94 The Philippine Journal of Science 



Table IV. — Recipes for the preparation of food products from coconut meal. 



Coco- 1 Baking 



nut I Flour, pow- 

 meal. der. 



Coconut oven 

 scones. 



Coconut gems . 



Coconut grid- 

 dle cakes. 



Coconut rusks*! 

 Coconut bread.! 



'I '! 



Sug- 

 ar. 



Eggs. 





Cup. 



Cup. 





i 



i 





i 



none 



1 



1 



1 



i 



1 





Salt. 



• One-half teaspoonful each of nutmeg and c 

 sprinkled with susar and 



Sufficients 

 make bat- 



until 

 brown 

 30-40 

 30-40 



Manner of 

 cooking. 



Fried in lard 



or crisco. 

 Hot oven. 

 Do. 



added to the dough, and the surface 



It will be noticed that in all of these products no lard, crisco, 

 or butter is needed for shortening. Water may be substituted 

 in all cases for sweet milk. In view of these laboratory tests 

 it seems possible that coconut meal might be substituted to ad- 

 vantage for wheat flour and lard in the preparation of cheap 

 edible products. It must, however, be borne in mind that the 

 meal used was obtained from pressing freshly dried coconut meat 

 and not from ordinary commercial copra meal; meal from 

 fresh machine-dried copra would be valuable for the same pur- 

 pose. It seems to us that there is a good opportunity for a plant 

 producing edible oil and press cake for human consumption. 



SUMMARY 



Methods used by the Filipinos, together with the results 

 obtained by these methods, are presented. 



A method used by Mr. 0. Vyner, of British North Borneo, 

 is reported. 



Experiments carried out by the Bureau of Science and their 

 results are discussed. The description of a method, devised by 

 us, which makes the grinding, drying, and pressing of coconut 

 meat a continuous process and obviates the many handlings that 

 at present are required, is included. 



Recipes for the preparation of food products from clean, pure 

 coconut meat are given. 



