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If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Baker's Coconut Recipes - -Author: The Franklin Baker Company - -Release Date: May 13, 2021 [eBook #65326] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK BAKER'S COCONUT RECIPES *** - - - - - _BAKER’S - Coconut Recipes_ - - - _Copyright, 1922 - The Franklin Baker Co._ - - [Illustration: Baker’s Coconut] - - - - - About Coconut - - -Do you know that coconut is a wholesome body-building food? - -Down in the tropics where the coconuts grow, the sturdy natives use the -pure, white meat of this delicious nut as their principle food. - -Pound for pound it is far more nourishing than beef and other standard -foods. According to government reports, one pound of dried coconut -equals two and one-half pounds of beef. - -Of course, to get the full food value of coconut, you must get it fresh -and ripe and juicy. That is why BAKER’S CANNED COCONUT is the finest on -the market today. - -Fresh, carefully selected coconuts are shipped right to the BAKER -factory—here they are opened, grated and sealed in airtight cans. All -the work is done in BAKER’S bright, spotless, sunshiny factory, where -everything is as clean as in the cleanest home kitchen. - -No artificial preservative is used in Baker’s Canned Coconut. - -The BLUE can contains Baker’s fresh, ripe coconut, canned in its own -milk. Much of this milk is absorbed by the coconut so that it is -particularly soft and juicy. _When you use the coconut that comes in the -Blue can, be very sure to carefully press out all the moisture before -adding the coconut to your cakes and pies, otherwise, you will have more -moisture than your recipe calls for._ This milk can be pressed out in -accordance with directions on the can or you can put the coconut in your -potato ricer or fruit press and squeeze the milk out. This coconut milk -can be used in place of, or mixed with, cow’s milk in your baking and -adds to the delightful flavor of your cakes and pies and candies. - -The YELLOW can contains fresh, naturally moist coconut without the milk, -sweetened with pure cane sugar. - -There are just two ways to get really fresh, ripe coconut. One is to -know how to select a coconut, then open it and pare it and grate it—the -other way is to simply open a new BAKER can. You get all of the -flavor—none of the work. - -The following recipes are practical and very easily made. They have all -been tested in the BAKER COCONUT KITCHEN. - - - - - If the Blue can is used, be sure to press - the milk out as directed on the label. - - - - - Coconut Charlotte - - - 1 cup BAKER’S Coconut - ½ envelope plain gelatine - 1¼ cups milk - 2 egg yolks - 1 teaspoon vanilla - ½ pint whipped cream - 3 tablespoons sugar - -Soak gelatine in ¼ cup of milk. Scald cows’ milk, add sugar and beaten -egg yolks. Cook several minutes and add gelatine, coconut and vanilla. -When beginning to set, add whipped cream. Heap lightly in sherbet cups -and sprinkle with coconut. Serves five persons. - - - - - Porto Rico Coconut Rice - - - 1 Blue Label can BAKER’S Coconut - 1 qt. boiling water - 1 teaspoon salt - 1 cup rice - 1 cup raisins - 3 tablespoons sugar - -Empty contents of Blue Label can Coconut into 3-quart kettle, pour over -it boiling water, add rice and boil gently. When half cooked, stir in -raisins and sugar. Serve hot with plain or whipped cream or with -cinnamon sauce. - - - - - Cinnamon Sauce - - - ½ cup butter - 1 cup powdered sugar - 2 tablespoons boiling water - ¼ teaspoon cinnamon extract - -Beat the butter in a bowl till creamy, then add half of the sugar and -water; beat well, and add the remainder of the sugar and water. When -light and fluffy add the flavoring, and set aside in a cool place till -wanted. - - - - - Coconut Daffodil Cake - - - [Illustration: Coconut Cakes] - - 1st Part - ½ cup butter - 1 cup sugar - 3 egg yolks - 2 cups pastry flour - 3 level teaspoons baking powder - Scant cup milk - 1 teaspoon vanilla - -Cream butter and sugar, beat in the egg yolks, add flour with baking -powder sifted in it, alternating with milk, add vanilla. Bake in two -buttered layer cake tins. - - 2nd Part - ½ cup butter - 1 cup sugar - 2 cups pastry flour - scant cup milk - 1 teaspoon almond extract - 3 egg whites - 3 level teaspoons baking powder - -Cream butter and sugar, add flour with baking powder sifted in it, -alternating with milk, add almond, fold in the stiffly beaten whites of -eggs. Bake in two buttered layer cake tins. - -When the four layers are baked and cool, put first a yellow, then a -white, then a yellow, then a white, spreading white coconut icing -between each layer and over all the top and sides. Either of the above -recipes may be used as a separate cake. - - - - - Coconut Butter Cake - - - 1 egg well beaten - 2 squares melted chocolate - ½ cup milk - -Cook these ingredients in a saucepan until smooth and thick. When cool -add: - - 1 cup sugar - 1½ cups flour after it is sifted - 1 teaspoon soda, dissolved in milk - ½ cup milk - 1 tablespoon melted butter - -Bake in two layers in a moderate oven. - - - - - Coconut Butter Filling - - - 1 can BAKER’S Coconut - ½ cup butter - 1¾ cups confectioners’ sugar - ¼ cup coconut milk (or cream) - -Beat butter to a cream, gradually beat in sugar, thinning occasionally -with milk. When light, stir in coconut. Spread between the layers and on -the top. - - - - - Porto Rico Coconut Ice - - - 1 Blue Label can Coconut - ½ lb. sugar - 2 egg whites - 1 pint boiling water - 4 sticks cinnamon - juice of 1 orange and 1 lemon (or 2 limes) - -Pour boiling water over contents of one can Blue Label Coconut and -cinnamon. Add fruit juices and sugar. When cool, remove stick cinnamon, -add well-beaten egg whites and freeze. This will make one quart. - - - - - Hermits - - - 1 can BAKER’S Coconut - 1 cup butter (scant) - 1½ cups sugar - 3 eggs - 1 cup chopped raisins - 1 teaspoon vanilla - 3 cups flour - ½ teaspoon soda - ¼ cup hot water - 1 teaspoon cinnamon - 1 teaspoon cloves - ½ teaspoon ginger - -Cream butter and sugar, add beaten eggs. Sift in flour, add spices, -raisins, and the soda dissolved in warm water. Mix in the coconut which -has been toasted. Drop from teaspoon on a buttered pan, an inch apart. -Bake in a moderately hot oven about twenty-five minutes. - - - - - Washington Coconut Pie - - - ½ cup butter - 1 cup sugar - 2 eggs - 1 teaspoon vanilla - ½ cup milk (or coconut milk) - 2 cups flour (pastry) - 2 teaspoons baking powder - -Cream butter and sugar until light. Add well-beaten eggs and vanilla, -then the milk and the sifted flour to which the baking powder has been -added. Beat well and pour into well-buttered and flour-sprinkled layer -cake pans and bake for twenty minutes in a moderately hot oven. Put -cream filling between layers. - - - - - Cream Filling for Washington Pie - - - 1 can BAKER’S Coconut - ¾ cup milk (or coconut milk) - 4 tablespoons sugar - 2 eggs - 2 tablespoons flour - 1 tablespoon vanilla - 1 tablespoon butter - -Put milk on to scald. Mix flour with a little cold milk to form a smooth -paste. Gradually stir this into the scalded milk. Cream butter and -sugar, add well-beaten eggs and stir this into the first mixture. Cook -until smooth and thick, add coconut and flavoring. Put between layers. -Ice with chocolate icing. Serve while fresh. - - - - - Coconut Devils Food - - - 1 cup BAKER’S Coconut - 1 cup sugar - ⅓ cup butter - 2 eggs - ¾ cup milk (or coconut milk) - 1½ cups flour - 2½ teaspoons baking powder - 3 tablespoons cocoa - 1 teaspoon vanilla - ½ teaspoon salt - -Cream butter and sugar. Add well-beaten egg yolks. Add coconut and -vanilla. Mix all well. Add flour, in which baking powder, salt and cocoa -has been sifted, and milk, alternately,—then last fold in stiffly beaten -whites of eggs. Turn into well-buttered and floured layer cake pans, or -loaf cake pan. Ice with coconut butter icing. - - - - - Coconut Custard Pie - - - 1 cup milk - 2 eggs - ½ cup sugar - 1 can BAKER’S Coconut - -Add coconut, sugar and well beaten eggs to the milk. Place in pie crust -that has been brushed with butter and bake for thirty minutes. - - [Illustration: Coconut Candies (See page 10) - Coconut Devil’s Food (See page 5)] - - [Illustration: Coconut Fruit Cup and Macaroons (See page 8) - Washington Coconut Pie (See page 5)] - - - - - Coconut Fruit Cup - - - 2 oranges - 2 bananas - ½ cup powdered sugar - 1 cup BAKER’S Coconut - -(Any seasonable fruit desired can be added.) - -Cut oranges in half—remove orange without breaking the skin. Scallop top -of orange cup. In this, place fruit mixture which is made as follows: - -Cut oranges and bananas in small pieces. Thoroughly mix in half cup of -sugar and most of the coconut. After the cups are filled, sprinkle the -top liberally with coconut and place a cherry on top. - -This makes a delightful dessert and is particularly pleasing for -children’s parties. - - - - - Coconut Macaroons - - - 1 cup BAKER’S Coconut - 3 egg whites - 2 tablespoons flour - 1 cup sugar - -Beat the eggs until stiff, add sugar and flour. Put mixture in double -boiler and stir constantly—do not allow mixture to adhere to sides of -boiler. Cook for about twelve minutes. Remove from fire, add coconut, -mix well. When cool enough to handle form into small cakes half-inch -thick. Place on a well-greased pan. Bake in a slow oven until a light -brown. - - - - - Coconut Frozen Custard - - - 1 can BAKER’S Coconut - 4 cups milk - 4 eggs - ½ cup raisins - 1 cup sugar - 2 tablespoons cornstarch - 1 tablespoon vanilla - ½ cup each chopped cherries and pineapple - -Cook three cups of milk in a double boiler. Moisten the cornstarch with -a little milk, add it to the hot milk—stir until it thickens. Beat eggs -and sugar until creamy, then add to the thickened milk. Stir and cook -for a few minutes. Remove from fire, add the coconut, fruit, balance of -milk and vanilla. When cold, freeze as for ice cream. If the coconut -with the milk is used, take one cup of coconut milk and three of milk. - - - - - Bohemian Pie - - - 1 apple - ½ cup sugar - ½ cup raisins - 1 can BAKER’S Coconut - 1 tablespoon cinnamon - -Line a square pan with good pie dough—let it extend up on sides about an -inch. Make a layer of apple, sliced thin. Sprinkle sugar and cinnamon -over the apple. Sprinkle raisins over this, then the coconut. Cover with -dough without any opening. Fold edge of lower crust over upper crust and -pinch together. Wet well with cream, sprinkle with granulated sugar and -bake slowly about an hour. - - - - - Coconut Jumbles - - - 1 can BAKER’S Coconut - 1½ cups granulated sugar - ¾ cup butter - 3 eggs - 4 cups flour - 4 level teaspoons baking powder - ½ level teaspoon salt - -Cream sugar, shortening and salt together; add well-beaten eggs and one -cup of coconut. Sift three cups of flour with the baking powder and add -to mixture. Dust bake board with flour, roll out quite thin, to ⅛ inch. -Cut out with cruller cutter. Brush top with a little well-beaten egg and -sprinkle with coconut. Bake in hot oven ten to twelve minutes. - - - - - Coconut Gem Cakes - - - 1 can BAKER’S Coconut - ½ cup sugar - ⅓ cup butter - 2 eggs - 1 cup flour - 1 teaspoon baking powder - ½ cup milk - 1 teaspoon vanilla - -Cream butter and sugar, add well-beaten eggs, vanilla extract. Sift -baking powder and flour and add to mixture, alternately with milk and -coconut, mix well, turn into well-buttered and flour-sprinkled gem pans. -Bake for twenty minutes in a moderately hot oven. Spread over top, -chocolate icing to which some toasted coconut has been added. - -A lemon icing with toasted coconut is also good with these small cakes. - - - - - Coconut Candy Kisses - - - 1 cup BAKER’S Coconut - 2 cups sugar - 1 teaspoon butter - 1 teaspoon vanilla - 1 cup milk (or coconut milk) - -Mix sugar and milk until dissolved. Place on slow fire. Boil without -stirring until it forms a soft ball when dropped in cold water. Remove -from stove, add butter, coconut and vanilla. Stand aside until cool, -then beat vigorously. Drop from teaspoon on a buttered platter. - - - - - Coconut Chocolate Fudge - - - 1 can BAKER’S Blue Label Coconut - 2 squares chocolate - 1 cup of cream, condensed milk, or milk (to make 1⅔ cups when added to - coconut milk) - 1 teaspoon of vanilla - 3 cups sugar - Butter size of walnut - -Boil sugar, chocolate and milk (stirring constantly) until a small -quantity, when dropped in cold water, forms a firm mass. Stand aside -until bottom of pan is absolutely cold, then add the vanilla and butter. -Beat until creamy, adding the coconut (from which all the coconut milk -has been thoroughly pressed). Continue beating until thick, turn into a -buttered pan and cut into squares. - - - - - Coconut Divinity Candy - - - 1 can BAKER’S Coconut - 2 cups granulated sugar - 2 egg whites - 1 cup Karo Corn Syrup (white) - 1 cup coconut milk - 1 teaspoon vanilla - -Boil sugar, syrup and water until it spins a thread. Remove one cup of -this syrup and stand aside. Boil remaining syrup until it cracks in ice -water. To the stiffly beaten egg whites slowly add the first cup of -syrup—then the remaining syrup—beating constantly. Flavor with one -teaspoon vanilla and when beating becomes difficult add the coconut from -which all milk has been thoroughly pressed. When the mass can no longer -be stirred, form in a loaf—turn out on oiled paper and stand aside until -cold. - - - - - Coconut Clusters - - -A wholesome and delicious candy can be made by: - -Melting 1½ cups granulated sugar in a skillet. When melted, add a piece -of butter the size of a walnut and quickly pour over one cup of coconut -which has been evenly spread on a buttered dish. - - [Illustration: Coconut cream pie] - - - - - Coconut Cream Pie (Meringue) - - - 1 cup BAKER’S Coconut - ¾ cup granulated sugar - 1½ cups milk (or coconut milk) - 2 level tablespoons cornstarch - 2 eggs - Pinch of salt - -Add beaten egg yolks and cornstarch to milk, place over slow fire and -stir until thick. Remove from fire and add about two-thirds of the -coconut. Pour into a baked crust and cover with stiffly beaten egg -whites to which two or three tablespoons of powdered or granulated sugar -have been added. Sprinkle coconut on top and brown quickly in oven. - - - - - Coconut Cake - - - ⅓ cup butter - 2 eggs - 1¾ cups flour after it is sifted - ¼ teaspoon of salt - 1 cup sugar - ½ cup milk - 2½ teaspoons baking powder - 1 teaspoon vanilla - -Cream the butter and sugar, add the eggs, one at a time, and beat until -light. Sift the flour, salt and baking powder and stir into the mixture, -alternating with the milk. Add the vanilla. - -Bake in two layers in a moderate oven for twenty minutes. Ice with -coconut icing. - - - - - Pastry - - - 1 cup flour - 2 tablespoons shortening - 3 tablespoons cold water - ¼ teaspoon salt - -Sift Pastry flour and salt. Cut in shortening. When thoroughly mixed, -add water. Always roll pastry one way. Handle as little as possible. - - - - - Coconut Boiled Icing - - -Boil without stirring, one cup of sugar, one-third cup of coconut milk -or water, one-fourth teaspoon of cream of tartar. When it threads from -spoon, pour onto well-beaten white of an egg. Flavor, beat until thick, -add coconut and spread quickly. - - - - - Coconut Marshmallow Frosting - - - ⅔ cup BAKER’S Coconut - 2 cups sugar - ½ cup water - 1 cup marshmallow whip or ¼ lb. chopped marshmallows - 2 egg whites - -Boil the sugar and water until it threads. Pour this mixture steadily -but slowly onto the egg whites which have been beaten until stiff and -dry. Add the marshmallow whip, or chopped marshmallows, and beat until -thick enough to spread. Use one-third of this frosting to make a thick -filling between the layers of cake and use the remainder to frost the -top and sides. Sprinkle thickly with the grated coconut as soon as the -cake is frosted. - - - - - Confectioners’ Icing - - - 1 BLUE can BAKER’S Coconut. - -Mix ¼ cup coconut milk with Confectioners’ sugar to right consistency -(about one and two-third cups) add coconut; after cake is iced, sprinkle -coconut on top. - - [Illustration: BAKER’S COCONUT] - - BAKER’S - FRESH GRATED - COCONUT - IN PURE COCONUT MILK - - BAKER’S - MOIST SWEETENED - COCONUT - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - -—Bake time/temperature was omitted from the print version of Coconut - Devils Food Cake recipe. No conjectural emendation was attempted. - - - -*** END OF THE PROJECT GUTENBERG EBOOK BAKER'S COCONUT RECIPES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for an eBook, except by following -the terms of the trademark license, including paying royalties for use -of the Project Gutenberg trademark. 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