 

 and cook with half as much water by measure as there are 



