NUTRIMENT IN COCOANUT.

New Zealand Herald, Volume LXII, Issue 19031, 30 May 1925, Page 6 (Supplement)

NUTRIMENT IN COCOANUT.

The nutritive value of cocoanut, cither fresh or dried, is great, and it is especially rich in fat, a cocoanut, weighing ljlb. containing Jib. of fat, besides a fair percentage of proteid. Therefore cocoanut cakes and sweets supply the children with nourishment at a comparative low cost. Cocoanut Snowballs.—-lib. of icing sugar, 1 gill of desiccated cocoanut, 1 egg white, 4 tablespoonfuis of water, 1 teaspoon fill of lemon juice, vanilla essence. Mix the sugar, water and slightly beaten white of the egg, add the cocoanut and flavouring essences, and beat well, shape into balls and leave on a dish to harden. The sugar should be nibbed through a hair sieve, as it is usually rather lumpy. Toffee.—3ll). of loaf or granulated sugar, 1 gill of milk, J,lb. dates, 2 tablespoonfuis of golden syrup, {lb. of desiccated cocoanut, 2oz. of butter, almond essence. Stone the dates and cut them small. Put the sugar, milk, syrup, butter and dates into a pan and stir over the fire until the mixture forms a soft ball, when a little is dropped into cold water and then rolled between the thumb and finger, remove from the fire, add the cocoanut and flavouring, and pour into greased or oiled tins. Mark with a knife into squares and break or cut when cold. Cocoanut Fingers. —Required : 4oz. each of butter, sugar, desiccated cocoanut, 3oz. of flour, 4 eggs, 5 teaspoonful of baking powder, vanilla essence. Beat the butter and sugar to a cream, sieve the (lour and baking powder, add the eggs one by one to the butter mixture and beat well; stir in the flour, cocoanut and vanilla. Pour into a shallow tin lined with greased paper, and bake in a moderate oven from 15 to 20 minutes. Turn on to a sheet of sugared paper to cool, then pour over white or pink glace icing, and sprinkle with finelychopped cocoanut. Cut into fingers while the icing is soft. The icmg is made with jib. of icing sugar rubbed through a sieve, put into a pan with the strained juice of half a lemon and a little water. Stir over low heat until.just melted and use. For Curries. —Cocoanut also makes a delicious flavouring in curries and certain stews.